Exclusively Grassland Raised Beef & Lamb
We believe how an animal lives—and how it leaves this world—matters.
Our cattle and sheep are:
Raised entirely on pasture
Field harvested calmly, without transport stress
Processed locally
All that is not meat or useful hides is returned to the land through composting
After processing, I personally pick up your beef and deliver it directly to you to put in your freezer. This allows me to maintain relationships with both our processor and our customers—and ensures nothing is lost along the way.
This is food raised and delivered in relationship.
Most beef and lamb — even if it is organic — comes from animals that have been fattened on grain. Feeding grain to ruminants, like cattle and sheep:
Alters the nutritional value of meat.
Compromises the health of grazing animals.
Exacts a great toll on the environment due to the petrochemicals needed to farm the grain, the bare ground that is created by tilling the soil, and the water quality degradation that often occurs when animals are confined in feedlots.
By contrast, Bunchgrass livestock are raised using the principles of Holistic Management and are never in a feedlot.
By choosing all-natural, exclusively grassland-raised meat, you receive a wealth of health benefits. As with organic beef and lamb, you avoid all the synthetic hormones, antibiotics, pesticide residues, and additives. In addition, exclusively pasture-raised meat gives you further nutritional advantages, such as more omega-3 essential fatty acids, and cancer-fighting CLA, beta-carotene, and vitamin E.
These benefits are the direct result of raising livestock exclusively on grasslands.
Remember...meat produced with grain will not have these benefits — even if certified organic. This is why exclusively grassland-raised meat is better for you and our environment.
Like all fresh, real food, our beef and lamb, raised on Ecological Outcome Verified land, are seasonal products. We harvest our animals when the animals have “finished.”
All of our beef and lamb must be reserved in advance so we can properly plan supplies and coordinate with our butchers to secure coveted processing dates. Unlike industrial meat, ours is processed by small-scale artisan butchers who must schedule staff and equipment.
GIVEN OUR MILD WINTER, WE HAVE A FEW BEEF SHARES THAT WILL BE AVAILABLE THIS WINTER!
