America's heritage and tradition in the beef industry still shines through the cattle rancher's of today. Learn more about what it took to bring it to life and bring it to your table.
Have you ever bitten into a steak and said, “Wow, this steak is too high-quality, can I get some low-end beef?” We didn’t think so. It’s not just you, then entire beef industry has been chasing better beef since the 1600’s. The fact is, even with regulations and standards, there are a LOT of different ways to raise cattle in the US. So, if you’re looking the perfect texture, temperature, and taste to hit the plate in front of you, it helps to know how it gets there.
You fire up the grill to get it right. Now make sure you know the difference between what’s hot and what’s not.
We all know the feeling, pushing back from the table we were bellied-up to moments ago realizing that was a perfectly cooked steak. That’s a place we wish we could return to night after night, but sometimes it’s a struggle to recreate the magic. But it doesn’t have to be.
There’s a lot to cover when learning to prepare and perfectly serving your steak, but an out of control temperature ruins all the prep work the fastest. No one gets it right on their first try, many of us have honed our craft over years and years of disappointing those we shared the table with. It takes fine-tuning and consistency with your tools. You can’t jump from a gas grill to charcoal one week and then broil the next day in the oven just because it’s raining. Set your controls consistently, use the same brand and amount of charcoal frequently, or be willing to stand there with an umbrella if the heavens open up and demand it. This is your dinner we’re talking about, and we take it seriously.
Once you’ve dedicated to your tools for the job, next comes the hard fact of internal temperature. There’s no getting around it, this is the ONLY way to get a steak the way you want it on purpose. If you witness the chef glance at the meat and waive their hand magically over the grill and mutter, “that looks about right,” you might as well stick to wine and mashed potatoes for dinner because what you ordered is NOT going to be on your plate. Get yourself, or gift that hopeless chef in your life, a meat thermometer and you’ll never quit a steak early again. Once your hands are on your tools, consult this temperature perfection chart to make sure everyone around the table is bellying up and smiling every night.
want more from the ranchers?
Now, more than ever, small businesses need their communities and our communities need us. Take a look at how local cooperation has recently gotten some BIG attention.
Without a doubt, there are certain advantages to supporting small business. There's a different homestyle feeling at the dinner table when your family is supporting your local community. Recently, folks have been pulling away from big chain, cookie-cutter companies and looking for ways to encourage their smaller, local businesses. Trusting where your food comes from and how it's raised is one of the main benefits of this in the food industry. Not to mention... your dollar really means something. Local businesses are proud to step forward and lift their communities... and to pay into the traditional handshake relationship they depend on. Perry Land & Cattle is no different.
Many Arizona residents have been forced to look for new ways to get their hands on simple resources such as toilet tissue and meat. It's no wonder local news station AZ Family decided to boast about the high quality standards and unique adaptations taken on by Perry Land & Cattle in a few of their recent broadcasts.
As you may already know, local Four Peaks Brewery provides the delicious libations for our herd. As a way to give back and help support a local ranch in these trying times, Four Peaks is now using Perry's beer-fed beef throughout their menu! Watch the newscast on this exciting local partnership here:
Interested in getting beer-fed beef direct to your home kitchen? all of our beef is fed on this program. Order yours here.
I wasn’t always a rancher. Or an entrepreneur. Or an Arizonan. Actually, my life was on a completely different path. From Air Force officer to D.C.-based policy analyst to PhD candidate to professor, I achieved things that in my youth, I could only dream of. Yet my life still seemed somehow empty. I longed for something different: for freedom from the constraints of the modern world… for ownership of my own life… to be more autonomous and self-reliant… to work for something that belonged to me… to take back my life, decide how to spend my own time… to have the space to breathe… to be surrounded by nature rather than by buildings and busy people… to be at peace in the world. I guess I have my Dad to thank (or blame) for that. He grew up around farming and still talks about the homestead-style farm he spent many childhood days on; the lifestyle is deeply rooted in my family… and though I grew up in the suburbs of a major city dreaming of a more conventional brand of career success, the yearning for this life somehow still passed from his heart to mine.
Alicia Perry, PhD, Owner/Operator and all around Hay Maven (see my blog post on the time I fell off a haystack...). I share industry insights, tips & tricks on grilling great beef, and my personal journey into the ranching world.