Our family has been raising Registered Black Angus Cattle for four generations and participating in cattle shows across the nation for three generations. My wife began showing Registered Angus cattle when she was eight years old. She participated in shows across the country including the National Junior Angus Show where she attained such honors as Intermediate Heifer Champion and Third Place in the Showmanship competition. More recently, two of our cows have been named ROV Angus Show Cow of the year and one was also named Dam of the Year.
We decided we wanted to buy a farm and create a business with the same values and attention to excellence which led to the many successes in the show ring. As we discussed possible business plans, we thought back to the time we spent away from the farm and the difficulty we had locating high end, healthy meats. On numerous occasions, we would travel from the butcher to the upscale organic market in search of meat we were not embarrassed to serve to our friends without success. We came to the conclusion that if we wanted to have meat we were happy about eating and proud to serve our guests we would have to bring it back from the farm and keep it in the freezer because we just could not find the quality product for which we were searching. Due to the frustration we experienced, we decided we wanted to provide a distinct and superior product to red meat connoisseurs regardless of their location.
As we discussed the management of the farm, we determined that the best way to care for the animals would be to take the best possible care of the land that supports them. We came to the conclusion that a managed intensive rotational grazing program using cattle, sheep and goats would be the most advantageous method to best achieve all of our goals. The cattle are given an area to graze and moved to a new paddock every twelve to twenty-four hours. The sheep and then the goats follow the cattle to continue grazing plants and weeds (some with significant nutritional value) that the cattle did not eat. This process keeps pastures from becoming overgrazed and promoting more desirable grasses to grow. It also gives the animals fresh, succulent forage and keeps them healthy.
Once we decided on our set-up, we spent a significant amount of time researching various breeds of cattle, sheep and goats. While the quality and palatability of the meat which would be produced was foremost in our minds, due to our planned management practices, we looked for breeds that would be disease and parasite resistant; breeds that are known to be good grazers and breeds that would be tolerant of the Tennessee summer heat.
In accordance with family tradition and a bias toward black Angus cattle, as well as research indicating that black Angus cattle consistently produces a higher quality meat product (and that Angus cows are thrifty and excellent mothers), we decided to base our grass-fed herd off the registered Angus cattle herd. To that end, we are offering not only a high quality product but a natural product hand selected from a well-established registered Angus herd. In selecting animals for our program, we closely scrutinized the pedigrees of the animals using expected progeny differences (EPDs)as well as our own data to aid us in our decisions.
Expected progeny differences (EPDs) provide estimates of the genetic value of an animal. Specifically, differences in EPDs between two individuals of the same breed predict differences in performance between their future offspring when each is mated to animals of the same average genetic merit. EPDs are calculated for birth, growth, maternal, and meat traits. By placing a high emphasis on the meat trait EPDs of Ribeye area and intramuscular fat, we have developed a method of consistently producing beef that is T2: Tender and Tasty.
Next, after careful consideration, we opted for Dorper sheep. Dorpers are a fast-growing, easy-care meat breed that does not have to be sheared. The breed is known for adaptability, hardiness, fertility and good maternal instincts. Dorpers are also known as good, non-selective grazers. The carcass typically has good conformation and excellent fat distribution. The meat is generally mild and relatively tender.
Finally, we opted for Boer goats. Boer goats are one of the most popular meat goat breeds in the world. They are known for their high growth rate and excellent meat qualities. They have a high resistance to disease and adapt well to hot climates.
By choosing livestock with a genetic disposition for the type of meat we are looking for and applying a stringent feed plan, we have developed a consistent, quality product you will be delighted to put in your mouth. As you savor the tenderness and taste, you can feel secure that you are not only eating meat that tastes good but meat that is good for you. Enjoy!