Can eating meat be an ethical and humane practice?
These days, it seems our culture is growing more and more interested in the ethics behind our choices - our vegetables are organic, our soaps and makeups aren't tested on animals, and more people are seeing the great need for sustainable agriculture and environment protection.
Shouldn't we approach our beef the same way? The fact is, consuming sustainable, ethically sourced, humanely treated and grass-fed and even whole grain-fed beef is a healthy compliment to an ethical lifestyle. This means that you can feel good about your choices and know that you're part of the solution.
SkyRose Cattle Company is revolutionary.
SkyRose Cattle Company strives to bring you ranch-to-fork wholesome goodness with beef that not only provides your physical body with nutrition, but also brings to the table a dynamic connection and sense of respect for the land, the animal and yourself. Their beef is all natural - which means that no hormones, implants or antibiotics have been infused in the meats that you consume. Their cows graze freely on irrigated grasslands in addition to consuming home grown premium alfalfa and grain hay.
It's widely documented that beef from pastured animals is richer in antioxidants such as Vitamins E, C and beta-carotene. Alfalfa hay has a higher protein content and those cattle that are fed a grass forage-based diet provide you with an increased serving of Omega 3s, the healthy fats that are good for your body and have been linked to reducing one’s risk of cancer, while also decreasing one’s likelihood to suffer from depression or Alzheimer’s disease.
This means that SkyRose Cattle Company All Natural beef is not only good for the environment - but it's good for your body and it's good for your soul - because with every purchase, a donation is made to our veterans programs. This is "full circle" consumership - what you buy comes back around to you and your community in a multitude of wonderful ways!
For a limited time, when you purchase SkyRose Cattle Company beef, our founder, B. Wayne Hughes Jr., will make an equivalent cash donation to our programs for veterans and active duty military personnel struggling with the effects of combat trauma and Post Traumatic Stress (PTS).
Want a few ideas for what to make once you've made your purchase? Look no further!
Thanks to Epicurious, we’ve added a festive spin to a classic dish, just in time for family holiday parties with a Dry-Rubbed Flank Steak with Grilled Corn Salsa
· 2 tablespoons light brown sugar
· 1 tablespoon ancho chile powder
· 1 tablespoon paprika
· 2 teaspoons kosher salt
· 2 teaspoons freshly ground black pepper
· 1 teaspoon cayenne pepper
· 1 teaspoon granulated garlic
· 1 teaspoon English mustard powder
· 1/2 teaspoon ground coriander
· 1/2 teaspoon ground cumin
Steak and Salsa:
· 2 tablespoons olive oil, plus more for grill
· 3 ears of corn, shucked
· 1/4 red onion, finely chopped
· 1 jalapeño, seeds removed, finely chopped
· 1 pint cherry tomatoes, halved
· 1 cup fresh cilantro, coarsely chopped
· 1/3 cup fresh lime juice
· Salt, freshly ground pepper
· 1 1/2 pound flank steak
· Combine brown sugar, chile powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, coriander, and cumin in a small bowl.
Steak and salsa:
· Prepare a grill for medium-high heat; oil grate. Grill corn, turning occasionally, until lightly browned all over, 8–10 minutes; let cool. Cut kernels from cobs and place in a medium bowl. Add onion, jalapeño, tomatoes, cilantro, and lime juice to corn and toss to combine; season with salt and pepper. Set salsa aside.
· Meanwhile, coat steak with all of dry rub, packing on more than once if needed, and drizzle with 2 tablespoons oil to help rub adhere. Grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups, until nicely browned and an instant-read thermometer inserted into the thickest part registers 130°F, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes.
· Return steak to grill just to re-crisp exterior, about 1 minute per side. Transfer back to cutting board and slice against the grain. Serve topped with salsa.
For the perfect hearty yet healthy dish that is versatile, try a Beef and Heirloom Tomato Salad with Balsamic Syrup, courtesy of Beef. Its What’s for Dinner.
- 2 beef Steaks, cut 3/4 inch thick (about 8 ounces each)
- 1-1/2 teaspoons chopped fresh thyme
- 1-1/2 teaspoons minced garlic
- 4 cups arugula leaves, torn into pieces
- 6 small heirloom tomatoes (2 each red, green and yellow), sliced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup Parmesan shavings
· 1 cup balsamic vinegar
· 1/2 teaspoon salt
· 1/4 teaspoon pepper
· 1-1/2 tablespoons olive oil
- To prepare Balsamic Syrup, bring vinegar to a boil in medium saucepan; reduce heat and simmer 20 minutes or until reduced to about 1/3 cup (consistency will be syrupy). Remove from heat; cool. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk in oil.
- Meanwhile, press thyme and garlic evenly onto beef steaks. Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Place steaks in skillet; cook 8 to 11 minutes for medium rare (145°F) to medium (160°F) doneness, turning twice. Carve steaks into thin slices. Arrange arugula and tomatoes on serving platter; drizzle with Balsamic Syrup. Top with steak slices; sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper and cheese shavings.
Feeling hungry? Get your ethical, all natural, delicious beef here. And, if you're not hungry yet, know that you can always choose to donate your purchase to the veterans programs, so you can feel awesome about feeding these great warriors!