THE CRIOLLO ADVANTAGE

USDA scientist Ed Fredrickson stated that the Criollo cattle on the Jornada Experimental Range near Las Cruces, NM produced the higher quality beef rivaling Angus, Texas Longhorn, and even Kobe/Waygu.

On a scale of 1 to 10 with 10 being the best, the following are benchmark test results for tenderness on all four breeds of beef cattle taken from data provided by the American Criollo Beef Association.

Tenderness Comparison

➞ CRIOLLO   - 6.95
ANGUS - 6.21
KOBE/WAYGU - 5.82
TEXAS LONGHORN - 5.65

Grass-fed beef contains higher levels of conjugated linoleic acids (CLA) which have been lined to reduced cancer rates, reduced arterial disease and reduced diabetes levels. 

• Grass-fed beef is higher Omega-3 level and has a better balance with Omega-6
• Contains more Vitamin A and E
• Grass-fed beef is leaner and doesn't require a lot of cooking time

WHY GO GRASS FED?

Grass-Fed and Grass-Finished beef has a significantly better fat and antioxidant profile than grain-finished beef.  Even though the levels of saturated fats are similar, the specific saturated fats that are associated with harmful cholesterol levels are higher in grain-fed beef.

In a USDA study comparing Grass-Fed Beef, Grain-Finished Beef and Chicken and their nutritional values in terms of Fat, Calories and Saturated Fat, they found Grass-Fed Beef to be superior:

COOKING SUGGESTIONS

Because grass-fed Criollo beef is very lean, you will reduce cooking time by 30% and reduce heat temperatures. Never thaw in microwave. Thaw in refrigerator and bring grass-fed beef to room temperature before cooking. When using a meat thermometer, remove from heat 10-15 degrees prior to desired temperature. Let meat sit for 10 minutes before serving.