Grazing The Uinta Mountains Since 1927

A: 100% Grass-Fed Black Angus

A: “100% grass-fed beef” means that our cattle are raised on a diet consisting entirely of grass and forage, from weaning to harvest. Unlike conventional beef, our cattle never consume grain or feedlot by-products. This natural diet not only aligns with the way cattle are biologically designed to eat but also enhances the nutritional profile of the beef.

A: A few different factors contribute to our beef tasting so good. One being, the genetics we run in our herd are genetics from our grandparent’s and great-grandparents herd from over 100 years ago. We’ve spent the past 100 years fine tuning the genetics in our herd to obtain the highest quality and best-tasting beef. Our cows are also 100% grass-fed beef which results in rich, flavorful, and robust beef. During the summer our cows graze the mountain forests above 8,000 feet in elevation, eating wild native grass and forage, this factor also plays into why their meat is so rich and delicious.

A: Studies show that grass-fed beef is known for its superior nutritional benefits. It typically contains high levels of omega-3 fatty acids, which are beneficial for heart health, and conjugated linoleic acid (CLA), which has been linked to various health benefits. Additionally, grass-fed beef is lower in total fat and higher in vitamins A and E, making it a healthier choice overall.

A: Grass-fed beef has a distinct flavor profile that many people describe as more robust and earthy compared to grain-fed beef. The natural diet of the cattle contributes to a richer, more complex taste. Some also find the texture to be slightly leaner and firmer. We believe that once you try our grass-fed beef, you’ll appreciate the difference in flavor and quality. It’s not uncommon for us to hear from our customers that our beef is the best beef they’ve ever eaten! As long as you follow our cooking instructions (insert steak cooking tips here) I guarantee you that you’ll feel the same!

A: Yes, all of the beef we sell is from our L2 herd that we raise here on the ranch for their entire lifecycle. By doing this, we eliminate any uncertainties or gaps in our beef production which means you can rest assured that the beef you’re getting is of the highest quality.

A: If cooked properly, it shouldn’t be any tougher!

A: We have large hay fields that we spend the summer haying. Haying is drying grass and putting it into bales as a preservation method so that we can continue feeding our cows high-nutrition-profile dried grass during the winter months. Our cattle never receive any supplemental grain.

A: Absolutely! Our cows live the best of the best life! During the summer months our cattle spend their days grazing the forests and mountain tops in belly-deep grass, laying under thick pines, and drinking all of the ice-cold water straight from the earths natural springs and snow runoff. During the later fall and winter months they live a very similar life but on the ranch in Oakley grazing near the Weber River at a lower elevation. We feel very strongly about giving our animals the best possible life we can give them, and in return, they give us life by feeding us stress-free, rich, nutritious protein. We feel really good about the life our cattle live.

A: In order to avoid red tape and keep our prices as low as possible for our customers, we chose not to certify our cattle and beef as organic. When you are not “certified” organic, legally you cannot use the word organic. We raise what we believe is the best product to feed our own children and share it with our customers.

A: We never administer routine antibiotics. However, when we have an animal with a life-threatening illness, we do administer antibiotics. It would be inhumane not to. When this happens, we keep close records, separate the steer from the rest of the finishing herd, and sell it to someone who is informed about the antibiotic given.

A: Absolutely not!

A: At four months of age our calves are given two vaccines. The first vaccination is for Brucellosis which is required by law across the US because its transmittable to humans. The second is for clostridial infections. Clostridial infections are a potentially dangerous bacteria residue in the soil. After these two vaccines, the cattle never see a needle again! According to the USDA and FDA, after 28 days, all traceable residue of a vaccine is gone. Our beef arent butchered until 20-24 months of age, so the vaccine has no chance of effecting the quality or flavor of your beef.

A: No! We don’t, and never will.

A: Yes, 100% grass-fed beef is generally considered more sustainable and environmentally friendly. Grazing cattle on pasture helps to maintain healthy ecosystems, promotes soil health. Our sustainable farming practices at L2 Ranch focus on rotational grazing, which helps sequester carbon in the soil and supports biodiversity.

A: At L2 Ranch, we manage the entire life cycle of our cattle, from birth to harvest. This hands-on approach ensures that our animals are raised humanely and sustainably. Our commitment to quality means our cattle are never given antibiotics, unless a life-threatening situation requires us to do so for the well-being of the animal. If so, the animal given the antibiotic is removed from our finishing herd and not sold to our customers. Our beef is never given artificial growth-promoting hormones, and we partner with local USDA-certified processors to guarantee the highest standards in meat quality. This meticulous attention to detail results in a premium product that stands out in taste and nutrition.

A: Yes, grass-fed beef is leaner than grain-fed beef, which means it cooks faster. For best results when cooking steak, generously salt each side of your steak and allow the steaks to rest on your countertop until they reach room temperature dabbing each side with a paper towel throughout the warming process to prevent moisture build-up. NEVER USE A FORK when cooking your grass-fed beef. Use tongs. When you use a fork, it results in the loss of delicious juices in the meat that helps obtain the tender, delicious flavor you’re looking for when cooking your beef. Once your steak is done, put a tsp of grass-fed butter or ghee on the top of your steak and allow it to rest for 5-10 minutes before cutting into it. Cook grass-fed beef for a shorter duration than you would with conventional beef. (See our full steak cooking tips here).

A: Grass-fed beef can be more expensive due to the longer time required for cattle to reach market weight on a grass diet, and the additional land and resources needed for pasture grazing. However, the health benefits, superior taste, and positive environmental impact make it a worthwhile investment. At L2 Ranch, we strive to offer competitive pricing while maintaining the highest quality standards.

A: Store grass-fed beef in the refrigerator if you plan to use it within a few days, or freeze it for longer storage. When thawing, it’s best to do so slowly in the refrigerator to preserve the texture and flavor. Avoid using a microwave to thaw, as it can lead to uneven cooking and loss of moisture. If you’re in a hurry and want to thaw your meat out more quickly, place your beef in the package in a bowl of lukewarm water. This method works great for ground beef. However, we don’t recommend doing this with steak

A: 100% Grass-Fed Black Angus

A: 20-24 months. Once they reach about 1200 lbs in weight.

A: Cuts are vacuum packaged into BPA and BPS-free cryovak packaging. The beef is hand cut and hand packaged so you may find some variation We hope these answers help you understand the benefits and uniqueness of our 100% Grass-Fed Beef. If you have any other questions, feel free to contact us. Thank you for choosing L2 Ranch!