The biggest challenge facing the grass-fed beef industry today is inconsistency. More and more research is showing that a high quality eating experience has as much to do with genetics as the diet of the animal.
The beef we produce is 100% grass-fed. Our cattle are grazed on lush pastures during the spring, summer, and fall months. During the winter months they graze residual grass through the snow and are fed hay or pasture silage.
We do not use growth hormones or antibiotics in our cattle. The beef we sell is bred, born and raised on our farm. All of the beef is processed at a state inspected facility.
Our herd currently consists of Angus cross cattle, British White cattle, and Murray Grey cattle. We are working with genetic consultants from across the United States, and using some of the very best “grass” genetics available to produce a gourmet eating experience.