Where is One Horn Cattle Company located?
We live with our cattle on our small ranch in beautiful Cortez, Colorado, close to the mountains of Durango, Colorado, and the beautiful Mesa Verde National Park.
What kind of beef do you raise?
We raise black Angus beef, well-known for excellent marbling and flavor.
What do One Horn Cattle eat?
Our cattle are pastured and naturally rotate daily and drink from our creek that is supplied by the run-off from the Colorado mountains. In the winter they receive local-grown hay.
How are the cattle finished?
They are finished with locally grown, non-GMO grains for sixty to ninety days.
We occasionally have a pastured steer that will not eat grains. Ask if we have any available.
Where are your cattle processed?
Our cattle are processed at Kinikin Craft Butchers and Processing, located in Montrose, Colorado under USDA inspection.
Are your cattle dry-aged?
Yes, they are dry-aged for a minimum of two to three weeks, which is known to enhance the flavor and allow a more tender texture of our beef.
How long can One Horn beef be stored in the freezer?
Because our USDA inspected facility utilizes vacuum-sealing immediately after butchering, and stored frozen prior to and during shipping, no air can enter the package, and your beef can be safely stored for a minimum of one year. We’ve eaten beef over two years old with no appreciable difference in taste. We’re confident you’ll agree.
One of my packages has lost it’s vacuum seal. What should I do?
Most likely, the seal was broken slightly during packaging and/or shipping, and sometimes noticed only after thawing. If this happens, thaw slowly on a plate and cook as usual. Or, if you would like to save for later use, remove from the packaging, and, while still frozen, brush off any condensation and re-seal in a plastic bag and promptly re-freeze. This should not significantly alter the taste of the beef.
How should I thaw my beef:
The best way to thaw your beef is in the refrigerator. Plan ahead and remove one-to-two days, depending on thickness of the beef. Placing beef directly in a cast iron pan can hurry up the process, just ensure you put it in the refrigerator when it is still cold, if you plan to cook it later. Bacteria grow best between 40°F and 140°F.
One of our favorite methods with our vacuum packaging is to submerge in cold tap water, changing the water approximately every thirty minutes, while the beef continues to thaw. Larger cuts can take approximately three hours. Make sure your tap water stays cold to discourage bacterial growth.