Local, sustainable, pasture-raised Piedmontese beef
Rickety Bridge Ranch
Rickety Bridge Ranch is a small, locally owned and operated ranch located in the heart of central Oregon. We produce grass-fed, pasture raised beef.
About The Ranch
Rickety Bridge Ranch is a small, locally owned and operated ranch located in the heart of central Oregon. We produce grass-fed, pasture raised Piedmontese beef using responsible, sustainable farming practices.
Why Piedmontese Beef?
The flavor and tenderness are beyond compare. The breed has only been in the US since 1979.
ORIGINS OF THE BREED - ITALY
The Piedmont region of Northwest Italy (razza Piedmontese) is a secluded pocket, naturally protected by the Alps mountains. Aurochs, (bos Taurus) ancient European cattle, populated this region. Some 25,000 years ago, a type of cattle known as Zebu (bos Indicus) migrated from Pakistan. Once in the Piedmont valleys they were blocked from further movement by the Alps. These cattle stayed and intermingled with the local "native" cattle - the Auroch. These two distinct breeds - the Auroch and the Zebu - fused and evolved to become the the unique Piedmontese breed.
This unique cattle breed has evolved over centuries in a pure environment to become a truly efficient animal. They thrive on an all grass diet.
Genetically different from other cattle breeds due to a unique 'myostatin' gene, they produce low fat, tender, healthy beef.
With Piedmontese cattle, fat is not necessary for flavor or tenderness. The beef is tender, notably delicious and low in fat!
ABOUT THE BEEF
Traditional American beef, suggests that high amounts of fat are necessary for flavor and tenderness. The USDA grading system is founded on this premise, with USDA Choice & Prime having the highest fat content of all the beef grades. Most commercial beef producers aim for a highly "marbled" product; marbling is fat.
If excessive fat is not required for delicious, tender beef, why would you want it? Or want to pay more for it?
Piedmontese cattle are different than any other breed of cattle. They carry a unique gene (myostatin) that reduces fat while improving tenderness.
This has been confirmed by the USDA and other industry research:
*Piedmontese cattle are lower in fat, cholesterol and calories while having significantly highest amounts of Omega-3 EFA as well as higher protein levels. In addition Piedmontese beef is rated among the most tender and flavorful of all breeds tested.
*Reference ~ USDA handbook #8
Find Answers You’ve Been Looking For
Your Questions, Answered
How do I cook it?
• Grassfed beef is ideal at rare to medium-rare temperatures. If you prefer meat well done, cook at a low temperature in a sauce to add moisture. A slow cooker is ideal.
• Because grassfed beef is low in fat, coat it with extra virgin olive oil or another light oil for easy browning. The oil will also prevent the meat from drying out and sticking to the cooking surface.
• Very lean cuts like New York strips and sirloin steaks can benefit from a marinade. Choose a recipe that doesn't mask the flavor of the beef but will enhance the moisture content. For safe handling, always marinate in the refrigerator.
• Never use a microwave to thaw grassfed beef. Either thaw in the refrigerator or, for quick thawing, place the vacuum sealed package in cold water for a few minutes. Let it sit at room temperature for no more than 30 minutes. Don’t cook it cold straight from the refrigerator.
• Always pre-heat the oven, pan, or grill before cooking grassfed beef.
• Grassfed beef cooks about 30-35% faster than grain fed beef. Use a thermometer to test for doneness and watch the temperature carefully. You can go from perfectly cooked to overdone in less than a minute. The meat will continue to cook after you remove it from the heat, so when it reaches a temperature ten degrees LOWER than the desired temperature, it’s done.
• Let the beef sit covered in a warm place for eight to 10 minutes after removing from heat to let the juices redistribute.
• Pan searing on the stove is an easy way to cook a grassfed steak. After you’ve seared the steak over high heat, turn the heat to low and add butter and garlic to the pan to finish cooking.
• When grilling, quickly sear the meat over high heat on each side and then reduce the heat to medium or low to finish. Baste to add moisture.
• Never use a fork to turn the beef. Always use tongs.
• When grilling burgers, use caramelized onions or roasted peppers to add low-fat moisture to the meat.
• When roasting, sear the beef first to lock in the juices and then place in a pre-heated oven. Reduce the roasting temperature by 50 degrees F.
What cuts of meat do I get when I order?
One of the most common questions we hear from future customers is “What cuts of beef will I get if I order a quarter, half or whole?”
You know that many cuts of beef come from the same area of the cow, and that one cut of beef can have several different “marketing names.” For example, a strip steak can also be called a NY Strip, KC Strip, or hotel steak, just to name a few.
Here’s our standard cuts of beef list when you purchase a quarter or half:
Ground Beef (1lb packages)
Ribeye or Rib Steak
NY Strip Steak
Arm Roast or Osso Bucco
Carne Asada (usually chuck roast thinly sliced for grilling)
Beef Short Ribs
Beef Back Ribs
Soup Bones (if desired)
Liver (if desired)
Heart (if desired and if available based on those you’re cow-pooling with.)
Tongue (if desired and if available based on those you’re cow-pooling with.)
Oxtail (if desired, requested and available)
How much space do I need?
The rule of thumb is one cubic foot of freezer space for every 35 – 40 pounds of packaged meat. A quarter of beef will easily fit into a 5 -7 cubic foot chest freezer. A half beef needs about 8 cubic feet.