A Brief Overview of Why Think of Food the Way We Do

We've been cooking steak and other cuts for decades and have come to realize all the different ways a gourmet steak could be messed up. With the advent of sous vide machines that make it virtually impossible to over or under cook your main course, it's become a no brainer to have one in our kitchen!

Sometimes there's a lot behind someones words and sometimes there's nothing. Bar 10 Beef could never find the appropriate words to express our gratitude and feelings for what we're doing so we work, work, work.

“You wouldn’t believe everything Kelly Heaton is doing to produce Bar 10 Beef!” is how the last flyer ended after explaining that 30% of the beef industry in America will be marketed and sold as “Grass-Fed” in 5-7 years. Below will be a few bullet points that sets Bar 10 Beef apart from the rest of the competition. But before I begin i’d like to highlight the fact that all life deserves to be respected and eating anything that was once alive demands our utmost reverence and awe for the sacrifice made.

Tips and suggested questions for those who are new to the Grass-Fed Beef movement!