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Frequently Asked Questions

What is grass-fed beef?

Grass-fed means simply that the animals graze on grass. Isn’t that obvious, you might ask? These days, no. Most cattle are raised on grass but then they’re placed in feedlots and fed a power-diet of grain. Following the Second World War, our corn-producing states, which had ramped up production and efficiencies for the war effort, were looking for new outlets for their grain. Our increasingly affluent population was eating more and more beef, and the producers realized that fattening up the cattle on corn was a good way to increase meat production using an inexpensive feed that could be stored through the winter. A new cattle diet emerged and so did a new flavor profile.
These corn-fattened animals have lots of inter-muscular fat that is different in composition from grass-fed fat. At the Hearst ranches, the animals are free-ranging and able to forage for their feed, and are not finished on corn or other grains.

There is no legal definition of “grass fed” as there is for other food claims, such as “organic,” although standards are being drafted. It is common, however, to feed the animals hay when the fields dry up. It’s also common to finish the animals on a mixture of other grains. At our ranches we are fortunate to have California’s temperate climate and ample land to support year-round grazing. To maintain proper nutrition levels for growth in late summer and fall we occasionally feed the cattle hay and we do maintain some irrigated pastures, but we finish on spring grass.

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What does grass-finished mean?

Finishing is the term for the four to six months prior to harvest when the cattle are putting on weight and building flavorful muscle and fat. Their feed regimen during this time helps define the flavor of the meat and the marbling of the fat. Cattle are grass-eaters by nature so they seek out the richest forage they can find. We time our breeding cycles so that the animals mature in the spring and early summer. At the Hearst Ranch in San Simeon, the grass is green well into May or June, and the pastures are so vast that the animals can find ample nutritious feed so that they finish on grass. Grass-finishing ensures a pure grass-fed flavor and means the animals are never confined or fed hay or grain during this period.

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What breeds of cattle do you have?

Our breeds are mostly Hereford, Angus and Shorthorn from a pure genetic line that documents to the mid 19th century. Genetic stock is important to developing great flavor. We have been bringing into our herds some of the heritage breeds that are efficient grass converters. Many of the breeds that are referred to as heritage breeds—Murray Grey, South Devon, Park White, to name a few—are strains of cattle that were favored in bygone days for their especially delicious meat, their heartiness on the range and their efficiency in converting grass to muscle. Our goal is to raise animals humanely and in balance with their local ecology, and these breeds thrive in unconfined environs. Since the 1950s, breed diversity has narrowed and breed specialization for corn-conversion to highly marbled, high-fat meat has increased. We are looking closely at the benefits of using more heritage breed cattle in our quest for the best performance genetics for great flavored beef.

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What are the health benefits of grass-fed beef?

There are many health benefits to beef that is raised naturally on grass. Perhaps most notable are the quantities of health-promoting components in the meat. We’ve studied much of the available literature on this topic, an admittedly complex area of animal and nutrition science. Here’s what we’ve found:

Studies have shown that grass-fed beef contains

  • Up to ten times more beta-carotene than beef not raised on grass. Beta-carotene has been shown to stimulate the immune system, to promote healthy skin, bones and vision.
  • Up to three times more vitamin E. Studies have shown that vitamin E helps prevent cancers and cardiovascular diseases.
  • Up to three times the amount of omega-3 fatty acids. This vital and healthy fat has been shown to reduce blood pressure, prevent cardiovascular diseases, arthritis and depression, and promote healthy brain function.
  • Up to three times more conjugated linoleic acid, or CLA. Studies show that CLA lowers dangerous LDL cholesterol, lowers the risk of heart disease, diabetes and some cancers.

To read more about beta-carotene, vitamin E, omega-3s and CLAs, click here.

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Why do your steaks have a different color than steaks at the store?

