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All our cow are solely grass fed from our fields.This means the beef you buy has never consumed anything other than what nature intended cattle to eat. In addition, the cattle are always under our supervision, we never send them out to other farms to graze. We are able to accomplish the challenge of feeding the herd only on our fields by structuring a rotational grazing system. Our operation uses smaller paddock sizes so to encourage the herd to eat all the grass in specified areas, thus consuming all the nutrients a variety of plant life has to offer, and in turn ensuring that our cattle only eat the best grasses at all times. In order to wash down those scrumptious grasses, watering troughs are installed in each paddock so the herd drinks fresh well water all the time. In case we haven’t sealed the deal with you yet, you should buy from us because our herd receives zero antibiotics and hormones. We don’t need them! That’s because we care for our herd as living animals should be cared for. They have acres upon acres to move about, gain weight naturally, get nature made antibodies from their mother’s milk and, as a result, live healthy lives. Every step of our operation is local. We even use a butcher in nearby Bealeton, Virginia. Tasty Grass Farm sells the meat by hang weight. We take care of all of the processing. All you have to do is show up at our farm on pre-selected dates to pick up the beef. The meat is sold in 1/4, 1/2 or whole steer packages. We sell at $4.52 per pound hang weight plus 2.5% Virginia Sales Tax. The entire process requires four to eight weeks from time of order. We do not send any of our steers to be processed without advanced orders to keep the meat as fresh as possible. Most customers purchase a 1/4 steer which typically is between 145 lbs and 165 lbs hang weight. We look forward to hearing from you!
For Sale!!
2006 Super Duty Crew Cab 4x4
57,000 miles
Automatic transmission
Exterior color: Black · Interior color: Grey
bedliner, 5th wheel, tool box, leather seats, dual power seats, sunroof, HD frame hitch, running boards
V8 Turbo 6.0 L
very good condition
$23,500
For sale: 1995 655B John Deere Crawler Loader
approximately 3,000 hours
model # TO655BX807962
$15,000
VetGun Insecticide Delivery System $240. Located in Warrenton, VA
Brand new. Never used. Treat horn flies on cattle with no confining, no handling and no stress for you or the animals
Echo Bear Cat Chipper/Shredder 5"
PTO driven
hook to any category 1 3 point hitch
$1,650. Located for pick up in Marshall, VA
Portable For-Most Cattle Shoot with headgate $8,600
Barely used. Excellent condition. Located for pickup in Marshall, VA
• Model 450 with palpation cage and model 30 headgate
• Split sliding tailgate
• Model 30 headsweep
• Neck bars
• Brisket bar
• Portable scale frame
Tru-Test:
• Model HD 1010 load bars
• XR 3000 with bluetooth
We have a quarter cow left in our inventory. This is the last of our meat inventory.
Please contact us if interested in purchasing.
Please email [email protected] or call 540-216-3165 to place an order.
We have 1/2 steer left in our inventory. You may place your order for ¼ or ½ cow now to be ready for pick up September 8. This is a limited supply so it’s a first come, first serve basis.
Please email [email protected] or call 540-216-3165 to place an order.
Bulls for Sale
• 2 year old bulls
• Very Mild Temperament
• Paid $3,500 a piece last year
Make Best Offer
We currently have individual cuts for sale. Please email [email protected] or send us a message to place an order.
We are also taking bulk orders for the end of July pick up time frame.
Bulls for Sale
• 2 year old bulls
• Very Mild Temperament
• Paid $3,500 a piece last year
Make Best Offer
If interested please email [email protected]
Mid-morning hike on the farm
Good morning! It's a beautiful morning at the farm
Boy scouts enjoying a visit at Tasty Grass Farm
Individual cuts for sale or buy in bulk
Visit our website for prices and ordering.
https://tastygrassfarm.com/
WE HAVE INDIVIDUAL VACUUM SEALED CUTS FOR SALE
https://tastygrassfarm.com/
540-216-3165 or [email protected]
Freeze warnings tonight. Protect your plants!!
Happy Friday
Try our Grass Fed Ground Beef in this Mexican Stuffed Pepper Recipe
These Mexican Stuffed Peppers are bursting with flavor, grain-free, and perfectly Paleo. ➤RECIPE: http://blog.paleohacks.com/mexican-stuffed-peppers/ _______...
We appreciate all of our customers. Here is another Happy Tasty Grass Farm Customer
PLACE YOUR MEAT ORDER TODAY!
