Inventory>14 Grass-fed Beef

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Most of the items marked "2/pkg" will have 2. There is only an occasional package that is single.

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Most of the items marked "2/pkg" will have 2. There is only an occasional package that is single.

Open item for a picture and description.
Showing 1 - 5 of 5
Our grass feed beef is all certified organic, soy-free, GMO-free, antibiotic and hormone free from birth up.

To graze our cattle and make sure their grass intake is at its best and most nutritious so your family can have the best beef while still not harming our pastures or the environment, we use a management technique called Rotational Grazing. It is a really neat but astoundingly simple system. The goal is simply this. To mimic the herding and movement pasterns of ancient herds of ruminates like the American Bison. This method has been scientifically proven as the absolute best soil rebuilding and carbon sequestering method the world over.

Here is how it works on our farm.

We fence off a 120 acre section of organic pasture into 46 different paddocks. We give the cows a 2 acre section of fresh grass in the morning and another 2 acre section of fresh grass in the evening. In this way the cows move forward aprox 4 acre into fresh grass every day and leave their manure behind to fertilize the grass so it can re-grow rapidly. 23-25 days later when the cows have made a complete circle over the 120 acres, the grass has re-grown about 12 to 18 inches so they have fresh young grass to eat for another rotation.

During the bounty of the summer, our organic pastures grow faster than our cows can eat it. So we closely watch the maturity of the extra pastures and cut them at the ultimate nutritional point to store the grass for winter feeding. Some of this grass we dehydrate (by leaving it lie in the sun) until it's below 15% moisture. This dry organic pasture, we store in the barn as dry hay. It keeps well since it is very low moisture and makes excellent winter feed for the herd.

Another method we use for storing the summer's bounty is to pack the still moist organic grass and clover into large plastic bags called AG bags. After packing the grass into the bag, we seal the bag tightly excluding all oxygen and allow it to go through at least a 60 day ferment. The end product smells a little like sauerkraut. The cows just love it!

Like all stored or preserved food, the dry grass and the fermented grass is not quite as perfect as the fresh grass of spring, summer and fall. To make up for this difference we do nutritional lab test on the stored grasses and, based on the results, provide extra organic mineral and vitamin supplements and a few lbs of organic oats or barley and include those into the cows diets.

When the beef are ready to butcher, we take them across the valley to Rosenberry Meats, a neighboring family butcher shop that is USDA inspected. Rosenberry's is a small operation (4 to 5 beef per day is their capacity), so the animals are handled individually and very humanely.

Even though Rosenberry's specialize in butchering for local, mostly grass based and organic farmers their butcher shop is not officially certified organic because of the onerous burden of paper work and government bureaucracy. For that reason, even though 100% of our grass-fed beef is fully certified organic, the USDA refuses to allow us to mention the word organic on our label in any way shape or form!

You just gotta love Big Brother's help! :)
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