Grass-fed Beef T-Bone Steaks, approx. 15 oz each (4 steak minimum)
Grass-fed Beef T-Bone Steaks, approx. 15 oz. ea. (4 steak minimum)
Our Grass-fed Beef T-bone steaks are cut from the front end of the short loin. They contain a large piece of New York Strip steak on one side of the bone, and a small section of tenderloin (think Filet Mignon) on the other side of the bone. These steaks are cut where the tenderloin is naturally running out, which creates a steak with a sharper triangle appearance. A raw T-Bone steak often has a mere 1/2" of steak on the tenderloin side. This is a natural transition area from one part of the animal to another.
Grass-Fed Traditions currently supplies 100% grass-fed beef from small-scale family farms in Wisconsin.
How do we define “grass-fed?”
The cows are on pasture, not in feed lots eating silage. They are also finished on grass, and do not eat grains at all.
We don’t process animals in the winter or early spring, when they are only eating dry grass. Our animals are eating green grass right up to the time of processing, and are dry aged before packaging.
Many sources of “grass-fed” beef today are simply from cows in feedlots eating silage year round.
Our cattle are never treated with antibiotics or hormones, and they are treated humanely right up until the time they are processed at a family-run small scale processing plant in Wisconsin.
The CLA Advantage
Conjugated Linoleic Acid (CLA) is a naturally occurring free fatty acid found mainly in meat and dairy products in small amounts. CLA was discovered by accident in 1978 by Michael W. Pariza at the University of Wisconsin while looking for mutagen formations in meat during cooking.
The most abundant source of natural CLA is the meat and dairy products of grass-fed animals. Research conducted since 1999 shows that grazing animals have from 3-5 times more CLA than animals fattened on grain in a feedlot.
Simply switching from grain-fed to grass-fed products can greatly increase your intake of CLA. (Dhiman, T. R., G. R. Anand, et al. (1999). “Conjugated linoleic acid content of milk from cows fed different diets.” J Dairy Sci 82(10): 2146-56.)
Omega 3 is an essential fatty acid for human growth and development. We must have it to be healthy.
Grass-finished beef is a great source for this essential nutrient. The source of Omega 3 is the green leaves of plants. When cattle eat their natural diet, beef becomes a great source of Omega 3.
Grain is not a rich source of Omega 3, so standard, cattle-finishing practices cause the Omega 3 level to decrease dramatically.
Galloway cattle are an ancient breed that originated in the rugged hill country of southwestern Scotland. They are related to the Angus which was developed in northeastern Scotland.
While the Angus was selected for rapid growth on better feed, the Galloway was selected for its ability to thrive on poor forage in a cold wet climate.
They were first imported to the states in the 1850s. They are still rare in North America, and worldwide only number about 10,000. Their popularity is now increasing with the renewed interest in grass-fed and grass-finished beef.
The Galloway, unrivaled as a grazing breed, utilizes coarse grasses frequently shunned by other breeds. They have the ability to produce a high quality beef product directly from grass.
Due to the breed’s naturally dense, insulating coat the Galloway does not layer on excessive outside fat.
Results of a multi-breed research project conducted by a Canadian Government Experiment Station, reveal that the Galloway ranks second only to the Buffalo in hair density tests.
The robust, hardy nature of the Galloway is especially suited for northern harsh climates. The claim that Galloway beef is juicy, tender, and flavorful is substantiated in recent USDA tests of Galloway crossbreds, when compared with eleven other breeds.
Results of the Cycle IV Germ Plasm Evaluation (GPE) Program at the USDA Meat Animal Research Center (MARC), Clay Center, Nebraska, showed the Galloway crosses placing at the top of the chart for flavor, juiciness and tenderness.
