Grass-fed Rib Steak

From the Rib


Like the Rib Eye Steak, the Rib Steak is cut from the front ribs in front of the sirloin. Called a Rib Steak because the meat is left on the rib bone. This adds a layer of complexity to an already complex steak.

Noted for it’s complex flavors resulting from multiple muscle groups and marbling. Can be grilled, pan seared, or broiled and is best served rare to medium rare at most to appreciate the flavors. The bone-in nature of the steak, however requires special attention to cooking temperatures near the bone. This area will be the last to cook through as the bone acts to insulate the meat from the heat.

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Grass-fed Rib Eye

From the Rib


The Rib Eye Steak is cut from the front ribs in front of the sirloin. Called a Rib Eye because the meat is cut away from the rib bone.

Noted for it’s complex flavors resulting from multiple muscle groups and marbling. Can be grilled, pan seared, or broiled and is best served rare to medium rare are most to appreciate the flavors.

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Grass-fed New York Steak

From the Short Loin


The New York Steak is cut from the short loin and is considered a premier steak. Prized for its tenderness second perhaps only to the Filet Mignon.

It can be grilled, pan seared, or broiled then removed from direct heat and finished and is best served rare to medium rare are most. Slightly marbled. 

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Grass-fed Bavette


From the Flank


The Bavette, also know as Flap Steak is cut from the flank, or abdominal area.

Like the flank steak, it is a tough, but flavorful cut of meat best marinated then quick seared, broiled or grilled and served medium-rare.It’s the flavor that makes the Bavette, Flank and Skirt cuts stand out, but it is essential to remember to cut it thinly and across the grain on a diagonal.

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Paicines Ranch Holistic Management International conference.

Paicines Ranch for a Holistic Management International conference

To learn, to share, to problem solve, that’s why we were at Paicines Ranch in Paicines, California. Joined by ranchers, curious laypersons, land stewards and conservationists, we were part of a Holistic Management International (HMI) conference dedicated to teaching ‘ranching for profit’. The idea behind the conference was that by applying a tried-and-true holistic approach to ranching – that is, taking into account the needs of the environment, the animals, and the rancher – ranching can become a profitable and sustainable business.

To most people, the idea that ranching isn’t profitable might seem odd. The truth is, for a good number of ranchers, cattle ranching is a lifestyle more than it is a way to make a living, and many ranchers supplement their ranching income with “real jobs” – jobs that take them off of the ranch to earn money – to support their families and their often inherited lifestyle.

Out on the range at Paicines Ranch

Out on the range at Paicines Ranch. Paicines owner Sallie Calhoun talks about how they monitor grass conditions.

The problem with the cycle of part-time rancher is that it leaves cattle unattended, and unattended cattle tend to graze as they see fit. Which means they almost always overgraze, and overgrazed pastures tend to have lots of problems such as leaching carbon, erosion issues, and that ‘dead earth’ appearance you see in poorly managed pastures.

In other words, simply stocking a bunch of cattle on a pasture and letting them eat the grass right down to the dirt runs contrary to the natural, migratory herd processes that keep land healthy, and unhealthy land leads to unsustainable conditions which lead to declining profits.

That’s where HMI comes in. Their strategy? Bring full-time, successful, holistically goal-oriented ranchers together with conventional ranchers to show them that a comprehensive holistic approach to cattle ranching can help them improve their lives by improving their lands. The benefits: profitable businesses, happy full-time ranchers, healthy rangelands, and ultimately a healthy planet.

Chris Ketcham of Paicines Ranch

Chris Ketcham talks with pride about his experience with holistic grazing methods.

What does ‘successful holistic ranching’ mean anyway, and what does it look like? Good question. Looking at the pictures included here, it’s hard to tell. San Benito County where Paicines is located had an average annual rainfall this year, but almost all in the first couple of months of the rainy season. While the latter half of the season was one of the driest on record. Yet, according to Chris Ketcham, ranch manager for Paicines Ranch, “when you look under the thatch, there’s still green there.” And that’s saying a lot considering the dry conditions.

