Part 1: The Striking Contrast of Two Systems

written by

Corbin Steiner

posted on

November 2, 2024

Good Morning from the farm! 

Do you ever wonder if it is worth it? I mean, the effort and cost of buying 100% grass-fed beef directly from a farmer that you trust... for the supposed health of your family and the environment?🤔

Today I want to take you on a journey of comparing two systems of raising beef. My goal is that after reading about these systems, you can decide for yourself — which system aligns with my goals and values?

The Modern Cow 🐄🌽

I will say right up front that it is not my intent to criticize or demonize how the industry raises cattle. It is a system that focuses on efficiency and cheap food to meet the demands of the consumer. It is good to remember, however, that cheap food comes with some pretty significant hidden "costs"...

This is a system that is based on inputs, chemicals... and killing things. 

Most beef cattle are actually raised on pasture for around the first year of their life! However, the management of the pastures is where some of the problems start.

This is because many cattle are grazed in just one or two pastures all summer long (rather than being frequently moved to new pasture) resulting in overgrazed pastures and health issues. 

This starts the cycle...

  • There are weeds growing in the pasture (since it was overgrazed) so we'd better kill them with a chemical herbicide... 
  • The grass doesn't produce very well because of the overgrazing, so we'll apply synthetic nitrogen...
  • There are too many flies because the cows aren't moving away from their manure, so we'd better kill the flies by applying insecticides to the cattle. Also, make sure you switch up which ones you use so the flies don't develop resistance...
  • The cows have parasites from grazing the grass too short so let's give them a de-wormer...
  • The de-wormer kills the dung beetles so now the manure isn't getting cycled back into the system as well and the flies have better breeding opportunities.
  • Give the cows several vaccines while they are pregnant to boost the immunity of the calves so that they don't get sick
  • Vaccinate the calves with multiple vaccines and boosters


Following their time on pasture, the cattle are moved to a feedlot or CAFO (concentrated animal feeding operation) where they are fed a diet high in grains and byproducts - such as an ethanol byproduct called corn gluten.

These feedlots house thousands of cattle all in one location with some of them being in the tens of thousands! (there are small feedlots, but the majority of beef in the US is from the large ones)

Feedlot.jpg

Now you have MORE inputs, chemicals... and killing things... 

  • The animals are more prone to disease since the grain makes their stomachs acidic and they are in close quarters — so make sure to give the vaccines and antibiotics they need to stay healthy.
  • The grain production requires lots of killing — insecticides, fungicides, herbicides....
  • You have to apply synthetic fertilizers to grow the grain. Some of the applied fertilizers leach into the runoff water causing algae blooms and the dead zone in the gulf of Mexico.
  • The farming practices tend to degrade the soil — resulting in a need for more fertilizer...
  • You have to haul all of the feed to the cattle, using diesel fuel.
  • All of the manure has to hauled away from the feedlot, using diesel fuel.
  • The manure tends to be overapplied to the surrounding land so it doesn't have to be hauled as far — resulting in more water quality issues...
  • The degraded soil doesn't soak in water as fast — resulting in more flooding.
  • There is less water stored in the soil making the land more vulnerable to drought.
  • The methane and CO2 that the cows emit go into the atmosphere adding more greenhouse gasses — since there isn't a healthy pasture acting as a "carbon sink".

Following its time in the feedlot, the beef is processed and available at the supermarket for you to buy at a GREAT PRICE!

But what is the TRUE COST???

Next week I'll share part two about a system that is based on working in-sync with nature to promote LIFE and HEALTH — In the soil, the environment, the animals, and YOU!😀

Until next time,
~ Corbin
Prairie Creek Pastures

Corbin-Head-shot-150px.jpg

PrairieCreekPastures.com

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 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 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.  Simple Steps for Grilling Amazing 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 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. It's really pretty simple and gives good results every time! For a more detailed explanation of these steps check out more info from our farmer friends, the Shanks. h1 { font-size: 2.8rem; margin-bottom: 15px; text-align: center; } h2 { margin-top: 60px; font-size: 2rem; } h3 { margin-top: 30px; font-size: 1.75rem; } h4 { margin-top: 30px; font-size: 1.1rem; font-weight: bold; } p { margin-bottom: 20px; font-size: 1.05rem; } ul { margin-bottom: 25px; padding-left: 25px; } li { margin-bottom: 8px; } img { width: 70%; border-radius: 8px; }

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