Introducing Peterson Craftsman’s Limousin Beef

Our meat department is proudly introducing a new line of local, pasture-raised Limousin beef. Raised on the Peterson family farm near Osceola, Wisconsin, cattle are raised with a focus on animal welfare, heritage livestock breeding, and soil stewardship.

“We’ve recognized that approaching agriculture holistically creates more life, healthier food, safer resources, and a future for our children,” says farmer Andrew Peterson.

The family farms with a focus on the soil. “We love caring for livestock, but in reality, the critters are a means to an end of better quality soils,” says Peterson. “Biodiverse, complimentary ecosystems feed off of each other to create greater soil vitality. And no one does it better than livestock. We just manage the natural processes.”

The cattle graze freely on pasture grasses, which absorb nitrogen from the soil. They are rotationally grazed, which helps spread fertilizer evenly to the soil and creates robust pastures.

Peterson Beef Limousin Cattle

The family raises Limousin cattle, which have a unique flavor profile and extra tenderness, thanks to their genes. “[Then] we dry-age all of our meat through a proprietary process,” says Peterson. “The combination creates a truly unique eating experience.”

Steak, ground beef, roasts, and more can now be found in our meat department.


Grilling tips:

  • If you have a cut that is significantly thicker on one side than the other, flatten it out so it’s the same thickness. You can use a meat mallet over wax paper to gently pound the thicker sections even.
  • Bring your steak to room temperature before grilling. This usually takes around 45 minutes. Don’t let your meat stay unrefrigerated for more than 2 hours, according to the USDA.
  • Sprinkle your meat with sea salt while it’s coming to room temperature.
  • Heat your grill to medium-high, and grill until it’s just done. The USDA recommends you reach an internal temperature of 145 degrees with a meat thermometer. That usually take 5 minutes per side for a 1” thick cut of beef.
  • If you tend to overcook your meat, consider buying a ribeye, which is more forgiving when well done.
  • After it’s done, let it rest for 5 minutes before cutting.