Be Healthier. Eat Our Grass-fed Angus Beef 

Echo Glen is committed to the humane treatment of our animals, holding ourselves to the highest standards in raising our cattle.  Our animals consume ONLY our high quality orchard grass; no corn, no grain, no soy, no pellets, no animal products, no chicken manure; nothing but grass. 

During the winter when rain precludes access to our pastures, we feed our baled hay which was grown on our farm that summer.  Our animals are never fed antibiotics or growth hormones and our fields are managed so that there is rarely a need for the use of herbicides or pesticides—however the previous owners did use them so it will be a few years before we can claim to be wholly organic. 

Your beef will be humanly slaughtered by a licensed mobile abattoir so they will never know the stress of traveling from the farm where they were born and raised.

Grass-fed beef has 500% more Conjugated Linoleic Acid (CLA) than grain-fed beef. CLA is an essential fatty acid that in animal studies have shown it to be:

  •  Anti-carcinogenic - in fact, studies have shown it not only reduces the    likelihood of cancer, but it actually suppresses the growth of cancer cells.

  • Anti-diabetic

  • Anti-antherosclerosis (heart disease)

  • Increases immunity to disease

  • Increases bone density 

  • Prevents obesity

Here’s what the USDA has to say about Conjugated Linoleic Acid (CLA)
Compared to grain-fed beef, grass-fed beef has:

  • 400% more Vitamin A 

  • 300% more Vitamin E

  • 78% more Beta-carotene

  • 75% more Omega-3

Our Low-line Angus and Penzgower cattle are known for their good marbling ability and the uniformity of fat throughout the meat which creates great taste for the consumer.  (Keep in mind that Grass-fed, no grain, creates the GOOD fat.)  All of our beef is Grass-fed and Dry Aged.

You need to add 43% water weight to our meats to equal the effect of Wet Aging meats as all grocery store do!  All of our meats are sold by the hanging weight; the actual meat you receive will be less due to cutting away of the bone and fat.   Check the typical meat cuts here. 

Tips for Cooking Grass Fed Beef


Your biggest culprit for tough grass fed beef is overcooking. This beef is made for rare to medium rare cooking. If you like well done beef, then cook your grass fed beef at very low temperatures in a sauce to add moisture.


Since grass fed beef is extremely low in fat, coat with virgin olive oil, truffle oil or a favorite light oil for flavor enhancement and easy browning.  The oil will, also, prevent drying and sticking. 


We highly recommend the Jaccard meat tenderizer which uses no chemicals.  This tenderizer has won the prestigious Gold Medal presented by Chefs in America and the easiest way to produce a great meal.  Plus in literally seconds the Jaccard will tenderize all your meats including grass fed beef, grain feed beef, poultry, veal, venison, pork and lamb.


If you don't own a Jaccard meat tenderizer, we recommend marinating your beef before cooking especially lean cuts like NY Strip and Sirloin Steak.  Choose a recipe that doesn't mask the delicate flavor of grass fed beef but enhances the moisture content. A favorite marinade using lemon, vinegar, wine, beer or bourbon is a great choice. Some people use their favorite Italian salad dressing.  If you choose to use bourbon, beer or vinegar, use slightly less than you would use for grain fed beef.  Grass fed beef cooks quicker so the liquor or vinegar won't have as much time to cook off.  For safe handling, always marinate in the refrigerator. 


If you do not have time to marinate and don't own a Jaccard meat tenderizer, just coat your thawed steak with your favorite rub, place on a solid surface, cover with plastic and pound your steak a few times to break down the connective tissue. As an added benefit your favorite rub will be pushed into your grass fed beef.  Don't go overboard and flatten your beef unless your recipe calls for it.  If you don't have a meat mallet, use a rolling pin or whatever you feel is safe and convenient.  


Stove top cooking is great for any type of steak . . . including grass fed steak. You have more control over the temperature than on the grill. You can use butter in the final minutes when the heat is low to carry the taste of fresh garlic through the meat just like steak chefs.


Grass fed beef has high protein and low fat levels, the beef will usually require 30% less cooking time and will continue to cook when removed from heat. For this reason, remove the beef from your heat source 10 degrees before it reaches the desired temperature.


Use a thermometer to test for doneness and watch the thermometer carefully. Since grass fed beef cooks so quickly, your beef can go from perfectly cooked to overcooked in less than a minute.


Let the beef sit covered and in a warm place for 8 to 10 minutes after removing from heat to let the juices redistribute.


Never use a fork to turn your beef . . . precious juices will be lost. Always use tongs.


Reduce the temperature of your grain fed beef recipes by 50 degrees i.e. 275 degrees for roasting or at the lowest heat setting in a crock pot. The cooking time will still be the same or slightly shorter even at the lower temperature.  Again . . . watch your meat thermometer and don't overcook your meat. Use moisture from sauces to add to the tenderness when cooking your roast.


Never use a microwave to thaw your grass fed beef. Either thaw your beef in the refrigerator or for quick thawing place your vacuum sealed package in water for a few minutes.


Bring your grass fed meat to room temperature before cooking . . . do not cook it cold straight from a refrigerator.


Always pre-heat your oven, pan or grill before cooking grass fed beef.


When grilling, sear the meat quickly over a high heat on each side to seal in its natural juices and then reduce the heat to a medium or low to finish the cooking process.  Also, baste to add moisture throughout the grilling process.  Don't forget grass fed beef requires 30% less cooking time so watch your thermometer and don't leave your steaks unattended.


When roasting, sear the beef first to lock in the juices and then place in a pre-heated oven.  Save your leftovers . . . roasted grass fed beef slices make great healthy luncheon meats with no additives or preservatives.


When preparing hamburgers on the grill, use caramelized onions, olives or roasted peppers to add low fat moisture to the meat while cooking.  We add zero fat to our burgers (they are 85% to 90% lean) . . . so some moisture is needed to compensate for the lack of fat.  Make sure you do not overcook your burgers . . . 30% less cooking time is required.


Please click here for more
grass fed beef and steak recipes 

Grassfed to Finish; A production guide to Gourmet Grass-Finished Beef by Allan Nation