So often our customers say, “This is the best beef I’ve ever tasted!” Many are curious about what we do to create such delicious steaks and roasts. Our secret is not just the “clean” way we raise our cattle, with no hormones and no antibiotics, but the breeds of cattle we have in our herd.
While Maine-Anjou and Simmental are our primary breeds (see earlier article), our cows also have strains of Chianina and Angus cattle. We strongly believe that a mixed genetic pool creates a much healthier herd, but it’s important to understand what each strain offers.
Chianina (pronounced kee-a-nee-na) are thought to be one of the oldest breeds in existence. They originated in west central Italy and were models for many Roman sculptures. The U.S. did not discover the breed until servicemen in World War II noticed them, often used as draft animals, and it was not until 1971 that the first Chianina were introduced into the United States. They are frequently cross-bred into herds to naturally improve growth rate.
Angus cattle originated in Scotland. In four counties along the North Sea. The breed is believed to have originated in the 16th century. By the beginning of the 19thcentury, the region and breed were famous for their excellent beef. In 1873, four bulls were moved from Scotland to the Kansas prairie. These bulls (which are naturally hornless) were crossed with Texas longhorns, producing cattle that were better able to survive the harsh winter on the American prairie. Between 1878 and 1883, more than 1200 Angus cattle were imported to the U.S.
This genetic mixture, combined with our free range practices, creates a happy, healthy and fast-growing herd, allowing us to offer you hormone-free and antibiotic-free steaks, roasts and burgers. Click here (link to store) to fill up your freezer with naturally nutritious and delicious porterhouses, rib-eyes, and sirloins, hamburger, and rump and chuck roasts. Enjoy!
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Amanda Liffiton
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