of Vogel Farm's beef is born and raised on our farm located in Kuna, Idaho
where we maintain a small heard of mother cows. The beef is raised on a
combination of grass, corn and hay and allowed to mature at their rate not
ours... All of their feed, from the pasture grass to the corn, is raised by
us and we limit the number of cows per year to 24 head. Since our animals
are never fed animal byproducts, antibiotics, hormones or secondary feed
they are raised in as close to a natural environment as possible and not in
a high volume feed lot. All our animals will always be treated with dignity
Since our beef is raised on a combination of grass, corn and hay the flavor
and tenderness of the meat is “melt in your mouth tender”. All of our beef
is USDA graded and inspected at Meridian Meat and Sausage, cryovac vacuum
packaged and fresh frozen with NO additives. When you buy Vogel Farms Beef
that is all you get just BEEF.
We also now offer Grass
finished beef that has been raised on grass only. Grass finished beef
is much leaner than its counterpart, it also has a stronger richer flavor.
Due to its lean characteristic you have to pay special attention when
cooking it. If not cooked properly it can be on the tough side.
tenderness of the cut depends on where on the cow the cut comes from.
Tougher cuts come from muscles that are used more in the movement of the
animal, where the tender cuts come from less used muscles. But there are
tricks to make the tougher cuts tender by the way they are cut when served
or by marinating them for several hours to break down the fibers in the
meat. (Recipes coming soon!)
The loin section of the cow is the most tender
and containing the T-bone steak, and Tenderloin. The sirloin is less tender,
but has more flavor. Some of our most popular cuts that go the fastest are
Ground Beef, Brisket and Flank Steak.