Protocols

From birth to harvest, we strive to ensure that animals undergo minimal stress to ensure the highest quality of meat. 

We utilize multiple methods to decrease stress though ALL stages of the animal's life. 

Why? Animals that undergo stress consistently often produce meat with an unappealing texture and taste. Therefore, we have an obligation to ensure that animals live as close to a stress-free life as possible. All handling practices are focused on eliminating as much stress. Cattle must be worked calmly, quietly, and WITHOUT the use of electric prods as we want animals to be comfortable with human contact. We also maintain working facilities and feeding/watering areas that minimize stress.

The Science behind WHY stress is so detrimental: Adrenaline is pulled from intramuscular fibers (AKA marbling that creates juicy, tender steaks) when animals are placed in a stressful situation and turned into glycogen. Glycogen is then turned into energy, creating a by-product called lactic acid. Lactic acid negatively affects the flavor of beef. Stress at the time of slaughter and in the weeks leading up to slaughter means that glycogen produced during stressful situations is still present in muscle fibers and will continue to turn to lactic acid with no way to be released.

To further decrease stress, all meat harvesting is completed on the farm to further decrease stress. Studies have shown that transportation is a leading stressor for any animal. In many situations, animals must undergo transport multiple times to sale barns, feeding facilities, and ultimately a slaughterhouse. When animals are transported, they’re forced to go without food and water for prolonged periods of time while confined and unable to move freely. Our system allows animals to never be forced to leave the farm until harvest is complete. Since we have the privilege to work with a USDA Certified Mobile Processor who harvests on the farm, all stress from transport is eliminated.

Stringent USDA protocols are employed to ensure meat safety

Dry aging is a process where beef is placed in an environment where temperature, humidity, and airflow is controlled to work in conjunction with beef components to create superior meat. Dry aging enhances flavor as the beef’s natural enzymes work with muscle fibers and connective tissue to create a unique and complex taste. Enzymes break down proteins and connective tissue to create more tender beef. Beef also loses water during this process, therefore, when you purchase dry aged beef, you’re getting more beef and less water.

Our pasture-raised cattle have continuous access to pasture and forage when grass isn’t readily available due to weather conditions. The bottom line is, cattle can live in an environment that is more natural to them with the ability to graze and roam, not confined to a small area. Of course, cattle have continuous access to fresh, clean water and minerals with spacious feeding areas.

Cattle are fed an all-natural ingredient finishing ration, created by a nutritionist, to optimize marbling to work with our 21-day dry aging process. We NEVER use growth promoting hormones/implants or preventative antibiotics. If an animal becomes sick and requires antibiotics as directed by a veterinarian, it is placed in a group separate from our beef production herd.