01 Nov Noche Linda Farms Partners With KSR!
Noche Linda Farms has partnered with Kentucky Sports Radio! Listen to Matt and the crew talk about us below....
Author: Steve Grissom
28 May 2021 Spring Calving Season
We delivered 95 live calves this calving season – 3 more than 2020. The weather for this year’s calving season was particularly brutal. We endured 2 back-to-back ice storms in February. Alternating freezing temperatures and mud are always challenging elements to deal with. Fortunately, last...
29 Mar Packaging Assurance Policy
We inspect our packaging at the time an order is sorted. None of our beef will be included in an order with air leaks in the vacuum packaging. Air leaks may occur when a package is dropped or two frozen products hit each other; sometimes...
02 Mar Dry Aging
Aged beef is a luxury. The traditional method of aging beef is to hang the "sides" in a cooler for a period of time. During this aging period the beef loses moisture, causing connective tissue to break down, adding tenderness. Aging well-marbled beef, like that...
10 Feb What Makes Us Different?
Legendary Coach “Bear” Bryant once said, “You can’t make chicken salad out of chicken s—t! The same goes for a great steak or burger. If the cattle used lack the physical traits regarding things like ribeye size, marbling, and tenderness, they simply won’t be as...
05 Jan How We Got Started?
We moved to Kentucky in 1994 and loved it immediately. Although neither of us grew up farming, my wife and I were motivated and enthusiastic. We have raised our son on the farm, something he has grown to appreciate. He will be starting medical school...
04 Jan Environment Plays Critical Role In Determining Meat Purity, Safety In Beef
Environment may be the most important factor in determining meat purity and safety in beef. Nearly 100% of the beef sold through grocery stores are finished in feed lots, most of which are in the western United States. Feed lot confinement consists of crowding large numbers...