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We use a de-wormer with no withdrawal time that does not harm the dung beetles in our soil so the fecal pats are rapidly and efficiently recycled.

I only use coarsely ground pepper and salt to season our meat and rarely use any sauces on steaks as the cooked meat has an appealing flavor by itself.


  • Grass finished beef has less fat, some sources say 1/2 the amount of fat, found in grain fed beef.  Grass finishers do not put the extra 200+ pounds of fat on that grain fed steers are pushed to have to assure adequate marbling for industry standards.
  • The fat that is present from the grass diet is full of Omega 3 fatty acids from eating green grass leaves which are full of Omega 3 fatty acids.  Over 60% of the fatty acids in green forages are Omega 3 fatty acids.  Omega 3 fatty acids help decrease LDL.  Grass fed beef has 2-4 times the Omega 3 levels of grain fed beef.  These good fats are used by the body as essential fats not produced by our bodies for many biochemical needs in a healthy body.  These good fats decrease high blood pressure and irregular heart beats.  People who eat a high Omega 3 diet have 50% less heart attacks.  They also had a decreased  cancer risk along with many other decreased health problems.
  • Another richly available benefit in grassfed beef is conjugated linoleic acid (CLA), another good fat.  CLA has 3-5 times higher levels in grass fed beef than grain fed beef.  CLAs are also stored in the fat of grass fed beef.  CLAs are beneficial in muscle building and burning of fat, therefore are very helpful to a person needing to lose weight, particularly diabetics.  They also help the body defend itself against cancer cells by helping decrease tumor cell growth.  CLAs help cancer patients stop losing muscle mass.  An Irish study shows naturally occurring CLA inhibited the growth of breast and colon cancer cells in humans.
  • Natural Vitamin E levels from green grass fed cattle are 4 times those in feedlot raised animals.  They also have twice the Vitamin E level of Vitamin E supplemented feedlot cattle.  Vitamin E reduces heart disease and cancer by acting as an antioxidant.  A recent study showed that natural Vitamin E is better absorbed than synthetic Vitamin E and is non toxic.

Naturally Elevated Selenium In Our Beef

Our grass is naturally higher in selenium due to the odd soil types we have for our pasture. This is an advantage as our cattle's muscle (meat) also accumulates more selenium than cattle raised in other areas. This helps supplement our diet with naturally occurring selenium when we eat the meat daily. The naturally occurring absorbable selenium is present in our beef at a level of 0.30-0.70 ppm and would furnish 70-160 mcg per 8 ounce serving of our meat. Recommendations of 200-400 mcg per day of selenium for cancer patients are widely listed in literature.

Selenium from an inorganic source, like some vitamin supplements, is much less available to the body. Selenium from beef raised in a seleniferous soil is highly bio-available and is essentially at the same level in all cuts of beef. Liver will have a higher level. Selenium is an antioxidant that helps with cancer prevention, in colon cancer in particular and in breast and prostate cancer.

It further helps the immune system fight viruses including the AIDS virus. Recent studies show selenium also helps with neuropsychological functions like mood elevation, more clear thinking, less depression, less anxiety and more confidence.

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