Forget everything you thought you knew about grass-fed beef
Let's face it, all grass-fed beef start with the same two simple components, beef and grass. But what you'll discover with your first bite of Texas Ridge beef is that the quality of each makes literally ALL of the difference.
At Texas Ridge, we've taken a pioneering approach to grass-fed beef. Instead of simply taking an ordinary beef cow and turning it out on grass, we took a great steak and worked backwards to create the perfect cow. We have intensively bred and selected each of our cattle for the traits we want in our beef: flavor, juiciness, tenderness, marbling, and even size, only retaining the best animals year after year to lock in, and constantly improve our incredible grass-fed beef genetics.
You truly won't find beef like ours anywhere else in the Northwest.
As the terroire of the vineyard gives the wine its character, the importance of a beef animal's diet can never be overlooked. Our cattle spend their entire lives on pasture, from birth to harvest. We rotate them from pasture to pasture to ensure they always have access to the best forage, at its peak nutritional level. At harvest time, only the animals in superior physical condition who are "on the gain" will be harvested, and only when the forage is at its peak of nutrition as well. As a result, access to our beef can be extremely exclusive, so we recommend reserving your Texas Ridge beef well in advance to ensure you don't miss out.