“Cows are my passion. What I have ever sighed for has been to retreat to a Swiss farm, and live entirely surrounded by cows – and china.” Charles Dickens
How we raise them : Our cattle are fattened on the “all-they-can-eat-grass” of our rotationally grazed pastures. They never stand knee-deep in their own waste, nor do they receive grain.
They have access to all the sunshine and grass they need. In the winter, they receive our own harvested hay and have access to shelter when they need it. They are also supplemented with natural minerals. Our cattle do not receive antibiotics or hormones. They don’t need them.
Benefits: 
- To our health: Many studies have proven the health benefits of raising ruminants on grass Not only are they lower in fat, but they provide 2-4 times the amount of omega-3 fatty acids, 3-5 times the amount of conjugated linoleic acid and 4 times the amount of vitamin E than from grain-fed animals.
- To our environment: We do not contribute to antibiotic-laden manure run off in our rivers.
- To our taste buds : However, the taste is another benefit that needs to be addressed. It just can’t be beat! Many gourmet chefs will not serve anything but the best which is why many upscale restaurants are turning to grass-fed meat. The animals we raise are also consumed by our family. As a matter of fact, our family will not eat any other beef but grass-fed. Our taste buds are accustomed to the best!
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A mighty porterhouse steak an inch and a half thick, hot and sputtering from the griddle; dusted with fragrant pepper; enriched with little melting bits of butter of the most unimpeachable freshness and genuineness; the precious juices of the meat trickling out and joining the gravy, archipelago-ed with mushrooms; a township or two of tender, yellowish fat gracing an outlying district of this ample county of beefsteak; the long white bone which divides the sirloin from the tenderloin still in its place.” ~Mark Twain