According to Chris, the changes he’s seen since he’s been using the rotational grazing pattern suggested by HMI are amazing.  Subdividing the grazing area of the ranch, some 6000 acres, into 40 smaller paddocks, ranging in size from as large as 300 acres down to 4 acres, and moving the 1800 head herd from paddock to paddock in a controlled migratory fashion has improved the diversity of the ranch. He also added that turning away from the old creed of the rancher, which he described as, “If it flies it dies, if it crawls it falls” was a boon as well. Now wildlife abounds and goes unchallenged, and the grasses are doing better than he could have imagined.

Green perennial grasses

Green perennial grasses. Native perennial grasses survive better than non-native annuals in the dry conditions when grazed properly.

This, you might think, is brilliant and you would be right. So brilliant in fact, migrating herds of animals have been doing it since there have been migrating herds of animals. And that’s the point. Holistic grazing practices means getting animal husbandry to mimic the patterns of the natural process. To move a herd of animals from fresh pasture to fresh pasture at a rate that assures they leave behind the essence of healthy soil – manure, compostable material – and enough living plant to rebound quickly and propagate the next time the rains come.

So how does this translate into profit? That’s more or less the easy part. When the land is managed well the grasses will grow more densely and have a longer season. That means increased animal capacity per acre, and more animal weight gain per season. And that, as they say, is money in the bank, taking the part-timer rancher one step closer to financial independence.

But the best part of all? So far, according to HMI case studies, a near complete ecosystem recovery is possible when holistic practices are used. From birds to snakes and everything in between, life is coming back to the rangeland and everyone is benefitting. Hence the “holistic” in Holistic Management International.

The 1800 cows of Paicines Ranch

The 1800 cows of Paicines Ranch in compact area to increase benefits to the grasslands.

Even though our cattle operation here at the TomKat Ranch is much smaller and we already use holistic grazing practices, we can still learn from the example set by Paicines Ranch and the many others doing the same. Each ranch learns and improves with time, and it’s that gained knowledge and willingness to share that knowledge that will make the difference as we adapt to new climate challenges. Thanks to Holistic Management International for bringing us all together and driving the dynamics of ranching towards a sustainable future.


For more information:

Holistic Management International:
Paicines Ranch:
Morris Grassfed:

Grass-fed Petite Filet

From the Chuck


The petite tender (aka: teres major) is a small, seldom used shoulder muscle.

Shhh, this is our little secret: Due to lack of use, the petite tender is arguably the second most tender cut after the tenderloin. An excellent cut of beef for a dinner of 2. Can be pan seared, roasted or grilled.

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Grass-fed Skirt Steak

From the Plate


The Skirt Steak is cut from the diaphram. As a hard worked muscle group, it can be tough, but is renowned for its flavor. It’s often well marbled and distinctly grained.

It’s best to marinate the Skirt Steak briefly, then pan sear, broil or grill quickly (medium coals/flame). Make sure to cut across the grain before serving medium rare to rare.

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Grass-fed Flat Iron

From the Chuck


The Flat Iron is a top blade, or shoulder cut. Arguably the second most tender cut (considered by some a tough cut that needs marinating) if prepared correctly. Despite the ‘Old World’ sounding name, the Flat Iron is actually a new cut (developed in 2002). A must try for the adventurous amateur chef.

A quick light marinade is preferred. grill or pan sear quickly over medium-high heat. As with most grass-fed beef, serve medium-rare to rare and cut across the grain.

More information on this incredible cut:

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Grass-fed Hanger Steak

From the Plate


Cut from the Beef Plate, the hanger steak ‘hangs’ just below the diaphragm close to the kidneys which influence the flavor mildly. Often with an obvious grain.

Can be tough, so a marinade is suggested. Grill or broil on medium-high heat and serve medium rare.

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Grass-fed Top Round Steak

From the Round


Our Top Round Steaks, also know as “London Broil“, are large cuts of meat from the lean top round.

Best slow cooked on the grill, and accepts marinading well (preferred, overnight). Great for casual group cookouts where you’re not looking to impress, but satisfy.

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