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This beef is naturally nourishing. The marbled and aged steaks are excellent grilled and barbecued. Roasts are tender and very good when cooked slowly in the traditional manner. The ground meat has a fine flavor that is missing in grain fed beef.
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Blue Grass Finished Beef is from cattle grazed on the rich Organic pastures of the Colcord Farm in Bourbon County, near Paris, Kentucky. All 250 acres are dedicated to raising Organic grass and clovers giving 50 steers a chance to live out their lives on the farm (not the feed lot). No pesticides or herbicides are used on the forage. The grass grows naturally without being pumped with nitrogen fertilizer.
The selected Black Angus claves come to the farm in the fall soon after they are weaned and grow rapidly on the nourishing grasses and clovers. The steers move from field to field every few days. The water flows from the farm springs, wells, and ponds with no added chemicals. They seem to enjoy the open air and shade along with the company of other steers. The slow movement across the rich fields means they can be finished as succulent marbled beef about 18 months later without any grain. The fresh grass gives them a healthy balance of fat and lean, as well as a special flavor.
The steers are hand picked and taken early in the morning to be humanely processed. The beef is dry aged for 3 to 4 weeks for flavor and tenderness. The local family owned plant is fully approved by the USDA for supply to restaurants, retail outlets, and directly to consumers.
Colcord Farm purchases about 50 young Angus steers each year. This black-coated English breed is considered by discerning people to produce the finest quality meat. The steers are short and stocky, and reach maturity at 24 to 28 months. A rigorous selection process begins in June or July to select the very best steers that can ensure that our customers receive superb meat.
The Colcord Farm takes pleasure in finishing cattle on grass according to the Kentucky Blue Grass tradition established in the 19th century. Then grass finished cattle made the Blue Grass famous for high quality beef. It was only after WWII that the USA shifted its meat production to the large Midwest feed lots and added weight cheaply by feeding corn, antibiotics, and hormones. We hope our initative in offering truly grass finished beef will lead to an increased production of Blue Grass finished steers as a natural way of farming.
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