OUR MISSION
We are the marketplace of high quality craft beef and meats from our farms and ranches. We only provide the best quality meat because we believe that when you know where and how your meat was raised, you're able to make better decisions for yourself, your family and your health.
Come join the food transparency movement, and taste the difference, because the difference tastes better.
OUR MISSION
We are the marketplace of high quality craft beef and meats from our farms and ranches. We only provide the best quality meat because we believe that when you know where and how your meat was raised, you're able to make better decisions for yourself, your family and your health.
Come join the food transparency movement, and taste the difference, because the difference tastes better.
OUR STORY
The management-intensive, grass-finished practice at Green Acres represents over thirty years of trial-and-error and studious self-education by owner George Lake. Today, his farm produces beef that’s won the hearts of New York chefs and the Pennsylvania Forage and Grassland Council alike -- he’s earned himself both a place --on high-end restaurant menus and land stewardship awards.
OUR STORY
The management-intensive, grass-finished practice at Green Acres represents over thirty years of trial-and-error and studious self-education by owner George Lake. Today, his farm produces beef that’s won the hearts of New York chefs and the Pennsylvania Forage and Grassland Council alike -- he’s earned himself both a place --on high-end restaurant menus and land stewardship awards.
Cooking Grass-fed, Grass-finished Beef
Grass-fed, grass-finished beef is delicious, make no mistake about it. Speaking of mistakes, many people who write-off grass-fed beef make the mistake of preparing it the same as the grain-finished beef that they're so used to. At Green Acres, we've found more often than not, that the difference between a great grass-fed steak and a sub-par one all comes down to knowing how to cook it correctly.
We've found that grass fed beef usually takes 25-30% less time to cook. You might be used to cooking your rib steaks 4 minutes per side, but for grass-fed beef, you'll want to only give it 3 minutes. Better yet, try sous-viding your grass-fed steaks or preparing them with a reverse-sear.
Lastly, consider a marinade or rub. These can often overwhelm more-mellow grain-finished beef, but are perfect for rounding out the flavor of grass-fed beef, and marinades in particular are helpful in keeping the meat moist, preventing it from overcooking and drying out.