Holt Farms and Texas Premium Beef

Holt Farms and Texas Premium Beef

                                         

          Holt Farms is owned by Janis and Alton Holt. While Holt Farms has been in existence since the mid 1990s, only since 2009 have we focused on raising Registered Angus Beef cattle.  Through selective breeding, we have been able to raise our Black Angus cattle with some of the highest EPDs (Expected Progeny Differences) in the whole Angus breed, as defined by the American Angus Association. By raising the EPDs in the herd, we produce cattle that have superior marbling and ribeye quality that ensures rich flavor and tenderness. 

                                    

          Our cattle are raised in the fields of our ranch lands in Jasper and Buna, Texas on grass, oats and rye.  Their diet is supplemented with protein-enriched grain along with vitamins and minerals to ensure their health and development.  No growth hormones or animal by-products are ever given to our cattle at Holt Farms. We, at Holt Farms, then select only the finest quality steers to send to Texas Premium Beef. 

                                              

          Texas Premium Beef, also owned by Janis and Alton Holt, offers the discerning beef eater a variety of cuts and quality to meet their family’s specific needs. The steers are processed and aged to maximize the flavor of the beef.  They are then cut and packaged according to specific requests of the consumer.

 We offer three levels of beef quality based on the genetic record of each steer. 

- Prime Cuts rank at the very top of the genetic breed of Angus cattle and are superior in marbling and tenderness.

- Premium Cuts feature excellent marbling and fall within the top quarter of Black Angus genetics.

- Choice Cuts have genetic rankings in the top half of all certified Angus cattle and are guaranteed to be full of flavor and tenderness.

Each cut can be purchased as a full carcass, side of beef or a quarter beef. 

          Each family can rest assured that they are dining on some of the best quality Angus beef that not only tastes tender and full of flavor, but actually has been bred to increase marbling, which studies show can actually aid in reducing bad cholesterol.  According to Texas A&M University meat biologist Stephen Smith, “More marbling means more oleic acid, which means less of the potentially harmful saturated and trans-fatty acids that have given beef a black eye. Studies have shown that oleic acid supplements can decrease LDL (bad cholesterol).”   

          http://www.angusjournal.com/ArticlePDF/CAB%20Marbling%2010_08%20AJ.pdf

          We are proud to offer Southeast Texas local access to high quality Registered Angus Beef.  By being able to monitor the process from beginning to end, we are able to ensure that our customers are getting a superior product and will be pleased when they serve their family or guests a nice, thick, juicy Black Angus Steak.

Holt Farms and Texas Premium Beef

Serving All of Southeast Texas

www.holtfarmsonline.com       www.texaspremiumbeef.com

409-386-6467              866-231-3687

texaspremiumbeef@yahoo.com

Janis and Alton Holt, Owners

Marbling is good for you!

This is an article from Certified Angus Beef.

Contact: Steve Suther, Director of Industry Information
(785) 889-4162, SSuther@certifiedangsubeef.com
Smith photo available at http://www.certifiedangusbeef.com/photos/Stephen_Smith.jpg

