.png)
Savor the Essence of Nature:
Our Finest Grass-Fed Beef
Step into a world where flavor is nurtured by nature, as we proudly present
Stalder Cattle Co. – your gateway to the exceptional taste of premium grass-fed,
grain-finished beef, redefining culinary excellence from pasture to plate.
Our 100% grass-fed, grain-finished beef is lovingly raised on our family farm in Tonasket, Washington, providing you with the highest quality product. Enjoy the flavor of real, all-natural beef.
Why Choose Stalder Cattle Co.?
At Stalder Cattle Co., we believe that the best things in life are nurtured by nature. That's why we're proud to present our exquisite grass-fed, grain-finished beef – a culinary delight that embodies the essence of sustainability, quality, and passion. Our cattle roam freely on lush pastures, enjoying a life filled with sunshine and fresh air. We know that happy cows make for exceptional beef, and we're committed to ensuring their well-being every step of the way.
Our grass-fed, grain-finished beef is a masterpiece of flavor. The rich, natural diet our cattle enjoy imbues the meat with unmatched tenderness and depth of taste. From the first bite to the last, you'll savor the difference that comes from a life well-lived. We take the time to complete our cattle's journey with a balanced grain finishing process. This elevates the marbling and texture of our beef, resulting in a melt-in-your-mouth experience that food enthusiasts and chefs alike will appreciate.
Stalder Cattle Co.
Grass Fed Beef
Production Methods: Grass-fed beef comes from cattle that primarily graze on natural pasture and forage throughout their lives. They have access to open fields and are often raised with minimal use of antibiotics and hormones.
Nutritional Profile: Grass-fed beef tends to be leaner and lower in total fat and saturated fat. It contains higher levels of omega-3 fatty acids, antioxidants, and vitamins such as vitamin E and A. Grass-fed beef can also have higher levels of CLA (conjugated linoleic acid), a potentially beneficial fatty acid.
Flavor and Texture: Grass-fed beef is known for its distinct flavor and texture due to the cattle's natural diet. The meat can be leaner and may have a more pronounced grassy or earthy flavor.
Animal Welfare: Grass-fed beef often adheres to more natural and humane animal husbandry practices, allowing cattle to roam freely on pastures, expressing more natural behaviors.
Environmental Impact: Grass-fed cattle farming can have a lower environmental footprint, as it promotes rotational grazing and reduces the reliance on resource-intensive grain production.
Transparency: Many grass-fed beef producers prioritize transparency and traceability, allowing consumers to know more about the source and practices behind their meat.
Conventionally Raised Store Bought Beef
Production Methods: Conventional beef is often produced in feedlots or confined spaces, where cattle are fed a diet that includes grains like corn and soy. This method is designed to fatten cattle more quickly for market.
Nutritional Profile: Conventionally raised beef tends to have higher fat content and marbling due to the grain-based diet. It may contain lower levels of omega-3s and certain vitamins compared to grass-fed beef.
Flavor and Texture: Store-bought beef might have a milder flavor compared to grass-fed beef, with a more consistent texture due to the standardized diet.
Animal Welfare: Some conventional cattle farming practices involve close confinement and limited access to natural behaviors, which has raised concerns about animal welfare.
Environmental Impact: Conventional beef production can have a larger environmental footprint due to the resource-intensive nature of grain production, potential pollution from concentrated animal feeding operations (CAFOs), and higher carbon emissions.
Cost and Availability: Conventionally raised beef is often more widely available and can be less expensive due to the faster growth rate and standardized practices.
The Secret to our Prime Cuts?
Grain-Finished Beef.
Here are some of the incredible benefits of this important process:
Marbling and Flavor Enhancement:
Grain finishing involves feeding cattle a balanced diet that includes grains such as corn or barley, which leads to increased marbling in the meat. Marbling refers to the intramuscular fat that is distributed throughout the muscle fibers. This marbling adds flavor, tenderness, and juiciness to the beef, resulting in a richer and more satisfying eating experience.
Consistency:
Grain finishing helps standardize the quality and taste of the beef. Since the diet is controlled and consistent, it leads to a more uniform product in terms of tenderness, flavor, and appearance.
Tenderness:
The combination of grain feeding and increased marbling leads to meat that is inherently more tender.
The intramuscular fat helps to break down the muscle fibers during cooking, resulting in a more tender texture.
