Commitment in Farming
“Why do we get to eat this sweet energy-filled brassica while others are in the regular pasture,” one Angus asked his mate. “Something about butchering, whatever that is,” the other replied. 1.One commitment we have to you is to provide flavor and tenderness in grass-finished beef, so we rotate in and out of carbohydrate-rich annual grass for 4-6 weeks before butchering for maximum marbling. We just finished two Angus, and now we’re pasturing 3 Angus in the brassicas and mill
Flavor!
I don't use sugar in cooking, but the flavor of our beef was sweet and tender. I sampled a piece of juicy fat--good fats from the grass-fed method of raising cattle as herbivores--and it was sweet as it melted in my mouth. I've eaten lots of meat in my lifetime but none as good as this rib roast. Don't miss out on wonderful flavor that restaurants and supermarkets are not giving you. Order today! Call or text Craig at 315-380-8001 or reply to the Twin Brook farm page ema