There are a number of reasons. First, due to the higher level of beta-carotene, the fat on our steaks may have a slight, yellowish tint. Second, the high level of vitamin E produces a more darkened appearance to the meat, a process that has been shown to increase its shelf-life. Finally, since our steaks are frozen, they look different from fresh meat sold at the market. Fresh steaks exposed to the air “bloom” and turn red as oxygen saturates the muscle pigments. Our steaks are vacuum-packed to keep them airtight and protect them during freezing. This plastic wrapping inhibits oxygen from reaching the meat in high volumes and causes it to turn slightly purple. When the plastic wrapping is removed, the meat will bloom and turn red. How red it gets depends on the particular muscle, the activity of oxygen-consuming enzymes at the time of packaging and other variables. None of these factors changes the flavor of the meat.

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Does grass-fed beef taste different than grain-fed beef?

Yes, for several reasons. First, grain imparts a deep “beefy” flavor to meat. The term “beefy” is something we have learned to identify with commercial feed-lot beef. However, previous to grain-intensive feeding programs, when cattle finished on grass, the expectation was that beef would have a deep “beefy” flavor also; it just had a different flavor profile. Some people think that grass-fed beef is more assertive, and others feel it’s more subtle in flavor. We think it simply tastes like the best beef in the world.

The second point is that grass-feeding concentrates the flavor components of natural forage. Chlorophyll, for instance, is converted in the cow’s stomach to terpenes which are related to the aroma compounds in herbs and spices. So grass-fed beef tastes different, and can even vary from month to month, depending on the forage components. We like these variations and we love the flavors. That’s why our mission states that we are preserving the true flavor of the American West.

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What is CLA?

Conjugated linoleic acid is much in the news these days. It’s a recently identified fat component that appears to have important health benefits. In scientific trials it has been shown to block cancer initiation, promotion and metastasis, as well as to slow the growth of tumors. In addition, it appears to have anti-atherogenic properties, anti-diabetic (type II) effects, and helps improve bone mineralization. Some of the very best sources of CLA are grass-fed meats and dairy products.

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What are Omega-3s?

Omega-3 essential fatty acids are molecules that have been shown to be highly beneficial to good health, can protect against disease and can treat illness. Omega-3s are important in structural membranes of cells throughout the human body, especially in nerve tissue and the retina. They also can lower cholesterol and LDL (low-density lipoproteins, the “bad” cholesterol). Humans cannot synthesize essential fatty acids; they must be obtained from the diet. Fatty fish are a good source for omega-3s. But since plants can make omega-3s, animals that eat grass also store this essential nutrient.

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Do you use hormones or antibiotics on your cattle?

We never use hormones of any kind. As for antibiotics, on the rare occassion when an animal gets sick and is treated with antibiotics, we remove it from our program permanently. Therefore, none of the beef we serve our customers comes from animals that have been treated with antibiotics. Fortunately, a balanced ecosystem where animals can range freely and not overgraze the pastures, and where plants, insects and small animals control their numbers naturally, leads to a low level of pests and improved health for the cattle.

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Is Hearst Ranch Beef safe from E. coli?

The virulent strain of E. coli is not present in our animals and we only harvest our own animals so our customers know exactly the origin of our meat. Because we allow nature to play its role—healthy fields make a healthy ecosystem, and that means healthy cattle—the animals maintain their health with very little intervention from us. Free-range animals stay quite clean, and we don’t rely on intensive corn-feeding programs which have the unfortunate effect of acidifying the cow’s gut. Most of the microbes that live in a cow’s system, and occasionally find their way into our food, get killed off by our own stomach acids, since those microbes originally evolved in a neutral-pH environment. (The normal rumen, or first chamber of the cow’s stomach, is a neutral pH. Human digestive systems are acidic and kill off most E. coli strains introduced through the diet.) The best-known example of this virulent strain is the infamous E. coli O157:H7. Approximately 60 people per year die of this bacteria in the U.S.

In addition, we use a USDA harvest facility that maintains state-of-the-art sanitation practices which we personally inspect. Part of their standard operating procedure is to do E. coli tests on all trimmings used in patties. (Bacteria are spread most effectively by grinding, since just a few cells of the bacteria on the outside of a piece of meat can get spread throughout an entire batch of hamburger. Under-cooked burgers can harbor the surviving bacteria.) Finally, our meat is 100% traceable to our herd and we do not sell meat from other ranches.

