Certified Organic, 100% Grass Fed Beef

Our beef is healthier than feedlot or 'grain fed' factory meat because our beef is exclusively grass-fed. Compared to grain-fed beef, research has found that beef raised exclusively on a grass fed diet:

  • is naturally lean; less than half the total fat and less saturated fat and 100 fewer calories in a 6 oz serving
  • has as low as 2:1 ratio of omega-6 to omega-3 fatty acids where grain fed beef has up to 20:1 ratio
  • has a polyunsaturated/saturated fatty acid ratio similar to wild game.
  • is 3-5 times higher in cancer fighting CLA (conjugated linoleic acid)
  • is 4 times higher in vitamins A and E
  • has more beta carotene
  • carries minimal risk of E.coli contamination (a relatively new bacteria strain which has resulted from poor husbandry in 'factory feedlot' situations.)  Grain feeding produces a highly acidic rumen in cattle which allows this dangerous pathogen to flourish...inevitably, contaminating meat.  The dangerous forms of E Coli have been experimentally introduced into grass fed cows' rumens and found to be unable to survive, let alone reproduce.  This is one more reason that 'grass fed' may be something to consider for your family.
  • Grassfed Beef is naturally high in vitamins and low in fat

 Our beef herd consists of Charlaois, Hereford,  Red and Black Angus Cows bred to a fine, purebred Hereford bull.  The Hereford bull provides us with more docile offspring (important to our children) while giving two other genetic advantages.  First, we benefit from 'hybrid vigor' which gives improved growth rates and health advantages over a 'purebred' calf.  Secondly,  the Hereford phenotype, while not a darling of the commercial feedlot factory beef model, gives a slow growth effect.  This intensifies the flavor of the beef and gives us some more time to 'finish' the animal properly.  This issue of 'finishing' is the 'Achilles Heel' of the grass fed beef model.  Animals that grow too fast (think pine tree vs oak tree...faster growth but poorer quality lumber) have lots of weight (after all, we producers get paid by the pound) but lack taste and tenderness.  Our family has decided that the higher quality beef is worth the time and expense of not harvesting our steers until 26 months of age.  The finest European beef is not harvested until 32 months of age.  Only in America, with our amber waves of grain, would anyone try to grow out a steer in less than two full years. Cattle are ruminants, created to eat grass. In our opinion, grain is for pigs & chickens.