Soaring Eagle Ranch
Organic grass-fed Highland Beef
IMPORTANT
Order your fall beef now. Due to high fuel prices we can no longer provide small orders unless you make arrangements to pick them up, but we will continue to deliver quarter, half and whole beef orders.
Certified Organic
Soaring Eagle Ranch is certified organic through the New Mexico Organic Commodity Commission (NMOCC.) What does that mean? No pesticides, chemicals, growth hormones - our cattle and the grass they eat are grown the way nature intended.
Agritours
Want to visit Northern New Mexico's most unique ranch? Contact our office to set up a time and we will be happy to set up individual or group tours.
Sage's Tidbits
Local food
is becoming more
and more important for most family
tables. Increased fuel costs are driving up everything and the the
dangers of a global food system are bringing many folks back to their
neighbor farms for food. AgInfolink recently
provided data that showed the average steak has traveled well over
5,000 miles by the time it gets to your family grocery store.
Soaring Eagle Ranch steaks have traveled less than 200.
Beef tasting compared to wine tasting:
While
most people assume all meat tastes the same, a new breed
of connoisseurs is developing. Yes, beef! "I can
taste a hint of cool-season grasses in this Highland
beef, with a
mild oakiness and a sweet clover aftertaste...yes, this is a 2008
Soaring Eagle Ranch sirloin!"
Try local grass-fed and grass-finished beef from Soaring Eagle Ranch
and chew on those tasty tidbits!
Scottish Highland Cattle
Scottish
Highland cattle are native to the hills of Scotland, where
they have lived for the last five hundred years.
Characterized
by their long hair and horns, they are known for their hardiness and
adaptability. Great mothers, they do well in harsh weather
and with sparse feed. Superior carcass quality results in
lean
beef that is lower in fat content (American
Highland Association in
independent studies).
Cooking Tips
Our
meat is lean, so the heat is conducted quickly through the meat and can
toughen the protein. Be careful not to overcook the meat. For those of
you who cook buffalo or game meat, it is very similar.
We dry age our beef, and recommend you trim any of the ‘rind’ from your
meat prior to cooking it.
Bring your grass-fed meat to room temperature before cooking .
When grilling, sear the meat quickly over high heat on each side to
seal in natural juices, then reduce the heat to medium or low to finish
the cooking process. Also, baste to add moisture throughout
the grilling process.
When preparing hamburgers, sear, then reduce the temperature and cover
– they cook quickly. Our burger is very lean (85% to 90%
lean) so overcooking/high temperatures will dry out your burger very
quickly.
When roasting, sear the beef first to lock in the juices and then place
in a preheated oven. Reduce the temperature of your grass fed
beef recipes by 50 degrees for roasting or to the lowest heat setting
in a crock-pot. Use moisture from sauces to add to the tenderness and
keep your roast from drying. Baste often.
Marinades are great; those that are based on lemon, lime or fruit
juices yield amazingly tasty results. Olive oil is a great addition and
helps keep moisture locked into your meat.
Let your beef sit after cooking, covered and in a warm place, for 8 to
10 minutes to let the juices redistribute.
Grass-fed beef cooks differently and has a more robust, beefy flavor,
so you will find that simple recipes showcase the tastiness of our
beef. Try different methods to see what works best for you, and feel
free to contact us with any questions.