Nature’s Pastured Beef

"Beef, that actually tastes like Beef!"

Nature's Pastured Beef is just that: born, raised and finished on pasture the way they are meant to be!  Cows are herbivores, feeding on grasses, and browsing on trees and shrubs.  Diverse pastures with many species of grass, clovers, and herbaceous material is critical to ensuring animal health and in continuing to build soil fertility. ref-meatitems-cutsofbeef.jpg

As a ruminant animal, cows play an important role in building soil fertility.  In their recycling of herbaceous material and grasses; they provide a mix of bioavailable nutrients complementing that from our pigs and chickens.  Restricting them to cramped barns and feedlots prevents them from achieving the full expression of their role in the landscape..  

We manage our cows as a grazing animal, rotating them through pastures in all but the wettest months of our Northwest winter.  Timing their stay in the landscape is critical to improving biodiversity and soil fertility.   Our cows are:

    • Keep our beef on pasture year round ...
    • Provide them with GMO free desiccated brewery grain (all the protein, mineral, and fiber, without the carbohydrates), as a supplemental nutrient source ...
    • Move them weekly onto fresh pasture for clean herbaceous material to eat, and new soil to nourish ...
    • Provide Organic vegetable wastes for supplemental nutritional input ...

Though it takes longer to properly finished Pastured Beef, we believe it is superior in both nutritional content and flavor to that of Industrial meats.  Looking for nicely 'yellowed' fats in the meat ensures they spent a significant amount of time on pasture and will have the corresponding nutrient profile you expect in your meats.

As a refresher, the primary cuts of pork are diagrammed in the accompanying image(click to expand). 

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