Our pastures are a diverse mixture of grasses and broad leafed plants, including many legumes. This diversity gives the grazing animals broad choice of foods, allowing them to balance their diets by selecting different species.
We rotate the animals to new pastures regularly causing the plants to be grazed and then allowed to re-grow. Each time a plant goes through this cycle, roots die and organic material is added to the soil benefiting the nutritional and water holding capacity of the soil.
Rotational grazing and hay feeding spreads manure and avoids disagreeable odors and contaminated runoff.
Sustainability is our goal.
Your beef will come from cattle that have been bred in the Mancos Valley for over 100 years. Over those generations they have thoroughly adapted to the uniquely high energy and high protein content of the high elevation pastures of the Rocky Mountains.
Our pastures are irrigated with water straight from the La Plata Mountains kindly delivered by the Mancos River.
Our bulls are chosen for their ample musculature, ease of calving, and the quality of their offspring.
Our cows are selected for their gentle manners, a body form that produces calves with the ability to fatten easily on grass and produce tender, tasty meat.
Smaller framed cattle fatten at a younger age than large framed animals and produce smaller cuts, leading to the smaller portions that most of us prefer.
Our cattle are gentle and participate in the daily ranching operations without stress. We have modern cattle handling facilities designed with the animals peace of mind as our top goal.
We use no hormones and do not feed our cattle antibiotics.
Grass fed cattle produce nutritionally healthier meat than confined animals that are fed grain.
You may notice that our meat has yellower fat than the meat you buy in most supermarkets. This is due to increased amounts of beta carotenes in grass fed beef. Beta carotenes are needed to produce vitamin A; a strong anti-oxidant.
Grass fed beef also has about 4 times more vitamin E and 5 times more CLA (conjugated linoleic acid) with known cancer prevention and treatment benefits.
The balance of Omega 3 and Omega 6 fatty acids is optimal in grass fed meat.
There is less visible intramuscular fat than you see in many supermarket cuts, but there is ample microscopic fat between the muscle fibers to produce tender, flavorful meat.
You will find that meat raised in low stress, sustainable environments is tender and juicy.