Oh, how to find eloquent enough words to describe the slightly repugnant process of rendering tallow? First off, let’s begin with what tallow is. Tallow is the rendered fat that surrounds the kidneys, sometimes referred to as leaf lard, in an animal such as a cow or pig. Once rendered, the fat is very similar to lard in appearance and functionality in the kitchen and has a high smoke point.
Read MoreBeing Minnesotans, you might have missed this recent story about our neighboring state where the story starts off being about red skittles but ends up being about cattle feed.
Read MoreHere's what our most recent Cow Pool organizer and long-time customer says about the refined Cow Pooling process - "I've been organizing a group Cow Pool with Abby and the GFCC for several years now and was pleasantly surprised how much easier they've made it. Just a few clicks: sign in, easy setup, post the link on Facebook, and watch it fill up.
Read MoreBacon has been in the news a lot this past week! Media is warning us that bacon (and pop) will likely kill us. As always, it is important to understand where your bacon comes from, how it is raised and how it is processed.
Read MoreThom, who also happens to be co-founder of Burning Brothers Brewery in St. Paul, successfully completed his first Cow Pool! So let's raise our glass and give a cheers to Thom for inviting and encouraging folks to stock their freezers with our 100% grass fed beef.
Read MoreCongratulations to Jennifer and Tom who just tipped their first steer using our new Cow Pool web app! Jennifer and Tom are no strangers to Cow Pooling, having organized Cow Pools with us since 2011!
Read MoreHas bone broth bleeped across your radar lately? Actually, bone broth has been bubbling in kitchens for many generations past. Considered a traditional food, making bone broth can be a satisfying way to decrease kitchen waste while increasing your health and immunity.
Read MoreThis recipe is one to keep in your pocket! Not only is it so flavorful - it is simple! The Pioneer Woman has a lot of great recipes that we enjoy at the Grass Fed Cattle Co.
Read MoreCongratulations to Erik and Jessica O. who just tipped their second steer using our new Cow Pool web app! Nothing better than having a freezer full of our delicious and nutritious 100% grass fed beef.
Read MoreThanks to the Twin Cities Business Magazine for this article introducing our app for Cow Pooling. Article - http://tcbmag.com/Industries/Technology/Cow-Pooling
Read MoreIngredients: 4-6 pork chops 1/4 cup grainy Dijon mustard 3 tbsp. honey or maple syrup 2 tbsp. olive oil 2 garlic cloves, minced 1 shallot, minced 1 tsp. dried thyme Sea salt and freshly ground black pepper
Read MoreWondering how to make the perfect pulled pork? We've got the answer!
Read MoreThis is by far one of our favorites and perfect for a cool, fall night. What I love about this recipe is that you can add more meat or more vegetables depending on what you have on hand or what you are in the mood for. It's is a very flexible recipe!
Read MoreGood news about beef prices! Here’s the short story about what’s been happening with beef prices. In 2010 beef prices began to shoot up because a severe drought occurred in Texas forcing many farmers out of the cattle business.
Read MoreHave you ever wondered why that steak you ordered at the fancy steakhouse tastes so delicious and tender? Some of the credit belongs to dry aging. Let's break it down.
Read MoreHealthier Fats, more vitamins, safe and humane!
Read MoreHave you ever been so sure you were purchasing the "good and real" stuff only to later find out that you were misled? This happened to us eight years ago when we ourselves were searching for locally raised, grass fed beef.
Read MoreWho doesn't love steak butter? This recipe, courtesy of 100 Days of Real Food, would go great with any of our tender, 100% grass fed beef steaks - tenderloin, ribeye, sirloin or new york strip.
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