Humboldt Grassfed Beef – Wholesome, Healthy, Humanely Raised

The cattle classified as Humboldt Grassfed are raised without hormones or antibiotics while grazing on the grasslands of Northern California, right here in our own backyard. Grassfed beef has many health benefits, including containing a higher amount of Omega-3 fatty acids, Vitamin E, Vitamin C and beta-carotene. In order for grassfed beef to be succulent and tender, the cattle need to forage on high-quality grasses and legumes. Providing this nutritious and natural diet requires healthy soil and careful pasture management so that the plants are maintained at an optimal stage of growth.

This week at Oliver’s Market, all Humboldt Grassfed Beef is 10% off. It is available in a variety of cuts; however, Ground Chuck, Rib Eye Steak and Chuck Roast are three of the top sellers. Here we’ll explore each cut, accompanied by a delicious recipe.

Ground Chuck

Ground Chuck contains about 15-20% fat and comes from the front area of the animal around the shoulder. Ground Chuck is a great all-purpose ground beef because it is not as fatty as regular ground beef, but it still has great flavor.

Beef Quinoa Taco Bowl

Serves 4


1 cup white Quinoa, uncooked

1/4 teaspoon garlic salt

3/4 pound Humboldt Grassfed Beef Ground Chuck

1/2 cup chopped yellow onion

1 can diced tomatoes, undrained

1 package taco seasoning mix

1/4 cup water

1/2 cup shredded Mexican blend cheese

Shredded lettuce and sour cream (optional)


Cook Quinoa according to the package directions, add the garlic salt to it.

Meanwhile, cook beef and onion in large skillet over medium-high heat for 7 minutes or until beef is crumbled and no longer pink, stirring occasionally: drain. Stir in undrained tomatoes, seasoning mix and water. Bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally.

Divide Quinoa evenly between 4 bowls. Spoon meat mixture evenly over Quinoa. Sprinkle each bowl with cheese. Top with lettuce and sour cream, if desired.

Rib Eye Steak

A Rib Eye Steak is a cut of beef from the rib section of a cow, with the rib bone attached. The rib section spans from ribs six through twelve. A Rib Eye Steak tends to be highly marbled, which is where a lot of its distinctive flavor comes from. It is often considered one of the richest, beefiest cuts available.

Classic Pan-Seared Rib Eye Steak

Serves 2


1 Humboldt Grassfed Beef Rib Eye Steak

1 teaspoon Canola oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly cracked black pepper

3-4 thyme sprigs

2 garlic cloves, partially crushed

2 tablespoons butter


Place a cast iron skillet in the oven and preheat to 450F. Brush both sides of steak with oil and season with salt and pepper. When oven is heated, carefully remove skillet and place on stove top over medium heat.

Place steak in skillet and sear 2 minutes. Flip, top with garlic and thyme and place skillet back in oven for 6-7 minutes.

Put skillet back on stove top over low heat. Flip steak, top with butter and carefully tilt pan while scooping melted butter, garlic and thyme to continually coat the steak 1-3 minutes. Confirm doneness with an instant read thermometer and pull from skillet at 120-125F for medium-rare. Let rest 5 minutes and coat with brown butter before serving.

Chuck Roast

A Chuck Roast is a cut of beef from the shoulder and neck sections of the animal. It is a very flavorful cut of meat, however these cuts tend to be fatty and tough, so it’s best to braise them.

Wine-Braised Chuck Roast with Onions

Serves 6


4 pounds Humboldt Grassfed Beef Chuck Roast

2 teaspoons salt

3/4 teaspoon black pepper

2 tablespoons vegetable

4-6 onions thinly sliced

2 garlic cloves, chopped

2 tablespoons tomato paste

1 teaspoon thyme

1 teaspoon rosemary

1 1/2 cups dry white wine

1 cup water


Pat beef dry and rub all over with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat oil in an ovenproof 5-quart wide heavy pot over moderately high heat until hot but not smoking and brown beef on all sides, about 15 minutes total. Transfer beef to a plate.

Add onions to pot and sauté over moderately high heat, stirring frequently, until pale golden, about 10 minutes. Add garlic, tomato paste, thyme, rosemary, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, 2 minutes. Add wine and water and bring to a boil. Return beef to pot, then cover tightly and braise in oven, turning once after 1 hour, until beef is very tender, 2 1/2 to 3 hours total.

Let beef stand, uncovered, in onion sauce about 30 minutes.

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