Our cows are 100% grass-fed: raised on pasture in the spring through fall, while eating hay, baled on our farm during the winter months. Our beef is well finished, that is, it has a nice layer of backfat with great marbling throughout, which gives you beef that is both tender and tasty. While some producers and consumers put the emphasis on "lean" meat, we feel that a layer of healthy fat, rich in omega-3 fatty acids is important. We harvest our beef at the optimum time, late in the fall for the customers who purchase by the split half, half, or whole animal. Our cows are crosses of Angus, Hereford, and Pinzgauer, with a single Simmental in the mix.
Our grass-finished beef is available on the farm, as well as the farmers' markets we attend.