Products

Grass-Fed & Finished Beef

Our customers often say that they have never had better beef. For those familiar with USDA grades, most of our animals will produce a "choice" eating experience without necessarily looking "choice". The beef is consistently juicy and tender, but you still need to be careful to match the cooking method to the cut of meat.

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The Flavor of Our Beef: An Eating Experience

How does it taste? Our customers often say that they have never had better beef. For those familiar with USDA grades, most of our animals will produce a "choice" eating experience without necessarily looking "choice". Of note, the fat will be more yellowish both before and after cooking. The beef is consistently juicy and tender, but you still need to be careful to match the cooking method to the cut of meat. Some will notice a richer, fuller flavor and say that it is from the "grass" (good). Others have said that it does not taste "grassy" or "gamey" (bad). I personally think that it tastes sweeter, less acidic, or less sharp. Kind of mellow. The fat is smooth and not as waxy.

There will be some variability between each animal and within the different cuts of each animal. We enjoy noticing the differences by season and the “terroir” of each serving. We believe the best and most responsible way to utilize beef is to eat the entire animal. That way, you get a balance of fat and lean, tough and tender, as well as much more of the nutrient-packed components that you may not get in your burger, roast, or steaks. (Think simmering soup bones and braising shanks)

How We Finish

Finishing cows on nutritious pasture is the most important aspect of raising cattle to create delicious beef. To us, finishing means the animal has slowed skeletal maturation and has packed on near maximal muscle mass and has begun to lay down a covering of fat. The timing of this will vary quite a bit even among otherwise similar animals. Getting this right is good for all of us. We want to convert all that solar energy into healthy, edible beef. I specifically look for animals with more rumen capacity to allow increased intake of forages. We consistently move animals through pasture that has the right balance of protein, sugars, and fiber to get steady weight gain.

Marbling: Fat Matters

Except for the Wagyu breed, most beef animals need 3 things to maximize marbling (this farmer's opinion): 1) adequate energy, 2) maturity, 3) fat covering on carcass. Genetics still plays a large role here, which is one of the reasons I stick with Angus-type animals. A steady supply of high-energy forage for the longest period possible ensures there are excess calories for the animal to deposit fat in the meat in the form of visible marbling. However, to maximize healthy fat, we need highly digestible fiber to be a major component of our forage. This is a fast-moving target as grass quickly matures at times and can go from great to poor quality in days. During this period, paying attention to detail and intervening with as much finesse as required pays major dividends. This is why good-quality grass-finished beef is expensive and rarely produced on a large scale.

Processing

Stress can affect the flavor of the beef, so we take great care in our final steps leading to slaughter. We practice low-stress handling and only have 20 min to get to the processing facility. This is a locally owned business, and we've been happy with their quality. They are Animal Welfare Approved (AGW). They are relatively small and have the capacity to dry age our animals for 10-14 days. This is why that fat covering is important. The fat prevents excess drying and spoilage while the meat ages and tenderizes. We work closely with the butchers to ensure the animal is processed to our and our customers' specifications. Meat is vacuum-sealed and frozen.

High Omega 3

We had a sample of our beef tested for the fatty acid profile and would be glad to discuss the results with anyone interested. We can't sample all animals, and it is possible that there would be some variation from animal to animal based on forage preferences, but this confirms that we are achieving our objectives. We are pleased to report that our omega-6 to omega-3 ratio is about as low as it gets. In a recent large sampling of grass-fed beef from across the nation, it was discovered that the ratio of omega-6:3 exhibited an extreme range, with many samples between 2 and 10 and some much higher. Less than 2 is considered good. Ours came in at 1.24. The CLAs were also very good.

Raw ribeye steaks on a dark stone surface, surrounded by garlic cloves, rosemary sprigs, coarse salt, and a chef's knife, showcasing marbling and freshness for gourmet cooking.

Fresh ribeye steaks surrounded by cherry tomatoes, garlic, rosemary, and spices on a dark textured surface, ideal for gourmet cooking and grilling.

Assorted cuts of premium beef, including ribeye and sirloin, arranged on a wooden cutting board with a butcher's knife and seasoning. Ideal for gourmet cooking and grilling enthusiasts.

Raw beef ribs seasoned with salt on a rustic metal platter, accompanied by a cleaver and fresh herbs on a wooden table.

Flowers

All flowers are started and grown here on our farm using organic practices. They are carefully harvested, arranged, and wrapped for our customers.