Our Beef

Our cattle 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 provide our growing cattle with the best grasses possible throughout their life as well as providing them 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

Grass is what cattle were designed to eat, and that’s what our cattle get. But not all grass is the same.  The quality of the grass depends on the quality of the soil, which is why we use regenerative practices in managing our cattle.  Perhaps the most important practice that we use is mob grazing where we keep the cattle in a large group and move them daily.  This mimics nature and makes excellent beef that you can feel good about feeding to your family.

We also allow the cattle enough time to reach their true potential rather than harvesting them before they are finished. We only harvest our cattle off of the best grass and never allow them to lose weight at any time. These methods ensure that the beef you purchase tastes great and is good for you.

Take a look at the series of videos below for an inside look at our grass-finished beef program.

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