What’s the difference between grass-fed and grass finished?

Simply put, grass-finished beef comes from cattle that ate nothing but grass and forage for their entire lives. Grass-fed, on the other hand, may be used to label meat from cattle that were started on a grass diet but have either received supplemental grain feed or are finished on a full grain diet. In fact, many “grass-fed” cows spend the last few months of their lives eating grain in feedlots to help them quickly gain weight.

what are the Health Benefits of eating grass-fed beef?

A major benefit of raising animals on pasture is that their products are healthier for you, but how? There are several reasons to choose 100% grass-fed, grass-finished beef. Research shows that grass-finished beef is 20% lower in calories and lower in total fat than grain-finished beef. Meat from grass-fed animals also has two to four times more omega-3 fatty acids (an essential fatty acid that fights cancer and inhibits body fat), and Vitamins A and E than meat from grain- fed animals.

What breed of cattle does big summit beef raise?

Big Summit Beef raises American Aberdeen Angus. They are a small frame cattle breed started from a 100% certified Angus herd in Australia. American Aberdeen cattle we’re introduced into the United States in 1996. They are extremely efficient range animals that produce a high quality meat product with thicker, smaller cuts of excellent tenderness and marbling. You can learn more about American Aberdeen at americanaberdeen.com

where are big summit beef cattle raised?

Big Summit Beef raises their cattle in Prineville, Oregon and on other leased property throughout Central Oregon. Prineville sits in the heart of Central Oregon, and has rich volcanic soils that create great pasture land for the cattle to graze, plus 300 days of sunshine per year. They say happy cows come from California - happy cows come from Central Oregon.  

How Much Beef Will End up in My Freezer?

Our grass finished cattle reach maturity at 16-20 months of age and range in weight from  800 -1,200 pounds live. Big Summit Beef raises both large and smaller frame cattle. This gives our customers the opportunity to choose the quantity of beef that meets their needs.  The hanging weight of our grass finished beef is approximately 60% of live weight (480 – 720 lbs. for a whole beef); this is referred to as the dressing percentage.  Big Summit Beef pricing is based on hanging weight. During the processing (cut and wrapping) of your beef a certain percentage is lost due to trimming, bones, and unwanted items. Below is a publication titled “The butcher kept your meat?” that will explain this process.  

What Cuts are Available?

When you reserve a whole beef (good grief!), a side (1/2), or a quarter from Big Summit Beef, you can choose from the following cuts:

• short ribs

• meaty soup bones (shank and neck)

• roasts (brisket, chuck, rib, rump, sirloin, top round, London Broil)

• stew beef 

• steaks  (rib, rib-eye, tenderloin, sirloin, porterhouse, T-bone, top round, flank, skirt, chuck, and cubed)

• ground beef

  * Check out our Meat Cuts page for a diagram of cuts!

Where is Big Summit Beef Processed and How is it Processed?

Big Summit Beef offers Custom and USDA certified processing. Our beef will be dry aged for 10-14 days in a temperature controlled meat cooler.  The aging process improves the flavor and tenderizes the meat prior to being cut and wrapped.  A representative from Big Summit Beef will be available at any time to answer your questions on how your beef will be processed and discuss what meat cuts best fit your needs.  Once your beef has aged and is ready to be cut and wrapped, the processor will call you and ask for instructions to ensure your beef is custom processed to your specifications.

how can i find out more about big summit beef company?

Big Summit Beef is family owned and operated - and just like you would any other family member - if you have a question give us a call, we’d love to chat with you!