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Your purchasing choices really do affect the Bay and your family's health. Our grass-fed meat is:
- delicious and healthy—no GMO's, no antibiotics, no hormones—and it has a healthy balance of Omega 3 to Omega 6 fatty acids, is high in conjugated linoleic acids and vitamins, and low in saturated fats;
- good for the environment—pastures used for grazing help to sequester carbon and create a wonderful spongy soil that catches and retains water; and
- a great way to strengthen local communities by supporting local family meat shops and recycling your dollars many times through the rural economy.
Did you know that "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 animals 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 cows are a mix of Red Angus and Red Devon breed heritage. Our sheep are full-breed Katahdin.
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.
Our meat processor is Bowman's Butcher Shop, a small woman-owned processor in Aberdeen, Maryland. After processing, the cuts are vacuum wrapped and frozen to provide long lasting storage while retaining high quality.
