Beef !

Oh! If we only had a penny for every time someone has told us Holstein aren’t meant for beef, we’d be rich!

When it comes to beef, there are a lot of different breeds to choose from. However, Holstein and Angus beef are the most consumed varieties in America.

There is a uniqueness to Holstein beef and many people prefer it. The milk content in these cows is 4% higher than others, giving the beef an extra creamy richness to its flavor profile. The fine, almost diffuse marbling makes the meat tender and flavorful. The Holstein have less intramuscular fat, so there’s less connective tissue to cut through while eating, making the meat seem very tender.

Holstein beef accounts for over 33% of the overall prime grade beef supply and growing. The quality of the beef is consistent due to the genetic similarity among the breed. Learning how to manage the feeding and care of Holsteins for beef has earned the high quality beef grade from the USDA. Several research studies have shown that the taste and tenderness of Holstein beef is at last equal to beef rom Angus steer.

Why isn’t Holstein beef more normalized? There’s an internal bias within the meat industry against using Holstein for beef. Traditional ideas are hard to change. Ranchers say Holstein are a “dairy breed, not a beef breed”. Things won’t change until more people try the beef and fall in love!

So, next time you crave a great steak, remember that excellence in beef can come from unexpected sources, challenging traditional norms and delivering a delicious meal to you and your family!

Don’t take our word for it… Research it yourself!

Seek reputable sources and see what they say. Many state university extension offices have studies, the USDA, Chefs statements, big Holstein ranchers...

Why? Finishing beef with grains leave the meat with a sweeter taste. The fat the cow gains on grain gives the meat its rich flavor and makes the meat juicier. It helps the farmer keep the cost of beef down as it takes months less for the animal to reach processing weight.

Why do people want grass fed only? Grass fed beef is 20% lower in calories and higher in Omega 3 fatty acids. People believe it is more humane…they imagine cows wandering in fields of grass… yet some grass fed cows are also feed lot cows…

Many people who eat grass fed cows describe the taste to that of wild game meat (deer, elk…), saying the meats texture is chewy with undertones of grass and hay. The majority also cook the beef in fats and finish it with a raw butter to mimic the grain fed beef taste… thus adding back in the fats and calories saved, plus some! Why?

Our cows are spoiled! They are happy and crave attention. Come and meet them! They pasture their whole life on a field, get alfalfa hay and buckets of delicious specialty mixed whole grains.

Try our beef, you’ll love it!

Hanging weight is about 50-65% of the live weight of the animal. Packaged weight is typically 55-65% of hanging weight depending on your custom cut instructions (example, bone in or out).

Our current butcher cost is $1.25 per hanging pound, plus a variable butcher fee of currently $120 per animal that covers the processing, the packaging and the responsible disposal or reuse fee for the few unused parts of the animal. We are including this fee in the price for beef to simplify the process for our customers. We are also absorbing some of these fees as business costs.

Water Buffalo are a wonderfully docile animal… Our farm has 2 steer that we will are raising for premium beef. If you have eaten “buffalo” in most states, it is likely water buffalo! In Montana or the Dakotas… it is likely Bison/traditional Buffalo. A distinction may be coming in the future when you dine out… But this beef is delicious! Ask us how to order and for pricing.