Raised as nature intended
Our cattle aren’t just generic cattle, that’s the secret to such flavorful meat. Every animal in our herd has been carefully selected to be the optimal grass finished animal. Our cattle’s heritage can be traced to the original Aberdeen Angus herds of Scotland. These cattle were bred for a grass diet and are extremely efficient at converting roughage to ribeyes! These cattle don’t need any grain to marble well and have wonderful flavor.
Our beef is dry aged to the peak of perfection at 14 days. We offer two ways to purchase beef- shares and bundles. With beef shares you purchase a share of the animal “on the hoof” (the live animal). Those shares can be the whole, half of quarter of the animal. We handle the rest. We will care for and raise your beef, set-up processing dates, coordinate with other shareholders, and then deliver the animal to the processor when it is time. The only thing you need to do is contact the butcher if you have specific cutting instructions, otherwise it will be cut to standard specifications. After it is cut and wrapped we will deliver it to your doorstep or you can come pick it up at one of the predetermined pick up locations.
If you choose to purchase a bundle you will get to pick from 5 of our smaller package deals. This is a great option if you are limited by freezer space or aren’t looking to spend as much. These will be USDA processed and packaged. The 5 bundle choices are:
The Navajo-Churro Sheep have called the southwest home for centuries. The origins of the sheep can be traced most directly to Spanish influences. Hispanic people of the Rio Grande Valley and Navajo people have raised the sheep and depended on them for meat and fiber. Living in the harsh desert all that time has made an animal that can do more with less. The core basis of our flock originated from shepherds who continue to carry on the traditional sheep herding that generations before them have.
The Navajo-Churro offers a unique lean and flavor packed eating experience. Shares are available in half and whole lambs.