Farmer’s Market: The Beef We Had 40 Years Ago

Special to the Green Valley News

“Moooooooooo!” That’s what Andrew McGibbon’s cell phone tone calls out (in a very deep, distinctly bovine voice). This fun-loving man is deeply serious about the grass fed beef he raises and sells. Andrew is from a long line of ranchers on both sides; his wife’s license plate reads BEEF.

“We’re in the Santa Rita Range, just east of here. If you drive up to Madera Canyon, you drive right through our cows!” he said with the pride born of hard work.

McGibbon is one of the few grass-fed, federally inspected, USDA certified outfits in the state of Arizona. All McGibbon beef is packaged at the University of Arizona.

“I grew up right here in Green Valley. I’ve seen a lot of change in my 36 years. I graduated from Continental School and now I have two kids there. As kids, we came down here all the time — when this” pointing to the large building behind him, “was Lucky’s. This was about all there was to Green Valley then.”

The Green Valley Farmer’s Market has grown, too. After just a few months, it boasts more than 80 vendors. Residents across the area are learning to “Shop the Market First” in their quest for freshness, uniqueness and just plain fun from 10 a.m. to 2 p.m. each Wednesday.

McGibbon notes, “Grass fed beef is different. They’re grown out on the range all their life. They really are at the mercy of Mother Nature. We typically run our cows a year longer than a corn fed (feedlot) operation because they grow more slowly. They’re about 20 percent smaller than corn fed beef. Each portion is smaller in turn too: each steak, each roast.”

“In UDSA nutritional testing, our 2008 samples were up to nine times higher in Omega 3 than salmon! That varies by animal and by year. The overall fat content in our beef runs 3-5% with 1-2% saturated fat.” McGibbon says, “We try to keep the price competitive with stores. You can buy a whole animal, wrapped and cut to your own specifications for $5.50 a pound, that’s all the cuts. We have neighborhoods, several families that go together to get the lower price.”

A variety of packages and individual cuts are also available.

After answering a customer’s questions, he adds, “If there’s something you’d like me to bring next week just let me know. We’ll also deliver anywhere in the Valley for free.”

A customer steps up asking, “What do you have this week?” Before relating the contents of his extra jumbo, blue and white cooler, McGibbon shares, “We had a rush on the ribs and hamburger patties this week, I guess everybody’s ready to grill!”

He sells her Beef Chuck Eye Steak, explaining, “It’s the center part of what used to be called a Beef Chuck Roast — the only really tender part, remember?”

After she purchases, McGibbon shares, “The comment we hear over and over again from our new customers is, ‘This is the beef we had 40 years ago!’” Information: www.santaritaranching.com