Beef Bacon

Erin likes to chop up the beef bacon and use it as a "background flavoring" for various veggie stir fry's. For example, she starts a pan with the chopped bacon, adds chopped sweet potatoes and onions. The veggies are "up front", but the beef bacon ads a depth of flavor. Also a great crispy topping for creamy soups and eggs. 

A Category of its Own   

 "That was the best (steak/burger/roast) I have ever eaten". It is a quote we hear several times ever week.  Most people are used to grass-fed beef that should be more appropriately called "grass-STARVED" beef.   The general understanding is that you just turn some cattle out to a pasture and let them do the rest.  That's fine if the aim is to produce a mediocre product.

      What we do here is blend the art and science of grazing management to produce a well-marbled piece of grass-GORGED beef that is second to none.  Words can describe certain things, but watch this short video to better understand how we create the gold standard in purely grass-fed beef.  What you see represents leading-edge planned grazing management combined with a deep understanding of ruminant physiology.