GOURMET BEEF ON GRASS
We respect the land, nurture the soils, farm sustainably, treat animals humanely, and produce healthy forages and food for animals and you. Summerfield Farms’ cattle are humanely pasture grazed to maturity in Guilford County. They are raised on mother’s milk and grasses only, with no added hormones, antibiotics or steroids. The result is Gourmet Beef On Grass™ – the best premium, great-tasting, and nutrient-dense grass-fed beef & grass-finished beef you will find.
- Stewardship and restoration of the land
- Small-Batch, artisanal, hand-raised
- Growing nutrient-rich grass
- Whole animal utilization
- Born and Grazed in the USA™: humanely pastured in Guilford County, NC
- Sustainably-Raised: steroid-free, antibiotic-free, no added hormones, no animal by-products
- Nutrient-Dense: perfect balance of essential fatty acids.
- Omega 6: Omega 3 proportion comparable to wild salmon
- Conception to Consumption™: vertically-integrated so we can promise high-quality throughout
WHERE TO BUY OUR
GRASS-FED & GRASS-FINISHED BEEF
FROM OUR FARM, TO YOUR TABLE
4 Summerfield Farms 100% Grass-fed Tenderloin steaks
2 tablespoons olive oil
2 tablespoons fine sea salt
2 tablespoons coarsely cracked black peppercorns
4 tablespoons butter, at room temperature
Preheat oven to 400 degrees.
Heat a large cast-iron skillet over high heat for 7 minutes.
Using paper towels, pat the steaks dry. Brush the tenderloin lightly all over with the oil. Combine the sea salt and cracked pepper adhere. The steaks should be evenly coated with the salt and pepper.
When the pan is extremely hot, add the steaks and sear evenly on all sides (top, bottom, and sides) for about 2 minutes per side. (Be sure the cooking area is well ventilated.) You’ll probably need about 3 turns to sear the sides about 10 minutes total.
Remove the pan from the heat and arrange all steaks in the skillet. Top each with a tablespoon of butter, then place the skillet in the oven. Cook the filets for 8 to 12 minutes to 120 degrees for rare and 125 degrees for medium-rare. Remove the steaks to a platter, cover tightly with aluminum foil, and allow to rest for 5 to 10 minutes.
3 tablespoons olive oil
1 (2- 3 pounds) Summerfield Farms Beef Brisket
2 large white onions, chopped
4 medium carrots, cut into 1-inch pieces
4 celery ribs, cut into 1-inch pieces
6 garlic cloves
1/4 cup apple cider vinegar
1 cup homemade chicken broth
28oz crushed or chopped tomatoes
Preheat oven to 350°F with rack in lower third.
Heat oil in a wide 5-to 6-quart heavy pot over medium-high heat until it shimmers. Season brisket with 1 tsp each of salt and pepper, then brown brisket, turning once, about 8 minutes total. Transfer to a plate.
Reduce heat to medium. Add onions to pot and cook, stirring occasionally, until golden-brown, 12 to 15 minutes. Add carrots, celery, and garlic and cook, stirring occasionally, until golden, 10 to 12 minutes. Add vinegar, stirring and scraping up brown bits. Add stock and tomatoes and bring to a simmer. Return brisket to pot, nestling it in braising liquid (liquid will not cover meat). Cover with a tight-fitting lid and braise in oven until fork-tender, 3 to 3 1/2 hours.
2 lbs 100% Grass-fed London Broil
1/2 cup coconut aminos
3 tablespoons sesame oil
7 crushed Summerfield Farms certified organic garlic cloves, no skin
1-2 tablespoons black pepper (depending on preferred spice level)
Combine coconut aminos, sesame oil, crushed garlic, and black pepper. Pour marinade over the beef, preferably in a plastic bag, and leave in the fridge for at least four hours.
Shake off excess marinade and directly grill on the grate above the coals that are about medium heat. Sear for 4 minutes per side to get a medium cook, or until the desired temperature.
Let London Broil rest for about 10-15 minutes, then slice into very thin trips across the grain of beef.
Vern Smith, Cattle Manager
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