Besides being tender and tasty, grassfed beef is naturally much lower in fat, and thereby lower in calories than grainfed beef. While grassfed beef is low in saturated and other “bad” fat, it actually contains two to six times more omega-3 essential fatty acids, which play a vital role in overall health and well-being. Grassfed beef is also higher in cancer-fighting Conjugated Linoleic Acid (CLAs), Vitamin E, and Beta Carotene.
We raise heritage breeds of beef because we’re particular about the quality of our meat. British White and Murray Grey beef breeds were selected for their century-old physiologies that allow them to thrive in a grass fed program.
British Whites
British Whites are said to have been brought to the United Kingdom in pre-Roman times; perhaps as early as 4000 B.C.
In 1940, the British government ordered the shipment of these cattle to North America to safeguard a precious national heritage if the United Kingdom was invaded. This was the only breed to be safe guarded in this manner.
British White meat is prized due its low backfat, while still maintaining the marbling that creates rich flavor.
Murray Grey
The Murray Grey breed began in the early 1900s on a farm along the Murray River in New South Wales, Australia. The breed became sought after from the ’40s and began to win competions at the Australian Royal shows in the ’70s. Murray Greys are one of the two preferred breeds for importation to Japan because of their easier processing and high quality meat.
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