Why Our Beef?

The Cows

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The Land

Our livelihood depends on the health and resilience of the land where we graze our herds. Though we value our livestock and strive to give them the highest standard of care, we believe our most important task is the good stewardship of the streams, foothills, forests and grasslands where we work. We partner with local... read more »

The Beef

What We Sell: We sell frozen, vacuum-sealed, all natural, grass-finished beef by the pound. Our beef is processed locally where it is dry aged for 10-14 days then professionally wrapped, vacuum-sealed, and flash frozen to make sure it stays fresh in your freezer. Most bulk burger comes in a tube, called a "chub", which doesn't... read more »

Top 10 Health Reasons to Eat Grassfed Beef:

To learn more, click on any of the links below:

  1. 1Lower in total fatMore Info
    Lower in total fatCows were designed to eat grass, which means that they process it and maintain a healthy digestive system. Feedlot cattle are finished with a grain diet, mainly corn and soy, which makes for a quick weight gain and a higher percentage of fat in the tissue.

    Grainfed cattle also receive hormones in the diet, again to make them grow fast and gain weight quickly. This also results in a higher fat content in the muscle. Pasture-raised cattle are not given artificial hormones and so are naturally more lean than their feedlot counterparts. According to the Duckett study, the overall total fat content of pasture-raised cattle is usually about 25% lower than grainfed cattle.

    Since grassfed meat is lean, it is also lower in calories than grainfed.
  2. 2Higher in beta-caroteneMore Info
    Higher in beta-caroteneAccording to a California State University study, meat from pasture-fed steers contains a seven-fold higher concentration of beta-carotene than grain-fed animals. This is probably a result of the high beta-carotene content of fresh grasses as compared to cereal grains.

    Beta-carotenes are precursors of retinol (Vitamin A), a critical fat-soluble vitamin that is important for normal vision, bone growth, reproduction, and cell division. The overall integrity of skin and mucous membranes is maintained by vitamin A, creating a barrier to bacterial and viral infection. In addition, vitamin A is involved in the regulation of immune function by supporting the production and function of white blood cells.
  3. 3Higher in vitamin E (alpha-tocopherol)More Info
    Higher in vitamin E (alpha-tocopherol)The meat from the grassfed cattle is four times higher in vitamin E than meat from feedlot cattle and almost twice as high as meat from feedlot cattle that have been given vitamin E supplements.

    In humans, vitamin E is linked with a lower risk of heart disease and cancer. This potent antioxidant may also have anti-aging properties. Most Americans are deficient in vitamin E.
  4. 4Higher in the B-vitamins thiamin and riboflavinMore Info
    Higher in the B-vitamins thiamin and riboflavinThiamine, also known as Vitamin B1, helps to maintain the body’s energy supplies, coordinates the activity of nerves and muscles and supports proper heart function. Riboflavin, Vitamin B2, helps protect cells from oxygen damage, supports cellular energy production and helps to maintain the body’s supply of other B vitamins.
  5. 5Higher in the minerals calcium, magnesium and potassiumMore Info
    Higher in the minerals calcium, magnesium and potassiumCalcium helps maintain healthy, strong bones; supports the proper functioning of nerves and muscles and helps blood to clot. Magnesium helps to relax nerves and muscles, builds and strengthens bones and keeps the blood circulating smoothly. Potassium helps to maintain the proper electrolyte and acid-base balance in the body and helps lower the risk for high blood pressure.
  6. 6Higher in total Omega-3sMore Info
    Higher in total Omega-3sOmega 3 and Omega 6 fatty acids are polyunsaturated fats that play an important part in growth and metabolism. They can't be synthesized by the human body, so they have to come from our diet. Omega 3s reduce inflammation, lower the amount of serum cholesterol and triglycerides, prevent excess clotting and reduce the risk of cancer.
  7. 7Better ratio of Omega 6 to Omega 3 fatty acids (1.65 vs 4.84)More Info
    Better ratio of Omega 6 to Omega 3 fatty acids (1.65 vs 4.84)While both Omega 3 and Omega 6 fatty acids are important individually, they also work in tandem and the ratio is critical. According to a 2008 study, a typical Western diet can be excessively heavy on the Omega 6s – up to a 30:1 ratio – when the ideal is closer to 1:1. While the body requires some Omega 6, an excess can foster cardiovascular disease, cancer, and autoimmune disorders, which are suppressed by Omega 3s. The proper ratio can reduce the risk of those and other chronic illnesses.
  8. 8Higher in conjugated linoleic acidMore Info
    Higher in conjugated linoleic acidCLA is another potent weapon in the arsenal against chronic disease. CLA can reduce cancer, high blood pressure, cardiovascular disease, osteoporosis and insulin resistance.
  9. 9Higher in vaccenic acidMore Info
    Higher in vaccenic acidVaccenic acid is a transfat that occurs naturally in ruminant animals, but unlike its synthetically-produced cousins, is important for good health. A recent study published in The Journal of Nutrition showed that vaccenic acid protects against atherosclerosis, a contributing factor in cardiovascular disease.
  10. 10Lower in saturated fats linked with heart diseaseMore Info
    Lower in saturated fats linked with heart diseaseSaturated fats (cholesterol, triglycerides and low-density lipoproteins – LDL or "bad" cholesterol) all play a significant role in heart disease and stroke.

American Grassfed Association

Beef Cuts & How to Cook Them:

beef-cuts-graphic
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If you are new to cooking grassfed/grass-finished Oxbow beef, we recommend that you read “Tips for Cooking Grassfed Beef” on the American Grassfed Association website.  Our customers who have used the “tips”say that they have helped them create delicious meals and are grateful for them!

Recipes:

Roast New York Strip with Garlic Herb Crust
Grilled Flatiron Steaks with Little Italy Relish
Beef Bourguignon
View all Recipes

Links to More Grassfed Information:

POWER STEER by Michael Pollan.  A great article by Michael Pollan that was published in the New York Times.  He follows steer #534 through its life in the commodity beef world, definitely worth your time to read.

The Omnivore’s Dilemma: A Natural History of Four Meals by Michael Pollan. He follows each of the food chains that sustain us—industrial food, organic or alternative food, and food we forage ourselves—from the source to a final meal, and in the process develops a definitive account of the American way of eating.

EatWild.com has a wealth of information on the health and environmental benefits of grass-finished beef and the science behind it.  Visit their website to learn more about the benefits of Oxbow beef to you, your family, your community, and the environment.

http://www.westernsustainabilityexchange.org

http://www.americangrassfed.org

What You Need to Know About Grass-Fed Beef by Doctor Mercola.  A very good article by Dr. Mercola on Grass-finished beef such as ours.

And another good article on grass-fed beef.  Why Grass-Fed trumps Grain-Fed by Chris Kresser.

ox · bow
/ 'äks,bō /
An abandoned channel in the course of a river, shaped like a U. We graze our cows on the ancient "oxbows" of the Bitterroot River, where these sub-irrigated fertile remnants of the Bitterroot provide lush feed for grass-finishing cattle.