Beef Kidney

Kidneys are a nutrient rich and flavorful organ meat. They can be sliced and pan fried or grilled, or cooked slowly in a classic steak and kidney pie. To reduce the strong odor and flavor, you may want to soak the kidneys for 2 hours before cooking in cold water with lemon juice or vinegar. You can also blanche them in boiling water with lemon juice or vinegar for 20 minutes.

Our beef is 100% grass fed and finished. Our cattle herd is made up of a variety of heritage cattle breeds, including Hereford, Black Angus, Devon, and Dexter. From May to November, we intensively manage our herd in a rotational grazing system across our pastures. This allows the animals to have access to the best quality grasses, while fertilizing our fields with manure and providing an adequate rest period for plant regrowth. During the winter months, the herd is brought into the barn where they are fed hay and have access to the outdoor barnyard at all times.