Grass-Fed Beef
What to know about 100% Grass-Finished Beef
NOTE: We are changing our beef program in 2023 to add a small amount of grain during their final winter months. We will update the below shortly.
100% Grass-Finished beef accounts for less than 1% of all US beef. The reason is simple--producing nutrient dense beef fed only according to the design of a cow’s digestive system on a massive scale is difficult, expensive, and takes twice as long. We have the ability to do this on a very small scale.
Research shows a vast improvement of many important nutrient levels in 100% grass-fed beef over grain fed. The key metrics include great gains in the omega-6 vs omega-3 fat ratio, higher levels of B-vitamins, beta-carotene, vitamin E, vitamin K, and many trace minerals. Additionally, total levels of saturated, monounsaturated, and polyunsaturated fats. If raised properly, including intensive rotational grazing on a salad bar of grasses, 100% grass-finished beef produces great marbling.
While definitive research is still ongoing consider this for a minute: Conventional beef is raised on grass for a few months, typically not rotationally grazed, and then sent to live on a feed lot for the remainder of their life on dead soil at a density of 75 head of beef per acre. Living in this density requires loads of antibiotics for the animals and intense waste control systems to deal with the waste. These control systems use loads of chemicals, which are certainly not environmentally friendly.
In contrast, our beef average 1.5 acres per animal. This is 112x more land per animal. Our beef “waste” is not waste at all, it is 100% fertilizer for our pastures. This increases our soil nutrient density which in turn produces lusher and more nutrient dense grass which brings us full circle to better beef in your freezer. (Look for more on this topic of Regenerative Agriculture coming later to a CLF blog post)
About our Beef and Management Practices
Our beef are rotated daily during the grass season, meaning they have fresh grass every day to eat and they don’t spend time on the soiled areas. During the few non grass months here in Middle Tennessee our cattle receive very nutrient dense locally sourced hay.
Our 2021 and 2022 beef are a Black Angus/Hereford cross, beginning in 2023 we will be providing Wagyu/Angus cross beef.
You can reserve your Nov/Dec 2021 Beef here.
What to know about cuts of beef
1100 LBS est Live Weight
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400 LBS Packaged Weight |
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Not all of the cow becomes packaged beef. On average about 36% of our 100% grass-fed beef make it from pasture to your freezer. A 1100 lb. cow will yield 690 lbs of hanging weight. Around 38% of a beef’s live weight is inedible product re-moved during the slaughter and dressing procedure. The internal organs, hair, blood, and other inedible products account for most of this loss. Once the carcass is sanitarily dressed it is hung on a rail and placed into a cooler where it is quickly chilled. Once the carcass is thoroughly chilled and dry aged it can be cut into retail cuts where another 42% of the hanging weight is removed bringing our 690 lb. carcass to approximately 400 lbs. of packaged cuts. Bone dust, fat trimming, boning, grinding, and moisture loss account for this unpreventable waste.
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Chuck 54 lbs
Rib 20 lbs
Loin 34 lb
Round 46 lbs
Flank 12 lbs
Short Plate 18 lbs
Brisket 8 lbs
Shank 8 lbs
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