Dad goes on pasture checks twice a day to check on cows and calves. I went with him yesterday and compiled these videos of what we look for when we are doing checks.
This week I decided to do a little bit of the background on how shipping day looks and how we ship our family farms beef directly to consumers across United States!
To give you a little background we ship once a week on Mondays - to ensure that the product doesn't sit over the weekend and get stuck at UPS. It can potentially thaw, so we try to avoid the weekends at all costs. We use some:
A lot of people know that dry aged steak is the best, but people don’t always know where to look for it. In this changing day and age, you can find dry aged beef in more and more places. There are grocery stores, niche beef producers, and even people at home dry aging beef that have realized dry aged beef is the best beef out there.
Hannah keeps promising videos of the Oak Barn Beef Business Pitch when she is up on stage giving the presentation, but somehow it never happens! Video quality is poor or other technical difficulties. Finally she sat down and recorded it from her office.
Hannah has given this presentation at multiple business pitch competitions. She is a senior at the University of Nebraska- Lincoln at the time of the presentation. She is excited to share it with all of you!
Have you ever noticed that in most beef recipes, you are told to cut your meat “against the grain”? Have you ever wondered why this step is so important? Do you wonder what the grain is and how to cut against it? And what are the best tools to do so?
The experiences she had through the Engler Program and as a Nebraska Beef Ambassador revealed an opportunity in the beef industry. Esch, a senior animal science major, realized there was a disconnect between many producers and their consumers, and she decided to start her own farm-to-table beef supplier: Oak Barn Beef. It officially became a limited liability company in 2018.
The good news is that unless a doctor says otherwise, you do not have to cut beef completely out of your diet. You just need to readjust what parts of the cow you are preparing. And instead of purchasing a perfectly marbled ribeye, you might consider a leaner sirloin instead.
An interview with 1011 News was done on Oak Barn Beef on December 17, 2019. Hannah had the opportunity to show Ellis Whitley around their farm and tell her about all things Oak Barn Beef. Here's the original posting.
Oak Barn Beef has been quite the prize at silent auctions in the past. Bringing in a decent amount of funding. For a good reason too! Our Nebraska raised, dry aged beef is the best beef! Our process of dry aging is made for beef connoisseurs. It is beef that will melt in your mouth, with its unrivaled marbling! Can’t forget how tender it is too! A knife can slide through one of our steaks with ease and it will be the most enjoyable to eat because of this.