Our Beef
Home Raised, Quality Gained
Knowing where your beef comes from and how it was grown is a huge advantage you gain when buying from us. There are many different ways cattle can be managed but ultimately how they are handled and fed have a huge impact on the quality of beef on your plate.
Calving
As April rolls around baby calves start hitting the ground on our farm. Each calf is born on pasture where they can escape the mud and moisture more effectively. There is no better sight than a pasture full of healthy, suckling calves in the springtime.
Grazing
Once June hits, the calves are at least a month old. Calves and their mothers are eager for green grass where they will spend the summer months. Plentiful green grass helps calves put on weight and develop a shiny, slick coat.
Feedlot
In early October our calves are weaned and put into the feedlot. All calves start on a high roughage diet and we slowly incorporate more grain as they age. Hungry, healthy calves help improve feed efficiency which means added pounds.
Finishing
The final stage of production starts in April when our calves reach approximately 1,000 pounds. At this time we will start to push our cattle to a high grain diet to get them ready for processing at 16-18 months of age. Once we see fat being deposited to the bottom of the brisket we know our animal is ready to be processed.
