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Certified Organic Grassfed Beef, Potted Peonies, Aronia Berries and Elderberries.|
Our Farm is certified organic (USDA/IDALS) and we raise all of our animals on pasture. We are dedicated to organic practices and to a healthy, sustainable and environmentally friendly lifestyle. We built a strawbale house and have a team of draft horses and use them as much as possible for wagon rides, hauling fire wood, mowing and feeding hay. We have lived on this farm since 1998 and also grow organic aronia berries, elderberries and Peony flowers.
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Practices (our standards for raising or making our products)
Our cattle are a cross of Red Angus and Black Angus for naturally tender grassfed beef. They are strictly grassfed and rotated on certified organic grass pasture and if necessary in the winter fed our own certified organic hay. They are supplemented with Kelp meal (seaweed) and Real Salt Mineral. Cattle are rotated through 24 permanent paddocks on our 242 acre farm. This allows the cattle to be on fresh pasture regularly and to break the parasitic cycle that cattle on continuously grazed pasture must endure or be chemically treated for. Our cattle receive no medicine or treatment such as deworming or pouring with Ivomec to treat parasites. Genetics and rotation eliminate the need on our organic farm. We do not use any hormones,implants, antibiotics or grain on our beef. We do vaccinate our calves with a vaccine approved by our organic certifying agency, Iowa Department of Agriculture and Land Stewardship, to prevent several common diseases such as black leg. We have had this farm continuously certified organic since 2007.
All of our animals are raised organically. If we can have them processed in a certified organic facility, they can then be sold as a certified organic finished product. If not, we can not make the claim that the finished product is certified organic, but only that the live animal is certified organic. Grassfed beef requires cooking at a lower temperature for slightly longer time than corn fed beef. You need to heat up the pan you use ,add a little oil to coat the pan( I like to use cast iron, holds the heat better ) and then turn the temperature down as you seal in the meat and turn the steak often to keep the temperature constant and use a little butter toward the end of cooking . Stove top cooking will give you more temperature control than the grill but the principle remains the same if using the grill..