100% Grass fed and finished Wagyu (Kobe) beef
raised on beautiful Lopez Island
Here's what our customers think about our beef:
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"We adore it. Every guest who ate a cut said it was hands down the best piece of beef they had ever had…. Truly, truly amazing."
- Holly Smith, Chef-Owner of Cafe Juanita "The melt-in-your-mouth texture is juicy yet resilient. The flavor is very complex, a perfect balance of well aged tang and a sweet rich earthiness. It was unlike any beef I've tasted before, a taste that kept me coming back for more. This meat is truly magnificent!" - Kim Bast, Custom Chef "The flavor is like nothing else I have ever tasted, I am confident I will be a repeat customer…Thanks again for your honesty and truthfulness about beef, I am afraid if I had not found you I would have made a very big mistake and purchased beef from someone else." - Debbie Mahitka, Customer |
The Best Steak Ever! from Sweet Grass Farms on Vimeo. |
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Mark Schatzker, author of the book Steak , One Man's Search for the Tastiest Piece of Beef, describes our herd and the resulting beef: SWEET GRASS FARM BEEF Lopez Island, Washington Appears in: Chapter 7 The beef: Grass-fed Wagyu — and we’re talking purebreds, not those Angus-crosses that get stuffed full of corn and potato peelings and sold as “American Kobe” in crappy steak houses all over the continent. These black beauties graze on a mix of cool season grasses including fescue, orchard grass and rye grass and, at the peak of the dry summer, reed canary grass, an unusual forage variety that farmer Scott Meyers has grown to great effect. Type: Grass-fed. Aging: Dry aged for 14 days. Age at Slaughter: 27-36 months. (Wagyu take longer to finish than other breeds.) Tasting Notes: A beef so intense it nearly qualifies as an out of body experience. And yet it’s tender, soft, supple and so fine your steak knife feels like its cutting satin. Other: This beef has the most favorable ratio omega-6 to omega-3 fats I’ve ever seen. Grade: A |