As first-generation farmers, we are blessed to not have to battle the "We've Always Done It This Way" mentality but rather, be able to make the best research based choices with constant openness to developing new ideas and consulting area and nationwide experts! I can say in the same sentence that our beef practices are tried and true developed each and every day. We have the opportunity to utilize experienced experts as well as research-based knowledge to further enhance our beef program. You can bet that every single decision made on our farm has been studied and well thought out! We are so grateful for the area cattleman that have shared their experiences with us to help us be the best cattle-family possible!
We are a hormone and antibiotic free grass fed and grain finished beef operation. The beef cuts we are offering to you are raised, cradle to table.
Here are a few fun facts we have learned over the years that have helped us make some decisions around our farm.
Our Beef Is Grass Fed, Always! Thats right, from the time they are just a few days old until they are harvested, our beef munch on that green grass or high-quality hay they are provided. They need that roughage to keep their rumen working which is where they process all their food. So needless to say, our beef is grass fed, always. However, we set our operation apart because we do not use confinement or any sort of feedlot! Our beef are happy and healthy their entire lives while munching on that high quality grass! We ensure our beef's nutritional needs are met their entire life by opting for a variety of grasses to fill their diet, supplement of natural minerals with no animal bi-products, and open air for them to run and breathe.
Grass Takes Many Forms. This one was surprising to me! Corn and many other feed stuffs such as oats, barley, and rye are all in the grass family. Many certified grass finished beef operations utilize these plants in the vegetative state which means before they put on the grain head. We prefer the flavor the beef develops when our grass feeds include the grain head. Therefore, we are considered a grain finished beef farm. But don't worry! I want to reiterate that we utilize pasture and open-air, always. We feed a majority of what you visualize as "typical grass" and then supplement in the final stages with some other grass and grain combinations IN ADDITION to the grass. Our beef are never deprived of what makes them healthy and happy. That wouldn't be good for us, you, or the beef! We utilize silage, which is the full corn plant with stalk, leaves, and grain included to provide optimal nutrients and satisfaction to our cattle and taste for your palate. Our sileage is conventional which means it is not genetically modified and it is grown, chopped, stored, and fed right here on our farm!
Hormone and Antibiotic Claims can be TRICKY. To be very clear, we use absolutely no hormones of any kind in any means. No growth hormones or antibiotic growth promoters, no hormones added through feed, supplements,or injection; absolutely none at all, ever. We do nothing to promote growth besides feed our cattle a balanced and nutritious diet and keep them happy and healthy!
At OAF, antibiotics are used sparingly and only to treat sickness or illness just like they are used in humans for the same purposes and only absolutely necessary. Our animals are not on continual antibiotics or fed antibiotics through their feed at any time. Stringent records are kept to verify which animal is treated, when, and why. We then retain the animal on our farm to ensure health and also exceed withhold periods set by USDA standards. Antibiotics are mainly not needed as we treat our animals humanely and do our best to ensure optimal health.
Dry Aged Beef Is Tender and Tasty! Here at OAF we have our beef dry aged for 14 days. If you are new to the terminology, dry aging is a process where the beef is hung on the bone in a temperature-controlled environment. This allows time for the natural tenderness and complex flavors of the beef to be locked into the meat. We have found 14 days to be a sweet spot for optimal flavor and tenderness for your home cooked steaks and roasts.