Ranging, Grass Fed Cattle
cattle started from hearty Herefords shipped in from Texas by rail
car over 60 years ago. Over the years they have been crossed with
other beef breeds to take advantage of crossbreed vigor.
Our calves are born on
our farm and not purchased elsewhere.
- Early weaning of calves
is not practiced. When calves are weaned early, they must be given
grain to replace the nutrition in milk. Also the cows will have less
calving difficulty with future calves.
Our cattle are natural,
organic and raised without growth hormones, medicated feed, steroids,
antibiotics or any other drug. We do not use insecticides or commercial
fertilizers. Note: Feeding low-level antibiotics is used for lower
cost weight gain. There is concern that antibiotic feeding practice
is conducive to bacteria developing antibiotic resistance. In the
future, these antibiotics may not be effective for legitimate infections
in animals or humans.
Michigan cattle are grass fed (also known as grassfed or grass-fed)
and not grain fed.
- Our cattle are raised
in a semi-wild state and have free range on five different pastures:
149, 95, 79, 60 and 38 acres (see photo above). Since the cattle eat
right and get exercise the beef can be expected to be leaner and tougher.
Cooking is very important. Click
here for printable grass fed meat cooking tips.
cattle are not confined in muddy feedlots or crowded barns. The
cattle live more like their wild ancestors. This nearly eliminates
the chance of e-coli problems and mad cow disease. The risk of e-coli
is far greater when a high grain diet changes the PH of a steer's
stomach system. Mad cow disease is spread when meat by-products are
added to a steers feed. Feeding of most meat by-products has now been
We choose not to use conglomerate
meat processing facilities. Our steers are processed at a local, independently
owned USDA-inspected meat cutter and we therefore have the ability to
have the meat cut to your specifications. To learn more about why grass
fed products are even better than organic click
here. Article: Why grass fed is Better Than Organic, Jo Robinson.