What Makes our meat Gourmet Quality? 

In the world of quality wines, terroir refers to the influence of place on the characteristics of the wine – the geography, soil, and climate where the grapes are grown all impart a complexity to the flavor and body of the wine.
Much like the vineyard, soil health and forage directly influence the flavor and characteristics of beef. Grain-fed beef is uniformly bland because it’s all raised on the same feed. On the other hand, grass-fed beef flavors vary from region to region and even from farm to farm – because of forage varieties, moisture, soil, and other factors. Therefore, pasture quality is a critical element of a quality product.
There have been numerous sensory panel taste evaluations conducted with grassfed steaks from different producers as compared to feedlot steaks. The results were - grassfed was both the best and worst tasting when compared to feedlot steaks. A possible explanation comes from Mark Schatzker, author of the book “Steak” who notes from his research that the best-tasting beef comes from English breeds on diverse forage pastures. 
At Nature’s Gourmet Farm, our warm and cool season pastures include a diverse mixture of legumes, grasses, and brassicas that provide a highly palatable and nutritious diet for cattle while enhancing our soil health. Healthy soils support healthy forages, and diverse forage-based beef is more nutritious than commercial feedlot beef. Additionally, since 2009 we have anchored our herd in Red Angus - a proven English breed. And the good news is, as our soils continue to improve so will the taste and quality of our beef.
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 “Ben, I’m sure feedback on your product is welcome, especially when it’s positive... The flavor and texture are great! Keep up the good work.”

- Stephen Bryant