Grass Finished Beef

Our cows are not treated solely as a commodity, but rather a contributing partner in the whole farm approach.

The life of our farm is entirely dependent on the health of our soil.  Healthy soil grows nutrient dense food for ourselves and our livestock.  When we are healthy, and our livestock are healthy we all  win.  It is all about give and take, and our animals do their part to  give back to the soil.

Tenderness, good fat and good flavor are some very important factors,  but just as important is knowing where your beef came from and what it  ate. Knowing the cattle breed and the farming methods used are  ultimately what give you great beef.

Let's talk about fat!

We all need fat. Not just any old fat, we need QUALITY fat.  Fat is  what fuels our brains, gives us energy, and helps us absorb nutrients.   Quality grass fed meat contains increased amounts of healthy Omega 3  fats AND a favorable Omega 6 – Omega 3 ratio.  Nearly all chemical  communication throughout the body depends at least in part on the  correct balance between these 2 essential fatty acids.  In other words;  Problems will arise when you eat too much of one, because it makes it  difficult for the body to process the other. When there is good quality  fat, other valuable fat-soluble vitamins such as A, D, E and K are  naturally present, along with higher amounts of phytonutrients.   It’s  win-win, and it adds to the overall flavor.

What about the flavor?

Fat alone does not equal flavor. Flavor in beef also comes from amino  acids and sugars in the muscle.  Different amino acids have a  difference in flavors like sour, sweet, bitter, salt and umami (savory  taste).  What your beef tastes like is a direct correlation to what it  ate.  When it comes to the flavor of your beef, it is our job to master  this balance in the form of pasture and feed management. 

Healthy soil = Healthy plants =  Nutritious Food