Grass

We can say we're sheep farmers, pig farmers or cattle farmers, but we are, above all, GRASS farmers.  Without grass we wouldn't be anywhere.

Because we're grass farmers our #1 priority is the health of our grass.  Our sheep, cattle and pigs are very important to us, too, but if we don't treat the grass right we can't possibly be treating our animals right.

Cattle on short grass not ours

There is so much talk today about raising animals the way their wild ancestors would have lived.  We agree 100%, but so many times we see animals raised as nature intended on sub-par grass.  We could be wrong, but we're pretty sure the species of the past didn't overgraze their rangeland or spend their days in ankle deep or lower grass.

 Quality meat comes from quality grass and mature forage.  Mature grasses balance the animals' guts because they offer a balance of protein and energy.  The highest energy is the closest to the sun..the tips of the grass.  If you watch a cow go through a mature pasture she'll eat the tips of the tallest grasses first.

So many pastures are lacking in tall, mature grasses and in turn are low in energy.  Energy puts weight on an animal which leads to the intramuscular fat and marbling that so many folks believe is only available in grain fed meats.

Guess what? Marbling, tenderness and amazing taste isn't just found in grain fed animals.  Properly raised grass-fed meats beat a grain fed or poorly finished grass fed cut of meat any day.

Case in point: we went to a family wedding last weekend.  It was absolutely beautiful.  The family had pulled out all the stops to throw an extravagant affair.  For dinner we were served a beautiful looking filet Mignon.  Well, looks can be deceiving.  It lacked the flavor and texture we expect from our beef.

 Properly raised grass-fed and finished meats take more time, effort and energy than just "turning the cows out to pasture", but we think it's worth it and think you'll agree, too.