Our cows are 100% grass-fed. They graze from May through October and move to a new piece of grass every day. During the winter they happily consume hay in the barn while the wind whistles and the snow falls outside. All of the cows and young stock have access to free choice salt and other minerals.
We raise Jersey cows because we believe they produce high quality raw milk. In addition, the utmost attention is given to ensure good health, comfortable housing, and clean milk handling.
The veal calves are called rose veal because of their color. The calves are fed lots of real milk from the cows twice a day. They’re also given fresh hay, water and sun every day. With all this great food and attention, our Jersey bull calves make superb rose veal. The veal is delicate in taste compared to beef, and is leaner than industrial calves confined to crates.
The beefers are started with the same care and attention as the veal calves. Once they no longer need milk, they’re rotationally grazed and fed hay during the winter months.
Some of our beef is pure Jersey and some are beef breed crosses, such as Angus and Hereford. During the grazing season, our beefers are regularly moved to a fresh piece of pasture, just like the milk cows. We finish most of our beef in the late summer and early fall for optimum meat flavor and quality.
Our Beef and Veal Products
- Certified Organic, 100% Grass-Fed Beef
- Organic Milk-Fed Rose Veal
Cooking and Storage Tips
Our organic and grass-fed animals were not raised in the same way as conventional beef, pork, chicken, or veal. Accordingly, several simple cooking and handling procedures will bring out the best flavors and textures in our meat.
Most importantly, let your meat thaw out completely before cooking it. Your meat will be most tender if you allow it to thaw in the fridge and rest up to one week before cooking. If you try to cook grass-fed meat that’s still partially frozen, the texture will suffer.
If you do need to hasten the thawing process, put the frozen meat in a bowl of cold water on the counter. We really recommend this technique only for ground beef or sausage.
For more information about cooking with grass-fed meat, we recommend the website or cookbooks of Shannon Hayes.