Grazin' Acres Meats

06/10/2026

Let’s talk about aging your beef. Beef needs to hang after butchering before processing to cool and break down the muscles. For tenderness and flavor. Another way to do this for yourself is take a cut of beef and cover in butter. Aging beef covered in butter is a technique often used in a modified form of dry-aging. The butter acts as a protective layer, helping to prevent the outer surface of the beef from drying out too quickly and forming a hard crust. This can reduce the amount of trim needed later, while still allowing some of the enzymatic tenderization and flavor concentration that happens during dry-aging. These will be ready the 4th of July.

05/21/2026

05/07/2026

Do you have the steaks you need for Mother’s Day feast! Farm Fresh. From our family farm to your Mother’s Day dinner Grazin Acres Meats

05/04/2026

We will do a few videos.Showing our operation.

04/13/2026

Conversation Monday
Let’s give you a little history of our family in the meat business. It started back in the 50’s when our grandfather worked in a local butcher on the side while farming. Learning what and how to produce a quality product passing this onto his family. In 2020 Nathaniel and his father Kevin decided it was time to bring all this knowledge of what the family already had back to the farm. Since the dairy enterprise was doing some cross breeding with beef and already carried the name Grazin Acres it was only appropriate that the meat business carry on the tradition of that being Grazin Acres Meats. Also since most animals are grazed during the summer season when possible. So when we say our family’s farm we are talking about 70+years 3 generations in the meat business so we know what it takes to produce quality products. So from our family’s farm to your family’s freezer. Have a great week

04/06/2026

Monday Conversation
It’s been awhile since we have done one of these so I thought it was time. Fresh ground beef- When you buy fresh ground beef what do you expect?
Freshly ground, freshly butchered.
When you buy meat not directly from a farmer.They might tell you you’re getting fresh but really what you get is beef that was butchered 2-4 weeks ago processed and shipped not frozen and ground when it gets to point of sale. They call it boxed beef. Beef from many animals all mixed and shipped unfrozen while losing quality and flavor.
You might say well I want to buy hamburger never frozen for my restaurant because it tastes better. We at Grazinacres Meats disagree. Here we butcher 2-4 animals a month turning inventory is 30 days or less. We have done testing with our frozen hamburger against what the customer called fresh and they could not tell the difference. More importantly know where your beef comes from. Look how it is being raised and support local families when it comes time to buy your beef. From our family farm to your family’s freezer Grazinacres Meats have a great week.

03/02/2026

Monday conversation
Marbling- marbling is the fat content which is throughout the meat in which you are buying. Some say you need a certain amount of marbling for flavor of your meat. But excessive amounts costs you money when it comes to feeding your family. This is where your hamburger gets it fat content is because of the marbling. Sometimes they will add fat as a way to trick the buyers into thinking the meat is cheaper. For instance 70-30 hamburger is always cheaper because it’s 30 % fat . You will never want 0% fat as again you need some for cooking and flavor. So let’s just say 20% will never reach your family’s table because you will dump it out after the cooking part is complete. So if you paid $6.00 for that hamburger. You really paid $7.20 for the part that reached your family’s table because of 20% loss. Worse yet $18.00 steak after 20% loss just became $23.40 a lb for what reaches your table. Again you need some for flavor and cooking but excess is costing you money when it comes to feeding your family.
From our Family’s Farm to your Family’s Freezer have a great week!!

02/23/2026

Conversation Monday
The question has come up. Why would you buy meat locally and not just pick it up when grocery shopping? Let me just name a few that we think are important.
1. Freshness- You usually cannot get it any fresher than buying directly off the farm.
2. Supporting your local economy. The local farmer you buy your meat from supports the same local store you do gives to. They support groups and schools your children are part of.
3. If you buy local you know the farmer who raised the animals. You can visit the operation where the animal was raised and learn about their ethical and sustainable practices.
4. But most of all the quality of the product. 1 person from start to finish.
1 farm in charge of raising the animal from birth. 1 farm in charge of making sure you get a quality product for your family.
This is just a few that we at Grazinacres Meats think are important.

From our family farm to your family freezer. Have a great week!

02/13/2026

Create the perfect Valentine's dining experience; you know where to find the essentials.
Grazinacres Meats