We Take Raising Cattle Seriously
Beefmaster cattle, this versatile breed was developed from Brahman, Hereford and Shorthorn!
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Beefmaster cows will reliably give birth to a calf each year, and care for them well. They’re fertile, and produce plenty of milk! Recurrent calving problems are practically unheard of in Beefmasters. Vet checked and pregnant, cows and heifers for sale.
Here we have one of our mothers, Ellie, nursing her son, and her two-year old daughter standing by her side.
We also take raising goats seriously
We provide goat meat that is well conditioned in the valley of the Rocky Mountains. They have been grass and alfalfa fed. We want our consumers to gain a valuable meat experience that will keep them coming back for more. Goat meat has about the same amount of protein as chicken breast and more iron than beef. With these benefits it is clear why consumers are developing an interest in eating goat meat. It does require low heat, slow cooking to preserve tenderness and moisture. The best ways to cook goat are roasting or braising. Roasting can be done in the oven, in a smoker, or on the grill. Braising involves cooking it with added liquid such as water, wine or milk. Marinating will help retain moisture and tenderness as well.
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