Nature & Nurture
Our pastured Angus beef is of exceptional quality. Our cattle are born and raised in open pasture, and spend the cool months grazing the rolling hills that look out over Butte Valley. We rotate them off the grassy knolls and into our historic olive groves in spring, to allow the pasture time to recover. The herds spend the hot Northern California summers foraging in deep drifts of orchard grass, sheltered from the elements by century-old trees. We check on the herds daily, and have hand-picked the fittest individuals for the summer harvest by late spring. These cattle are moved to the home barn for three months prior to harvest, where we can finish them on a diet of pasture grass, grain and virgin olive oil from our groves. This naturally delicious regimen produces tender and flavorful cuts.
HEALTHYOur cattle receive no growth hormones or soy-based feed, and we never administer antibiotics to our herds as a regimen. If an individual cow contracts an otherwise life-threatening illness, we intervene with an appropriate course of antibiotics, just as we would want this life-saving treatment to be available to a human companion. Where possible, we simply leave their health to Nature.
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HAPPYHappy cows are tasty cows. While the stress of confinement and overcrowding can produce tough meat in feedlots, our cattle have room to roam, grass to eat, and are offered a naturally appetizing and balanced diet right up to the day of harvest. The tender, juicy meat reflects the open skies, green pastures and healthy activity levels that our herds enjoy. It's beef, just as Nature intended.
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HUMANEWe aren't absentee ranchers. We live on the land we run our cattle on, and closely monitor their welfare. For most of our herd, this means we meet them the day they are born, and nurture them until the day of harvest, at 18-20 months. Harvest is carried out by a fully-permitted butcher in Butte County, less than 20 miles from our farm, and the process is overseen by a USDA inspector to ensure it meets federal standards.
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