Our steers are grazed year round on grass pastures and are rotated weekly to fresh grass. The robust, tender flavor of our beef comes from months of grazing.   The cattle graze diverse pastures of clover, fescue, orchardgrass, and timothy.   Rotational grazing keeps the animals on the freshest pasture while allowing previously grazed paddocks to rest.  This kind of grazing mimics natural ecosystems and keeps the cattle healthy while constantly improving the pasture. 

Our sides of beef are dry aged for 7-12 days according to size and marbling for an amazing richness and flavor profile.  

We raise tender and lean pastured beef in partnership with our family friend and farming mentor on 30 beautiful acres of highland pasture on the farm. No hormones or sub-therapeutic antibiotics.