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What is the difference in dry aging, wet aging and gas packing and why is it important to you and your family? What does carbon monoxide have to do with meat in the display case? 

The Fall Harvest of Beef is finally here! We picked up the first of our delicious grass fed Angus beef yesterday and it looks great. We are really excited about the quality and know our customers will be very happy with the wonderful flavor and tenderness of our nutritious beef.  

I'm sure you've all heard about the "Pink Slime" in ground beef controversy in the news lately. I'm very happy to tell you that our all natural, grass fed beef has no slime added - pink or otherwise.  All the attention to beef processing is a good thing, I think.  Just as important as what your beef is fed is how your beef is processed.  I don't know about  you, but I have no desire to eat pink slime or ammonia. 

Do you know where supermarket / industrial beef comes from? Have you seen a feedlot lately?  What do you think of the conditions?  CAFO / feedlot / industrial beef or grass fed beef -  which is healthier? 

Switching from supermarket beef to a local farmer who grows grass fed beef allows you to get superior food from a safer, more humane source, while supporting your community and the environment at the same time—it's truly a win-win-win-win proposition, and what could be better than that?

I've been reading a lot lately about the health benefits of eating grass fed beef.  I am no authority on nutrition, but it seems to me that some things are pretty much a matter of common sense.  When you eat a food that was once a live animal, beef, chicken, pork, turkey - whatever -  you are eating in part what that animal ate.