Welcome the holidays with a delicious feast from Lockhart Cattle Co., or gift family, friends and colleagues with local beef. Choose from a whole, half or limited quarter steer. Load up your freezer with an assortment of cuts – from brisket and burgers to roast and ribs.
Why Buy Lockhart Beef
While most American cattle are trucked across the country to feedlots, Lockhart Cattle Co. has created a closed system for raising and selling beef in Jackson Hole. Their cows are born, raised and butchered locally, they only eat grass and are never given antibiotics or added hormones.
Grassfed beef is better for people and better for the land. This Jackson location has the perfect combination of the mineral-rich grasses and abundant clean water that cows need to grow. Compared to grain fed beef, grassfed beef has 80 percent less fat, 30 percent less saturated fat, 5 times the amount of Omega 3 fatty acids, 4 times the amount of vitamin E and 10 times the amount of vitamin A. Grassfed beef is also high in antioxidants and contains CLA that has been proven to enhance muscle growth, reduce the chance of heart disease and lower cancer risk. 
Lockhart Cattle Co. charges $5.50 per pound of hanging weight (carcass weight). All processing costs are included in this price. Steers are custom butchered at their in-house processing plant at customer direction.
To receive your beef order to enjoy by Christmas, orders must be placed by Sunday, December 15! CLICK HERE to purchase.
A Holiday Meal
Every holiday table is different, but beef makes a great centerpiece to the holidays. Get inspired with this recipe for beef tenderloin…
Ingredients
- 4-pound beef tenderloin, trimmed and tied
- 1 tablespoon kosher salt, to taste
- 1 teaspoon black pepper, to taste
- 1 teaspoon fresh rosemary, chopped
- 1 fat garlic clove, coarsely chopped
- 2 tablespoons extra-virgin olive oil
- 2 cups crème fraîche
- 1/4 cup white horseradish
- Half an orange, zested
Instructions
- Season the tenderloin all over with the salt, pepper, rosemary and garlic.
- Cover the meat and refrigerate for at least two hours (preferably overnight)
- Let it come to room temperature for 1 hour before roasting.
- Heat oven to 450 degrees.
- Wipe off as much garlic as possible. (It tends to burn.)
- In a large, ovenproof skillet over high heat, heat the oil.
- Add the meat and thoroughly brown all over, 4-5 minutes per side. (If your skillet isn’t large enough, cut the meat in half.)
- Place the skillet on the oven’s middle rack and roast until an instant-read thermometer shows 120 degrees (for rare), 10 to 20 minutes.
- Let the meat rest for 10 minutes before carving.
- In a small bowl, whisk the crème fraîche, horseradish and orange zest.
- Season to taste with salt and pepper and serve alongside the tenderloin.
