Greetings from Matheson, Colorado!
The other day a reporter from a local newspaper called to tell me that she was writing an article about organic and grass-fed beef and she wanted a quote from us. There are many reasons why we raise grass-fed beef and why we don't use chemicals and growth hormones - for example it's better for the environment, better for the animals, and better for the consumer - and I could go into all of that until I'm blue in the face. I believe the best answer to a question and the best solution to a problem is always simple. And sometimes these simple answers and solutions are so obvious that we can't see them. We don't need experts and scientific data to tell us that the consumption of grass-finished beef is part of a healthy diet, though research does in fact support this claim (If you get a chance, check out Eat Wild , a great source for the benefits of eating grass-fed meats). We know grass-fed beef is part of a healthy diet because the whole idea makes sense. Cattle are designed to consume grass. So it only makes sense that we are made healthier when the meat we consume comes from animals that have had healthy lives. Feeding grain to cattle is a relatively new phenomenon. Prior to World War II, most American beef was grass-finished. Over the past sixty years, the American consumer has been led to believe that fatty conventional feedlot beef is more flavorful and even "traditional." It's simply not true. Our grass-finished beef tastes the way beef is meant to taste like, and it is flavored by the many different forages common to the short-grass prairie, like blue grama, buffalo grass, sideoats grama, little bluestem, yellow sweet clover, switchgrass, western wheatgrass, needle-and-thread, and so on. Just imagine what this means. Our cattle are consuming a "garden variety" of vegetation, and all the nutrients and minerals and vitamins from these plants go straight into the beef. I hope you are enjoying the real flavor of nature as well as I am. On Special
Summer Grill Package Summer is the season for juicy steaks on the grill. Comes with four individually packaged Ribeye Steaks, 8-12 oz each, four New York Strips, 8-12 oz each, four Sirloin Tip Steaks, 14-18 oz each, and four Top Round Steaks, 14-18 oz each.
All the best, Andy Duffy
Ranch Manager
