All Natural, Chemical and Drug Free Beef
Over the last
ten years I have eaten less and less beef and one of my
daughters has given up all meats due to the lack of flavor, hormones,
antibiotics and methods used in production. Now Montana
Legend is one of a small number of companies dedicated to providing
beef that is beef from cattle that are cattle and not production units.
Give them a look and see if you might want to try some real beef. I
warn you, you might find it hard to go back to the old stuff once you
give them a try.
Test the two recipes below.
Montana Legend has committed to
producing grass fed beef from Angus
cattle raised without antibiotics, hormones and other additives.
beef is hand cut and has a true flavor that many only dimly remember.
Another important fact is that there are NO animal byproducts in the
feed to spread disease to the herd.
When I was a child I remember beef having a rich 'taste', a taste that
seems to have disappeared over the decades. In my late teens I had some
grass fed beef from an Uncle's ranch, what a difference in taste, after
that I sought out grass fed when I could. In the last 15 years it seems
to have become almost impossible to find grass fed, chemical free beef
that is consistent in quality. Then I learned about Montana Legend and
the natural Angus beef they have been producing since 1901.
Words from their own site express their methods better than I can...
" No growth hormones. No
antibiotics. No exceptions. There's a reason our beef tastes better
and is better for you: we don't rush the process, and our
cows don't do drugs.
Our all-natural beef is healthier for you, tastes fresher, and is more
tender and juicy.
No hormones or antibiotics
Growth hormones and antibiotics are not injected into the
animals, and they are not added to their feedstuffs (hay,
corn, barley, grass).
We have set strict standards that detail every aspect of raising
Montana Legend cattle—from health to handling to holding facilities.
...we treat our cows like royalty...
Our cattle are fed only the highest quality grain and hay, with no
antibiotic or hormone additives. Montana Legend staff and veterinarians
maintain these standards by doing spot inspections and feed analysis on
No animal byproducts
For most of their lives, our cattle are grass-fed. For the last three
months or so, their diet includes chopped hay, barley, and a touch of
corn for flavor. They are never fed sileage, and they are never fed any
animal byproducts. "
Back to Opening Page
Grilled Beef with Horned Melon Sauce
(from my Rarefruit Recipes List
Horned Melon Sauce:
1 horned melon
3 tablespoons lime juice
1 green onion, minced
1 teaspoon vegetable oil
1/4 teaspoon cumin
1 garlic clove, minced
1 horned melon
1 pound lean beef sirloin, trimmed of all fat
4 cups shredded lettuce
1 1/2 cups julienne-cut cucumber
Cut 1 horned melon into halves lengthwise. Use a grapefruit knife or a
small sharp knife to scoop out pulp. Combine the melon pulp, lime
juice, green onion, oil, cumin, and garlic in a blender or food
Cover and process until well blended.
Makes 1 1/4 cups sauce.
Cut 1 horned melon into halves. Cut crosswise into thin slices. Cut off
skin. Cut the beef into thin slices. Grill or broil the beef to desired
doneness. Arrange the lettuce on a large salad platter. Top with the
grilled beef, melon slices and cucumber sticks. Spoon the sauce over
Makes 4 servings.
Honey Spiced BBQ
1 1/4 Cup Catchup
2/3 Cup Salad oil
3/4 Cup Vinegar
5 Tablespoons Worcestershire sauce
1 Cup Honey
2 Tablespoon Dry mustard
3 Teaspoon Ginger, fresh grated
1 Lemon, sliced thinly
3 Tablespoons Butter
Combine all ingredients in a saucepan and heat to blend together.
Remove lemon peel before basting.
When grilling your meat be careful not to puncture or crack the natural
seared surface (keep the juices in). Cook the meat about 3/4 done then
baste with sauce. Cooked outside or in watch that the heat stays
constant and use a pan to keep drippings out of the coals or heat
element. Burning drippings can cause a fire and can give your meat an
Smoked Barbecue Ribs
2 slabs baby back ribs, or spareribs
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon pepper
1 cup Apple Wood Chips
barbecue sauce (recipe follows)
Preheat oven to 400F. Rub cinnamon, cloves and pepper into both sides
of ribs. Place ribs on wire rack on baking pan. Bake for 3 hours until
Soak wood chips in water for 30 minutes. Prepare grill. Place apple
wood chips directly in the center of hot barbecue coals. Baste ribs and
place on grill above wood chips.
Cover, grill and cook for 10 minutes. Turn ribs, baste again and cook
another 10 minutes or until ribs are browned but still moist.
2−15 oz. cans tomato sauce
1/2 cup molasses
10 cloves garlic
2 tablespoons ground cumin
2 tablespoons dry mustard
fresh ground pepper
1/2 teaspoon cinnamon
1/4 teaspoon hot pepper flakes
1/2 cup red wine vinegar
Combine all ingredients except vinegar in saucepan. Simmer, covered, on
low heat for 1 hour, stirring occasionally. Add vinegar to taste and
simmer for another 15 minutes. Chill at least 24 hours, or until ready
Honest Disclosure: If you purchase by following a
from this page we receive a small reward, this does not add to your
cost. Help support our rare fruit and web efforts, book mark this page
and shop from here. If you want us to receive our reward you MUST enter
from one of our pages.
Copyright © All