GRASS-FED BEEF

             Our beef is very lean, low in cholesterol, low in sodium, high in omega 3’s, vitamins, and anti-oxidants.  The ground beef averages 90/10 lean, but it is not like most lean meats (dry and tasteless), ours is very moist and a full body flavor.  We achieve this by only having our cattle eat grass instead of conventional grain finish.

             Our cattle spend their days out on pasture and never receive any grain, silage, or animal byproducts.  We practice MIG (management intensive grazing), we move our cattle at high density in fast rotation giving the grass and land long rest periods.  This allows better distribution of the manure, less impact on the land, and extends the growing season by providing better drought resistance and stockpiled winter grazing.  After our stockpiled grasses are used up, we feed hay produced by our farm land without synthetic fertilizers, pesticides, or herbicides. 

             We are in the process of developing our herd for desirable meat characteristics, suitability on grass, maternal instincts, and personality.  Currently we keep most of our heifers (female without a calf) to expand the herd, so that we get to were all of our animals start to finish on our land.  To make up for the difference in what our cows are calving, we purchase steers (castrated male) at 5 months old, from a fellow farmer 3/4 of a mile down the road whom follows the same animal practices as we do.  From then on we raise them to 18-24 months and then have them humanly processed.

             We raise our beef beyond organic, in that, not only do we not use hormones, routine anti-biotics, or steroids; but we keep our cattle on pasture 365 days of the year, not in feedlots, and never fed grain.  This is not a requirement by organic standards, but we believe in taking good care of our animals, as they do care for us.