Our Free-Range Beef
Our beef is delicious and lean. The steaks are amazing, particularly with a light balsamic marinade and a little blue cheese on top. Try a london broil on the grill, with nothing on it but a little sea salt and a heavy smear of minced garlic. Our roasts love a dutch oven, some potatoes and some cumin. We couldn't get though the winter without vegetable beef stew, which Joe's mother makes when the garden is coming on strong and then cans for the rest of the year. Our ground beef make exceptional burgers. Whatever your favorite beef recipe is, the flavor and texture of our beef will impress.
The beef is from cattle that have been raised here on our farm. They have never been given unnecessary antibiotics or hormones. They are pasture-raised and fed hay in the winter with some extra grain supplied to keep them growing in the winter. They are once again pastured for the summer and fed some ground corn in the fall to add some extra marbling and remove any wild or gamy smell and flavor. The only reason that they’re not actually certified organic is because we do add some regular nitrogen fertilizer to our hay fields to keep the soil from getting depleted and we buy our corn from our local feed stores, Gibson's Feed and Southern States Cooperative. Someday, we hope to be able to wrap hay or make hay silage so that we can begin to raise 100% grass fed beef while still providing our animals with the protein they need in the winter months and during calving season. We'll have to buy a wrapper and a heavier baler first, so keep your eyes open for us! In the meantime, we're trying some sample grass-finished aged beef. Let us know if you're interested in sampling our experiment to retain more healthy omega-3 fatty acids and other nutritional benefits of grass-finished beef.
The beef is from cattle that have been raised here on our farm. They have never been given unnecessary antibiotics or hormones. They are pasture-raised and fed hay in the winter with some extra grain supplied to keep them growing in the winter. They are once again pastured for the summer and fed some ground corn in the fall to add some extra marbling and remove any wild or gamy smell and flavor. The only reason that they’re not actually certified organic is because we do add some regular nitrogen fertilizer to our hay fields to keep the soil from getting depleted and we buy our corn from our local feed stores, Gibson's Feed and Southern States Cooperative. Someday, we hope to be able to wrap hay or make hay silage so that we can begin to raise 100% grass fed beef while still providing our animals with the protein they need in the winter months and during calving season. We'll have to buy a wrapper and a heavier baler first, so keep your eyes open for us! In the meantime, we're trying some sample grass-finished aged beef. Let us know if you're interested in sampling our experiment to retain more healthy omega-3 fatty acids and other nutritional benefits of grass-finished beef.