Individual cuts for sale and bulk orders
Visit our website for prices and ordering.
https://tastygrassfarm.com/
WE HAVE INDIVIDUAL VACUUM SEALED CUTS FOR SALE
https://tastygrassfarm.com/
540-216-3165 or [email protected]
Believe it or not it is Spring! We hope everyone is enjoying this wintry weather on the first day of Spring.
Tasty Grass Farm
Farm to Table Dinner! Tasty Grass Farm grass fed meats paired with wines from Barboursville Vineyards. March 22 at 6PM. Reservations can be made at https://www.dominionvalleycountryclub.com/
Reservations are required.
Check out our article in the Viva Reston Magazine
Issuu is a digital publishing platform that makes it simple to publish magazines, catalogs, newspapers, books, and more online. Easily share your publications and get them in front of Issuu’s millions of monthly readers. Title: VivaReston Magazine | March-April 2018, Author: Johnny Hanna, Name: Vi...
Farm to Table Dinner! Tasty Grass Farm grass fed meats paired with wines from Barboursville Vineyards. March 22 at 6PM. Reservations can be made at https://www.dominionvalleycountryclub.com/
Reservations are required.
We are currently taking orders for pick-up. Please check out our website to place an order. https://tastygrassfarm.com/
We sell 100% grass-fed, steroid free and 100% antibiotic-hormone free Black Angus beef and steak. Our beef is USDA approved and USDA approved
This weekend will be the perfect weather for a nice Stew
Hearty Grass-fed Beef and Vegetable Stew Recipe
Ingredients:
2 pounds grass-fed stew meat
2 quarts beef stock
1 large sweet onion
5 large carrots
5-7 stalks celery
8-15 cloves of garlic
1 pound of potatoes (optional -- could sub yams or butternut squash)
1 cup red wine
1-2 tbsp. organic tomato paste
6 bay leaves
3 sprigs fresh lemon thyme or ½ tbsp. dried thyme (more or less to suit your tastes)
1 sprig fresh rosemary or 1 tsp. dried rosemary (more or less to suit your tastes)
½ tsp. smoked paprika
sea salt and black pepper to taste
Expeller-pressed coconut oil
Instructions:
Cut your stew meat into bite-sized pieces if it isn't already. Set aside.
Chop your onions, celery, carrots, and potatoes into bite sized peices. Set aside.
Mince your garlic.
In a heavy stock pot heat 3 tbsp. expeller-pressed coconut oil over medium-high heat.
Add your garlic and meat and cook until the meat is browned, careful not to burn the garlic.
Add your veggies and stir until the veggies are mixed in well with the meat (you might need to add a tad more oil).
Add the red wine and cook for 5-8 minutes to allow the alcohol to cook off.
Add the tomato paste and spices. Stir to combine.
Add your beef stock.
Cover and bring to a simmer, and then lower the heat. Let simmer for 1 hour and then taste for salt and seasoning. Adjust the seasoning to suit your tastes.If you want a thicker stew, you can add a little corn starch or arrow root in at this time.
The stew can be eaten at this point (provided the veggies are done), but honestly, it tastes best if it can simmer on super low heat for 3-4 hours before serving.
This recipe freezes nicely and makes great lunches and dinners when you're in a hurry!
Author: Jessica Espinoza @ Delicious Obsessions
WE HAVE INDIVIDUAL VACUUM SEALED CUTS FOR SALE
https://tastygrassfarm.com/
540-216-3165 or [email protected]
Tasty Grass Farm is Certified Grass Fed by AGW
Certified Grassfed by A Greener World is the ONLY certification that guarantees that the animals were fed a 100% grass and forage diet, raised outdoors on pasture or range, and managed according to the highest welfare and environmental standards on an independent family farm.
Other grassfed labels are full of misleading information that play on your assumption of a pastoral farming scene for happy cows.
We recently published a blog here: http://bit.ly/2BRAasZ about the mystification of the Grassfed label, and why we are here to provide transparency and be a food label you trust.
Tasty Grass Farm is the first farm in Fauquier County to be Grass fed and Animal Welfare Approved. Click on the article below for more information.
Need something to cook for dinner but don’t feel like going to the grocery store?
Tasty Grass Farm now has individual cuts for sale at our office
39 Garrett Street Suite 101 Warrenton, VA 20186
Ground Beef
Stew Meat
Brisket
Short Ribs
Soup Bones
Rib Eye Steak
Flank Steak
T-Bone Steak
Sirloin Steak
Eye Round Roast
London Broil
*Don’t see a cut on the list that you may be interested in getting, contact us we have more inventory at the Farm that can be delivered to the Garrett Street office.
