Black Angus Beef
Pastured, Grass Fed, Amazing Flavor
Our cattle are raised on pasture grass from the time they calve until they are ready for harvest. The farm is divided into multiple fenced pasture areas. Each pasture is sub-divided into paddocks and the cattle are moved every day so that they are introduced to a new supply of fresh grass and clean water. This is sustainable agriculture at its finest. Our black angus cattle are fattened only on grass and we have harvested some amazing animals and produced some of the finest beef cuts that money can buy. We do not use anti-biotics or hormones. Our grass pastures are maintained naturally without chemicals, herbicides or fertilizers. Grass-fed beef is noted to have higher concentrations of omega-3-fatty acids and conjugated linoleic acid (CLA), both of which have been associated with an increased benefit to one’s health. Feed your family healthy beef from the RKS FARM store. The black angus meats that we sell are processed at a USDA inspected facility and all cuts come stamped with a USDA label, our RKS FARMS logo, the description of the cut of beef and the weight from certified scales.
Preparing Your Beef
Aging and Processing
Pasture fed cattle is the first step for achieving healthy, delicious beef. But processing the beef is just as important and in many cases more important. After the animal is slaughtered, the carcass halves are hung in a temperature and humidity controlled cooler. “Aging” beef is a both a science and an art. During the aging process there are a number of important processes that take place in the meat. Enzymes are at work breaking down the muscle, the connective tissue and the collagen which tenderizes the meat. Enzymes are also breaking down that muscle tissue to develop flavor. The aging process cannot be rushed. It takes time to produce a really good cut of beef. Grocery store beef that is processed in large meat packing plants are aged only about 5 – 7 days. Most farms and custom butcher shops age 10 – 14 days. At RKS FARMS we work with our butcher and age our beef 28-30 days in order to get the most tender, most delicious tasting beef. This process is applied to the entire carcass, so it affects every cut including those prized rib steaks, sirloin tip roasts, chuck roasts, and even the ground beef.
