CASTAGNASSO FARMS AND BELTANE RANCH
Are pleased to announce the availability of
Natural, Grass-fed Sonoma Valley Beef
HOW WE RAISE OUR CATTLE
Our cattle are bred and born in the open hills above Sonoma Valley. We select our calves at approximately one year of age and allow them to mature naturally for another year or more in our pastures. They are rotated through several pastures to the benefit of both the cattle and the land. Handled gently and never confined, our cattle live in a natural and stress-free environment. They are fed no antibiotics, hormones or grain.
HEALTH BENEFITS OF GRASS-FED BEEF
GRASS-FED BEEF, COMPARED TO COMMERCIALLY RAISED FEEDLOT BEEF CONTAINS APPROXIMATELY:
10 times more beta-carotene
3 times more vitamin E
3 times more Omega-3 fatty acids
3 times more CLA (conjugated linoleic acid)
COOKING GRASS-FED BEEF
Grass-fed beef cooks much more quickly than commercially raised, corn-fed beef. It is leaner and richer in healthy fats that melt at a lower temperature. Generally, for steaks and hamburgers, cook at a lower temperature and for about 30% less time. Grass-fed steaks are meant to be cooked rare or medium rare. You might want to start with hamburgers rather than steaks to get a sense of how quickly it cooks. Remember that the meat will continue to cook after it is removed from the heat. Never use a microwave to thaw your beef. Grass-fed beef has a rich and robust flavor, the way beef is supposed to taste.
Tony Knecht’s great-great-grandfather Andre Castagnasso came from Italy around the Horn to California. He eventually settled in Sonoma in 1870. In 1900 his son Harry started a drayage business hauling cobblestones and produce to San Francisco. By 1923 the family had branched out into hay farming and dairies and began raising Clydesdales. Tony, who learned from his grandfather Milt, raises and trains the famous Castagnasso Clydesdales at the family home just off the Plaza in Sonoma. Tony also continues the farming and livestock-raising traditions of his family. The first of Alexa Wood’s family to come to California arrived in a covered wagon in 1850 and settled in Santa Cruz. In 1936 her great aunt and uncle moved their turkey ranch from Artois in the Central Valley to the Beltane Ranch in Glen Ellen. They continued raising turkeys as well as Suffolk sheep and cattle. The main ranch house, restored during the 1970’s as a bed and breakfast, serves homegrown fruits and vegetables and offers guests the opportunity to experience an authentic family ranch. In addition to produce, three generations now raise cattle and wine grapes.
THE BELTANE BURGER
Full carcass dry-aged grassfed beefhamburger, served with seasonal condiments. Available at the Breakaway Cafe, Sonoma
GROUND BEEF BY THE POUND
Full carcass grassfed ground beef available fresh from the meat counters at Sonoma Market and Glen Ellen Village Market