Beef From FCR Ranches

Our beef comes from quality yearlings that live minimal-stressed, wholesome and natural lives in one state. No long distant rides out west. We leave our yearlings to graze, feed and water without overworking and processing. We pen them only when necessary and for as little time as possible. We believe this type of life helps to produce better beef, both in taste and quality.

We have established protocols and best management practices for our ranchers to assure that our cattle are raised in a wholesome and humane manner.

All our beef is certified by the USDA meeting or surpassing their strict oversight requirements.

That’s the beef we are willing to put our name on – Florida Cattle Ranchers, Homegrown Beef – Raised Right.

 

How To Buy Beef

If judging by looks alone when buying, you want your meat to have a rich pink color, with bright white bones (if any), and lots of visible wispy white flecks (marbling). You want to avoid deep purple or dark brown colored meat, yellowing fat and dark bones. Also, lots of blood in the package may indicate that the beef has been previously frozen.

If judging by more than just looks, there are several things you should know when shopping for meat.

Contact Information for Distributors

Osowaw Stockyards  (863) 801-7588   Carlie Lanier
Etheridge Cattle Company (352) 528-4518   Office Number
Lollis Beef (863) 441-0172    Terrie Lollis
Quincey Cattle Company (352) 469-2188   Beef Number

Grading is based on the USDA system which takes into account an animal’s age, the beef’s texture and color, and the amount of marbling found in the cut.

Prime is the highest grade and the most expensive. It is usually found in your high end steak restaurants and specialty butcher shops, not the grocery store.

Choice is the next grade of beef. It is usually leaner than Prime and is most often found in the grocery store.

Select grade is also found in supermarkets, and is mostly used for stewing and braising.

Sliced medium rare grilled Steak Ribeye with rosemary 

The cut of beef also affects its tenderness. Porterhouse, sirloin, New York strip, Delmonico, and filet mignon are more tender cuts of steak. Rib, rib eye and tenderloin are the more tender roasts. Less tender cuts are the rump and bottom round roasts, chuck cuts, shoulder cuts, and brisket.

Also, the type of cut determines your cooking method. Tender meats are typically cooked using dry heat techniques like grilling, roasting, broiling, or sautéing. Less tender cuts have less fat and more muscle tissue, and are better cooked by stewing or braising.

beef cuts

Marbling looks like little wispy white flecks of fat in the beef, and it is what makes beef tender and moist. The more marbling, the better the beef will taste.

marbled beef 

Where To Buy FCR Beef

Florida Cattle Ranchers Beef is served at restaurants throughout the State of Florida. You can also purchase our beef direct from third party distributors at farmers markets and other locations.

View our Direct Sales Calendar to identify times and places to purchase FCR Beef.

Buy FCR Beef

Beef Health Facts

The U.S. Government (www.health.gov) 2015 Dietary Guidelines confirm that lean beef plays a part in a healthy American diet. According to explorebeef.org there are 29 cuts of beef that are considered lean by the USDA – the tenderloin, 95% fat free ground beef, and the T-Bone steak to name a few. In addition, “20 of these 29 cuts have 1 more gram of saturated fat than a skinless chicken breast per 3 oz. serving”. (9 Interesting Beef Nutrition Facts)

Beef is high in nutrients. “Beef has 8 times more vitamin B12, 6 times more zinc, and 2.5 more iron than a skinless chicken breast.”

B-Vitamins are critical to our diet because they help us to unleash the energy in the food we eat. They also promote growth and good health.

Zinc helps boost our immune systems. But, it is also essential for physical and mental development, wound healing and appetite control.

Iron is critical to our bodies. It carries oxygen to our cells and tissues and helps us make new red blood cells. It also aids in brain development and boosts the immune system. Iron is the most common mineral deficiency resulting in decreased productivity. Iron obtained from beef is more completely absorbed into our systems unlike iron from enriched foods like bread and cereal.

Beef cuts with lowest calorie count, saturated fat, and total fat: the eye round roast or steak. (144 calories, 1.4 grams of saturated fat, and 4 total grams of fat per 3 oz. serving) (www.explorebeef.org/nutrition.aspx)

It’s time to eat more Florida beef!

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