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Is Hearst Ranch Beef safe from mad-cow disease?

Yes. Mad-cow disease is spread through bovine protein that is ground up into animal feed and then fed to bovines, a practice now prohibited under USDA rules. In addition, The National Cattlemen’s Association has set new standards to further protect the meat supply. However, non-ruminant protein is still allowed to be fed to cattle in feedlots, and that protein usually comes from animals like chickens that were themselves fed bovine protein. So it’s conceivable that mad-cow disease could spread in this way. Our animals are never exposed to that kind of feed.

Our grass-fed, grass-finishing program guarantees a natural diet. So the chance of mad-cow disease spreading to one of our animals is virtually zero.

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How are your cattle harvested?

Our cattle are harvested at a state-of-the-art facility that implements humane animal protocols and maintains the highest sanitation standards using redundant systems to ensure that no microorganisms are passed along in the meat. This facility is completely USDA inspected, as it must be by law, with inspectors on site full-time. Its founding family members work there and maintain an excellent work force; they are partners with us in guaranteeing the traceability of Hearst beef. Our managers have inspected every facet of the facility to ensure that our standards are met.

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Is your beef inspected by the government?

Yes. As mentioned above, the meat must be handled in a plant that’s inspected by the U.S. Department of Agriculture Food Safety Inspection Service. Every carcass is examined and stamped as part of this process.

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What USDA grading does Hearst Ranch Beef have?

Unlike inspection, meat is only graded if the producer requests it, in which case there is a fee paid to the USDA for the costs of the grader. The grade is judged on expected eating characteristics (tenderness, juiciness and flavor) of the cooked product. The quality grades were codified in 1927 when heavy white-fat marbling was the perceived standard of excellence. (Marbling does not guarantee tenderness or flavor, and only two other countries, Japan and Korea, include fat content in their grading criteria.) This in turn encouraged a system of efficient industrial production. The marbling requirements for top grades were reduced in 1975 when consumers began to prefer leaner meats, but lean meat will get a lower grade no matter how it was fed or raised. Grass-fed beef is lean compared to corn-fattened beef and so it is not expected to have rich marbling. In addition, the fat tends to be yellowish due to the beta-carotene in the grass. Again, for historical reasons, this counts as a negative in USDA grading. We periodically have our beef graded for our own records and it usually grades well as Select to Choice. However, our focus on breed, genetics, feed and testing all contribute to a predictable tenderness and flavor of the Hearst Ranch beef.

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What is the difference between organic, natural and grass-fed?

Products labeled as “organic” must be certified by an independent agency such as California Certified Organic Farmers. The standards are very high and there is a verification program in place for all certifiers. Organic products must not only be free of synthetic chemicals, but the land, feed, and processing facility must also be organic. In the case of meats, this is a particularly difficult thing to achieve, since meat involves all of these links in the processing chain. In 2002 the U.S. Department of Agriculture established the National Organic Program which defines “organic” and provides guidelines for consumer labeling. (A product can be certified and labeled organic and not labeled with the “USDA Organic” seal.) For more information about the USDA program, go to http://www.ams.usda.gov/nop/Consumers/Consumerhome.html.
“Natural” can mean many things. The term as used by farmers at your local farmer’s market implies that their produce or meat is grown or raised without the use of synthetic fertilizers, pesticides, herbicides, hormones or sub-therapeutic antibiotics. Some farmers may be organic in all but certification. When you know your farmer you can develop trust about their claims. (Organic certification is costly and time consuming and many farmers don’t want to go through the process, or wish to reserve the ability to use chemicals to rescue a crop from an emergency pest outbreak.)
Many large producers have begun to use the term “natural” loosely, and its significance therefore has become less meaningful in the marketplace. Some consumers, for example, regard highly concentrated forms of naturally occurring ingredients to be synthetic. One example is monosodium glutamate, a naturally occurring chemical, which many consumers wish to avoid but some manufactures use in products that are labeled “all-natural.” Genetically modified ingredients, or GMOs, are often used in cereals, for example, but the box may be labeled “all natural.” (Organic foods may not contain GMOs.)
“Grass-fed” has no legal definition although standards are being developed at the USDA. (See http://www.americangrassfed.org for the latest information.) Animals that are grass-fed might be fed grass for part of their life, might be feed a mix of grasses and grains or they might be on pasture or range for some part of the year, then on hay. This could be done in confinement or in the pasture. Hearst Ranch cattle are occasionally fed a hay supplement but are always outside grazing their entire lives. This is quite unusual and contributes to the unique, complex and delicious flavor of our meat. The term “free-range” must be qualified when used on labels, and thus you see a footnote on our labels that says “Never confined to a feedlot.” This is a USDA labeling requirement.

