We have a group of Angus mother cows that we breed to have calves each fall. Our cows are bred back to Charolais bulls over each winter. The calves stay at their mother’s sides until they are old enough to wean. Once they are weaned, approximately 60 days they are then taken to sale.

We do a few things that set our beef cattle apart from others and our calves usually achieve a higher weight at sale time. This starts with our selective breeding of crossing the Angus with Charolais. Next all of our cattle are grass fed only we do not feed any grains, they are free to graze in pastures and not confined to feedlot pens this helps them gain weight at a steadier rate. We do not give growth hormones, we don’t need to. One last thing is our calves are also used on a regular basis for cutting practice, this gives them a higher muscle to fat ratio. What does all of this mean? We have excellent, flavorful, lean and tender meat!

Help support your local cattlemen and cattlewomen and eat more beef!