Please contact us for pickup details
https://tastygrassfarm.com/
540-216-3165 or [email protected]
We sell 100% grass-fed, steroid free and 100% antibiotic-hormone free Black Angus beef and steak. Our beef is USDA approved and USDA approved
Tasty Grass Farm is Certified Grass Fed by AWA
Please visit our website to place an order
https://tastygrassfarm.com/
Please check out our farm article in the January and February Viva Tysons and Reston Magazine
Issuu is a digital publishing platform that makes it simple to publish magazines, catalogs, newspapers, books, and more online. Easily share your publications and get them in front of Issuu’s millions of monthly readers. Title: VivaTysons Magazine | January-February 2018, Author: Johnny Hanna, Nam...
Happy New Year to all of our facebook friends and family. What are some of your goals for the new year?
Merry Christmas from Tasty Grass Farm
Good morning! Sunrise at the farm
The Holidays are near. Need gift ideas or something to make for dinner try our 100% Grass Fed and Finished Beef.
INDIVIDUAL GRASS FED BEEF CUTS FOR SALE
Buy 3 or more Packages and get 5% off
Ground Beef
Stew Meat
Brisket
Short Ribs
Soup Bones
Ribeye Steak
Flat Iron Steak
Flank Steak
NY Strip Steak
T-Bone Steak
Porterhouse Steak
Eye Round Roast
London Broil
Sirloin Tip Steak
Call 703-629-2259 or email [email protected] for pricing
We also sale in bulk. Go to our website for details. https://tastygrassfarm.com/
Grass Fed vs Grain Fed
Buy 3 or more Packages and get 5% off
INDIVIDUAL GRASS FED BEEF CUTS FOR SALE
Ground Beef
Brisket
Short Ribs
Ribeye Steak
Flat Iron Steak
Flank Steak
NY Strip Steak
Sirloin Steak
Eye Round Roast
London Broil
Sirloin Tip Steak
Soup Bones
Call 703-629-2259 or email [email protected] to place an order
2 more days until Thanksgiving so don't miss out on this special!
Grass Fed Meat Sale!!!
Buy 3 or more Packages and get 5% off
Must call 703-629-2259 or email [email protected] for details
ROSEMARY-RUBBED BEEF TENDERLOIN
Serves 4
Ingredients:
1 (2-lb.) beef tenderloin, trimmed of sinew and excess fat, and tied with kitchen twine
1⁄4 cup canola oil
3 tbsp. finely chopped rosemary
3 large cloves garlic, peeled and finely chopped
Kosher salt and freshly ground black pepper, to taste
2 tbsp. unsalted butter
Instructions:
1. Place beef tenderloin on a sheet of aluminum foil, and rub all over with 2 tbsp. oil, the rosemary, and the garlic. Season the tenderloin generously with salt and pepper, and then let the beef sit at room temperature for 1 hour, to allow the seasonings to penetrate the meat and form a flavorful crust on the exterior of the roast. (This resting period also takes the chill off the meat, which allows it to cook more evenly in the oven.)
2. Heat oven to 425°. Heat the remaining oil and the butter in a 12″ skillet over medium-high heat. Carefully add the tenderloin to the skillet and cook, turning as needed until the beef is browned on all sides, about 7 minutes.
3. Transfer the skillet to the oven, and cook the tenderloin until an instant-read thermometer inserted into the thickest part of the beef reads 125° for medium-rare.
4. Remove the tenderloin from the oven and let it rest for 20 minutes. (During this resting period, the tenderloin will continue to rise in temperature to produce a perfect medium-rare interior, and the tenderloin's juices will have enough time to distribute evenly throughout the meat.)
5. When you're ready to serve the tenderloin, remove the twine, and use a long slicing knife to cut the beef into 1⁄2″-thick slices. Transfer slices to a large serving platter, and pour any accumulated juices from the cutting board over the meat to moisten it. Serve immediately or at room temperature with roasted potatoes and a green salad, if you like.
saveur.com
Jackson and Stuart, our newest bulls on the farm
6760 Wilson Road
Marshall, VA
20115
| Monday | 07:00 - 17:00 |
| Tuesday | 07:00 - 17:00 |
| Wednesday | 07:00 - 17:00 |
| Thursday | 07:00 - 17:00 |
| Friday | 07:00 - 17:00 |
| Saturday | 07:00 - 17:00 |
| Sunday | 07:00 - 17:00 |
tastygrassfarm.com
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Courtney Pomietto, The Flamingo Foodie
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