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 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, as well as Tasco high-mag minerals (occasionally, spring only). 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 is our registered herd bull--a nice and docile fellow, but a prolific father. Since we have two registered cows, someday we will also sell registered calves. The rest are not registered, and are always producing calves for beef.
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, as well as Tasco high-mag minerals (occasionally, spring only). 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 is our registered herd bull--a nice and docile fellow, but a prolific father. Since we have two registered cows, someday we will also sell registered calves. The rest are not registered, and are always producing calves for beef.
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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 there is a waiting list, but by 2019, there should be about 8 whole cows available for purchase. You pick up your beef directly at the abattoir site (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 new beef available starting each November. Please email betharogers64@gmail.com for current price list. Ground beef is the most popular "cut". We offer chuck roasts, cubed stew meat occasionally, and various steaks (or filet mignon), as well as the unusual stuff such as heart, tongue, liver, oxtail, and marrow bones.
We have new beef available starting each November. Please email betharogers64@gmail.com for current price list. Ground beef is the most popular "cut". We offer chuck roasts, cubed stew meat occasionally, and various steaks (or filet mignon), as well as the unusual stuff such as heart, tongue, liver, oxtail, and marrow bones.
