About Tallgrass Beef

The grass-fed beef revolution is here, and Tallgrass Beef Company is leading the way. If you’re new here, we invite you to explore our site to learn the benefits of grass-fed beef, and why we believe our grass-fed beef is healthier, tastier, more environmentally responsible, and more humanely raised than any grass-fed beef available anywhere. And if you’re one of our many loyal customers, welcome back. As a Tallgrass revolutionary, you already know that when it comes to grass-fed beef, Tallgrass Beef sets the standard.

The Tallgrass Story

The growing trend toward natural and organic foods has pervaded every part of the supermarket and America’s menu. Grass-fed beef has emerged as the perfect choice for U.S. consumers looking for a healthy, environmentally friendly source of meat.

At first glance, it’s almost hard to believe—red meat that doctors have taken away from their heart patients can be transformed into a health food that doctors now recommend. Whoever heard a doctor say, “eat more red meat”?

But it’s true, based primarily on the health studies of groups like the Union of Concerned Scientists, a Harvard and Washington-based advocacy group. In a report issued in March, 2006, the UCS analyzed the scientific literature comparing differences in fat content between pasture-raised grass-fed cattle and conventionally-raised beef cattle. It concluded that grass-fed steak and ground beef was almost always lower in total fat than conventionally raised beef. It noted higher levels of omega-3 fatty acids EPA and DHA in grass fed cattle, in addition to higher levels of CLA.

 

The UCS concluded that “steak from grass-fed cattle can carry the health claim that foods low in total fat may reduce the risk of cancer.”

The result is an animal that fattens quickly on grass and produces beef that is so flavorful it harkens back to the original taste of beef. Restaurants in the test market of Chicago have found excellent reception of this new alternative to prime cuts. Rick Bayless, Sarah Stegner and George Bumbaris are just a few of the chefs who now embrace and use Tallgrass meat.

It’s the combination of attributes however, that make Tallgrass beef so attractive. Small ranchers in prime grazing areas benefit from the compatible alternative to commercial feeding operations.

And the beef industry has finally found an environmentally sustainable model in the pasture-raised system. The Tallgrass method of production is good for the animals, good for the land, and good for you too.

A message from Bill Kurtis, Founder/Chairman

I started Tallgrass Beef Company to raise cattle the way they were meant to be raised. As a result, we have a process that’s better for the animals and the planet, and products that are better for dinner and for you. That’s success in my book. If you haven’t already experienced Tallgrass Beef, I invite you to try it and see for yourself why we say it’s America’s finest grass-fed beef.