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It's better for cattle. Most beef consumed in the
US is “grain finished” at large-scale commercial feedlots.
Our “100 percent grass-fed beef” is both raised and
finished on an all-natural, grass diet, that results in animals
that are much healthier. Our cattle never receive antibiotics, hormone
implants or by-products, so there’s no risk of mad cow disease.
Our “free range” approach to raising beef is also much
more humane than the feedlot system.
It's better tasting. We use a combination of high-tech
and traditional techniques to produce the best tasting beef money
can buy. We use high tech scanning equipment to verify the natural
marbling of each animal so the meat won’t be too lean. And
we use the old-fashioned, natural process of dry-aging both to tenderize
the meat and to concentrate its authentic beef flavor. Mass-produced
beef uses wet-aging in vacuum-packed bags, a process that does not
provide the same gourmet results. New York beef has a firm yet tender
texture and a deep, rich wonderful flavor.
It's better for you. Perhaps the most amazing aspect
of grass farming is that the meat offers tremendously significant
health benefits. New York Beef Company meat contains high levels
of Omega 3’s—the fatty acids that can reduce cholesterol
and fight heart disease. In contrast, grain-finished animals from
feedlots are high in Omega 6’s—the fatty acids that
can raise cholesterol levels. In addition, our grass-finished beef
offers 400 percent more vitamin A and E than commercial beef, and
is rich in beta-carotene and conjugated linoleic acids, both major
cancer inhibitors.
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