Our beef is different. Not just because its ours, either. It is different because we don't do things the way that anyone else does them!

We don't feed grain or give hormones, so we raise "natural" beef. Still, that is not what makes us different. Our biggest difference is the tenderness we accomplish *WITHOUT* having the fat! It is said that the fat (marbling) is what gives steak its flavor and tenderness--boy have we proven that wrong! Another difference in our beef is that a 1/2 beef will fit in the freezer of a regular upright refrigerator/freezer because our beef are not raised up to be 1,500 pounds. While we do have smaller beef because we have the miniatures and the Lowlines, even our commercial beef for the freezer is smaller because we butcher at a younger age. The benefits of this are two-fold: because the animal is younger, the meat is more tender (think large veal); and because the animal is smaller and younger--and we didn't pour the grain to it--there is not large fat deposits or layer.

By the way, grassfed beef has the same Omega 3 levels as a King Salmon! Super-lean (no fat) and Omega 3s of a King Salmon? I thought beef was supposed to be bad for you?! (Click here for more info on Omega 3s in grassfed beef)

Our beef really is different!