British Journal of Nutrition (2011 Study)
Eating moderate amounts of grass-fed beef for only 4 weeks will give you healthier levels of essential fats.
No Hormones | Steroids
No Antibiotics  

Our cattle never receive hormones or steroids in their growth process or any time during their lifespan. The argument for and against hormones in beef and the adverse affects on the consumer are a very complicated subject. We however, do not believe that hormones should be included in our beef so they are not.


Antibiotics can have incredible effects with treatments of disease and injury but there are also negative affects that can influence the end consumer, this is why we have strict regulation of antibiotic use in our program.

Data that is available points to the fact that animals that are exposed to levels of antibiotics over their lifespan can have a higher concentration of the E Coli bacteria in their meat due to increased antibiotic resistance. Our program never exposes our animals to antibiotics to improve animal growth and weight gain. 

Due to our low stress and humane treatment protocols, coupled with adequate room, healthy nutrition and clean surroundings during winter 99% of our animals never receive antibiotics unless due to unforseen injuries. The animals that do are never placed in the beef program. 

Experience Nature's Nutrition

Vitamen E: grass-fed beef can have 300% more vitamin E than grain finished beef. Vitamin E is a potent antioxidant that lowers the risk of heart disease and cancer.1

Vitamin A:grass-fed beef can have 400% more vitamin A than grain finished beef. Vitamin A is a cancer fighter with links to good vision and good sex. It is also necessary for bone development and prevention of ski disorders1.

Zinc:is a part of every living cell in the body; it’s essential for optimal growth and development, supports the immune system, and is required by enzymes involved in most major metabolic pathways. Mild zinc deficiency can have adverse health effects on pregnancy outcomes, growth, cognition, and immune function.2,3

Iron:Beef is naturally rich in heme iron that is easily absorbed. Iron, an essential mineral found in every cell has the following main functions2:

  • Formation of red blood cells
  • Cofactor of enzymes and other proteins involved
  • Transports oxygen from the lungs to all parts of the body

B-Vitamins: Beef boasts a complete package of the B-complex vitamins – thiamin, riboflavin, niacin, B6and B12. These vitamins are essential for a variety of functions such as normal metabolism of all cells, appetite regulation, and healthy neurological function. Research shows that the five B-complex vitamins found in beef may help protect against cognitive decline such as age-related dementia.4,5

Vitamin D:is well-known for its role in maximizing calcium and phosphorus absorption, thus helping build and maintain healthy bones.6 Emerging research shows that Vitamin D plays a role in reducing risk for disease like multiple sclerosis, type 1 diabetes and certain types of cancer like breast, prostate and colon.6,7
  1. Allen Nation (2002).Farm Fresh – Direct Marketing Meats and Milk.Green Park Press, Ridgeland Mississippi. Pages 180-185
  2. Institute of Medicine. Dietary Reference Intakes for Vitamin A, Vitamin K, Arsenic, Boron, Chromium, Copper, Iodine,    
        Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium and Zinc. National Academy Press, Washington. 2001
  3. Hambridge M. J Nutr, 2000:130:1344S-1349S
  4. Bourre JM. J Nutr Health Aging. 2006;10(5);377-85.
  5. Powers HJ. Am J Clin Nutr 2003;77:1352-60.
  6. Hollick MF. Am J Clin Nutr, 2004;80 (suppl):1678S-88S.
  7. Hollick MF. Am J Clin Nutr, 2004;79:362-71.
Beef with Benefits Beneath the Label
What is Conjugated Liolenic Acid? - Click here for the basics
By grass-feeding and and not having grain or corn in the finishing diet we are increasing the Omega 3 and Conjugated Liolenic Acid (CLA) in the beef that is presented to our consumer. By following our program we are delivering the positive health benefits of omega 3 and CLA rich beef, resulting in a more nutritionally economic product for the consumer. The program also helps to avoid the possible unhealthy affects of hormone and antibiotics in our beef that the consumer receives.

Cattle that feed on natural forage and grasses have a higher amount of CLA than cattle that are finished on grain in feedlots. CLA has been shown to have health benefits as being anti-carcinogenic, can reduce body fat, is an anti-diabetic, and can help prevent heart disease.3A French study of 360 women showed results that women with a higher amount of CLA in their system the lower their incidence of breast cancer.3

Omega-3 fatty acids have in recent time received a large amount of popularity with the health benefits it can produce. Omega 3 is a potent anti-cancer agent and also reduces inflammation, lowers the risk of chronic heart disease, and arthritis.3Omega-3 is considered important for cognitive function. There are studies that suggest children that do not receive enough from their mothers during pregnancy are at risk of developing vision and nerve problems.2People with a diet rich in Omega-3 have a reduced chance of suffering from depression, attention deficit disorder, schizophrenia and Alzheimer’s disease.4

By promoting the healthy growth of these nutrients in our program we have a product with a higher level of CLA than conventional beef. The most common forms of CLA are rumenic and vaccenic acid. Rumenic acid is known for its anticancer properties while early indications are that vaccenic acid “may reduce  triglycerides, LDL cholesterol (Bad Cholesterol), and total cholesterol in the bloodstream2.



  1. University of Maryland Medical Centre (UMMC). (2011).Omega-3 Fatty Acids
  2. Allen Nation (2002).Farm Fresh – Direct Marketing Meats and Milk.Green Park Press, Ridgeland Mississippi. Pages 180-185 
  3. Simopolous, A. P. and Jo Robinson (1999).The Omega Diet. New York, HarperCollins.
No Feed Additives
No Chemical Sprays
No Animal By-Products  

Our land and winter hay is never exposed to chemical sprays. Also our animal feed sources are never exposed to Animal By-Products.

Feed additives are traditionally added to feed to either promote growth or immune functions in the animal. They do this through low level antibiotic feed additives or additives that alter digestion to create more energy in the system allowing the animal to consume more and have greater gains.

We have always steered away from feed additives in our program as while they can be beneficial at times they are mostly unnecessary to our systems success and can be harmful to animal health if used improperly. The result is a program that specifies No Rumensin, No Urea our winter rations as they are the two feed additives most often used in our area.

Rumensin is a feed additive that alters ruminal fermentation such that the propionate to acetate ratio is increased thereby increasing the amount of energy available to ruminant animals for growth and other productive purposes. The effect is seen with both forage- and grain-based diets.[1]

Urea is used as a protein supplement in cattle rations. However; “When too much ammonia escapes the rumen because the microbes are not able to utilize enough of it for protein, the capacity of the liver for excretion can be overwhelmed and a toxicity can occur. It is vitally important that the right level of urea is fed and that there will be sufficient bacterial action to produce protein.[2]

[1] Website:

E.Thoma, Elvin. Critical Point Feed of Rumensin in the Beef-Cow Operation

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