Soaring Eagle Ranch
Organic grass-fed Highland Beef
Early Bird Special
¼ Beef (approx. 100 lbs.) $550 picked up at the Ranch; shipping extra. ORDER NOW!
Santa Fé Delivery
Third Friday
of the month, midday, at the parking lot behind Walgreen's,
next to
Wild Oats.
Albuquerque, TBA as needed;
please get on the list.
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).
Upcoming Events
NM Organic Conference, Feb 19 and 20, Albuquerque, NM at the Marriott Pyramid,
featuring our own Sage Faulkner as a session speaker!
[More...]
NEWS
Refer a friend and get 5% off your order!
Large orders
are filling up. If you want a quarter, half, or whole, please let us
know!
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.