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.
The bottom round roast, also known as a face rump roast, is a lean and tasty cut taken from the Round primal cut, meaning the rear leg and rump area. It is best braised or slow roasted, and leftovers are perfect for a classic roast beef sandwich!