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Our animals have been part of the farm since
we moved here in 1974. Read our
brochure for
more on the farm, and on the health and
environmental benefits of grass-fed meats.
We sell our beef on the hoof by the quarter
(or eighth if there is someone wanting to
share) and lamb whole on the hoof, and
process locally. See the
pricing page
for more information.  Our
beef animals are of primarily black angus
and red devon genetics. They are born on
pasture and for 7 months of the year eat
nothing but pasture (unless we have a
drought and need to feed some hay). During
the winter they are fed grass-alfalfa hay
(also raised on the farm chemical-free), so they are truly
grain-free animals, 100% grass-fed AND
grass-finished.
  Our lamb are all half or more Katahdin
(known for it's mild flavor) and half mixed
genetics (we're firm believers in hybrids). Like our beef,
they are also 100% grass-fed AND
grass-finished. (They're also a little bit
apple-finished, as they do graze our orchard
and receive cider leavings in the fall.) We have found the meat to be
very tender and flavorful - NOT your
grandparents mutton, if you know what I mean.
None of our animals are fed growth-promoting
hormones or subtherapeutic antibiotics, and
our pastures receive no pesticides
whatsoever. Slaughter is always once/year in
the fall as that in our opinion is simply
the best time for a
combination of tenderness, flavor, and
health benefits of grass-fed.
We do not subscribe to the movement that
claims gourmet meat must be fresh - it's
just wrong, and we'll prove it to you.
So again, read
our
brochure
for more on the benefits of grass-fed
meat, local/regional food systems, and
especially our emphasis on land care, and
see the pricing
page for more info. Email andy (at) oneotaslopes (dot) org, or call (563-564-3580) with your order,
or with questions. Our meat
keeps quite well in the freezer (we
eat it for well over a year), though
hopefully it'll be soooooo good, it won't
last very long at all! |
