Rose Gate Farm

Trainer: Peter Lichau

Rose Gate Farm
11995 Hilltop Road
Argyle, TX 76226
ph: 940-300-4530
alt: 817-909-7880
rosegatefarmoffice@gmail.com

Custom beef SALES

Locally Grown Beef

Join the growing number of people who enjoy the quality of locally grown and processed beef! We have only the finest Angus beef, bred and raised on the Hobbs Ranch, headquartered in Drop, Texas (Denton County).

Our beef is finished out hormone, antibiotic and chemical-free in Argyle on locally distributed grains and grass hay. Our processing is local too! Each order is custom cut and wrapped. Delivery is available.

*Decrease your carbon footprint

*Live healthier

*Buy local

Call for pricing and availability on a whole beef, a side or even a quarter. We think you will be surprised at just how affordable quality food for your family can be.

//Update as of 12-30-11//

Beef is in! Putting your money where your mouth is has never tasted better.

A brief discussion on the cuts:

Chuck
Meat is basically muscle, and the chuck happens to be a heavily exercised area. Luckily, this area contains a great deal of connective tissue, including collagen. Collagen melts during cooking, making the meat intensely flavorful. Cuts from this area benefit from slow, wet cooking methods like stewing, braising or pot-roasting.

7 Roast—an inexpensive cut which lies next to the ribs; more tender than most chuck; makes an excellent roast.

Short Loin
This area boasts extremely tender cuts and can be prepared without the aid of moist heat or long cooking times. Cuts from the short loin may be sautéed, pan fried, broiled, pan broiled or grilled.

T-bone Steak - Cut from the middle section of the short loin; similar to the porterhouse steak; has a smaller piece of the tenderloin; usually grilled or pan-fried

Tenderloin—often considered the most tender cut of beef; responds well to sauces, meaning the meat does not overpower the flavor of the sauce. It can be cut as the whole strip, or into individual steaks for filet mignon

Sirloin - These tender cuts respond well to sautéing, pan-frying, broiling, pan-broiling or grilling.

Sirloin Tip Roast — excellent when dry roasted or marinated

Rib
Tender and flavorful ribs can be cooked any number of ways. Most recipes call for ribs to be roasted, sauteed, pan-fried, broiled, or grilled.

Rib Roast—known as a standing rib roast (bone left in), or without the bone for convenient slicing. Excellent when dry roasted. A seven-bone prime rib roast can be quite a hefty addition to the dinner table. It is great for a crowd, but for a small family a bone roast will do. Many butchers will cut a roast to order for you

Rib Steak—also cut from the rib section, these tender steaks can be purchased bone-in (club steak) or as boneless rib-eye.

Flank
This meat is lean, muscular and very flavorful. Flank is primarily used for flank steaks and rolled flank steaks. It can also be used for kabobs and fajita meat.

Flank Steak—this steak has a great flavor, and should be sliced thin against the grain for maximum chewability. Use to make the classic London broil and fajitas.

Short Plate
This section is best used for stew meat, where its rich, beefy flavor can be appreciated.

Round
The round consists of lean meat well-suited to long, moist cooking methods.

Top Round—this is the most tender part of the round; it can be prepared as pot roast or cut into thick steaks for braised dishes.

Rump Roast—a very popular cut for pot roast, but can also be roasted at low temperatures

Shank/Brisket - Traditionally used for corned beef, brisket is best prepared with moist heat. Suitable preparation methods include stewing, braising and pot-roasting.

Foreshank— excellent stew meat

Brisket — fork tender and succulent, a pot roast made with this cut is mouthwatering.

Maintained by Rachel Lichau (rosegatefarmoffice@gmail.com)

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Rose Gate Farm
11995 Hilltop Road
Argyle, TX 76226
ph: 940-300-4530
alt: 817-909-7880
rosegatefarmoffice@gmail.com