Dear Valued MGB Customers,Once again we are adapting to keep your supply of Morris Grassfed Beef plentiful, safe and delicious.  I recently received notice from our new processor, Nexus Beef Packing, that they are closing their doors. Not sure of all the details, except that they are in the midst of

In 1994, HHSP approached local grazier Joe
Morris of Morris Grassfed to see if he would
be interested in grazing cattle at the park; this
partnership continues to this day. Through Off Road Vehicles at Hollister Hills
five-year contracts awarded through a bidding
process, Joe’s contract includes a commitment
to work on infrastructure and special
management tasks for HHSP in exchange for a
low-cost lease.
Joe provides contract grazing—which means
he is paid to manage someone else’s herd—
specifically herds escaping long winters
in western states. READ MORE 

Morris Grassfed Co-Founder and Owner Joe Morris speaks about using hoitstic decisionmaking to manage for the results you want to see.

Listen to Host Michael Dimock of Roots of Change interview Joe and Julie Morris about their business, wildfires, the pandemic and the future of grassfed beef production. CLICK HERE to LISTEN

Nothing beats super-slow roasting for turning even the toughest cuts of meat into wonderful roasts. No matter how lean your roast may be, this technique ensures a beautiful cut of beef that is juicy, pink in the center, and absolutely delicious.

"It takes a village and we're happy to work with so many inspiring and innovative people to keep California's rural landscapes productive and healthy."

And well-managed agricultural land offers additional climate-smart solutions, like recharging groundwater tables, reducing greenhouse gas emissions and storing carbon, all while producing healthy food.

The Soil Carbon Coalition hosted another one of its Rancher to Rancher days, bringing together ranchers and conservationists from across the state at Paicines Ranch in San Benito County to discuss water cycle function and drought resilience. The group gathered in the morning and sat in a circle, or listening session, on pasture grazed

One thing is clear–we’ve only got this one planet. So we’ve gotta take care of her. And while we figure it out, we’ve all gotta eat. But what’s the best diet, the most sustainable, the food for the future? We speak with UCLA professor, Jenny Jay, who argues for increased veganism

By: Julie Finigan Morris Like millions of others around the world, I am mourning the death of chef and author Anthony Bourdain. His humor, intelligence and compassion for others was contagious. When I was a college student living in Europe, I used to love to jump on a train from my

I recently read an article by renowned author and environmentalist Frances Moore Lappe, titled Farming for a Small Planet. Lappe is well known for her groundbreaking book, Diet for a Small Planet, where she advocated a plant-based diet, sourced from local, small farms.  In her article, she correctly warns against multi-national corporations controlling our

We’re often asked how our animal and land management is different than the management that produces conventional beef, or those feedlots you see driving along Highway 5. There are a lot of differences between Morris Grassfed and confined animal feedlot operations (CAFOs), but today I’m going to answer this question

CCOF Magazine's Ellen Vessels writes about Morris Grassfed and other innovative farms and ranches tackling climate change through land management practices that capture and sequester carbon from the atmosphere. "

Morris Grassfed Beef Rides Growing Herd of Ranchers Pursuing Healthier Options Read Full Article HERE

Beef, once blamed for environmental degradation and heart attacks, is being re-considered by many as ecologists and nutritionists alike differnetiate between feedlot-raised industrial farmed meat and grassfinished animals. Proponents argue that grassfed beef has the potential to build soil health and nourish our bodies with essential minerals & vitamins. Journalist

Grassfed beef cooks faster than conventionally raised beef. We suggest the following tips when cooking our beef. Thanks to the American Grassfed Association for these helpful tips! Grassfed beef is ideal at rare to medium-rare temperatures. If you prefer meat well done, cook at a low temperature in a sauce to add

Drover's Cattle Network Profiles Morris Grassfed in its April, 2014 issue on the growing local food movement. Read the Full Article HERE

Julie Morris speaks with KPCC's Take Two host A. Martinez about how the drought is affecting California's farmers and ranchers. Take Two | January 22nd, 2014, 9:08am A cow walks on a dried-up pond in a drought-ravaged pasture on August 22, 2012 near Eads, Colorado. The severe drought has dried up most of eastern

Drought Mandates Good Land Management Listen to National Public Radio Reporter Vinnee Tong interview Joe Morris on The California Report. Thursday, January 16, 2014 Joe Morris brings part of his herd up a hill in Hollister. Morris owns Morris Grassfed in San Juan Bautista. He says the current drought is the worst

American Farmland Trust's Profiles in Stewardship Morris Grassfed is honored to be among many friends and colleagues in California's agricultural community as one of 45 case studies in the new book Profiles in Stewardship: How California Farmers and Ranchers Are Producing a Better Environment.  Published in January 2014 by the American

San Benito Rancher Wins Stewardship Award October 4, 2012 by Renata Brillinger       We are thrilled to announce that Joe Morris of Morris Grassfed Beef has been chosen as a recipient of the Clarence Burch Award, presented by the Quivira Coalition in New Mexico. The award recognizes individuals, organizations and others who

Dry Winter Ropes Ranchers Justin Scheck Updated March 28, 2012 4:56 pm ET Photo by Peter McCollough for the Wall Street Journal  Read the Full Article HERE

See Joe Morris featured in the new PBS series: "Food Forward!" Watch the video HERE

HOME ON THE RANGE | By Susan Ditz In recent years, local ranchers—notably in San Benito County—have joined a growing nationwide network that is promoting the return to a more holistic and healthy approach to raising cattle. PHOTOGRAPHY BY TED HOLLADAY Read Full Article HERE

OVEN BEEF JERKY Ingredients: 1          Morris Grass Fed Beef London Broil (or similar lean cut) About 3 pounds. 1 cup   Hearty Red Wine (table wine or a bottle that has oxidized is fine as long as it hasn’t turned to vinegar) 5 Tbs. 

