Artisan Butcher shop right in our backyard
FIRTH — Did you know you can get locally-raised artisan beef right here in Firth?
Graze and Grind is a butcher shop in Firth, located behind the Cole Creek Taxidermy building. There, Stephen Woolf, Layne Felsted, David Christensen, and Kevin Christensen, the owners of Graze and Grind, butcher the cows they raise on their land in Firth.Â
Four years ago, the team started raising Japanese Wagyu cows together.Â
What is wagyu? Wagyu is a particular breed of cow that, if raised and fed properly, produces the highest marbling beef in the world. That high marbling results in a very special texture and tender bite of beef.
RELATED: These locals teach you their methods for cooking the perfect steak
Wagyu beef is special in its nutritional benefits as well. In comparison to other red meats, it is very high in omega-3 and oleic fatty acids- as much as you find in fish! The melting temperature is another huge advantage. Because the fat melts at a mere 90 degrees, it stays liquid in the body. This means less saturated fats.
Wagyu originates in Japan. Layne said they can trace the genetics of their wagyu herd back almost 400 years. Their herd is all full-blood wagyu, which is very special. Most wagyu you find around here is a blend, or cross-breed, with (usually) Black Angus.
They also possess a few red Wagyu cows, which are rare, making less than one percent of the entire Wagyu population.
In addition to their Wagyu beef, they also have grass-fed and angus beef.
They see all their cattle from conception, to birth and growth, to slaughter and packing. There is no middle man. Even 90 percent of their feed comes from their own feedlot.
They also do custom meat processing.
“People bring in their animals, we slaughter them and process them, and get them ready for their freezer,†Woolf said. “We were very busy during elk season this last year,†Felsted added.
They are in the process of building a custom mobile kill truck.
These men have seen very quick success, shipping their beef and contributing genetics and knowledge all over the country. Their Elite Western brand is very high in demand, and we have it right here in Firth.
RELATED: Shelley immigrant realizing his dream of farm-to-table dining
They take pride in running a very clean operation, and are particular in the cleanliness of the cutting room and coolers. They are more focused on the quality of cut than quantity of production.
One of his customers that told Layne, “The only person I trust as much as my husband is my meat cutter.â€
People approach him and ask how to cook the roast they’ve purchased. He explained that people don’t always have money for a good steak, so he’s always willing to help someone out who wants to make sure that meat gets prepared well.
“That’s what’s most important to me,†Layne said.
Stephen said he wants to start a vlog on preparing beef, and wagyu in particular.
“Cooking wagyu is a little different,†Stephen said.
Their prices are pretty competitive to the regular market prices, and buyers can buy quarter, half, and full cows for a better value. They also sell “sample packs†with a variety of different cuts.
“We try to run sales from time to time to make it more affordable for everyone.†Stephen said.
RELATED: East Idaho Foodies try Mick’s Home Cooking
We have purchased items from Graze and Grind a few times, and have always been happy. We go to them for beef fat to make tallow. Their Wagyu ground beef makes the most delicious smash burgers.
If you’re looking for high-quality beef for your dinner table, go on in to Graze and Grind. Regular hours 8:00-4:30 Monday-Friday. You can call them at 208-390-7807. You can also follow them on Facebook at Graze and Grind for posts about their sales and occasional beef cooking tips. If you have beef to be slaughtered, give them a call.
There are two other owners Kevin Christensen and David Christensen.