Sometimes known as a strip roast, the loin roast is a tender and flavorful roast that is cut from the Loin primal, meaning the animal’s back behind the ribs. It is best cooked with a “low and slow” method, such as barbecuing or slow roasting. Try it with an herb and garlic crust, carve into thin slices, and serve with mashed potatoes, veggies, and a savory pan sauce. Save any leftovers for roast beef sandwiches!
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.