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Eat Our Beef for MORE Birds!

written by

Corbin Steiner

posted on

June 19, 2025

The beaming sun warmed my face as we set out for the pasture in single file...

One of our employees, Silas, is an avid bird watcher and photographer. He was leading us on a birdwatching trip through our pastures. Close behind him were my brothers Micah and Philip, while I took up the rear. As we began wading through the knee-deep grass, Silas began pointing out birds. 

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"Hear that over there? That is a Dickcissel. Oh, and that is the song of a Savannah Sparrow." 

"In this pasture over here there are a couple pairs of Eastern Meadowlarks that nest every year. They are not nearly as common as they used to be here in the Midwest since they need several acres of grassland to nest, and around here, most of the original grasslands have been almost completely turned into corn or soybean fields!"

"In addition to that, most of the pastures that are here are "set stock grazed", where the cattle are left in one pasture for up to months at a time. This, along with mowing the pastures basically eliminates any chance for the Meadowlarks to successfully raise their young in those pastures."

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I recently learned about how the Eastern Meadowlark is a indicator species for the health of grassland ecosystems, where their absence is a signal that something is "off" with the ecosystem. Research has shown that regeneratively managed pastures invite the meadowlark back and allow them to flourish since the system works with nature instead of against it!

Here are a few of the benefits that come with a healthy ecosystem:

  • A working water cycle where the water soaks in rapidly and is stored well = Less flooding and more resilience in droughts
  • Sequesters large amounts of carbon and stores them in the soil which has tremendous benefits for the soil - and is good for the environment!
  • Produces MORE food WITHOUT destructive fertilizers and chemicals! 
  • Focused on promoting LIFE vs dominating and killing.

 
An easy way to see if all this is happening? LOOK FOR MEADOWLARKS!

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Eastern Meadowlark populations have gone down by around 70% since the 1970's and they continue their steep decline!

The documentary "Roots So Deep" shows the fascinating research that a team of scientists have been doing on the incredible impacts that regenerative grazing has on the environment. 

They found that farms that employing regenerative grazing principles had over 30% more birds than neighboring conventionally grazed farms! 

Silas says that our pastures help sew together a patchwork of different habitat types, creating a unique ecosystem in which he has seen over 170 different species of birds! 

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I'm glad I took the time to walk through our pastures with Silas and see the beautiful impact that our regenerative grazing is having!

It's exciting to me that by eating our beef, you can be part of creating a healthy ecosystem that results in MORE birds and a healthier environment for everyone!

Your Farmer,
Corbin
Prairie Creek Pastures

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100% Grassfed Beef

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The Ultimate Grassfed Steak Buying Guide

