Our cattle are raised on grass only on our family farm near Lowrys, S.C. They receive no antibiotics, no hormones, no animal by-products and no grain. They are treated humanely throughout their life and are slaughtered humanely as well at a USDA-inspected facility in Forest City, N.C. The carcasses are aged 2-3 weeks. Then they are cut up, vacuum-packaged and frozen immediately. We then transport the beef back to our freezers where it’s stored until delivery. Our freezers are on an automatic standby generator set which provides back-up power within 30 seconds of a power outage.
We employ regenerative practices which include “mob grazing” which mimics natural herbivore tendencies like the massive herds of buffalo that once roamed North America. We use temporary electric fences to increase the density of our herd so that the cattle disturb each paddock briefly and then move on to the next to allow for a long period of rest. This cycle of disturbance and rest feeds the soil with pulses of organic matter. This organic matter (dead grass and roots) allows the soil to hold more water and therefore insulates the land from dry periods. The whole idea is that when we mimic nature, the land and animals produce their full potential and we sequester carbon at a high rate.
Another practice we use is to provide our finishing cattle (those closest to slaughter) with high-sugar grasses during the finishing period. These high-energy grasses are mainly annuals such as rye, ryegrass, oats, crimson clover, sorghum-sudangrass, and crabgrass. All of these grasses are grazed before the plant makes seed or grain so as not to compromise our grass-only protocol. Sowing these grasses allows our beef to be free from off-flavors and to have exceptional taste and marbling. We feel that this extra investment allows our beef to stand apart from not only the industrial equivalent, but also other grass-based farms.
Place an order today and discover the difference for yourself.
