Thousand Hills Lifetime Grazed
100% Grass Fed, Grass Finished Beef No Hormones, No Antibiotics, No Grains, Never. Ever.
We are proud to support small, independent farmers, whose mission it is to restore the land destroyed by Big Ag.
We recently expanded our partnership with Thousand Hills to carry more 100% grass fed beef, raised on farms practicing regenerative agriculture.
Regenerative agriculture is a set of holistic land management practices and grazing strategies that seek to restore and enhance the natural resources that are used, rather than deplete them. Regenerative agriculture looks holistically at the agro-ecosystem to build soil health, increase clean and safe water runoff, improve biodiversity and ecosystem resiliency, and increase carbon draw-down.
We could go on about how amazing Thousand Hills is, but we think it’s best to hear directly from the source!
"Since our founding in 2003, Thousand Hills has been focused on one Mission: To nourish the soil, the plants, cattle, and people by holistically grazing cattle for their lifetime. What began as a passion to simply share the nutritional benefits of Lifetime Grazed 100% Grass Fed Beef with more people has evolved into a full embrace of regenerative agriculture—with its many critical benefits to people and planet.
My home farm, embedded in the rolling hills of Clearwater, MN, is proudly one of 13 North American Savory Institute Hubs—achieved by demonstrating leading holistic, regenerative grazing practices.
After a 20-year career working in conventional food marketing, I returned to the farm I was raised on, only to witness the damaging results of tilling the undulating watersheds for decades to plant a ruthless rotation of monoculture corn/soy crops in all the neighboring farms. All the now-aged, small farmer land stewards were renting their tillable fields to large corporate farmers whose sole interest was to extract a crop this growing season by any means possible. It didn’t really matter to these renters if the soil was degrading every year. When it degraded to the point of not producing a sufficient crop two options still remained: 1) goverment subsidized crop insurance payments or 2) simply don’t renew the lease. This was the fertile land I grew up on, I couldn’t bear to see this happen!
My beginnings into grass-fed beef meant urgently adopting my local community project of recapturing and converting as many acres as possible from these extractive practices and instead re-establish diverse grasslands for grazing. And thus, beginning the process of soil regeneration in my own back yard. We began with 120 acres from our home farm and have now expanded to over 1,000 acres affecting 13 different small farm landowners. The process of regeneration can seem slow, but I remind myself, it took 70+ years to do the damage. Seeing dramatic results after 5-7 years is a testament to nature’s ability to heal itself when allowed.
We now source cattle from an additional 50 hand-selected, like-minded U.S. family farms across 3 regions: Midwest, Northeast, and West. Each of these farms are deeply committed to their own community project of regenerating land to provide for their children and grandchildren—while sharing their output of nutrient-dense beef with as many people as possible under the Thousand Hills brand. This group of Regenerative Renegades has already positively affected 600,000 acres in the U.S.
Matt Maier Chief Renegade/Owner"
Thousand Hills Lifetime Grazed 100% Grass Fed Beef Ribeye Recipe
From Head Chef Xavier Beverly
Ribeye with Hemp Seed Chimichurri
- 3.5-4 LB Thousand Hills' Ribeye
- 4-5 tablespoons kosher salt
- 4-5 tablespoons black pepper (preferably coarse)
- 3/4 cup olive oil
- 1/2 cup organic shelled hemp seeds
- 3 tablespoons red wine vinegar
- 3 tablespoons fresh lemon juice
- 3 peeled garlic cloves
- 2 medium shallots, peeled, quartered
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried crushed red pepper
- 3 cups (packed) stemmed fresh parsley
- 2 cups (packed) stemmed fresh cilantro
- 1 cup (packed) stemmed fresh mint
Preheat the oven to 350 degrees. Pat beef dry with paper towels (this helps get moisture off and helps with the searing process).
Heavily sprinkle with kosher salt and black pepper.
Heat safflower oil in a heavy bottomed skillet or cast iron pan; sear 1.5-2 minutes on each side.
Cook in the oven uncovered until an instant-read thermometer inserted into the thickest part of beef registers 130°F for medium-rare.
While the meat is cooking in the oven, blend all the other ingredients in a food processor. Use a short burst of pulsing to ensure all the ingredients combine well. In between pulsing use a rubber spatula to scrape the sides down. (This process can be made ahead of time and it can sit in the fridge for 2-3 hours).
Once the tenderloin is done, take it out of the oven and let it rest on a cutting board for 5-8 minutes. (This helps the beef to slowly stop cooking and will help the meat to redistribute all juices from its cooking process. Cutting it too soon will make the meat lose valuable and delicious juices)
Thinly slice beef crosswise. Serve with hemp seed chimichurri sauce.
This dish pairs very well with fresh and local asperagus or a local spring mix salad!