When it comes to choosing rich tasting beef and lamb, grass finished is the answer. The flavor of beef or lamb is based on what the animal has eaten. Picture an animal on a highly diverse sward of grasses and legumes--a virtual salad bar of a diet. No one component dominates and as a result you have a wonderfully healthy yield of nutrients in the meat which translates into a delicious flavor. Our animals graze on natural grasses in the high mountain pastures of the Rocky Mountains, producing a flavor that is superb, and a tenderness that will not disappoint.
Meat that is naturally raised and finished on grass the way God intended is very nutritious and healthy for you. It is high in Omega 3's, CLA, vitamins A & E, and low in saturated fat. And the risk of Mad Cow Disease and E.coli are almost non-existent.
Hormone implants can add toughness to meat, and grain can strip away its natural flavors. We use neither on our animals. Steak sauce...ketchup...marinades…they all serve to add flavor back to commodity beef. Not necessary with the natural, rich flavor of grass-finished beef.
Our beef is hung and dry aged for 14 to 21 days, the old way. Almost any chef will tell you that if you want a good steak it needs to be dry-aged. This process gives the meat a delicious flavor rich in juices, and a texture and tenderness not found in meat aged by other methods, and especially compared with those that have not been aged at all. After the aging process is completed the meat is cut and processed by professionals, then vacuum sealed in clear kryovac packaging to ensure lasting flavor and freshness.
The following are just a few of the benefits that grass fed beef and lamb have over grain-finished, commodity meats (click on each for further information):
In addition, GrassRoots meats are USDA Inspected and Certified.
For additional information about the advantages of grass-finished meats over grain-finished meats, click here to read:
Where's the Beef? The Great Corn vs. Grass Debate or
Confused About Fat? Try GrassFed! | 