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What is wet aging?

Aging beef is essential for tenderness. The natural enzymes in the meat act to break down muscle fiber. They take about 20 to 30 days to do this either in a dry aging room or in a wet aging process. Wet aging is where each primal cut, or whole sub-part of the carcass, is individually vacuum-packed and allowed to age. Wet aging preserves moisture and is an excellent way to handle high quality primals.

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Is there a minimum order?

There is no minimum order. You can order a single box of hamburger or cases of steaks, hot dogs, olive oils and ketchups.

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Can I order if I am outside of the continental USA?

At this time we cannot fulfill orders outside of the mainland 48 states.

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Is it safe to submit my credit card information to your web site?

Yes. Credit card information is only entered on pages that are secure and protected with industry-standard advanced encryption technology. Your numbers and your account information are safe.

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What if I am not satisfied with my order?

Call us as soon as possible at 1-866-5HRanch and we will correct the problem. You can also contact us at info@hearstranch.com. Please have any paperwork from the shipment in front of you so that we can reference order numbers, tracking numbers or other data.

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Why is your beef frozen?

The animals on our ranches are following their natural cycles, with some guidance from us humans. The goal is to have the cattle finish on the nutrient-rich, spring grasses at the Hearst Ranch, which are particularly rich in this area on the central coast. The fields are full of seed and nutrition, and the cattle will gain weight rapidly. Also, the climate allows a long growing season, so these cattle actually can graze on green grass well into May or June. This is not the case in most of the West. The bottom line is that since we can only harvest the animals in the spring and early summer, we need to freeze the meat in order to offer it year-round.

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Does freezing beef affect its quality?

We flash freeze the meat which locks up the water molecules so quickly that they don’t have time to grow large crystals inside the cells. It’s these sharp, expanding crystals that tear the cell walls and cause loss of juiciness and flavor. But not with our beef. First the meat is aged to develop all its flavor and tenderness, then it’s preserved by flash freezing. So there is no loss of quality.
Once your beef is in your own freezer, it will keep perfectly well for months at 0° F. Your freezer may not be set this low, so check it. Even at 10° to 15° the meat will be fine from a bacteriological perspective, but it does decline in quality over time.

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How do you ship frozen beef through the mail?

We ship frozen meat in highly insulated foam shippers that are packed with dry ice. We use enough dry ice to maintain totally frozen product for the duration of its overnight trip, including time waiting on your doorstep. We have carefully calibrated our shipping specification with our meat packages, gift box and dry ice needs so that your meat arrives in perfect condition.

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How is the beef packaged?

The steaks, hamburgers and hot dogs are packed in our stunning gift box for an impressive presentation. That box is then placed in a high quality, highly insulated Styrofoam cooler designed specifically for the steak box. Dry ice is placed inside and then the entire cooler is placed in a cardboard shipping container for strength.
Pantry products like our ketchups and olive oils are packed separately so they don’t freeze.

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How long will it take to receive my order?

Your order is prepared for overnight shipping on the first shipping day after you place the order. Shipping days are Monday, Tuesday, Wednesday and Thursday.

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Why can I get my order only on certain days?

