Grass Fed Beef .......................Animals

Our animals are grass fed and grass finished. Often, we find that consumers are put off by this claim and so it is not one of our major marketing points. People often hear “grass fed” and equate it with tough beef with no marbling and sometimes a liver-like flavor. That’s an unfortunate result of many farms taking breeds that have been accustomed to grain finishing and then placing them on grass and hoping for the best. Over the past sixty or so years cattle in the US have moved from growing and finishing on pasture to the feedlot system. This system relies heavily on fattening ‘feeder cattle’ on cheaply produced corn/grain mixtures for the last several months of their lives. The result has been that commercial cattle are now quite incapable of getting good weight gains on forage alone. When these animals are placed back into a grass fed system they do not perform well and produce a lower quality beef. We have very special animals that are able to convert forage into well-marbled meats because of centuries of living in a wild state where their survival depended on them gaining weight on whatever forage they could find.

The animals are given free access to ample pasture. They are finished on a mixture of grasses suited to the season, be it spring oats (the grass), winter rye, clover in the summer or autumn’s varied blends. The advantages of grass fed beef are numerous. Keeping animals on natural feed benefits the environment by cutting down on fossil fuel consumption and replenishing the soil the cattle rely upon. The animals themselves are healthier, they are able to pick and choose the diet they desire throughout the year. The consumer, of course, is the ultimate beneficiary. The health benefits of eating grass fed beef are substantial. High Omega-3 fats found in grass fed beef are excellent for bringing down and controlling cholesterol. No pesticides, herbicides, hormones or antibiotics assure you the meat is as natural as the spring waters they drink from.