💚 Low Histamine: Steaks

Low histamine meat starts on the pasture.

Beef, lamb, chicken, and turkey. Different animals, same standard. Every one is raised outdoors on regeneratively managed land, with fresh air, sunshine, and room to be exactly what they are. Our cattle and sheep graze diverse grasses and forbs right here on our North Dakota ranch. Our birds move to fresh pasture daily on our farmer friend David's farm in Missouri.

And the junk? Left out. No vaccines, no antibiotics, no hormones, no GMOs. Healthy animals, clean meat... from day one.

So what makes it low histamine?

Time. Histamine builds naturally as meat ages. Most beef (including our regular cuts) is wet-aged for weeks to deepen flavor and tenderness. That's great for most folks, but not if your body is sensitive to histamine.

So we move fast:

🥩 Beef: Harvested at a local, family-owned butcher shop, then packaged and frozen within 6 days. That's days, not weeks.

🐔 Chicken & turkey: Harvested right on David's farm and flash frozen within 48 hours.

🐑 Lamb: Unaged and frozen fresh.

Freezing locks in freshness and stops histamine from building.

Our tip: Cook straight from frozen when you can. If you thaw, use the fridge or cold water and cook right away. Leftovers build histamine too, so eat them within a day or freeze them.

P.S. Don't miss our pork! 🐷 It's aged just 7–10 days, which makes it what we call "low-ish histamine." Several of our customers with histamine sensitivities tell us it passes their flare test. It's worth a try if you've been missing pork chops. 😉