Wyoming Grass Fed Meats

This is premium free range grass fed beef.

The EZ Rocking Ranch produces high quality grass fed beef and provides a healthy and delicious alternative to the feed-lot beef sold in most supermarkets today. Our beef is raised naturally, without steroids, hormones and antibiotics. Our grass fed beef has a unique, genuine flavor based on a longer, naturally tuned growing cycle. We bring quality beef straight from the ranch to you.

Order Now for summer and fall 2012 delivery.

Call 307 682-4808 to order by phone or order online below.

Confused by different pricing methods?

EZ Rocking Ranch sells whole, half or quarters of beef by the final packaged weight. This is the fairest method for you the customer. You don't pay for wasted bones and trimmings.

Others sell beef by the hanging or carcass weight, which sounds less. However, this method causes you to pay for a lot of shrinkage due to moisture loss, bones, fat and other waste.

You might also see folks selling by the live weight. This may not include the butcher and processing fees.

Beef bought from EZ Rocking Ranch includes everything - butchering, cutting, wrapping and even delivery to your home within our delivery area.

What is included in a order?

A whole beef generally yields between 300-400 lbs. of meat. A side of beef yields 150-200 lbs. A split side yields  75-100 lbs. When you order a split side, you are “splitting a side of beef” with someone else. Therefore, cutting instructions on split sides must be somewhat standardized.

Please keep in mind that these are estimates for planning purposes. Actual weights and cuts yielded will vary from cow to cow and by cutting instructions for each cow.

Questions or want to order by phone?

WE WOULD BE HAPPY TO CREATE A CUSTOM PACKAGE FOR YOU, PLEASE LET US KNOW WHAT YOU WOULD LIKe IN YOUR PACKAGE AND WE WILL QUOTE YOUR PACKAGE PRICE.

You can order by calling us directly at 307 682-4808. We offer packaged beef selections and also take custom orders. Your grass fed  Beef will be  dry-aged at a Wyoming inspected or USDA certified plant for at least 14 days for maximum flavor and tenderness. It is then hand-cut, packaged and frozen. 

Grass Fed Beef Cooking Tips

If you try to treat a grassfed beef steak as if you were cooking grocery store beef, you will be sorry you did, and you will look down at your plate and say, "Damn, I spent that much money on this?" Don't do that. Think about quick-sear cooking techniques for things like rare tuna and foie gras.

Open flames or preheated cast iron and grass fed beef are friends.  A quick sear of thin pieces in a very hot flame works wonders, and if you are lucky enough to have a thick steak, you want it absolutely seared and crispy on the outside and rare on the inside, even if you do not normally eat your steak this way. If you like your meat more done, then let it rest a while before cutting.

You can use an intensely preheated cast iron pan or grill to achieve this effect, but you cannot allow the steak to remain in contact with heat for long enough to melt all the fat and cause it to drip out of the internal structures of the meat, or you will end up with boringly tough, dry, expensive meat.

All of our cattle are raised on our ranch, in the Powder River Breaks in northern Campbell County.  Our herd grazes on open pastures with native grasses and homegrown alfalfa and grass hay. Our Beef has never been to a feedlot and has never had any growth hormones implanted or been treated with antibiotics. Our cattle mature and gain weight naturally.

Most beef – even if it is organic – comes from animals that have been finished on grain. Feeding grain to ruminants (like cattle)  alters the nutritional value of meat; compromises the health of grazing animals and  exacts a greater toll on the environment due to the petrochemicals needed to farm the grain, the bare ground that is created by tilling the soil, and the water quality degradation that often occurs when animals are confined in feedlots. By contrast, our cattle roam free on ecologically sound rangeland and are never in a feedlot. By switching from grain-fattened to all natural range-finished beef, you receive a wealth of health benefits. With our beef, you avoid all the synthetic hormones, antibiotics, pesticide residues and additives. But range-finished beef gives you these additional nutritional advantages:

Fewer calories, Less  “bad fat” (including saturated fat), more omega-3 essential fatty acids, more cancer fighting CLA & vitamin E.

These benefits are the direct result of raising cattle on rangeland. Remember...beef fattened on grain will not have these benefits – even when the grain has been grown organically.

We DO NOT feed, implant, or inject growth hormones.

We DO NOT feed or inject antibiotics.

We DO NOT feed any animal "by-products". (We Do Not feed any ration that contains any animal parts i.e. bone meal or other substances -- this practice may transmit BSE or Mad Cow Disease.)

We DO NOT force-feed grain ("hot feed" -- as is the case with most commercial cattle in the last 90 days of their life).

We DO NOT send our cattle to a "feedlot" for the last 90 days of their life (or anytime).

We DO NOT use preservatives, flavorings, solutions, coloring, additives, chemicals, or fillers of any type, in our meat cuts or ground beef.

We DO NOT use MSG (monosodium glutamate) in any of our products.

How much beef do you get? And what cuts?

AMOUNTS quoted are APPROXIMATE, and based on a SIDE OF BEEF. THE ESTIMATES  below are based on a fairly standard cutting guide. 

 Premium Cuts: 15-18% of yield

  T-bones, OR Tenderloin (filet mignon)  plus New York Strip. 

      About 8  T-bones, OR 12 boneless steaks  per side of beef.  The T-bone consists of two steaks, Tenderloin is the “small side” of the T-bone, New York Strip is the long side.  There is not always the exact number of Tenderloins as there are Strip steaks.

Rib, Ribeye, Prime Rib, Standing Rib Roast: About 8 steaks per side of beef. Ribeye is the standard by which beef is judged. Excellent steak!

 Sirloin: about 7 steaks per side of beef. A good steak for the grill, not quite as tender as the ribeye, tenderloin, or New York Strip.

Other Steaks: 10% of yield

 Flank: one-two pounds per side. Traditional fajita and London Broil cut. Fibrous, responds well to tenderizing marinades. Usually ground.

Skirt: one-two pounds per side. Very similar to Flank. Usually ground unless specifically requested.

Round: Good as “steak” if marinated overnight in tenderizing marinade, or if braised (as in Swiss Steak).  Also makes great stew meat.  Often mechanically tenderized. 

Roasts: 20% of yield.

Chuck: about 5 roasts per side of beef. Excellent roast!   

 Brisket: one per side of beef.    Excellent as pot roast. Also corned beef brisket. May grind as burger.

 Arm roast:  can grind as burger, or as tenderized cube steaks.      

 Rump Roast: two roasts per side of beef.

 Other:

Stew Meat: Trim, or Top Round, Eye of Round, or Bottom Round may be cut to stew meat. Amount varies with instructions.

 Ground Beef: 40 - 70% of yield, depending on instructions.

     Grassfed burger is lean. We ask the butcher to aim for 90% lean for you, but we can not control % fat.

 Bulk Ground Beef: may be packaged in 1 lb., 1 1/2 lb., or 2 lb. packages.

Organs: Liver and Heart are available upon request.