New Menu Items... yummmmmy

These are just a snippet of our new menu items...

Why Grassfed

A cow’s multi-chambered stomach is designed to digest and metabolize grass. Cows are healthiest – and produce the healthiest and most flavorful meat – when they are eating a diet of purely grass. But most of the beef we eat from the grocery store comes from confinement operations, where cows have zero access to pasture, and are fed only grain and corn. They are also fed growth hormones and antibiotics to prevent sickness from the very tight quarters and bacterial infection. These methods speed up the whole process, as the cow can’t process grain well in her body, and thus she turns the grain into fat (that’s what we call marbling) and gains weight much more quickly. This may be the most expedient way for the farmer or corporation to make money, but it is hardly best for the cow. 

In a grassfed system, the cows roam and graze naturally, eat just enough for their bodies, and remain healthy without drugs or hormones. Because grassfed cows are munching on nutrient dense grasses, grassfed beef is higher in nutrients as well, including beta carotene (Vitamin A), conjugated linoleic acid (CLA), and Omega-3 fatty acids, all of which are important in reducing cholesterol, diabetes, cancer, high blood pressure and other life threatening diseases. The meat is lower in fat, cholesterol and calories and the risk of infection by E. coli is virtually eliminated.

So…in short, grass is better for cows and better for you too.

From Pasture to Plate

Our Beef vendor, Costal Cattle has been rasing cattle since 1948 for the eastenr NC community. After some research im happy to share with you a more comprehensive pasture to plate photo essay. 

Birth- usually in June/July. From then on they calves usually hang with mama until they are processed. 

From here the newbies graze on mothers milk, grass and hay all winter and are weaned in the Spring at about 10 months old. 

At about 22 months old, the cattle are slaughtered. Here is where the art comes in.

A hot carcass. Is taken to the meat locker where it will dry age for 18-21 days. 

After it has aged, meat cutter will break it down into the cuts most consumers are fimilar with.

This is an art as far as I am concerned. 

Steaks, glorious, steaks. Marbled to perfection. They are now ready to be packaged and shipped to the Point for your enjoyment.