Red River Beef: Nature’s beef

Texoma grass-fed and finished beef

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  We are pleased to announce that we have found a producer which has the same standards and quality of grassfed beef that of Red River Beef - the Dewel ranch in Warner, Oklahoma. Due to their conscientious ethic for grassfed beef, and the quality of their cattle, we look forward to a continuing relationship with the Dewels.

  We currently have 4 remaining quarters which will be available approximately the end of May. Depending on the grass year, we believe we will have as many 16 quarters available in late October or early November.

  Our price for 2010 quarters is $660 per quarter. We are asking for a 10% reservation fee (which is included in the price), which can be paid either through the website or by check to Red River Beef, 22679 CR 3500, Roff, Oklahoma 74865.

  We will provide updates on progress through the spring. If you have any questions, call 580-399-8423.

  Chris Kenney
  Red River Beef

• In the News

  Comments from the grillers and cooks for our first year's beef is that you need to watch the heat. Shannon Hayes in both of her books - "The Grassfed Gourmet Cookbook" and "The Farmer and the Grill" recommends a meat thermometer and watch the heat - usually 120 to 140 degrees. The rule is cook low and slow. Hamburger - not so much.

  Also, purchasers have told us that grass-fed beef seems to take up marinades and seasonings more that other beef. We also believe that the lower fat content tends to allow the seasoning to come through. So, be judicious until you get what you want. Don't forget that great grass-fed taste.