All of the meat that we sell comes from our own beef calves, born and raised here on the farm. All of these calves are pasture raised and grass fed. We use only natural fertilizers on our pastures and on land used to produce hay. Our calves receive a locally produced grain-based finishing ration for about 60 days prior to processing to improve meat quality and tenderness.
No antibiotics, no growth enhancers, and no animal-sourced proteins are fed to our cattle. No artificial ingredients or preservatives are contained in our finished meats. That’s why we say that we produce and sell: “Natural” Beef raised and processed the Traditional way.
Our beef calves (steers) are processed at a local USDA approved facility once they reach a finished weight of approximately 1200 pounds. . All animals are inspected and approved for processing by USDA inspectors. Before they are processed into individual retail cuts they are “dry aged”, which means that the whole carcass is hung in a refrigerated room at a constant temperature of about 36 degrees for at least three weeks to decrease the moisture content and increase the flavor and tenderness of the final product. After dry aging, the beef is cut into the desired assortment of retail cuts, which are then vacuum-sealed and flash frozen. We transport these final frozen products to our farm where they are stored in our own on-site commercial freezer.