A hearty, warming beef stew is hard to beat in the winter months! Stew meat is usually taken from the Chuck and Round primals, meaning the animal’s shoulder and rump areas. When cooked slowly with a low, moist heat, stew meat becomes tender and flavorful. Try it in a classic stew, beef bourguignon, or stroganoff!
Our beef is 100% grass fed and finished. Our cattle herd is made up of a variety of heritage cattle breeds, including Hereford, Black Angus, Devon, and Dexter. From May to November, we intensively manage our herd in a rotational grazing system across our pastures. This allows the animals to have access to the best quality grasses, while fertilizing our fields with manure and providing an adequate rest period for plant regrowth. During the winter months, the herd is brought into the barn where they are fed hay and have access to the outdoor barnyard at all times.