Humanely and Ethically Raised
We strive to produce the best tasting, most nutritious beef you’ve ever tasted from our small herd of grassfed Red Angus cattle. Our cattle live on pasture and eat nothing but grass, forages, and their mother’s milk for their entire lives. We believe this is best for the health of the animal and produces the highest quality beef. Today, most cattle are finished out quickly in feedlots on an unnatural diet of corn and grain. This high starch diet results in nutritionally deficient beef with excessive fat.
Our beef is processed at a local USDA inspected facility and dry-aged to enhance tenderness and flavor. We market directly to customers in the local area. By reserving a quarter, half, or whole cow, you can get superior quality beef at supermarket prices. Please see our Ordering Page for more information.
Red Angus calves enjoying the summer pasture.
No grain, ever
Our cattle eat nothing but grass, forages, and their mother’s milk for their entire lives. Our herd is moved daily to fresh grass and away from yesterdays droppings. This natural model heals the land, thickens the forage, reduces weeds, increases soil microbes, reduces pathogens, and increases the nutritional qualities of the meat. Winter supplemental feeding, when necessary, consists entirely of dried grass and legume hay. Additionally, daily free-choice access to salt and dried kelp minerals is available at all times, allowing our cattle to manage their nutrient needs.
Happy, Healthy Cows
We never use steroid implants, growth hormones, harmful insecticides, or sub-therapeutic antibiotics, which have become the norm in today’s cattle industry.
For Your Health
Grass-fed beef is substantially lower in fat and calories than grain-fed beef. For example, a 6-ounce sirloin steak from a grass-fed steer contains only one-third the fat and nearly 100 less calories than a similar grain-fed cut. Grass-fed beef has about the same amount of fat as skinless chicken and will actually lower your LDL cholesterol levels.
Additionally, grass-fed beef has 3 times more healthy Omega-3s, 4 times more Vitamin E, and 7 times more beta-carotene.
Grass-fed beef is much leaner and will cook differently from supermarket beef. It will cook much more quickly and can easily become overcooked and dry. If cooked correctly, grass-fed beef will be incredibly juicy, flavorful, and tender.
Here are a few tips…
* Thaw Completely Before Cooking. Avoid thawing in the microwave. Plan ahead and put it in the refrigerator the day before. If you need to thaw it more quickly, use a lukewarm water bath to prevent hotspots.
* Sear Steaks and Roasts with High Heat Before Cooking. Use a heavy skillet or the hot side of the grill to quickly brown both sides. Then cook over low heat until you reach the desired doneness.
* Do Not Overcook. Use low heat and shorter cooking times. Watch closely, or use a meat thermometer and remove from heat 5 degrees before your desired doneness. The meat will continue to cook after it is removed from the heat.
* Wait Briefly Before Serving. Cover steaks and roasts with a pan lid or foil for 5 to 10 minutes before cutting and serving. This will allow the cooking process to complete and the juices to be reabsorbed back into the meat.
Red Angus Cattle
We have chosen Red Angus cattle for their gentle disposition, carcass quality, and ability to thrive on grass even in harsh environments. Red Angus produce the same quality beef as Black Angus, but have a more gentle temperament and are more tolerant of both hot and cold weather. Like Black Angus, Red Angus are a British breed, moderate in size, and naturally polled (no horns).
We have chosen to raise only purebred Red Angus cattle for long-term consistency and predictability, rather than relying on hybrids and terminal crosses for short-term hybrid vigor. Our breeding program prioritizes fertility and calving ease, efficiency, and carcass quality over weaning and yearling weights.
For more information on Red Angus cattle, please visit the links below:
- Oklahoma State University Breed Profile
- Red Angus Association of America