Answer: The short answer is, we meet and surpass the expectations of any grassfed certifying agency. Our cattle graze summers on pasture and in the winter they eat eat hay and haylage (fermented hay) that we raise ourselves on our own land. They never eat grains, corn, soy, or GMOs.

They do eat things that aren’t grasses — like alfalfa hay, which is a legume; plus flowers, weeds, or other plants with bigger leaves (which are technically “forbs”). So we don’t usually throw out the big 100% number. Read more about this on on the blog.

Rest assured, our beef aren’t eating anything you wouldn’t want them to eat.

Answer: Yes! You can even choose to pick up your order on farm. (Pickup location information here.) If you want a tour, let us know so we can plan extra time when you stop by. Just wear shoes that can get dirty and please don’t wander around without us — there are electric fences, big bulls, protective mama cows, badger holes, and other farm hazards around.

Answer: Our heritage breed cows are Belted Galloways, a Scottish breed. The white belts around their middles make them very distinctive (and adorable — we call them “Oreo cows” for their cream-filled look). While most are black, they come in shades of red, dun, and rarely white as well.

Answer: Just head to our Buy a Share page where we explain it all. Or contact us with questions!

Answer: Don’t worry, we aren’t skimming the best cuts off for ourselves! The reason smaller orders of a beef are called “shares” just has to do with the physical makeup of a cow.

When you order a whole beef, you get the whole thing. A half beef also gets you pretty much every cut, as each half is identical (exceptions would be tongue and tail as there’s only one per animal).

But a quarter beef requires a little more creativity. You don’t want just the front half of a beef half, or just the back half of a beef half, or you’ll miss out on a bunch of cuts! So we take the half beef and evenly divide the cuts into smaller shares — either a quarter or an eighth.

We just want you to get all the good stuff.

Answer: Wouldn’t that be awesome? Sadly, there are only so many steaks on an animal. Try as you might, you can’t turn all of your roasts and ribs and brisket into ribeye steaks (or even sirloin steaks).

In a Full Variety cut list, you would save all the possible steaks — including fajita-style steaks like skirt steak and flat iron steak, which are great for marinating and cooking into carne asada.

You can also choose, with a Custom Cutlist (whole or half beef only) to cut all of your roasts into thinner steak-shaped pieces, but that won’t magically make them into ribeyes. They will just be chuck roast cut into chuck steak, for example.

Our advice? Select the cut list that reflects the way you eat. Then enjoy every bite of the beef you get, whether it’s steaks and mostly ground beef for easy meal prep (Exclusive Cuts); a little bit of everything for folks who know their way around the kitchen (Full Variety); or a happy medium (Family Favorites).

Answer: We know you can get cheaper beef elsewhere. We raise quality beef for folks who care about where their food comes from. Raising grassfed beef on pasture, raising them to finish on just grass and hay, grazing them on pasture and moving them frequently to fresh grass, getting the meat cut by an expert butcher … it all takes a lot of time, land, and infrastructure. We’re proud to raise quality, nutrient-dense food for our community.