Pasture fed farming involves raising livestock on open pasture, where they are free to roam about. Pasture fed beef is exactly what it says: pasture fed. It is also called grass fed beef.

The pastures on my farm are made up of a complex mixture of perennial and annual grasses and clovers, and the pastures contain both cool weather and warm weather species.The cattle eat only this mixture of grass and clover. No grain — ever. No antibiotics — ever, No growth hormone — ever. No feedlot — ever. The meat from my cattle is gourmet quality.

AGING

The beef will be dry-aged by the processor for about two weeks before it is cut up and packaged. This is the best way to produce high-quality, tender beef, and it takes time and patience. The fact that aging, packaging and freezing are carried out patiently means that it will be at least 15-18 days from the time I take an animal to the processor before the meat will be available for delivery. It will be worth the wait.