Loup River Steaks: No Source Operation

What is a no-source operation?

In agriculture, a no-source operation means everything that is used in production comes from the operation itself. So what does that mean to our customers? It means knowing where your beef comes from. If you walk into the grocery store and pick up a steak, you have no idea where that animal was raised or how it was raised. It very well could come from another country. Buying from a family business allows you to know exactly where that beef comes from and how it was raised. Now we take it another step further and have a start-to-finish operation in which our cattle never leave our possession. They are born and raised on our ranch in Ainsworth Ne and then are moved to the farm in Randolph Ne where they are finished on a corn-based diet that we raise in our crop fields. From there they are taken to be processed where we go to observe and guarantee everything is done up to our standards. The final step that we take with our beef is selling it to individual families, grocery stores, and restaurants. 

In my mind, you cant get anymore fresher and safer than that. Having that knowledge should be worth its weight in gold. I couldn’t imagine having to buy beef at a grocery store and am very grateful that I was raised on homegrown beef. 

Now like I promised last month that I would continue to share my new recipe finds so this next one is going to highlight our Top Sirlion Filets which are also on sale right now! 


Top Sirloin Filets are perfectly tender for this Italian-style flatbread. Check out this recipe.


  • 1 to 1-1/4 pounds beef Top Sirloin Filets, cut 1 inch thick, tied
  • 1-1/2 teaspoons lemon pepper
  • 2 cups packed fresh baby spinach
  • 1/4 pound fresh mozzarella cheese, cut into 1/2 inch pieces (3/4 cup)
  • 2 tablespoons chopped fresh basil
  • 1-1/2 teaspoons balsamic vinegar
  • 4 naan breads (Indian flatbread) or pita breads


  1. Press lemon pepper evenly onto beef Top Sirloin Filets. Place steaks on grid over medium, ash-covered coals. Grill, covered, 12 to 17 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  2. Meanwhile, combine spinach, cheese and basil in large bowl. Drizzle with balsamic vinegar; toss to coat and set aside.
  3. Remove steak from grill and let stand 5 minutes. Place naan on grill; grill, covered, 1 to 3 minutes or until lightly browned, turning once.
  4. Carve steaks into slices. Top naan evenly with spinach mixture and steak slices.


  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness

For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety

Nutrition information per serving: 437 Calories; 135 Calories from fat; 15g Total Fat (7 g Saturated Fat; 0 g Monounsaturated Fat;) 92 mg Cholesterol; 467 mg Sodium; 37 g Total Carbohydrate; 4.6 g Dietary Fiber; 38 g Protein; 3.9 mg Iron; 7.7 mg NE Niacin; 0.6 mg Vitamin B6; 1.2 mcg Vitamin B12; 4.9 mg Zinc; 33.1 mcg Selenium; 99.9 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Choline.