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Why choose high-quality organic grass-fed beef straight from the farm?

The popularity of organic grass-fed beef is growing rapidly around the world, and for good reason. People are looking for clean, natural flavors that are healthy, honest, and truly from nature. There are still few such farmers in Estonia, which is why every farm where animal welfare and nature conservation are truly valued stands out.

A lovely farm where a family moved six years ago has created just such harmony. It is not a large-scale production or a mechanized farm – it is a place where animals live freely, slowly and with dignity. And it is this way of life that produces grass-fed beef, which is special in both taste and nutritional value.

Why is grass-fed beef so special?

Meat filled with natural flavors

Grassland cattle eat what grows beneath their feet – perennial grassland grasses, legumes, herbs and wildflowers. Their diet is diverse, and it is this diversity that gives the meat a particularly deep and “earthy” flavor.

Grass-fed meat is:

  • more aromatic in taste and with a stronger character,
  • fresher, with a slightly “wilder” undertone,
  • denser in texture, but tender after aging,
  • full of natural nuances that industrially raised meat does not contain.

Natural growth and slow ripening = richer flavor.

Healthier fat profile

Studies have shown that grass-fed beef contains:

  • up to 5x more omega-3 fatty acids ,
  • more antioxidants and vitamins ,
  • less saturated fats ,
  • 2–3x more CLA , which supports immunity and metabolism.

This is meat that nourishes both the body and the taste buds.

Freedom = softer meat

Stress directly affects the quality of meat. Free-ranging, natural-living cattle are calmer, which means:

  • more correct pH balance,
  • softer muscle fibers,
  • juicier and higher quality result.

That's why grass-fed beef is a uniquely tender meat that melts in your mouth.

Which meat is best?

When it comes to grass-fed beef, every piece is valuable, but these are the most popular:

For quick cooking:

  • fillet – the most tender
  • sirloin – with a clean, strong flavor
  • entrecôte – with the best marbling
  • T-bone and porterhouse – gourmet restaurant classics
  • internal muscle – versatile and muscular

Masterpieces of long maturation:

  • brisket - king of BBQ
  • abalihas – with a deep flavor
  • Neck – the superstar of broths and stews
  • beef cheek and tail – rich in gelatin, exceptionally soft
  • bone marrow bones – nutritious, packed with minerals

The strong flavor of grass-fed beef comes out best when cooked slowly.

Aging – the secret that makes meat a true delicacy

Aging means the controlled maturation of meat. There is no rush, because good taste comes with time.

Two basic methods:

1. Dry-aged

  • meat is hung in the open air,
  • humidity and temperature are carefully controlled,
  • the taste becomes nutty and deep,
  • the texture is particularly delicate,
  • the dark crust is cut off later.

Dry-aged grass-fed beef is an absolute favorite among gourmets.

2. Wet-aged

  • the meat is matured in a vacuum,
  • the taste becomes juicier and meatier,
  • goes well with fillets and offal.

Ideal aging times:

  • fillet: ~14 days
  • entrecôte and sirloin: 21–28 days
  • brisket and more muscular cuts: 21+ days
  • dry aging: 30–60 days (premium)

Aging turns grass-fed beef into an experience, not just food.

A family farm where it all started with three animals

Six years ago, a family moved to the countryside. They felt that a true rural life also meant living with animals. That's how the first three mountain cattle arrived at the farmyard five years ago. After cattle breeding courses and apprenticeships, the cattle ranching grew naturally – step by step, with the support of knowledge and experience.

Today, it has become a real family farm , where each animal is an individual and every day is part of a shared rhythm of life.

Why mountain cattle?

Because they are:

  • cute looking,
  • with a calm nature,
  • resistant and stubborn,
  • excellent grassland caretakers.

The farm was organic from the start. The animals eat only grass-fed feed, move freely, enjoy splashing in the river in the summer, and experience life the way cattle should.

Family life amidst the herd

The farm is run by a husband and wife. There is no extra labor – just two working hands and a lot of heart. The children happily help with age-appropriate activities: opening gates, feeding, simple farm work. They have created a bond with the animals, through which responsibility and the rhythm of nature are learned better than through any school textbook.

Year-round on the farm

In winter: the animals are fed a few times a week, but they are checked daily to make sure they have enough drinking water and that everything is in order.

In the spring: calving season brings a lot of excitement and anticipation to the farm, as new calves need care, attention, and the right environment with their mother.

In the summer: pastures are maintained, grasslands are mowed, and at the same time, the animals can enjoy free movement and splashing in the river.

In autumn: animals are sorted into groups and the herd is prepared for winter, ensuring animal welfare and pasture maintenance.

Living in a herd and in harmony with nature, each year develops in its own way, bringing its own rhythm and joy to both people and animals.

The couple who won hearts

  1. The spring of 2018 brought a special story. A cow gave birth to twins – a rare event that required immediate attention and quick action. The mother did not initially accept both calves. The children were separated from the herd and placed with their mother to create a new bond and sense of security.

The extra care and human contact made the twins extremely friendly – ​​they allowed themselves to be combed, scratched and interacted with people naturally. Today, they live on Vormsi Island, where they became beloved family members.

Nature that gives thanks in return

A neighbor of the family farm, nature observer Karl Adami , has seen the impact of livestock farming on the surrounding landscape:

  • The crocuses and wildflowers have returned,
  • the number of legged animals has increased (especially cuckoos and nightjars),
  • The birdlife has revived: there are more barn swallows, marsh swifts and juniper wagtails than before.
  • Grazing does what machines cannot:
    it restores and maintains biodiversity.

It is a cycle where nature provides, humans support, and animals maintain balance.

A life that is loved

The family doesn't push the idea of ​​taking over the farm on their children - each one chooses their own path. But they have created something that makes them happy every day.

And all of this fits in with their favorite thought:

“Choose a job you love, and you'll never have to work a day in your life.”

This is exactly the feeling their farm carries – a place where care, nature, and grass-fed cattle create something honest, pure, and truly valuable.

If you truly appreciate the difference in taste and quality and want to experience grass-fed beef, which comes from a free-roaming, stress-free, grass-fed life, then it's worth ordering directly from the producer . By ordering directly from Pere Farm, you know that the meat is fresh, carefully packaged, and comes from a breeding program that takes animal welfare into account. In addition, you support a small family business and know that every order helps to protect pastures and preserve the biodiversity of grasslands. You can find all the information on Pere Farm's Instagram: @peretalu.

Fleivor brings readers stories about people, values, and products whose background and quality we value and recommend.

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