Jared’s Beef: “Building Topsoil – One Bite at a Time”
Our beef is exclusively produced from calves sired by Dutch Creek Farms registered Angus Herd bulls. Our cattle have been selected for over 35 years to excel on Grass alone, without the need for supplemental grain. Producing the genetics for grass-fed beef has been our lifelong mission here at Dutch Creek Farms. (The vast majority of cattle genetics in the United States is selected for feedlot gain and from our personal experience these genetics do not perform well in a grass only environment.)
Our grass-fed steers are rotated on a variety of forages including perennial grasses, clovers, winter annuals, summer annuals, and brassicas. The rotation of pastures reduces fly and worm populations and keeps the animals gaining weight on fresh grass. This method of farming builds the organic matter in the soil, increasing microbial activity and thereby increasing the fertility of our soils. We can actually see our fence post getting shorter, here at Dutch Creek Farms because the cattle are "building topsoil."
Our cattle are harvested straight from the pasture and taken to a local USDA processing facility where they are processed within a few minutes of arrival.
We practice the humane treatment of our cattle from birth to harvest. We have spent our lives as cattle breeders and our kids, Chelsey and Jared are 6th generation farmers. We have great respect for Cattle that have the unique ability to take forages alone, not suitable for other types of livestock and turn it into high quality protein, due to their unique ruminant digestive system. Watching a group of cows eating grass and chewing their cuds is truly soothing to the soul.
Our steers are harvested between 20 and 30 months of age. The beef is dry aged at the USDA processor for 14 to 21 days which combined with the age of the steers, enhances the flavor of the beef. Our beef grades USDA choice with lots of marbling to provide you with an exceptional eating experience. Research studies show that grass-fed beef is higher in Vitamin A, beta carotene, omega 3 fatty acids and conjugated linoleic acid. Footnotes: Eatwild.com and Nourishing Traditions by Sally Fallon.