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Breed-Specific Cattle

No detail has been overlooked in our pursuit of creating the highest production standards to produce a gourmet, flavorful and nutritious beef product.

the highest standards

Origin that
Defines Quality

Sourced from best-of-breed Red Angus, Devon and Hereford genetics from Idaho, Montana, Wyoming, Arkansas, Texas, Mexico and New Zealand, these top-grade animals were the origin of our herd. Our cows have the genetic and physical characteristics that result in consistently superior beef. Today, ours is a closed-herd, single origin farm, with all animals bred, born and raised, right here. The result is a consistent nutrient-rich, tender ans full-of-flavor product that stands apart. Our mother cows produce a high butterfat content in their milk, that is transferred to the nursing calves and allows for rich marbling in our grown animals, delivering exceptional taste.

A Farm
Flavor You’ll Taste and Love

Just like wine and coffee, the land, climate and soil enhances the flavor profile of all of the beef we eat.  Since our cows only eat grass, our beef immediately delivers earthy notes of our sweet grass on the palate, qualities you won’t find in mass-market beef. Because of our rich variety of pasture grasses and special honeoye soil, which transfers calcium and minerals into our grasses, our beef products have rich marbling and are packed with Omega-3 fats and superior nutritional value. With each and every order, you’ll enjoy a flavor consistency that can only come from our single-source pastures in Richfield Springs, NY.

Our beef products have rich marbling and are packed with Omega-3 fats and superior nutritional value.

Superior
Nutritional Value

A high percentage of mainstream “grass-fed beef” does, indeed, come from cows that are grass-fed much of their lives, but most of these animals, toward the end of their lives, are also fed corn and other grains in large-scale feedlots. The intention of these grain feed lots is to add weight and produce fat (mostly Omega-6) and marbling, for the lowest cost. Grass-fed and grass-finished beef, by comparison, provides more minerals, nutrients and Omega-3 fats—a far healthier option for beef lovers. When you taste the “grass-fed and finished” difference, you’ll never settle for anything less.

Meet Our Experts

A team that works tirelessly to ensure our animals are well cared for and live comfortable lives.

Brian
Fassett

Brian Fassett

Brian sees his primary role on the farm as keeping the cows and calves full, fat, and happy—which means he has a lot of bosses to answer to. You might even consider him a “Cow Whisperer.” Along with caring for the animals, Brian is called up to help maintain fences, equipment and pastures. Brian loves that every day the farm brings a new experience and a new challenge to overcome. From the nicest summer afternoon to the coldest winter day, you’ll find Brian outside doing what he does best, ensuring the cows are safe and sound.

Stephen
Grubb

Stephen Grubb

Stephen is a bona fide cowboy, who learned at a young age how to ride horses and to rope cattle. He sees these adolescent years as transformative, leading him to passion of farm work Today, Stephen spends his workday riding horses and moving herds from pasture to pasture, or escorting animals to herd health checks. Stephen is never alone in his work and getting to work with our incredible farm family is what’s is the most important and enjoyable part of his job.

Dana
Jalbert

Dana Jalbert

Dana is a passionate naturalist, who specializes in animal husbandry. His background raising cattle, pigs, sheep, and horses prepared him well for life on our farm. Dana assures that our animals receive exponential care and enjoys being able to watch them galavant in our pastures. Calving season is particularly rewarding to Dana, as he oversees what he considers the miracle of new life joining the herd. Seeing these animals grow in such a natural, positive and healthy environment is what makes his life on the farm the most fulfilling.

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Our Beef