J LAZY S RANCH
GRASS FED CORRIENTE BEEF
TDA INSPECTED at Old Plantation Meat Market in Springtown, TX
GRASS FED BEEF - IT’S WHAT’S FOR DINNER!!!!! GIG’EM!
Date____________________
GRASS FED BEEF
PACKAGE SIZE
*POUNDS
Ground beef
1 lb pkg
Beef stew cubed
1 lb pkg
Sirloin Steak with bone
2-3 lb pkg
Brisket 1/2
3-4 lb pkg
T - bone
2-3 lb pkg
Chuck roast
2-3 lb pkg
Rump Roast
2-3 lb pkg
Arm Roast
2-3 lb pkg
Rib eye steak with bone
2-3 lb pkg
Round steak tenderized
1 lb pkg
Tenderloin
1 lb pkg
Whole Beef __________________________Whole Beef (1)____
Side Beef
Half Beef (1/2)
Quarter Beef
Quarter Beef (1/4)
**DEPOSIT:________________
*TOTAL POUNDS:_______
PRICE
NUMBER
We can provide other cuts upon request before processing.
**TOTAL COST:
Name
Phone
Address
_
$6.00
$6.00
$6.00
$6.00
$6.00
$6.00
$6.00
$6.00
$6.00
$6.00
$6.00
$4.75
$5.25
$5.75
ALL NATURAL GRASS FED BEEF
J LAZY S RANCH JACOB SHAFFER, RANCH MANAGER
LOVING, TEXAS DIVISION
Aggie class of 2004
214-212-5790 shaffdog04@hotmail.com jlazysranch.com
CORRIENTE GRASS FED BEEF
IT IS WHAT’S FOR
DINNER!!!!!!!!!!!!
Corriente cattle are a breed of cattle descended from the
cattle brought to
America in the late 15th century from Spain.
The meat is significantly leaner. Our meat is 97% lean!!!!
While most beef cattle are injected
with steroids, hormones, and antibiotics before you buy,
ours is not . Right from the pasture to
the processors and to you. We will help you fill out your
order or you can order the standard cut
the processor recommends, and we can deliver to you.
Whole beef $4.75/ lb: half of beef $5.25/lb: quarter of
beef $5.75/ lb: or purchase by the package
which Is usually in 1 lb packages for $6.00/ lb
-Here are the most common cuts:
t- bone with bone; 2 in a package 1 lb
Rib eye 2 in a package 1 lb
One pound packages of ground beef
Sirloin one per package 1 lb
Round steak 1 lb package
- Rump roast, arm roast, chuck roast are usually in 2 to 3 lb
packages for $13.00 to $16.00
-A whole beef is typically 250 to 300 pounds or a little
more or less depending on the animal.
See back page order form
Carol Shaffer 214-212-5750 crjs50@hotmail.com
Cooking Tips
Before preparation, the meat should be defrosted by placing it
in the refrigerator overnight.
Proper cooking and recipes are key to good tasting beef. Be
sure to remember that grass fed beef is lean and ours is
approximately 97% lean! So it should cut the cooking time by
a third. Ground beef must reach an internal temperature of 160
degrees, covering ground beef will keep it more moist and
more quickly raise the the temperature.
Use liquids and marinades( we use McCormick brand and add
coke, dr pepper or BBQ sauce), also olive oils and teriyaki
sauces are good on grilled beef to keep it moist. It is also good
to marinate over night or at least an hour before cooking and
make sure the beef is thawed.
One grilling tip is to take the beef off the grill before it is done
to the desired point. The heat will continue to rise in the meat
for 10 minutes following grilling. Also continue to baste grilled
meat with a marinade after taking off the grill or out of the
over.. Also a good way to cook roasts are in a crock pot slow
all day. We recommend The Grassfed Gourmet Cookbook by
Shannon Hayes as a solid guide to preparing grass fed meats.
Here is one suggestion on how to cook roast or sirloin steaks 2
to 3 lb roast, place in pan, pour coca-cola or dr. pepper over
the meat, dash of salt, 1/4 all spice, 1/4 ginger, dash of pepper,
1/2 tsp worchester sauce, 1/4 cup of onions, place foil over
meat and cook at 250 degrees F for 2 to 3 hours.
For Hamburger patties marinate in BBQ sauce and cook
slowly, then remove just before they are done, as the meat will
continue cooking even when removed from the heat.