A "Merlot steak" is a cut of beef that comes from the heel of the bottom round, making it similar in appearance to flank steak but with a finer texture; it's considered a lean cut, best cooked quickly over high heat through grilling or pan-searing due to its long muscle fibers, and is often marinated before cooking due to its lean nature.
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.