Marbling: the good fat

Texas meat scientist explains health advantage of high-quality Angus beef
Marbling has become one of the least understood concepts in the beef-consuming world. No
wonder, with all the competing and contradictory messages from “experts.”
If your blood test shows low-density lipoprotein (LDL) cholesterol levels have jumped, most
doctors and nutritionists say cut back on red meat—especially highly marbled beef.
People use a simplistic filter for diet and health news: fat and cholesterol are bad. But facts are
beginning to dispel the clouds.
“Intramuscular fat (IMF), or marbling, largely determines beef carcass value; USDA
established that decades ago,” says Texas A&M meat biologist Stephen Smith. “Beef with more
marbling tastes better to most people. The lower melting point of marbling fat strongly increases
palatability and distinguishes the flavor of U.S. beef.”
But many health-conscious consumers have denied the call of their taste buds, fearing the
guilty pleasure will catch up to them one day.
Relax, Smith would tell them: “No human studies have ever shown that supplementing the diet
with beef increases LDL cholesterol. However, studies have shown that oleic acid supplements can
decrease LDL.”
When doctors warn you away from beef that is not lean, they are probably thinking about
external fat, which is typically trimmed off to a constant level for all grades of beef. “There’s a
health benefit to eating well-marbled beef, compared to the lower grading kind,” Smith says. More
marbling means more oleic acid, which means less of the potentially harmful saturated and transfatty
acids that have given beef a black eye.
Smith’s research questions popular nutritional advice. Dietitians choose USDA Select over
higher marbling beef to cut back on fat. However, Smith showed Select ground beef had the worst
ratio of healthy monounsaturated to saturated fatty acids, at 0.75. Thanks to marbling, Prime beef
had a ratio of 1.33.
Oleic acid is a simple (monounsaturated) fat prevalent in olive oil. “It’s good for you,” Smith
says. Oleic acid comes from both endogenous synthesis and dietary fats, and the level can be
manipulated. The scientific literature suggests that “you can’t eat too much oleic acid,” he says,
adding that corn feeding increases it in beef.
“There is no scientific evidence that the trans-fat in beef is bad for you,” Smith cautions. “But
certainly, perception is reality to consumers, who see all trans-fat as bad.”
While promoters of grass-fed beef often mention that it has “more” conjugated linoleic acid
(CLA) and omega-3 fatty acid than other beef, there are other ways to look at it.
Trans-vaccenic acid (TVA) is the precursor to CLA, and it comes from the rumen breakdown
of forages as well as from the oil in grains. Feeding flax seed can also boost TVA. However,
research shows that just 20% of TVA goes to CLA in the human diet. “The other 80% is still
floating around, and it may be acting as saturated fat,” Smith says. “We don’t yet know what TVA
does to cholesterol levels. We do know that the more marbling in beef, the less TVA.”
Whether the topic is CLA or omega-3, Smith says science has not yet identified cattle or
management strategies that can accumulate enough to make a significant difference. “Beef is
simply not a reasonable source of these,” he says. “It just doesn’t work.”
The latest research from Smith’s team showed that, independent of breed type or feeding
method, the brisket excels in its lipid profile, with more oleic acid than other cuts. The plate and
flank, sometimes considered among the leanest cuts, contained the most saturated fat in the study.
The marbling levels achieved in Angus cattle used in Smith’s research were equivalent to those
in the Certified Angus Beef ® (CAB®) brand and CAB Prime. He notes that untrained consumer
panels have been able to distinguish beef by breed type when the ratio of saturated fat is lower, as
it is in highly marbled beef.
“We have found that the marbling in premium quality Angus beef has improved functionality,
lower melting point and better mouth feel than commodity beef fat,” Smith says. “It also has more
oleic acid and less trans-fat than beef from any of the crossbred animals studied. It appears that
CAB brisket would be especially high in oleic acid, perhaps as high as Wagyu beef. This is
something we’d certainly like to investigate.”

Beef offers protein, weight loss solutions - News - Kansas State Collegian - Kansas State University

Beef offers protein, weight loss solutions - News - Kansas State Collegian - Kansas State University

Texas Premium Beef Catalog

Texas Premium Beef

View more documents from Tiffany Holt Harding

Grilling and Serving up Texas Premium Beef

Come out and meet your local rancher. Texas Premium Beef is serving up "Free Samples" on Saturday October 22, 2011 at the Farmers' Market in Jasper, TX.  You can taste the flavor and tenderness of our all natural Black Angus beef for your self.


Date: October 22, 2011
Location: Tractor Supply, Jasper TX
Time: 8:30am - 5:00 pm

BEEF: Nature's healthy choice

Beef is one of nature’s most efficient foods. Knowing where your beef comes from is also important. 

“Our cattle are raised and cared for with the utmost care and herdsmanship practices.” - Holt Farms.  

Texas Premium Beef, in union with Holt Farms, provides only farm raised Black Angus beef for your dining pleasure. 

Farm raised beef is different in taste, texture, and flavor than commercial beef. Here are some reasons why you should consider farm raised beef. 

Farm Raised Beef:

·         is high in omega-3 fatty acids

·         is high in "good fats", which are important to a balanced diet.

·         is lower in "bad fats" and calories

·         has only 50% of the saturated fat from a commercial feedlot steer

·         Protein in beef provides building blocks for our body, ensuring strong healthy lean muscles.

·         Red meat is an excellent source of vital minerals, such as zinc, iron, and magnesium.

·         Vitamin B12 and B6, in beef, is good for a healthy nervous system.

·         The carnitine in beef is important for a balanced and steady functioning heart.

·         Beef is rich in linoleic and palmiotelic acids, which fight viruses.

We have Prime Black Angus Beef!

Raising the Steaks of Quality Beef

We have Prime Black Angus Beef!

The word "prime" is a label given to consumers that describes the highest quality beef in terms of tenderness, juiciness and flavor. Prime quality is based on a marbling and maturity. Marbling adds flavor, and younger beef produces the most tender meat. Prime, is only given to meat with the most abundant marbling (Less then 2% of all beef produced is Prime).

Prime beef is difficult to find. You will probably never see prime beef for sale at your local grocery store!  It tends to be available only at high end restaurants and hotels. However, Texas Premium Beef offers Prime Black Angus to you.  Now you can enjoy Prime Black Angus at your convenience in the comfort of your home.