About Our Beef

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"Grass" in farm terms does not just refer to Kentucky blue or Perennial rye. To farmers, 'grass' means all the tender, leafy vegetation found in pastures, like orchard grass, clovers, timothy, and lambs quarters. It does not include grains, like wheat, rye, corn or soybeans.

All of our meat comes from cows that are 100 percent grass-fed and finished (they have never been fed grain, even for fattening), and 100 percent hormone and antibiotic free. Our meat processor, Wagner's Meats, dry-ages the meat for two weeks, a process that maximizes tenderness and flavor without sacrificing moisture. After processing, the cuts are vacuum wrapped and frozen to provide long lasting storage that retains its high quality.

Our Red Angus and Red Devon cows are born and raised on Clagett Farm. These breeds are famous for their tenderness when raised on 100 percent grass. They graze on lush pastures of clovers and grasses. We bolster their grazing by adding special mixtures of rye, oats, vetch in winter; and cowpeas, millet, and Sudangrass in summer.

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