Grass Fed Beef
Beef is here! And we are thrilled with how it turned out. We have roasts, steaks, beef stew, ground beef, and more!
Contact us for details on how to purchase!
Cows were meant to graze. And graze our cows do. Whether beef or dairy, we give our cows 24x7 access to pasture, hay and loose minerals for the duration of their life here. In order to help the beef herd achieve their optimum weight, and to provide a more marbled (tender) final product, we feed a high quality, high protein feed. This is not a cheap commodity feed, but a high quality, grain-based feed with molasses and mineral supplements.
In that respect, our cows are grass fed and grain finished.
Tenderness comes from marbling, and some say that it's possible to get a tender cut from grass finished beef. But it depends on how much fat it can build up before you slaughter, and there are restrictions on cuts you can get from a cow after 30 months due to disease (primarily BSE or Mad Cow Disease). High quality hay and grain will increase marbling faster than grass alone.
So it's all about preference. Here is a great article to read on grass-finished versus grain-finished beef. We prefer a grain finished beef, so that's how we do it. We also take pride in knowing how our steer was handled from birth do death, and that he was handed off to an animal welfare facility for slaughter. We believe that a well cared for animal will provide a superior product.
Give it a try, and let us know what you think!
Contact us for details on how to purchase!
Cows were meant to graze. And graze our cows do. Whether beef or dairy, we give our cows 24x7 access to pasture, hay and loose minerals for the duration of their life here. In order to help the beef herd achieve their optimum weight, and to provide a more marbled (tender) final product, we feed a high quality, high protein feed. This is not a cheap commodity feed, but a high quality, grain-based feed with molasses and mineral supplements.
In that respect, our cows are grass fed and grain finished.
Tenderness comes from marbling, and some say that it's possible to get a tender cut from grass finished beef. But it depends on how much fat it can build up before you slaughter, and there are restrictions on cuts you can get from a cow after 30 months due to disease (primarily BSE or Mad Cow Disease). High quality hay and grain will increase marbling faster than grass alone.
So it's all about preference. Here is a great article to read on grass-finished versus grain-finished beef. We prefer a grain finished beef, so that's how we do it. We also take pride in knowing how our steer was handled from birth do death, and that he was handed off to an animal welfare facility for slaughter. We believe that a well cared for animal will provide a superior product.
Give it a try, and let us know what you think!