Healthy, Happy Cows

We believe the best life for our animals makes the best beef for your family. Our cattle roam as they please through wide open organic pastures, eating grass throughout the year as nature intended. Hay that contains orchard grass, fescues, white and red clover, and other native grasses is also fed to them in the winter, giving good nutrition to get them through the colder months and prepare them for spring calving. We never feed our cattle any grains, corn, or soy, and we don’t believe in giving them synthetic growth hormones or antibiotics.  

Environmental Health

Pasture born. Pasture raised. We believe cows that graze freely on grass throughout their lives will produce a healthier and better tasting beef.  Plenty of beef farms claim to be grass-fed, but very few can say their cows eat freely in pastures rather than overcrowded pens or feedlots, which lead to overcrowding and inhumane conditions that ultimately impact the quality of your food. They also pollute the surrounding environment and demand a tremendous amount of water and fuel – something we pride ourselves on managing with eco-friendly efficiency. We have continued the practice, as our ancestors did, of land and soil management in order to preserve the land for future generations.

Consumer Health

Besides the benefits to the cattle and our environment, there are also many good healthy reasons for folks to eat grass-fed beef:

• Grass-fed beef reduces the risk of heart disease because it has less overall fat and unhealthy fat, lower levels of cholesterol, higher levels of omega-3, more conjugated linoleic acid (CLA - which is a potential cancer fighter), and more heart disease fighting vitamins.
• Getting enough healthy fat in your diet helps maintain a healthy blood sugar level and improve insulin sensitivity. 

Grass-fed beef is less likely to harbor dangerous bacteria. A Consumer Reports study found that “the routine use of antibiotics in [conventional] farming has contributed to the rise of antibiotic-resistant bacteria, so once-easy-to-treat infections are becoming more serious and even deadly.” And “the beef from conventionally raised cows was more likely to have bacteria overall, as well as bacteria that are resistant to antibiotics, than beef from sustainably raised cows.”