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Why is your meat so good?

We get a lot of questions that end up in some version of, "why is it that your meat has so much more flavor than I'm used to getting in my meat?" In some senses, we are raising the same products as other players in the marketplace, big and small: pork belly cured with salt, sugar, and smoke to make bacon. Cut up and whole chicken. Ground beef and lamb. Chorizo made from ground pork and spices. But where the difference lies is in what happened when the animals were walking around on our farm. With each species of livestock we raise on our farm, we have one overlaying principle: Maximize the intake of quality forages. I'll discuss details about how...

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