SunFed Ranch: Doing Beef Right

Part of the Co-op’s commitment to our community is “to be a trusted source of natural foods and products.” One of the ways that we make sure we are providing the highest quality products is to go on field trips to visit the places where our food comes from. Marketing Assistant Kristin Schoenborn was part of the Co-op team who visited SunFed Ranch in May.

Founders Chris Donati and Matt Byrne come from a long line of ranchers who are committed to the health of both their cows and the enviroment.

If you’re looking for grass fed, organic beef that is sustainably raised, you don’t have to look far. SunFed Ranch is doing beef right, and they are doing it local, with heart. Founders Chris Donati and Matt Byrne come from a long line of ranchers who are committed to the health of both their cows and the environment.

GRASS FED GOODNESS

At SunFed the cows graze year round, entirely on open pasture from the rolling oak foothills of the Sierra Nevada to the meadows and high deserts of Northern California. The herd of angus-based cattle that goes into the ground beef we sell at the Co-op grazes on certified organically grown grasses. That means you get beef that is clean and lean, high in protein and high in Omega-3’s, a heart healthy fatty acid. The organic beef cows are never fed corn or soy, are never given growth hormones or antibiotics. The cows are humanely treated; these cows will walk up close to you, a sure sign they are happily cared for. Their processing facilities are inspected for humane treatment. Small numbers are processed at a time to track each animal for traceability.

WORKING WITH NATURE

If sustainability and protecting the environment are important to you, then SunFed also aims to please. Their ranch land in Lassen National Forest, operated by the Nature Conservancy, is organically certified, and the cows play a crucial role in the health of the forest. It turns out that cows are a very important

link in the biodiversity of a place, the main reason the Nature Conservancy chooses to work with organic ranchers. Cattle stabilize the soil and help protect against forest fires. They promote the growth of over 50 different grasses and plants which in turn supports multitudes of wildlife, including endangered frog species. The way they irrigate also ensures that seasonal fish receive the water they need while all the pasture land is appropriately watered. The cows are rotationally moved ensuring the land is not overgrazed. SunFed hits the mark on sustainability.

Clearly, SunFed Ranch is doing beef right. Their treatment of both the cows and the land they operate on give this ranch an A+. People like Matt and Chris and their families are just some of the reasons we here at the Co-op love what we do; we get to bring food to you, the way nature intended.

Find SunFed’s organic ground beef in the Co-op’s meat service case and in packages in the self service cooler doors.

Learn more:www.sunfedranch.com

SPICY CHEESEBURGER SLIDERS

Courtesy of sunfedranch.comSERVES: 8

1 lb.SunFed Ranch Grass Fed Ground Beef 9 small whole wheat hamburger buns, split, divided 1 clove garlic, minced ½ tsp. ground chipotle chili powder 2 slices pepper Jack cheese, cut in quarters Toppings: Barbecue sauce, lettuce, tomato slices, pickles

1) Tear one hamburger bun into pieces. Place in food processor or blender. Cover; pulse on and off, to form fine crumbs.

2) Combine bread crumbs, beef, garlic and chili powder in medium bowl, mixing lightly but thoroughly. Lightly shape into eight ½-inch thick mini patties.

3) Place patties on grill over medium, ash-covered coals. Grill, covered, 7 to 8 minutes (over medium heat on preheated gas grill, 8 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Evenly top with cheese during last minute of grilling.

4) Place burgers on bottoms of remaining eight buns. Top with desired toppings and enjoy!