What our customers have to say about our beef customer service
We made our first hamburger patties last night for dinner! The spices you recommended and pink in the middle. They are even better than I remember. I had another one for breakfast, and am eating another one for lunch. I love love love beef and can’t ever get enough… especially of this kind!
Thank you for what you provide!
The kabob cuts serve as small steaks for me, browned in a cast iron skillet and finished in the oven for 5 minutes. Shrinkage is minimal due to the 21 day aging and the meat is very tender and needs less seasoning than conventional beef IMO. There is very little fat on most cuts although some is available in the roasts. What fat does render out is clear and it solidifies very white. I save it all and either add it back in to roasts or ground beef or use it in other dishes.
The pricing is very reasonable considering the processing costs including the aging time. I am fortunate to live in the same area and can pick my orders up when Mimi comes to town.
Operated since 2004 the JX Ranch produces all Natural Beef, grass finished, dry aged, lean and hormone free beef. I was referred to this place by my good friend Vanessa. Mimi comes to Clovis about every 3 weeks. This is defiantly a “Word of Mouth” business, and I have heard a lot of good from many people.
I love this beef, very high quality. It would be very hard to go back to super-market meat. Also as a test, I made jerky out of the cubed beef, and the sirloin steak that was seared on the grill. I have to be honest, I received some high marks on the jerky, but I have to give the credit to JX Ranch’s beef.
As if the ranching practices weren’t enough to convince me they are a smart choice, what really sold me was the taste and even the smell while cooking. I grew up in south America where any beef we ate came fresh from the butcher down the street. When we moved back to the U.S. in the 90s, we ate “mega-farm” beef because that’s what was readily available in Michigan, Texas and Alabama where we lived. I started to forget what quality beef tasted like until now. I am so excited to be reminded of that familiar aroma and to now be able to provide my family with the same. Thank you for all your hard work, Tom & Mimi!
It truly is the best beef I have ever had in my life. I grew up on a farm that raised and butchered cattle every year. They were pastured in the summer and supplemented with grain, fed a grain plus hay diet in winter and always finished off with corn. I thought it was the best beef one could have. It was better than grocery store beef, but did not come close to your excellent grass-fed, pastured beef! Yum-yum! Thanks for all you do in raising and getting these fine beefs to customers. Your customer service is excellent!
Reita Grimes, Roswell
When we use up a little more we’ll be placing another order! In fact, we are now considering purchasing a freezer so we can order half a cow. There is a great flavor from this meat that we don’t get from the stores, and we’re hooked.
I really like your beef. I’m surprised at the tenderness considering how lean it is. Good stuff! For me the best part is that you are raising the beef in a sustainable way that’s good for the environment.
Solution: Well I’ve been trying to like grass-fed beef for over 7 years now and until now, I just wasn’t sold. I’ve tried lots of different grass-fed beef from lots of different farms and I always have the same issue: while the flavor is great, the steaks (NY strip, Ribeye, etc.) are always too tough regardless of how they are cooked. So when I moved to El Paso a year ago to start medical school I decided to take a chance on Tom and Mimi’s beef. I bought 1/4 beef, but then it just sat in my freezer for over six months. I’ve guess since I’ve been burned by grass-fed beef so many times and I was honestly too scared of being disappointed again.
Anyway, I tried it today and I’m in total shock – the ribeye I made was one of the best (maybe the best?) steak I’ve EVER had. I’ve worked at a well known steak house for years that prided themselves in their dry aging process and am a self-certified food snob and as such am well acquainted with some of the best steak available for consumption. It had all the flavor I was expecting from grass fed beef – but it was also melt in your mouth tender (due to the dry aging process). Not having all the fat was odd – for about a nanosecond!
Even my husband, who in some ways is a tougher critic than I am (he isn’t the least bit romanced by the health aspects of grass fed beef and always wants to know why we can’t just get all of our meat from Sam’s Club) was extremely impressed (his eyes got really wide and was like “this steak is good!!!”). So try it even if you are a nervous steak eater – You won’t be disappointed!!!