Dr Steph Davis


I beleive in clean eating. its why i love our grass-fed beef that we raise on our personal farm

Cattle are herbivores, and this is a guiding principle in our method for raising beef. We move the cattle around our farm to fresh pasture using rotational grazing management. The cattle are raised on our farm, and we do not feed them any grain. You can be confident in knowing that your meat is also free of hormones & antibiotics. They are handled using low-stress techniques. The result is healthy, tasty beef high in Omega-3's and CLA's. This natural process allows for the healthiest animal and most nutritious meat.


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Want to know more about the health benefits of Grass-fed Beef? Listen in to this short video as a physician I discuss the many benefits to our grass fed beef.



No growth hormones or antibiotics are ever administered at Davis Family Farm. (If animals do become sick and need antibiotics to be restored to health, they are treated. However, they are not sold as beef to our customers.)


It is lower in cholesterol, saturated fats and calories per serving than grain-fed beef.

Grass-fed Beef is Higher in Omega-3 Fatty Acids, CLA’s and Vitamin E than Conventional Grain-Finished Beef.

Omega-3’s are called “good fats” because they play a vital role in every cell and system in your body. Studies have shown that people with ample Omega-3’s in their diets are less likely to have heart attacks, suffer from depression, ADD, Schizophrenia, or Alzheimer’s Disease. Most Americans do not get enough Omega-3's

CLAs or “conjugated linoleic acid” is another type of good fat. Research indicates that CLA’s could be one of our most potent defenses against cancer.

Vitamin E is a potent antioxidant and in humans is linked with lower risk of heart disease and cancer, as well as having anti-aging properties.

Incredible, right?


frequently asked questions


  1. How much meat will I bring home?

    1. A quarter beef will average 100 pounds.

    2. A half a beef will average 200 pounds.

    3. These are approximate pounds; actual pounds you receive may vary a little depending on the size of the animal and its body composition.

  2. How much does a quarter or a half a beef cost?

    1. We charge $4.00/pound hanging weight.

    2. You pay processing which will vary based on the specific cuts etc that you request.

      1. Quarter beef will cost $500

      2. Half a beef will cost $1000

      • these are AVERAGES as the total weight will vary per steer!

  3. Who does the processing?

    1. We use Nadlers Processing.

    2. Check out their website https://www.nadlersmeats.com

    3. They will contact you directly to get the exact cuts and the way in which you would like your beef packaged.

  4. How lean is your beef?

    1. Grass fed beef is extremely lean because the steers are not finished with grain. The processor does not add fillers or fat to your beef.

  5. When will the beef be ready to pick up?

    1. On average the beef is ready to pick up approximately 3 weeks after the drop off date. This is because Nadlers allows the meat to hang for 14-21 days.

  6. What cuts do I get with a 1/2 or a 1/4 beef?

    1. See table to the below.

    2. These are completely up to you. As you get to pick which cuts you get and specifically how you want them.

  7. How much freezer space will I need?

    1. See table to the below.


Tips For Cooking Grass Fed Beef!

1. Your biggest culprit for tough grass fed beef is overcooking. This beef is made for rare to medium rare cooking. If you like well done beef, then cook your grass fed beef at very low temperatures in a sauce to add moisture.

2. Since grass fed beef is extremely low in fat, coat with virgin olive oil, truffle oil or a favorite light oil for flavor enhancement and easy browning. The oil will, also, prevent drying and sticking.

3. We highly recommend the Jaccard meat tenderizer which uses no chemicals. This tenderizer has won the prestigious Gold Medal presented by Chefs in America and the easiest way to produce a great meal. Plus in literally seconds the Jaccard will tenderize all your meats including grass fed beef, grain feed beef, poultry, veal, venison, pork and lamb.

4. If you don’t own a Jaccard meat tenderizer, we recommend marinating your beef before cooking especially lean cuts like NY Strip and Sirloin Steak. Choose a recipe that doesn’t mask the delicate flavor of grass fed beef but enhances the moisture content. A favorite marinade using lemon, vinegar, wine, beer or bourbon is a great choice. Some people use their favorite Italian salad dressing. If you choose to use bourbon, beer or vinegar, use slightly less than you would use for grain fed beef. Grass fed beef cooks quicker so the liquor or vinegar won’t have as much time to cook off. For safe handling, always marinate in the refrigerator.

5. If you do not have time to marinate and don’t own a Jaccard meat tenderizer, just coat your thawed steak with your favorite rub, place on a solid surface, cover with plastic and pound your steak a few times to break down the connective tissue. As an added benefit your favorite rub will be pushed into your grass fed beef. Don’t go overboard and flatten your beef unless your recipe calls for it. If you don’t have a meat mallet, use a rolling pin or whatever you feel is safe and convenient.

6. Stove top cooking is great for any type of steak . . . including grass fed steak. You have more control over the temperature than on the grill. You can use butter in the final minutes when the heat is low to carry the taste of fresh garlic through the meat just like steak chefs.

7. Grass fed beef has high protein and low fat levels, the beef will usually require 30% less cooking time and will continue to cook when removed from heat. For this reason, remove the beef from your heat source 10 degrees before it reaches the desired temperature.

8. Use a thermometer to test for doneness and watch the thermometer carefully. Since grass fed beef cooks so quickly, your beef can go from perfectly cooked to overcooked in less than a minute.

9. Let the beef sit covered and in a warm place for 8 to 10 minutes after removing from heat to let the juices redistribute.

10. Never use a fork to turn your beef . . . precious juices will be lost. Always use tongs.

11. Reduce the temperature of your grain fed beef recipes by 50 degrees i.e. 275 degrees for roasting or at the lowest heat setting in a crock pot. The cooking time will still be the same or slightly shorter even at the lower temperature. Again . . . watch your meat thermometer and don’t overcook your meat. Use moisture from sauces to add to the tenderness when cooking your roast.

12. Never use a microwave to thaw your grass fed beef. Either thaw your beef in the refrigerator or for quick thawing place your vacuum sealed package in water for a few minutes.

13. Bring your grass fed meat to room temperature before cooking . . . do not cook it cold straight from a refrigerator.

14. Always pre-heat your oven, pan or grill before cooking grass fed beef.

15. When grilling, sear the meat quickly over a high heat on each side to seal in its natural juices and then reduce the heat to a medium or low to finish the cooking process. Also, baste to add moisture throughout the grilling process. Don’t forget grass fed beef requires 30% less cooking time so watch your thermometer and don’t leave your steaks unattended.

16. When roasting, sear the beef first to lock in the juices and then place in a pre-heated oven. Save your leftovers . . . roasted grass fed beef slices make great healthy luncheon meats with no additives or preservatives.

17. When preparing hamburgers on the grill, use caramelized onions, olives or roasted peppers to add low fat moisture to the meat while cooking. We add zero fat to our burgers (they are 85% to 90% lean) . . . so some moisture is needed to compensate for the lack of fat. Make sure you do not overcook your burgers . . . 30% less cooking time is required.


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