The Ultimate Grassfed Steak Buying Guide

There’s nothing quite like a great steak cooked over a hot grill or cast-iron skillet. But with so many cuts to choose from, it can be hard to know which steak is right for your family, cooking style, or budget. Here at Prairie Creek Pastures, our cattle are 100% grass-fed and grass-finished and raised on regenerative pastures without hormones, antibiotics, or vaccines. That means every cut delivers clean flavor, nutrient-dense nutrition, and the kind of quality you can feel good about feeding your family. This guide walks through the steaks we offer and helps you understand what makes each one unique — from rich, buttery ribeyes to lean and flavorful sirloins. Quick Tip: Grassfed beef cooks faster than conventional beef. For the best results, cook most steaks to medium-rare or medium (internal temp 130-135°) and allow to rest at least 5 minutes before slicing. (see notes at bottom) Choosing the Right Steak When picking a steak, most people care about four things: Flavor Tenderness Marbling Value Some cuts excel in one area, while others strike a balance across all four. Filet Mignon The Most Tender Cut Filet mignon is known for one thing above all else: tenderness. Cut from the tenderloin, this steak has very little connective tissue, giving it an exceptionally soft texture. What to Expect Extremely tender Lean and delicate Mild beef flavor Smaller portion size Best Cooking Method Cook carefully over high heat and avoid overcooking. Because filet is lean, medium-rare is ideal. Cost: $$$ Great For Date nights Elegant dinners Anyone prioritizing tenderness Ribeye Steak The Classic Steakhouse Favorite The ribeye is prized for its rich marbling and bold flavor. Cut from the rib section, this steak delivers the most traditional steakhouse experience and is often the first choice for serious steak lovers. What to Expect  Rich, juicy flavor Excellent marbling Tender texture Best for grilling or cast iron searing Best Cooking Method Sear over high heat and finish at a more moderate temp. A simple seasoning of salt and pepper is often all you need. Cost: $$ Great For Special occasions Reverse searing Grill enthusiasts NY Strip Steak Best All-Around Steak  The New York Strip is a favorite for people who want a steak that balances tenderness with a firmer, beefier bite. It is a dependable steak that is easy to cook and hard to mess up. Compared to a ribeye, the strip steak is slightly leaner but still offers excellent flavor and a satisfying texture. What to Expect Bold beef flavor Moderate marbling Tender with a slight chew Consistent cooking results Best Cooking Method Excellent on the grill or pan-seared with butter and herbs. Cost: $$ Great For Weeknight steaks Steak sandwiches First-time grass-fed buyers Top Sirloin Steak Lean, Affordable, and Versatile Top sirloin is one of the best everyday steaks because it delivers great flavor at a more affordable price point. It’s leaner than ribeye or ny strip steak but still tender when cooked correctly. What to Expect Lean and hearty Great beef flavor Excellent value Easy to cook Best Cooking Method Grill or pan-sear to medium-rare and slice against the grain. Cost: $ Great For Family dinners Meal prep Steak salads and bowls Flat Iron Steak One of the Best Values in Beef Flat iron steak combines tenderness, marbling, and affordability in one underrated cut. It’s cut from the shoulder and offers excellent flavor without the premium price tag of ribeye or filet. What to Expect Tender textureGreat marblingRich flavorExcellent value Best Cooking Method Perfect for cast iron or grilling. Cost: $ Great For Budget-friendly steak nightsSandwichesSlicing over salads Hanger Steak The Butcher’s Favorite Hanger steak is one of the most flavorful cuts on the animal and remains a hidden gem for many home cooks. It has deep beef flavor and a loose grain that absorbs marinades beautifully. What to Expect Intense beef flavor Tender when sliced correctly Loose texture Excellent for marinades Best Cooking Method Cook quickly over high heat and always slice against the grain. These can be difficult to cook evenly because the it tapers from thick to thin, but utilizing cool/hot parts of the grill can solve that. Cost: $ Great For Steak tacos Fajitas Chimichurri-style preparations Flank Steak Lean and Full of Flavor Flank steak is a long, lean cut with incredible flavor. While it’s not as naturally tender as ribeye or filet, proper slicing makes all the difference. What to Expect Lean texture Strong beef flavor Best when marinated Great for slicing thin Best Cooking Method Marinate first, grill hot and fast, then slice thinly against the grain. Cost: $ Great For Fajitas Stir fry Steak salads Skirt Steak Big Flavor for High-Heat Cooking Skirt steak is famous for its rich flavor and fast cooking time. It’s thin, intensely beefy, and one of the best cuts for quick meals. What to Expect Deep beef flavor Thin texture Quick cooking Excellent marinade absorption Best Cooking Method Cook hot and very fast. Watch these carefully as skirts are thin and can overcook quickly. Cost: $ Great For Tacos Fajitas Quick grilling A Few Tips for Cooking Grassfed Steak 1.Salt & Pepper 1hr Before Rub a generous amount of salt and pepper on all sides of the previously thawed steak and let set for around a hour. (you can still get pretty good results if you don't have time to let it set) 2. Use High Heat - Don’t Overcook It! Most steaks benefit from a hot grill or cast-iron skillet to create a quick sear and then move to a slightly cooler spot on the grill to finish. Use a meat thermometer to gauge the exactly when it's done. Rare 120°| medium 135°| medium-well 145°. Don't "ruin" your steaks by overcooking! Well-done tends to give you a dry texture and reduce the flavor.  3. Let It Rest Lightly cover and rest steaks for 5–10 minutes before slicing to give the fibers time to cool slightly and reabsorb the juices.  4. Slice Against the Grain Especially important for flank, skirt, and hanger steaks. Final Thoughts The “best” steak ultimately depends on what you enjoy most. Love rich marbling? Go with the ribeye.Dependable all-around steak? New york strip. Want the most tender experience? Choose filet mignon. Looking for everyday value? Top sirloin and flat iron are hard to beat. Prefer bold beef flavor? Try hanger, flank, or skirt steak. No matter which cut you choose, you can trust that every steak from Prairie Creek Pastures comes from cattle raised the way nature intended — on pasture, with clean nutrition and careful stewardship from start to finish. 

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Prairie Creek Pastures

  • 12011 Miller Rd
    Tremont IL 61568
  • 309-431-1846