Maple K Farms LLC

Naturally grown - Naturally good.™

 

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Naturally Grown Beef

Highland Cattle Info

Cattle for Sale

Grass-fed Grass-finished Beef
Maple K Farms has been raising Highland cattle since 1997 in order to provide value added beef.  We have been using paddock grazing methods since 2001. In addition we continually look “outside the box” for methods to improve our land and production. For example, we use a modern windmill to move water from a stream protected by a riparian buffer zone to a remote trough, thereby improving water quality.  We also developed a spring to create a watering system that will allow us to fence off a natural water system during part of the year. We are experimenting with different forage crops to better utilize pastures.  We are a BioAg Learning Site with support from WSU. This allows us to share results of trial methods and ideas with a broader audience.  We are currently developing a multi-species component to our farm that will utilize free-range chickens to produce eggs with a higher Omega-3 content and reduce the insect population in the cattle pastures.
 

Maple K Farms is a small operation that has grown from 8 acres and 6 head of cattle to approximately 300 acres and over 40+ head of cattle in 20 years. 

 

Highland beef  meets consumer demands for lean, tender, flavorful meat with little or no waste. Since the double coat of hair acts as an insulator, they do not have a thick layer of fat like some other beef breeds.

 
Beef is sold directly from the farm in 1/4 , 1/2 or whole.

To learn more ....... contact us.
Our cattle are raised on lush open pastures with abundant cool clear streams and springs. For the last 60 to 90 days the cattle are placed on our best pastures to achieve the best grass finish.

The harvest animals are moved to the home corrals 24 hours prior to processing. After harvest, the beef is transported to the processor and dry aged up to 10 days, cut and wrapped to customer order, and then flash frozen.

Cooking Highland Beef

With Maple K Farms Beef,

It is imperative that you

Do Not Over Cook.

{Add 1 – 2 minutes for medium, Subtract 1 – 2 minutes for rare.}

 

˝ “ thickness         Broil:       5 min. / side

                                Pan-fry:   4-5 min./side

                                Grill:        4 min. / side

 

˝ “ thickness         Broil:       5 min. / side

                                Pan-fry:   4-5 min./side

                                Grill:        4 min. / side

 

˝ “ thickness         Broil:       5 min. / side

                                Pan-fry:   4-5 min./side

                                Grill:        4 min. / side

 

˝ “ thickness         Broil:       5 min. / side

                                Pan-fry:   4-5 min./side

                                Grill:        4 min. / side

 

You don’t have to be an Escoffier to throw a steak on the grill – the trick is knowing when to take it off!

 

Barbecuing involves hair-trigger timing.  Cooking times vary with thickness of steaks and desired doneness. The simplest test for doneness is the “fingertip” test.  If the steak is soft to the touch, it is rare.  If it springs back, it is medium, if it is firm, it is well done.

 

Do not overcook your meat when barbecuing.


Highland Beef Burger

·          For a juicier burger, add cold water to the beef before grilling. ( ˝ c. to 1 lb. of meat)

·          To freeze meatballs, place them on a cookie sheet until frozen.  Place in a plastic bag and they will stay separated so that you may remove as many as you want.

·          Adding bacon or other hickory smoked products or seasoning to burger will make ground beef stay pink even when it is fully cooked.

·          Defrost ground beef in the refrigerator or in the microwave – never on the counter.  Cook ground beef as soon as possible after defrosting, especially if a microwave was used.

·          Use a gentle touch when shaping ground patties.  Over handling will result in a firm compact texture after cooking.  For juicy burgers, turn once and don’t press or flatten with spatula while cooking.

·          To help hold patties together, add a raw egg to the mixture before forming into patties or meatballs.

Cooking Method:

1. Season 1 lb. of ground beef and combine with beaten egg.

2. Shape into 4 – 6 evenly shaped flat patties.

3. Barbecue or broil until centers are no longer pink, turning once - about 5 minutes per side. Well-done burgers are brownish throughout with clear juices.