November 2026
Cooler weather has finally arrived at the farm!
Although we’ve had a few cold fronts, conditions remain very dry. We’ve finished baling hay and are waiting for a better chance of rain before planting our ryegrass, which we usually have in the ground by mid-November.
Our cattle are doing well on the grass we have, and beef sales have been strong across our farm store, online orders, farmers markets, and quarter, half, and whole beef purchases. Thank you for continuing to support our farm!
The winter forecast is calling for wetter-than-normal weather, so we’re hoping the ryegrass will be established before the heavier rain arrives. Farming is always a balance of preparation, patience, and working with the seasons.
The beef market remains strong heading into the end of 2026. Here are a few trends shaping the industry—and what they mean for grass-fed beef producers and customers.
Strong Demand Meets a Tight Supply
Americans continue to buy beef despite several years of rising prices. At the same time, the national cattle herd remains historically small, and beef production forecasts for both 2026 and 2027 have been lowered. That combination of strong demand and limited supply is expected to keep beef prices elevated. (USDA Economic Research Service)
Grass-Fed Beef Remains a Premium Choice
Consumer awareness of grass-fed beef is high, reflecting continued interest in how cattle are raised and what they are fed. For local producers, that interest creates an opportunity to explain the value behind grass-fed beef—including pasture-based management, responsible land stewardship, and the connection between customers and the farms producing their food.
Buying in Bulk Offers Greater Value
As retail beef prices rise, quarter, half, and whole beef purchases can offer families a practical way to stock their freezers and purchase a variety of cuts directly from a farmer they know. Bulk purchases also support whole-animal utilization and provide producers with a more dependable market.
Transparency Matters
Today’s customers want clear, straightforward information about where their beef comes from and how it was raised. According to USDA guidance, “grass-fed” means that grass and forage are the animal’s feed source throughout its lifetime after weaning. Clear labeling and honest communication help customers understand what they are purchasing—and why locally raised grass-fed beef is different. (USDA Food Safety and Inspection Service)
The bigger picture is encouraging: demand for quality beef remains resilient, and customers continue to value products that are local, traceable, and raised with care.
Grass-fed beef is a valuable source of complete protein, iron, zinc, and vitamin B12. New research also shows that the way cattle are raised and finished can influence the nutrients found in the beef we eat.
A More Favorable Fatty-Acid Profile
A recent North American study analyzing more than 300 beef samples found that grass-fed beef contained higher levels of omega-3 fatty acids on average and generally had a lower ratio of omega-6 to omega-3 fats than grain-finished beef. However, nutrient levels varied among farms, showing that pasture quality, forage diversity, breed, season, and management practices all matter. (Journal of Animal Science)
Omega-3 fats play important roles in heart, brain, and immune health. Grass-fed beef is not as concentrated a source as fatty fish, but it can contribute modest amounts as part of a varied diet.
More Vitamin E, Beta-Carotene, and Plant Compounds
Research published in November 2026 found that pasture-finished beef contained approximately 88% more alpha-tocopherol—a form of vitamin E—and about 53% more beta-carotene than grain-finished beef. Researchers also identified a wider range of plant-derived compounds in the pasture-finished samples. Grain-finished beef, meanwhile, contained higher levels of certain B vitamins. (Food Chemistry)
These findings suggest that nutrients and natural compounds from healthy forage can make their way from the pasture to the animal and, ultimately, into the food on our tables.
Nutrient-Dense Protein
Like other beef, grass-fed beef supplies all nine essential amino acids, making it a complete protein. It also provides heme iron, which is generally more readily absorbed by the body than the nonheme iron found in plants. Iron helps carry oxygen through the body, while vitamin B12 supports healthy blood and nerve cells.
The Bigger Picture
The latest studies show meaningful nutritional differences between grass- and grain-finished beef, but they do not prove that eating grass-fed beef alone produces better long-term health outcomes. Overall diet, serving size, preparation method, and lifestyle still matter.
What the research does support is something farmers have long understood: the health and diversity of the pasture can influence the nutritional character of the food it produces. Grass-fed beef can be a nourishing part of a balanced diet—especially when it comes from farms committed to healthy soil, diverse forage, careful animal management, and transparent production.
Cane Syrup–Braised Grass-Fed Short Ribs
When cooler weather settles in, few meals are as comforting as a pan of tender, slow-braised short ribs. This month, we’re featuring one of the most flavorful cuts in the GLC freezer: grass-fed beef short ribs.
Short ribs benefit from patient cooking. A long, gentle braise softens the connective tissue and develops a rich gravy, while Louisiana cane syrup adds just enough sweetness to balance the savory beef.
Ingredients
3–4 pounds GLC Grass-Fed Short Ribs
2 teaspoons GLC Steak Dry Rub, plus more to taste
2 tablespoons olive oil or beef tallow
1 large onion, chopped
1 bell pepper, chopped
2 celery stalks, chopped
4 garlic cloves, minced
2 tablespoons tomato paste
3 cups beef broth
2 tablespoons Worcestershire sauce
1 tablespoon Louisiana cane syrup
2 sprigs fresh thyme
1 bay leaf
Salt and black pepper to taste
Chopped parsley or green onion for serving
Instructions
Prepare the Short Ribs
Preheat the oven to 325°F. Pat the short ribs dry and season them generously with GLC Steak Dry Rub.
Brown the Beef
Heat the olive oil or beef tallow in a large Dutch oven over medium-high heat. Working in batches, brown the short ribs on every side. Transfer them to a plate.
Cook the Vegetables
Add the onion, bell pepper, and celery to the pot. Cook for 5–7 minutes, or until softened. Add the garlic and tomato paste and cook for another minute.
Build the Braising Liquid
Pour in the beef broth, scraping up the flavorful browned bits from the bottom of the pot. Stir in the Worcestershire sauce and cane syrup.
Braise the Short Ribs
Return the short ribs to the pot. Add the thyme and bay leaf. The liquid should reach about halfway up the sides of the ribs.
Cover the pot and braise in the oven for approximately 3–3½ hours, or until the beef is fork-tender and pulls easily from the bone.
Finish the Gravy
Remove the short ribs and discard the thyme stems and bay leaf. Skim excess fat from the sauce, then simmer it on the stovetop until it reaches your preferred consistency. Taste and adjust the seasoning.
Spoon the gravy over the short ribs and finish with chopped parsley or green onion.
From Our Kitchen
Serve these short ribs over mashed potatoes, stone-ground grits, rice, or roasted root vegetables. They’re even better the following day, making this an easy dish to prepare ahead for Sunday dinner or a holiday gathering.
For safe preparation, USDA recommends cooking beef to a minimum internal temperature of 145°F and allowing it to rest for at least three minutes. This braised recipe cooks well beyond that point to achieve its fall-apart texture.