Our specialty is grass fed animals, both Beef and Lamb. The meat produced is lean and tasty.
All our animals are born and raised on the farm; the only exceptions are when we buy in bulls and rams to keep our genetic pool varied and to prevent in -breeding.
Our grass is the mainstay of our meat production. The animals are on pasture through the summer and on our own hay in the winter. They stay on the farm until they are ready for the butcher which for cattle is between 2 and 3 years of age and for the lambs around 10 to 12 months. They are shipped to a local butcher who treats each animal individually.
If you order half a beef or a whole lamb then it can be custom cut to your specifications. Any smaller orders come in our standard cut. which is approximately 30% steak, 30% roast, and 40% ground beef. The stewing beef is usually part of the steaks.
Calving takes place in March/April so the calves can take full advantage of the fresh grass in the spring and the increased milk flow from their mothers. Lambing is slightly earlier when the sheep are in the barn for ease of handling and out of the way of predators.