Shorter Time to Market:
Grain finishing typically allows cattle to reach market weight more quickly compared to a solely grass-fed diet. This can help meet consumer demand for beef products in a more timely manner.
What We Offer
Explore our flexible purchasing options tailored to your desires and preferences. Opt for our à la carte selection, where you can handpick individual cuts, or select a whole, half, or quarter beef while choosing the perfect thickness for steaks, and specify the desired poundage for hamburger packages.
For those seeking a grander indulgence, delve into the world of whole, half, or quarter beef purchases. Embrace the art of customization by selecting cuts for a variety of meals. Enjoy the convenience of pre-selected options or let your imagination roam free.
In our commitment to elevating your culinary adventure, we extend the complimentary option of including organs if desired. Revel in the full spectrum of flavors and nourishment that beef offers, all according to your preferences.
Your journey with Stalder Cattle Co. is defined by choice, quality, and the art of crafting unforgettable meals.
For Perspective:
-
A quarter beef is approximately 80 pounds of processed and frozen meat: 25% will be steaks, 35% roasts, and the remainder will be divided between flavorful ground beef and hearty stew meat.
-
The current average weight of our Black Angus cattle is 800 - 900 lbs on the hoof. After harvesting, the average hanging weight is 600 - 750 lbs.
-
The freezer space required for a quarter beef is approximately three shelves of an upright freezer.
Pricing
-
$7.50 lb for a whole beef
-
$7.75 lb for a half beef
-
$8.50 lb for a quarter beef
Pricing is based on the hanging weight, which is the weight of the steer after harvest without head, hide, or organs. Prices may vary based on factors such as cut preference, market fluctuations, and additional services like processing and packaging. Feel free to contact us for more information and personalized assistance in selecting the perfect cuts to suit your preferences.
The Cuts
A general breakdown of how a whole beef is typically divided:
Primal Cuts: These are the large sections that the carcass is first divided into. There are typically four main primal cuts in beef:
-
Chuck: This includes the shoulder and neck area. It's often used for roasts, ground beef, and stew meat.
-
Rib: This section contains the rib bones and includes cuts like ribeye and prime rib.
-
Loin: The loin is where premium cuts like tenderloin and New York strip are found.
-
Round: The round is the hind leg and is often used for roasts, steaks like top round, and ground beef.
Sub-Primal Cuts: These are smaller cuts that are obtained by further dividing the primal cuts. For example:
-
From the chuck, you might get chuck roasts and chuck steaks.
-
From the rib, you'll find ribeye steaks and rib roasts.
-
From the loin, you'll get sirloin steaks, T-bone steaks, and porterhouse steaks.
-
From the round, you'll get round steaks and bottom round roasts.
Secondary Cuts: These are smaller cuts obtained by further dividing the sub-primal cuts. For instance:
-
From the ribeye sub-primal, you'll get ribeye steaks and ribeye roasts.
-
From the sirloin sub-primal, you'll get sirloin steaks and sirloin roasts.
Ground Beef: This is typically made from trimmings and pieces of meat that are not used for specific steaks or roasts.
Other Cuts: In addition to the main cuts, various specialty cuts like brisket, short ribs, flank steak, skirt steak, and offal (organs) are obtained from different parts of the carcass.
Make Your Selection
Whole Beef
$7.50 per pound
The numbers below are averages of wrapped and frozen packages:
Approximately 300 lbs of beef
120 lbs of Ground Beef and Stew
105 lbs of Roasts and Ribs
75 lbs of Steaks
Half Beef
$7.75 per pound
The numbers below are averages of wrapped and frozen packages:
Approximately 150 lbs of beef
60 lbs of Ground Beef and Stew
50 lbs of Roasts and Ribs
35 lbs of Steaks
Quarter Beef
$8.50 per pound
The numbers below are averages of wrapped and frozen packages:
Approximately 80 lbs of beef
35 lbs of Ground Beef and Stew
25 lbs of Roasts and Ribs
20 lbs of Steaks
Á la Carte Selection
Sample Box
(15 lbs)
Wrapped and frozen:
Approximately 15 lbs of beef
2 lbs of Ground Beef or Stew
10 lbs of Roasts and Ribs
3 lbs of Steaks
Á la Carte
$8.50 per pound
Your choice of quantity
Ground Beef or Stew
Roasts and Ribs
Steaks
