|Land made. Not man made
Complexity of flavor and marbling are products of maturity. Our cattle run in family groups as long as possible. Calves are weaned after 8 months of age according to the condition of the mother and available forage. Animal welfare is our primary concern.
Our beef cattle graze open pastures and are allowed to grow at their own, natural, rate with no antibiotics or growth hormones administered.
Grass feeding and finishing cattle is an art form, using the soil, season and plant life to produce truly artisan beef. Different forages mature at various times of year. Grass farmers and graziers must learn which forages perform best in his/her soil types and climate and what must be planted
seasonally so the animals always have a fresh supply of lush green forage.
Beef grazed on grass takes on subtle characteristics of the forage consumed. Graziers must identify which forages are sweet and produce sweetly flavored beef and which bitter forages to avoid. The result?
Healthy, wholesome, more flavorful beef, grown on our family owned earth-friendly farms.
"They shall not grow old as we that are left grow old; age shall not weary them nor the years contemn. At the going down of the sun, and in the morning, we will remember them." __Laurence Binyon