Juliet and Prescott did not grow up on farms, and came to farming as a calling rather than by inheritance. As beginning farmers in the late 1980’s, we knew we needed animals that were easy to handle and would have the fewest problems with calving or other health issues.

Angus cattle were developed in Scotland, where they were selected for top quality meat, easy keeping and thriftiness in a sometimes-tough environment. They come in both Black and Red colors. Angus is known for their smaller calves and ‘calving ease’, so when a neighbor offered to sell us 3 Angus-Hereford- Simmental crossbred cows and calves we began our adventure. Initially we were not comfortable with the idea of having a bull around the place with our young children, so we relied on AI or artificial insemination. Our service technician turned out to be a friendly retired dairy farmer who not only provided the breeding service but taught us a lot about livestock at the same time.

A decade before the ‘grass fed’ revolution, we found old research that informed us that Angus cattle also have the most internal marbling of fat in the meat of all beef breeds. Internal marbling is what makes steaks juicy and tender, and is why most cattle are ‘finished’ on grain for the last few months of their lives.

Now twenty years later, we feel fortunate to have chosen Angus, as not only have they proven to be easy calving and gentile, but the combination of natural marbling and grass finishing gives you meat that is both delicious and heart healthy.

Our customers notice that the flavor, look, smell, and texture of grass-fed beef differ slightly from the grain-fed beef they had bought at the store. Grass fed and finished beef has a more ‘beefy’
flavor; we think it tastes like beef is supposed to taste.

We have had several customers from Europe who have been delighted to find our beef available, as this is the type of beef they grew up with and when they came over to the United States they were very disappointed with the flavor of USA grain-fed beef.