Pasture to Plate’s Guide to Choosing a Steak

Our beef is grass fed and grass finished, meaning it is never fed anything but wild grasses and organic hay grown on-site at Rafter 25 Ranch. Grass-fed and -finished beef is not as heavily marbled as grain-fed beef, which means there is not as much visible white fat streaking through the muscle tissue. Our beef is dry-aged for 14 days and then wet-aged for a minimum of 7 days; this enhances the flavours and allows natural enzymes to tenderize the meat. All meats should be tempered before cooking. This means bringing the meat out of the fridge, unwrapping it, and allowing it to come to (or close to) room temperature before applying heat. Twenty to 30 minutes is usually sufficient.