16 S G M A G A Z I N E | S P R I N G / S U M M E R 2 0 1 9 B U S I N E S S + C U LT U R E 17 “The biggest part of the flavor in meat comes from the fat. A true grass-fed cow will have more yellow in the fat and not pure white.” - BOBBY HOLDEN group of farmers and producers within a 100-mile radius of Tallahassee—Grady Ranch grass-fed beef is now readily available to customers throughout North Florida. “The Red Hills alliance has provided valuable networking in the Tallahassee area and more opportunities for our product and brand to be seen by consumers,” says Renee. “Additionally, with approximately 60 farms coming together to market themselves, it gives us a louder voice to be heard by potential restaurants and consumers.” While 100 percent Angus grass-fed ground beef is the biggest seller, Grady Ranch supplies consumers, restaurants, and private chefs with a variety of cuts including whole tenderloin, New York strips, tomahawk steaks, short ribs, chuck roast, brisket, beef shank (Osso Bucco), ribeye, rib loin, and flank steak, just to name a few. Chef Inspired There is a small stampede of grass-fed beef options showing up on restaurant menus across the U.S. Grady Ranch burgers got its restaurant debut at Vertigo Burgers and Fries in Tallahassee. A popular choice with hamburger connoisseurs, Vertigo offers a grass-fed “Round Here” burger topped with Sweet Grass Dairy Green Hill cheese, Vidalia onions, and locally farmed arugula. “Vertigo was our first restaurant client,” says Bill. “A word of mouth referral from a chef is very valuable in the restaurant industry.” The word spread quickly in Tallahassee, and Grady Ranch grass-fed beef is now available at Grove Market Café, 319 Wine and Cheese, and the Cypress Restaurant. Also, in nearby Quincy, Florida, locals can enjoy Grady Ranch grass-fed brisket sandwiches featured daily at Damfino’s Café. Not to be out-cooked, local chefs in Southwest Georgia are creating their own Grady Ranch recipes from gourmet burgers and braised short rib sandwiches to New York strips and tomahawk steaks. At The American in Bainbridge, Grady Ranch short ribs are a local favorite. “The braised AGRICULTURE short ribs are definitely one of our most popular menu items,” says Chef Tyler Thomas, who owns The American with his wife, Heather. “We sell about 40 servings a week. “The quality is excellent, and the meat is very tender. We are using the short ribs in several different ways, and also starting to introduce the New York strips and ground beef.” Described as having “unmatched flavor,” Chef David Scarbrough, who, along with his wife, Jennifer, owns The Local Kitchen and Bar in Tifton, recently featured 32-ounce Grady Ranch tomahawk steaks as a dinner special. “I have never put a piece of meat in my mouth that taste like the ones we get from Bobby Holden at Grady Ranch,” he says. “It is bar none the best steak I’ve eaten, and I’ve eaten a lot of steaks. They have a flavor profile with their meat that is indescribable.” Bobby says having Grady Ranch featured on restaurant menus is a plus and helps expand their beef distribution. “It definitely raises awareness of our brand,” says Bobby, “which helps to drive customers to our retail points and gives us creditability with customers that professional chefs are using our products.” With the restaurant sales representing one-third of Grady Ranch’s total revenue, feedback from the chefs is highly valued. “Most of the chefs we work with have shared their appreciation for being able to source a local, fresh quality product from a family farm,” he says. “They value the culture of farming and the passion we possess for it. We have received valuable feedback from most of the restaurants regarding how our farm and products can better serve their needs as professional chefs, recommendation on cuts, insight into the restaurant business itself, and different uses of our products.” Grady Ranch grass-fed beef is available for purchase in vacuum sealed packages direct from the farm, online through the Red Hills Online Farmers Market, Tallahassee farmers markets, and private retail stores throughout Southwest Georgia in Bainbridge, Thomasville, Albany, Camilla, and Ashburn. Visit the Grady Ranch website for a complete list of restaurants and retail outlets that feature Grady Ranch grass-fed beef. Photo Caption Renee and Bill West and Bobby and Catherine Holden are part of the Grady Ranch team. PAT GALLAGHER gradyranchfarms.com