Want to find out more information about how Oak Barn Beef raises cattle? How about when you’re running out of dinner ideas and you’re looking for a dang good beef recipe? Well, you came to the right place…
“As an animal science major, I have taken many classes focusing on animal nutrition, animal care, and learning from the experts about why ranchers do what they do. In my animal nutrition class, we learned corns abundance of protein, energy, and how easy corn is to digest in the stomach systems of cattle.”
Instead of going into the statistics that can easily be skewed by bias organizations, I'd rather share a research experiment that happened in the University of Nebraska's Animal Science Department and by other researchers all over the country.
If you’ve been following along with Oak Barn Beef, you have probably already asked yourself, “What exactly is dry-aged beef?” Well, dry aging is utilizing time and technique to make the highest quality beef for you and your family.
Cold temperatures cause the need for a belly-filling warm meal for lunch or dinner. Our family loves to throw a few ingredients together into a pot and let it simmer and have a delicious, filling meal.
Picture courtesy of: The Kitchen
Stir fry is a great way to provide a meal a little more unique with fair priced cuts of beef that also slip vegetables into everyone’s diet.
Picture Courtesy of Snake River Farms
Neogen, a local livestock DNA Testing Company, recently interviewed Hannah about how a DNA test substantially improves the taste of Oak Barn Beef! The test helps us determine things like tenderness gene, marbling gene, or ribeye area + a million more!
This Slow Cooker Beef Roast Recipe will be your Godsend when you are limited on time and need a warm-up in the winter cold! As a college kid, I am all about ease, and a beef roast in one of the easiest, most delicious meals you can do.
A recent article written by The Conversation titled, “Yes, eating meat affects the environment, but cows are not killing the climate” there was new information posted about how the livestock industry contributes to global warming. Here’s the statistics I found most important to share:
Blog: Our Story
When a third grader from a rural community told me that eggs came from cows because they were next to the dairy items in the grocery store, I knew it was the agricultural community’s job to step up and start educating the people that matter to food producers the most: consumers.