You can really taste the difference in our home grown, pasture raised beef! Our cows roam on 14,000 acres of wide open Nebraska sandhill grass (see it!) and drink windmill pumped water fresh from the ground. We never use hormones, steroids or animal by-products - only pasture grass, our own harvested ranch hay and natural Nebraskan sun.

Typical beef in the stores is standard grade meat and minimally aged but we like ours dry aged for 21 days to ensure the most tender meat available.

Grain-Finished or Grass-Finished? You get to choose! We offer both grain finished beef and grass finished beef. Adding distiller's grain in the last 90-100 days provides the delicious marbling that allows our beef to grade at choice and prime. The grass beef is pasture raised and finished which offers a much leaner meat so we have included a natural flaxseed supplement to increase healthy omega-3's.

What's the Timeline?

It takes ~24 months to get a critter to a size that is more natural for butchering. You want it developed enough for the frame to support good muscle development, a nice marbling of fat but not heavy laden with fat so that that's all you end up paying for! What you generally find in the grocery store is ~14 months. It can take 6 months to even get an appointment at a butcher! Once you actually get to harvest time, it's still a month before it's available for pick up. In that month, there's delivery to the butcher, processing, hanging for 21 days, cutting to our specifications and a hard freeze before transporting.