The Galloway breed originated from the lowlands of Scotland and is known for its efficient conversion of forage into lean and healthy meat. The cattle feed on a much wider range of pasture plants and weeds than most breeds. We are raising them 100% on pasture (they are fed forage hay in winter). They are not fed antibiotics or hormones or grain. We will treat sick cows medication only when necessary. Grass-fed cattle take longer to go from the farm to the table---it takes a cow up to three years or more to be ready for market. The nutritional value is much greater than the grain-fed beef you get at stores and restaurants, and the meat is much safer. They are virtually exempt from the e-coli bacteria that plague the conventional beef business due to clean pastures and no grain (which raises the pH of their rumens to encourage super-bacteria to thrive).
We practice rotational grazing which is healthier for cattle as well as for the pasture. Every few days they are moved to fresh new pasture, leaving the parasites behind and the flies confused. They are given a natural wormer (soap-based) and fed organic Icelandic kelp along with Redmond rock salt for their mineral intake. The rotation method is also a land-healing method. They are forced to eat everything in their fenced area, which encourages the better forage to thrive, leaving fewer noxious weeds behind to take root.
Pictured on the left, a newly-purchased heifer awaits in the corral before being released into the herd. Pictured right, Athenrye Mario--he is our registered herd bull--a nice and docile fellow, and a prolific sire of several dozen of our calves.
We practice rotational grazing which is healthier for cattle as well as for the pasture. Every few days they are moved to fresh new pasture, leaving the parasites behind and the flies confused. They are given a natural wormer (soap-based) and fed organic Icelandic kelp along with Redmond rock salt for their mineral intake. The rotation method is also a land-healing method. They are forced to eat everything in their fenced area, which encourages the better forage to thrive, leaving fewer noxious weeds behind to take root.
Pictured on the left, a newly-purchased heifer awaits in the corral before being released into the herd. Pictured right, Athenrye Mario--he is our registered herd bull--a nice and docile fellow, and a prolific sire of several dozen of our calves.
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Our brood cow Bella had just given birth hours before this picture was taken. We had five calves born in 2014. In 2016 we had 10 calves, and in 2017, 9 calves. Next year we have 5 newly-bred heifers and could have up to 15 calves. We sell by the cut, as well as whole cows. At the moment we have about 8 whole cows available. You pick up your beef directly at the abattoir (we will meet you there), pay us for the beef, and we pay the butcher fees. The abattoir we use is USDA inspected.
We have whole beef available starting September 2019. Please email mwmrogers@gmail.com for current price list of the beef available now in our freezers. We offer ground beef, boneless chuck roasts, cubed stew meat, sirloin tip roasts, back ribs and short ribs, filet mignon, NY strip steaks, Delmonico steaks, flank steak, skirt steak, hanger steak, osso bucco, as well as the unusual stuff such as heart, tongue, liver, oxtail, and marrow bones. The cut sheet for whole or half cow offer many more options than these.
We have whole beef available starting September 2019. Please email mwmrogers@gmail.com for current price list of the beef available now in our freezers. We offer ground beef, boneless chuck roasts, cubed stew meat, sirloin tip roasts, back ribs and short ribs, filet mignon, NY strip steaks, Delmonico steaks, flank steak, skirt steak, hanger steak, osso bucco, as well as the unusual stuff such as heart, tongue, liver, oxtail, and marrow bones. The cut sheet for whole or half cow offer many more options than these.