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. Their 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).

Humanely raised

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...

Grass-fed, granola-finished™

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 the ranch.

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. "

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Grilled Beef with Horned Melon Sauce

(from my Rarefruit Recipes List on yahoo)

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

Beef:
1 horned melon
1 pound lean beef sirloin, trimmed of all fat
4 cups shredded lettuce
1 1/2 cups julienne-cut cucumber

Sauce: 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 processor bowl.
Cover and process until well blended.
Makes 1 1/4 cups sauce.

Beef: 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 the top.
Makes 4 servings.

Honey Spiced BBQ Sauce

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 off flavor.

Apple 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 tender.
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.

Barbecue Sauce:
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 to use.

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