We ship everything via overnight air for delivery on a weekday. Therefore, we only ship on Monday through Thursday for delivery on Tuesday, Wednesday, Thursday and Friday. We limit our shipping days in order to avoid having packages sitting in a warehouse for two or three days while in route. (We pack the meat so it stays frozen inside the unopened box for approximately 30-40 hours.)

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How much freezer space will I need?

Our steak boxes measure about 9” x 13” by 2 ½” high. The box helps insulate the meat, but is not necessary, so if you’re tight on freezer space you can certainly remove the vacuum-packed meat from the box. Either way, we recommend keeping the meat inside the freezer where it’s coldest, not in the door.

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How should I thaw the meat?

Thaw your frozen meat slowly in the refrigerator in its original vacuum-sealed package. For a quicker thaw, submerge the wrapped and sealed packages in COLD water for about half an hour to an hour. Never use the microwave to thaw the meat—you risk cooking it.

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How do you cook grass-fed beef?

Grass-fed beef is rich in healthy fats, the same fats that melt quickly at a lower temperature than typical commercial beef. This means lower temperatures and faster cooking times. Here are some other cooking and handling tips:

  • Brush a little olive oil on the meat before grilling or frying to prevent sticking and to hold in a bit of moisture.
  • Because grass-fed meats cook quickly, marinating them is a good way to add moisture and interesting flavors.
  • Grill over medium-high heat. To test the temperature, you will be able to hold your hand five inches above the grill rack for four to five seconds.
  • Use tongs to turn your meat, just like chefs do. Forks cause precious juices to drain away.
  • Cooking on the stove is a great way to control your temperature when cooking grass-fed cuts. It’s easier than the grill, and because you can use lower temperatures, smoke and splatter are less of a problem.
  • Always rely on a combination of touch, sight and a meat thermometer to test doneness. (Thermometers work well on thick cuts like tri-tips.) The meat will continue to cook when it’s removed from the heat.

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Are there any books on grass-fed beef?

Yes. We recommend The Grassfed Gourmet Cookbook by Shannon Hayes, and Pasture Perfect by Jo Robinson

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What are the ingredients of the non-beef items?

Hearst Ranch Beef Pantry Products Ingredient List

Early Harvest and Late Harvest Olive Oils: Extra virgin olive oil.

Smoked Chile Olive Oil: Extra virgin olive oil infused with smoked chiles.

Spaghetti Western Bread Dipper: Extra virgin olive oil, balsamic vinegar, Gorgonzola cheese, oregano, chiles, garlic oil.

Balsamic Bread Dipper: Extra virgin olive oil, balsamic vinegar, herbs, spices, sea salt, garlic oil, lemon oil.

Mission Fig Balsamic: Balsamic vinegar infused with fresh fig reduction.

Wild Porcini Wine Vinegar: Red wine vinegar infused with mushrooms.

Smoked Ketchup: Fresh tomatoes, tomato puree, tomato paste, sugar, red wine vinegar, sage apple cider vinegar, spices, herbs, salt, smoke aroma.

Chipotle Ketchup: Fresh tomatoes, tomato puree, tomato paste, sugar, chipotle chiles, red wine vinegar, sage apple cider vinegar, spices, herbs, salt, smoke aroma.

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Do you have a catalog?

We have a detailed brochure containing information about our product line. If you would like to be added to our mailing list, please enter your address here.

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Are there any special guidelines for holiday orders?

Because of shipping deadlines during the holiday season, orders must be placed seven days prior to the delivery day (Tuesday, Wednesday, Thursday or Friday). This gives us some flexibility with our shipper to ensure the orders arrive as requested and do not get postponed because of the shipper’s holiday cut-off date.

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Who are the Hearsts?

The Hearsts are one of the “first families” in California history. Their contribution to ranching, land stewardship, art, architecture, media, public service and many other areas of life are a vital and fascinating part of our country’s development. Their contribution to our culture is ongoing. For a history of the Hearst family and their role in California and U.S. history, see the Hearst Castle Web site at www.hearstcastle.com/history. And for more information about the landmark conservation easement at the Hearst Ranch go to www.hearstranchconservation.org.

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