Naturally Raised Beef

I was contacted the other day from someone asking what we meant when we advertise that our meat is “naturally raised”.

What we mean by this is that our beef is all natural. No additives, no steroids or growth hormones and no antibiotics are ever given to our cattle. The only exception to that would be if one of our cows or calves were to get sick, then of course we would treat them with an antibiotic, or whatever the vet would suggest.

However, if something would happen to one of our calves that were on the list to be harvested, they would be promptly removed.

Another definition of naturally raised is probably what you would think of when you hear that term. It is natural for cattle to graze on green pasture, or be supplemented with hay during the times of the year when grass is not available (winter). It is natural for cattle to drink fresh water that has not been chemically treated. It is natural for cattle to forage for other foods, such as corn, husks, wheat, hulls, and other grains.

Some of our cattle in their natural habitat

Our cattle are about as “naturally raised” as you can get. During three seasons of the year, spring/summer/fall, they move from pasture to pasture munching on green, tender, tasty grasses; drink water out of creeks and waterers, that we abundantly provide; laze under shade trees lining the fields; and in late summer they get their belly’s filled with sweet treats from the pears that drop into the field next to our house. 

Maybe those pears are the reason our beef tastes so good! J

If you would like to order freezer beef from us, you can be assured that we practice sustainable farming methods, and all of our beef are naturally born and naturally raised right here on our family farm. Naturally!

Or >>Click Here<< if you would like more information about the process.

Harvesting Cattle

Well, this year is quickly passing by, harvesting cattle is an annual event that happens right smack dab in the middle of the year, and we just had it. Last week our customers visited the farm to pick up their beef. Each year as the time approaches, I envision meeting our new customers and embracing our old friends (not "old" but, well-acquainted friends). Unfortunately, it never works out like I imagine.

In my mind, I see The Farmer and I greeting our customers and leading them over to their nicely packaged frozen beef. Telling them the history of their calf, showing them the grazing fields, and letting them enjoy the serenity of the farm.

But in reality, The Farmer and I get up early to make a mad dash to the processor's. Finding all of our orders, the workers bring the frozen meat outside (in 75 degree weather), and The Farmer and I frantically throw the beef (over 2,000 pounds this year) into all different sizes of boxes. As The Farmer quickly loads the boxes, I'm busy checking off all of the orders and making sure everyone has everything expected.

We jump into the truck, and rush back to the farm, taking all the shortcuts we can, over crooked, curvy back roads. Approaching the farm, we see everyone eagerly awaiting our (their beef's) arrival. 

I get out to greet everyone (and collect money), The Farmer begins to unload boxes, and in a whirlwind of activity, smiling faces, and joyous farewells, I find myself standing on the porch waving goodbye to a late-coming customer, and watching The Farmer take off to do another chore.

Not quite the "Rockwell" moment I had envisioned.

 Life With a Farmer

Ready For Summer

Anyone ready for summer? I certainly am. I'm not only tired of the cold weather, but I'm also ready to refill my freezer.

I always get a little testy this time of year, because all I have left in my freezer is one-pound packages of ground beef.

Our steaks are usually eaten up before winter comes along, because we use them through the BBQ season, along with a lot of our hamburger patties (which we I gladly pay extra for). Then we go through the roasts and stew meats. And now we only have ground beef. I've often joked about writing a cookbook on 1,001 ways to cook ground beef, since we use it so often.

I really should be more thankful, since there have been times (when all the kids were home) when the freezer was completely bare before the next harvest. Fortunately, it won't be long until I'm giving away all the extra liver, heart, and tongue we have left over from last year to make room for the beef for this year. 

In fact, we are taking orders now for an expected delivery in June.

If you are interested in ordering any beef, all the information you need is on the "Buying Beef" tab at the top of this page.

Or request a beef by filling out our Contact Form.