From the start, we have focused on developing a herd of Red Baldy cattle to meet our customers preferences. Red Baldy cattle are a combination of two distinct breeds: Red Angus (for their meat quality) and Hereford (for their mothering ability). But the quality of the beef produced is dependent on what the cattle eat. So we have made it a priority to increase the soil health of the pasture the cattle consume. Healthy soils grow a lush mixture of mineral rich and nutrient dense grasses and legumes that the cattle can graze to produce the unique beef that health conscious families can enjoy.
As a commitment to producing the best quality beef, we have not used any chemical fertilizers or chemical weed killers since 1997. In addition, all of the pasture and hay crops that our cattle eat are non GMO varieties. Since all of all cattle are born and raised on our farms we have no need for an extensive disease vaccination program.
Beef is generally available year round but since the cattle are not in a feedlot Mother Nature decides the schedule. The beef is locally processed with USDA inspection, and is sold by the quarter (approximately 90-100 pounds) or in grilling, slow cook, or ground beef packages. All meat comes cut, vacuum packed, and frozen. Pricing is market driven and may be adjusted quarterly.
A. Since our cattle’s diet is primarily pasture the meat will be naturally carry less fat than conventional beef that comes from a feedlot feeding a very high grain ration. In addition, no hormone transplants to increase growth rate are used on our cattle. We take great care to make sure that our cattle are in optimum condition to provide the consumer with a flavorful and healthful eating experience.
B. Beef from cattle finished primarily on pasture and forages has been shown to be higher in Omega-3 fatty acids than beef finished primarily on grains. A recent study by Edward Dratz, a biochemistry professor at Montana State University showed that high performing high school students who were supplemented with Omega-3 had improved reaction time, attention and memory.
C. By not using any chemical fertilizers or weedkillers we hope to improve the health and biological activity in our soils. That improved soil health should result in healthier, more nutrient dense, more diverse, pastures that our cattle consume, with the idea that those qualities will carry forward to the beef that they produce.
D. By raising and processing locally. Our cattle are not subjected to the stress of being shipped long distances, often hundreds of miles, for their processing. This shipping stress has a marked effect on the quality of the beef these cattle produce both in terms of flavor and tenderness.