Old Fashioned Full Flavored Beef
We keep just enough animals to service our local clientèle. Our 980 acre property is more than adequate to do this. We own the land we work and have complete control over what happens to it. When we start our beeves, we skip the customary hormone injections & implants, standardized antibiotic regimens and other commercial practices. We know we can grow healthy animals by close observation and careful feeding, and our customer feedback tells us we’re on the right track.
Feeds:
With 980 acres we’ve got the space! Free choice alfalfa/grass hay, & pure, home grown grains (with the addition of small amounts of soybean meal as a protein booster for the younger calves) .
Processing Your Beef:
Our animals are raised here on our ranch until they are at least 24 months old. [Our elderly, cull animals are not offered through the farmers market.] When ready for processing, we transport the animals to the packing house (Northwest Premium Meats, Nampa, Idaho) one day prior to minimize stress. Harvest occurs inside the building, one at a time, away from the other animals.
We have the meat specially “dry aged” or “cured” for 21 days to improve flavor, decrease water content and drain off fat. The result is an ‘old fashioned’ hearty beef flavor —the way it used to taste!
Individual portions are vacuum sealed in clear cry-o-vac so you can see what you’re getting. An additional advantage of this special process is a shelf life of 12 months in your freezer. The meat is completely frozen and kept that way until you choose your favorite cuts to take home.
We pride ourselves in offering a local product, thus we do not ship our meat out of the area.