Highly recommend Tropical Traditions! We placed a meat order and it totaled over $300. A man from Tropical Traditions called me before it shipped to make sure we were expecting the order and no fraud was taking place. Wow! That was a nice touch! The meat arrived still frozen and in a timely manner. The meat is nicely packaged, no blood on the outside of the packages like we experienced when ordering from another website. Already loved Tropical Traditions for their coconut oil, now love them for their meat, too! Donna - Satsuma, AL
Ordered Grass Fed Beef, Liver, Coconut Oil and Raw Honey from them. Everything arrives sooner than expected and packed with care. The meats are so tender, flavorful, and satisfying--helping me with portion control. Thanks Tropical Traditions for providing Heart Healthy, Hormone/Pesticide Free meats and oils! Joan - Cave Creek, AZ
I was very impressed with the beef Tropical Traditions sent me, because it tastes like beef used to taste back when I was a kid. I made hamburgers for my family with their beef, and got compliments all around. My husband, and even a couple of my older kids, ate 2 burgers each! This was some of the best ground beef I’ve had in a while. It tasted wonderful! Hubby is the self-proclaimed grill expert in the family, and he liked the product because it was very lean and yet had enough fat to stick together so the burgers weren’t crumbly. I read somewhere that you can add a spoonful of coconut oil to ground beef when you cook it if there’s not enough fat present to cook the way you like it, but we didn’t need to go to such lengths; this meat was perfect the way it was. Jennifer - Centerville, OH
I have been shopping through Tropical Traditions since Jan. 2005 and have found them to be an outstanding company in every aspect of their business. They are prompt to respond to questions or to rectify any errors and it is always done with respect and kindness. Their products are excellent and I am able to purchase many of the same organic products at a better price than I can purchase them at the store, and I save the time and money of driving to the store. They also offer excellent products of their own that can't be purchased locally. I promise you will not be disappointed. They are tops in my book! Shirley - Delaware, OH
Orders are shipped Mondays through Wednesday each week.*
Grass-fed Beef Combo Packages
Limited time specials
Grass-Fed Beef Summer Sausage
Approximately 1 lb.
Grass-Fed Ground Beef
Grass-Fed Roasts, Stew Meat, Soup Bones, Liver, Hearts, Suet
Grass-Fed Steaks and Ribs
Coconut Grass-fed Beef Stroganoff
This version of the classic Russian dish can be divided into half for 2 meals. This recipe is good when you have company or when you want to make more than 1 meal at a time to save time.
The coconut flour is a great addition to the recipe for extra fiber. Coconut water vinegar adds flavor and tenderizes the meat, giving it a nice texture.
We used the grass-fed sirloin tip roast from our Galloway beef which was 3.8 lbs.
Servings: 10 – 12
Preparation time: 10 minutes
- 3 tablespoons coconut oil
- 5 cloves garlic, minced
- 1 large onion, chopped
- 3.8 lbs. sirloin tip roast, cut into strips
- Salt and pepper to taste
- 3 (8 oz) containers mushrooms, sliced
- 1 tablespoon dill weed
- 1/2 cup red wine
- 1/2 cup beef or chicken stock
- 2 tablespoons coconut water vinegar
- 1 tablespoon Worcestershire sauce
- 3 tablespoons coconut flour
- 1 tablespoon tapioca flour/starch or cornstarch
- 1 16 oz container sour cream
- 1/2 cup chopped fresh parsley
Grease the bottom of the slow cooker pot with extra coconut oil. Set aside.
In a medium skillet heat the 3 tablespoons of coconut oil and sauté garlic and onion until browned and aromatic. About 1-2 minutes.
Place the beef strips in the slow cooker, season with salt and pepper to taste. Place onion and garlic on top of beef, then add mushrooms and dill weed. In a small bowl mix together red wine, stock, coconut water vinegar, Worcestershire sauce, tapioca and coconut flour. Pour over the beef. You can add more stock during cook time if desired.
Cover, and cook on high for 2 hours, then cook on low for 1 1/2 hours. During the last hour stir in sour cream and parsley, continue cooking until beef is tender and cooked through (each slow cooker will vary on cooking time). (You can also cook this on low for about double the time).
Serve over egg noodle or fettuccini pasta (use gluten-free if needed) with extra sour cream and topped with extra parsley if desired. Enjoy!
Recipe courtesy Marianita Shilhavy
Börek recipe (Turkish meat pastry)
Coconut Rosemary Meatloaf Recipe
Coconut Flour Meatloaf Recipe (Gluten Free)
Curried Beef & Veggie Pasta Recipe
Grass-fed Meat Pie Recipe
Nourishing Chili Recipe
Savory Hamburgers with Coconut Oil Recipe
Sautéed Vegetables with Beef Recipe
Oklahoma State University, Department of Animal Science, Galloway Breed description: http://www.ansi.okstate.edu/breeds/cattle/galloway
Grass-fed Beef Bone Stock 16 oz (2-jar minimum)
Grass-fed Bison Bone Stock 16 oz (2-jar minimum)
Grass-fed Ground Beef - approx. 1 lb. (6 lb. minimum)
Soy-free Ground Turkey - approx. 1 lb. per pkg. (minimum 5 packages)
Pastured Poultry Boneless Chicken Breast, 2 per pack - approx. 1 lb. (2-pack minimum)