Pam's Mom's Brisket(1 4 – 5 lb. Brisket, chuck, cross rib roast or 6 lbs. short ribs)  “We usually stay away from recipes recommending packaged soup mix or bottled chilli sauce, but some of these recipes just plain taste good and have become family favorites over the years

Lisa's Lazy Pot Roast (4 lb roast: chuck, london broil, sirloin tip, brisket, cross rib)   Flavor Step: 1) 1 tsp dried thyme 1 tbl chopped fresh rosemary or 1 tsp dried 1 tbl paprika .5 tbl kosher salt 1 tsp freshly ground black pepper Combine herbs, paprika, salt and pepper in a

“Southern Beef and Noodle Casserole” from James McNair’s Beef Cookbook, Chronicle Books, 1989 - A Morris Family favorite, brought as a gift to many friends over the years with a new baby in the house! 6 oz dried egg noodles 4 tablespoons (1/2 stick)

Shepherd's Pie from River Cottage Meat  Book, this dish is one of our son's favorite. So great to watch his eyes light up when he walks through the door and hears "Shepherd's Pie!" to the nightly "What's for dinner?" question. Ingredients: 1 lb. leftover lamb roast (from

Asian Beef Pot Roast Makes 4 to 6 servings 2 pounds boneless grass-fed beef chuck roast 1 tablespoon oil 1 medium onion, chopped 2 carrots, chopped 1 green bell pepper, chopped 6 ounces mushrooms, wiped clean and cut in half 3 garlic

Flambeau Roast   from Shannon Hayes, The Grassfed Gourmet.   Serves 4-6   2 tsp coarse salt 1 tsp freshly ground pepper 2.5 to 3 pound Morris Grassfed chuck or rump roast 2 tablespoons olive oil 1 onion, coarsely chopped

Bummie's Baked Steak - So easy and great for guests 1 1.5” Morris Grassfed Top Sirloin steak, sirloin tip steak or London Broil Lemon pepper and onion salt to taste .5 tsp. dry mustard 1 tbsp. Worcestershire sauce 1 Med. Onion 1 or

ginger flank steak with sake-glazed vegetables (Serves 6) A soy-sake marinade is the base for a delicious reduction sauce. For convenience, begin this one day ahead and refrigerate the steak in its marinade overnight. 1/2 cup soy sauce 1/2 cup sake 1/4 cup (packed) dark brown sugar

Garlic-Herb Steaks in a Bourbon Pan Sauce (from Shannon Hayes’ The Grassfed Gourmet)   2 steaks, 1 inch thick (any steaks, even sirloin tip steaks) 3 tblsp Garlic-Herb Rub 2 tblsp olive oil 2 tblsp butter 1/3 c. bourbon  

Braised Short-Ribs, Milan style 4 lbs. Morris Grassfed short ribs 1/4 cup all purpose flour 3 Tblsp. olive oil 1 medium onion, chopped 1 medium carrot, chopped 1 medium stalk of celery, chopeed  1 clove garlic, finely chopped 1/2 cup water

By Farrell May Podgorsek, longtime MGB customer, amazing cook,  and dedicated librarian at Horace Mann School in downtown San Jose. Thanks Farrell! 3 lbs chuck stew meat, left in large stew cut 3/4 c white vinegar 1 head garlic, peeled & cloves crushed 1/2 c soy sauce 4

Submitted by Julie's friend and colleague,Todd Kodet. Todd and I worked together at a large organic produce company. He is in charge of the supply for much of the nation's organic Spring Mix and does an amazing job. He is also an accomplished quilter, cook, bowler, Girl Scout leader and,

One Morris Grassfed Rib-Eye Roast 2 oz. Blackening Seasoning (Suggestion: Chef Paul’s Blackened Redfish Magic in the Spice Isle at your Grocery Store) Olive Oil (enough to coat roast) Salt and Pepper Heat oven to 375 degrees. Coat roast in olive oil and sprinkle with salt and

3 to 5 lbs. boneless beef brisket 1/2 cup ketchup 1 1/2 teaspoons salt 1/4 cup vinegar 1/2 medium onion, chopped 1 table Worcestershire sauce 1 1/2 teaspoons liquid smoke 1/4 teaspoon coarsely ground black pepper Wipe beef dry and rub with salt. Place on a 15

By Farrell May Podgorsek Modified from a Cooks Illustrated recipe This is a wonderful stew, very hearty and warming. It is perfect on a cold, winter night. The best beer I have found to use is Trader Joe’s Vintage Ale. Chimay Ale is also very good. Do

Holistic Management publishes 'In Practice', and featured an article about Joe Morris and Morris Grassfed in its July/August 2004 publication. Read the Full Article HERE

Scientist and Writer Grey Hays profiles Joe Morris in Fremontia, A Journal of the California Native Plant Society.  Read the Full Article HERE

Joe Morris talks with Bay Nature writer Cindy Spring about native plants, cows and keeping public spaces open and beautiful.  Read the Full Article HERE