It’s been 2 years… plus over 180 years because our family has been raising beef here in South Texas since the 1830’s. But, we’re focusing on the 2-Year Anniversary right now. We’ve been selling beef directly to consumers - our community and to you - for 2 years.

And we’re PUMPED.

Why? Because we have come a LONG WAY in a short period of time.

Our Grass Fed Beef Quality

The photograph above shows our first two processed steers. I was excited about how they finished at the time - primarily because I had seen some other grass fed carcasses that were pretty lean. Most of them were harvested from lighter cattle as well. Our goal then, and now, is to produce a prime grass fed steer. We have not reached that goal, but our steers are finishing considerably better today than they were back then.

We have cross-fenced some pasture in an effort to increase forage availability and minimize traveling distance to water. We’ve also added free-choice mineral supplementation to all pastures in the rotation. This helps the steers better utilize the nutrients received naturally and allows us to provide a feed-through fly control. Less flies mean less stress. Low stress, quality forage and less traveling all contribute to a healthy animal that is able to internalize more fat. That additional healthy fat content is what helps our beef grades to continue to improve.

Our Grass Fed Beef Quantity

If you zoom in on the photo above, you can see the tags on our beef. They show that the hanging weights on those steers were 575 lbs and 593 lbs. We were pretty excited about those hanging weights at the time as well. However, our most recent two steers hung at 730 lbs and 745 lbs. That’s an increase of over 25%. (We still charge the same price for a Half Beef by the way.)

This improvement can be attributed to a couple of things. The primary factor is genetics. Our first two calves came off of a commercial heard of tiger-striped cattle using Brahman and Charolais. They were good cows, but those calves had a lot of brahman influence. I think that some brahman influence is imperative down here where we are just to retain their heat resistance, pest resistance and production consistency. However, now that we’re trying to finish cattle without grain, we’re trying to use Brangus cattle on Hereford, Angus Plus and Charolais-cross bulls.

The other factor is volume. We’re finally building some steer inventory to the point that we can allow these steers to go 24-28 months and still meet demand. Those extra 2 - 4 months are prime time for finishing weight.

Your Convenience

We always delivered right to your doorstep. However, we were only shipping Quarters, Halves and Wholes two years ago. That required A LOT of freezer space. We still promote the purchase of a Half Beef or Whole Beef. Sometimes a couple families will get together and split either choice and we still deliver those to your doorstep.

Today we also offer Beef Boxes and have recently added the Custom Beef Box option so that you have more control over which cuts you receive. These Beef Boxes which include 12 - 15 pounds of beef also ship to your door. Customer convenience will always be a top priority here.

Thank You!

We’ve learned so much along this journey and will continue to educate ourselves and improve our product. However, none of this would be possible without all of you guys joining us and trying out a local, grass fed beef source.

We’ve delivered whole steers as a family, had the pleasure of getting into restaurants, selling in retail locations, hosted a couple different booths and are shipping beef boxes all over Texas. It’s been a heckofa ride already. Thank you.

Here’s to over 180 + 2 years… and many more!