Imagine a beef that is not only healthier but also more moist and delicious than its competitors. Introducing Santa Carota beef, a game-changer in the world of culinary delight. Unlike most cattle that are fed grain or grass in feedlots, Santa Carota cattle enjoy a diet rich in carrots, infusing their muscle tissue with essential vitamins and nutrients.
Key Takeaways
A Heritage of Excellence
Santa Carota beef, meaning “holy carrot” in Italian, is raised on the prestigious Pettit family farm, nestled at the foot of Breckenridge mountain, just east of Bakersfield, California. With an astonishing three generations of expertise in the meat industry, the Pettit family has mastered the art of raising exceptional cattle. In 1989, they began incorporating carrots into their cattle’s diet, but it wasn’t until April of 2017 that they embarked on a groundbreaking experiment, finishing their cattle exclusively on carrots.
Driven by their passion for exceptional taste, the Pettit family knew they had discovered something extraordinary when they took the first bite of their carrot-finished beef. Within a short span of 18 months, they developed a new logo, featuring a carrot adorned with steer horns and a halo, symbolizing their commitment to providing a superior beef experience. Their beef quickly gained popularity across the West, sparking a demand that continues to grow.
A Healthier Choice
Unlike typical American farms that finish their cows with grain and added hormones, the Pettit ranch chooses carrots as the final touch for their cattle. With carrots containing less sugar per volume than corn, the muscle tissue of Santa Carota beef is naturally infused with moisture, eliminating the need for added hormones. This innovative approach not only results in beef that is juicier and more succulent but also offers numerous health benefits.
Carrots are a rich source of beta-carotene, which converts to Vitamin A in the body. As a result, Santa Carota beef provides an added boost to heart and lung health while supporting a robust immune system. Moreover, by eliminating corn from the cattle’s diets, the Pettit family ensures that their beef is always gluten-free, catering to consumers with gluten intolerances. Additionally, those who savor this exceptional beef may experience easier digestion compared to traditionally raised alternatives.
Sustainable Practices
At the Pettit family farm, a commitment to sustainability is at the heart of their operation. They prioritize implementing practices that ensure not only the well-being of the land and cows but also the well-being of people. To ensure an abundant supply of fresh carrots for their cattle, the farmers have forged partnerships with nearby farms, such as Bolthouse and Grimmway farms. By recycling surplus carrots, they prevent over a million pounds of this nutritious vegetable from ending up in landfills daily.
Cows at the Pettit ranch enjoy the freedom to roam and graze, mimicking their natural habitat. When the time for harvest arrives, the cattle are treated with utmost care and respect. The Pettit family ensures that their cattle are taken to a Temple Grandin facility named One World Beef in Buena Park, California. This facility follows a philosophy built on three decades of research, emphasizing the ethical consumption of meat while prioritizing the well-being of the animals.
Unleash Your Culinary Creativity
Cooking Santa Carota beef is a delightful experience that rewards your taste buds with unmatched flavor and tenderness. Due to its juiciness and lower saturated fat content, Santa Carota beef cooks 20-30% faster than other beef varieties. You can experiment with various cooking techniques, such as grilling, pan-searing, reverse searing, and sous-vide. For juicy ribeye or strip cuts, grilling over medium-high heat for a few minutes per side works wonders. The reverse sear method, cooking the filet in a 225-degree oven until reaching an internal temperature of 135 degrees Fahrenheit, is ideal for this exquisite cut. Complete the process by searing the filet in a pan, ensuring all sides receive the perfect touch.
To achieve your desired level of doneness, it is crucial to monitor the internal temperature. For those who prefer a rare steak, the minimum recommended temperature is 120 degrees Fahrenheit. For a medium-rare steak, aim for 130-135 degrees Fahrenheit. Medium steaks require a temperature range of 140-150 degrees Fahrenheit. For those who enjoy a medium-well steak, aim for 155-165 degrees Fahrenheit. Finally, for well-done enthusiasts, a temperature of 170 degrees Fahrenheit or higher will deliver the desired level of doneness.
Indulge in the culinary masterpiece that is Santa Carota beef and elevate your dining experience to unparalleled heights. Feast on a beef that not only tantalizes your taste buds but also nourishes your body with essential vitamins and nutrients. Discover the legacy of the Pettit family farm, where passion, sustainability, and excellence harmoniously unite. To learn more about Santa Carota beef and experience this culinary marvel firsthand, visit Rowdy Hog Smokin BBQ.
