One of my favorite parts of selling our family’s grassfed beef is checking back in with customers after they have had time to try their order.
People LOVE our beef and rave about the taste.
I get to read glowing messages like these:
“Made tenderloin for Matt’s birthday tonight. It was out of this world delicious, what a treat.”
“It was the most refreshing hamburger we have had in a long time.”
“It blew the wife and I away that it was as tender as it was while being so clean.”
“We had ground beef tacos last night and even before I seasoned the meat it had a great flavor! And I love how red the meat is, it’s truly ‘red meat’!”
“I made it home and we had some of the liver … oh so good! So very good!”
Great taste like this is no accident, we assure you!
There’s a lot of work and thought that goes into raising this most delicious grassfed, grass-finished beef for you.
Breed
Not just any cow thrown onto grass will become delectable grassfed beef! We raise a heritage breed built for success: Belted Galloway cattle finish perfectly on grass.
Their smaller frame, shorter legs, and wide bellies (ready to be filled with grass) make them the perfect animal for finishing without corn, soy, or grains.
They’re an old Scottish breed that knows how to make do without pampering from their farmer friends — and they’re just perfect for our grassfed beef operation.
Grassfed, grass-finished
Of course the diet of our cattle makes a huge difference in the flavor of their meat!
Our beef are fed grass, forages, hay and silage from start to finish. They are never fed corn, soy, grains, or GMOs.
Their diet of varied grasses and other leafy plants make the meat rich in healthy fats that are delicious!
Pasture raised
Our cattle aren’t standing around day after day in a feedlot full of their own manure, like you see driving past the typical yard of cattle being fattened for market.
Instead, our cattle are out grazing on lush green pastures, and are frequently rotated to fresh grass.
Even in the winter, we make sure our cattle have a large swath of land to spread out on, rather than confining them to a barn or a small yard.
They are hardy creatures and enjoy being out on the open range (though they have access to shelter when they need it).
Finishing age
A typical corn-fed steer is finished at 12 to 14 months, thanks to eating a highly unnatural diet of energy-rich corn and other grains.
Since our cattle stick to their natural diet of grass and hay, they are not finished until they are between 24 and 30 months of age! Yes, grassfed beef is a time commitment, but I’m sure you’ll agree the results are worth it.
Humanely slaughtered
When we sort and load our cattle for market, we do our best to keep them calm and moving slowly. Stressed animals dump hormones into their bloodstream that can affect the flavor and quality of the meat.
Likewise, most of our herd are processed at a certified humane USDA meat locker where we know their lives end with respect.
Dry aged
Most grocery store beef is packaged the same day it is slaughtered. On the other hand, our beef head to small local lockers that are able to dry age the meat. The sides of beef hang for two weeks before they are cut into steaks, roasts, and ground beef, giving the meat an amazing boost of flavor.
Now you can see how hard we work to ensure a quality, delicious product for you. And you can see why we cherish your feedback when you enjoy our flavorful, carefully raised meat!
Thanks so much for supporting what we do here on our farm.
