In our management-intensive production system we are constantly making
decisions for the health of our cows and of our farmscape's ecosystem. A
byproduct of those choices is meat with the wonderful flavor and the
highest nutritional profile possible. We raise a few animals each year
for beef alone but most of our available beef is from our dairy
herd. Utilizing every bit of these special creatures feels like the
deepest way to honor their life.
Our cows are dual purpose animals. They share so much amazing milk with
us, and consequently they store less fat in their bodies than animals
raised solely for beef. But the fat that they do store is magical. The
fat of grass-fed animals has a more balanced omega 6 to omega 3 ratio
and higher levels of Conjugated Linoleic Acids (CLAs). People are
starting to realize that those are important for keeping our human
organisms humming along at optimal health.
Because our cows are leaner, our butcher grinds all of the muscle groups to
create our ground beef. That means all those parts that usually become
steaks and roasts are in the grind. This leads to a distinctly special
ground beef. Our dairy cows live longer than most animals sold for beef
in this country, resulting in a more flavorful beef.