Hamburger and Stew
All our livestock is pasture raised – a giant step far and above simply free range (or even organic).
Our cattle are born, raised and finished on 100% grass or hay. They are not fed any grain, because cows are herbivores. We do not have a particular breed, but a Red Angus base seems to work best for us. The main criteria is that they function well on a forage diet only, and we are looking for a smaller framed animal with short legs, and a barrel-shaped body. Our grass fed beef are grazed in small paddocks using electric fencing and moved to fresh forage generally on a daily basis.
Moving the cattle to new grazing land every day gives them a fresh “salad bar” every day, and the pasture they just left has time to recover.
For winter, they graze hay bales on a rotating basis also using electric fencing. The urine / manure, and uneaten hay they leave behind are food for soil microbes, and cover for moisture retention aiding in forage growth in the next seasons. Beef is processed in the fall as the animals come off the fresh grass and is sold as wholes, halves, split-sides (1/4), and pieces (if available after bulk orders are filled).
Our ground beef is very lean, and makes tasty hamburgers, meatloaf, and a variety of ground beef dishes. It is a versatile meat that can be stretched to feed a crowd a delicious meal for less cost than other prime cuts. It is often our go-to meat. Stew beef is also an economical meat that adds a protein component to soups and stews, and easily makes a large amount to feed a family or crowd. Cook stew beef slow on low heat for an extended period of time. It also works great in a slow cooker.