When we started our herd, we paid close attention to genetics, choosing the traits most important to us: maternal instincts (our mother cows need very little external help raising a calf), high quality carcass traits, and ranging abilities. Our cattle are excellent rangers, willing to travel extensive distances, going up steep hills and down into deep canyons to utilize grasses that more pampered/lazy cattle would never find. Our mother cows consist of mostly red and black Angus with some Saler (a continental breed) and Herford mixed in to maximize maternal heterosis, hybrid vigor and carcass quality traits.
Our beef is uniquely raised from start to finish right here on our ranch, giving you the confidence that you are getting the very best product. Each animal is raised in an all-natural, low stress environment, with no growth hormones or unnecessary antibiotics, and pasture raised from birth through the finishing process. Calves are typically born in the fall and raised by their mothers until mid to late summer. The cattle utilize steep hillsides and other non-tillable land, converting rangeland grasses into beef. During the winter months the cows and calves are supplemented with locally grown hay.
Why is our beef so good? Simply put, it's the time we put into them. Our calves are weaned at approximately 700 pounds, at which point we begin the finishing process. We hand feed them daily an oat and barley pellet, mixed with either alfalfa or grain hay for 120-150 days, with a corn ration added in the last 45-60 days. Pasture raised means that during this time our animals are not confined to a feed lot but have access to acres of pastureland. This allows the animals to travel more throughout the day, foraging native rangeland grasses. As a result, our cattle are healthier throughout the finishing process. The pasture raised process takes a little longer than a conventional feed lot due to the animals burning energy while traveling, but the flavor is exceptional and worth the process.
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