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Nolan Ryan's Guaranteed Tender Beef
- Cattle in our program are raised on natural grasslands with their mothers until weaning. Until they reach approximately 800 pounds, they are raised on grass and pastureland. During the feeding stage, cattle are placed in licensed cattle feeding facilities that follow strict feeding protocols.
- During the final growth stages, they are fed a diet of high quality grains grown by local farmers. We do not allow any meat by-products to be fed to our cattle. A consistent diet in the last months of growth help to ensure consistent beef quality. Horseback riders check cattle daily to ensure their comfort and health.
- We forbid added growth-enhancing hormones during the last 100 days of feeding. We also remove any cattle that have received an antibiotic within 100 days of harvest: far exceeding FDA's 30-day withdrawal. While not required, we have a third-party food safety laboratory conduct regular testing to monitor compliance and to be sure our protocols are tightly enforced.
- We regularly audit every aspect of our program to make sure that the highest standards are maintained.
- Our products are minimally processed and free from any additives. We forbid preservatives in any of our beef. Unlike some other brands, we never pump or inject our beef with water or other solutions.
Hand-Selected, USDA Certified Tender During processing, we use a unique patented infrared color measurement technology to evaluate every side of beef for tenderness and ensure our beef is consistent. This process allows us to eliminate beef that is more likely to be tough. Not one, but two trained beef evaluation experts must agree with the selection for the beef to bear the Nolan Ryan name. Nolan Ryan’s Guaranteed Tender Beef is truly “hand selected” for you. USDA certifies our tenderness aging process. Like fine wine, beef has a better flavor and is more tender when it is properly aged. We age our beef for a minimum of 14 days before it arrives in the customer’s warehouse. Some cuts receive additional aging depending on the optimal number of days for that particular cut to reach the desired tenderness and taste experience.
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