 We
began raising Angus beef cattle because it was important for us to
know not only where our food comes from, but also how it is raised.
Pasture raised, not confined in a feedlot and without the use of hormones
and antibiotics. More importantly we were looking for beef that was
consistently tender and tasty.
It seemed that supermarket beef just did not taste as good as
that raised on the farm, it was either tough, dry and rather tasteless
or too fatty.
It wasn't long before we quickly found ourselves supplying beef
to family and friends and friends of friends who all wanted the
same quality beef for themselves but who did not have the opportunity
or desire to raise their own.
As demand continued to increase for our quality, pasture raised
and grass-finished beef we began looking for ways to maximize the
potential of our small grass farm without risk of overstocking or
compromising our management strategy.
The Lowline breed has proven to be our breed of choice to help
us meet our small farm objectives. Lowlines provide the perfect
size side of beef for smaller families.
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The benefits of grass-fed beef:
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Less total fat and calories.
Grain is used to speed growth and add
bulk in commercial cattle, so fatter animals |
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More Omega 3 fatty acid.
Omega 3 orginates in the green leaves
of plants and algae |
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Less Omega 6.
Grain is high in omega 6 |
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Decreased risk of E coli.
Grain makes a cow's digestive tract acidic
with promotes the growth of E.coli |
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More CLA.
Conjugated linoleic acid, a potent cancer
fighter |
It's important to remember that grass-fed is not the same as organic.
Natural food stores often sell organic beef and dairy products that
are hormone- and antibiotic- free. While these products come from
animals who most likely were fed less grain than the industry norm,
they typically still spent their last months (or in the case of dairy
cows virtually their whole lives) in feedlots where they were fed
grain. Even when the grain is raised organically, feeding large amounts
of grain to a ruminant animal compromises the nutritional value of
the resulting meat or dairy products and exacts an added toll on the
environment.Our cattle are out on pasture year round.
We do not use any type of implants growth hormones or antibiotic
supplements. Calves are left with their dams until they are 8-10
months old. They are allowed to mature naturally until their body
frame is mature putting down natural marbling rather than packing
on the fat with a forced grain diet. This takes time and space.
It is not as cost effective as what commercial producers can provide,
but it is the best and healthiest beef.
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