We want nothing more than to live on the land and farm it. We want to produce food that doesn't poison the earth or the ground water. We want to use methods that make that food safe and preserve the land for future generations of farmers. There are over 100 family farms and small businesses in our alliance. Some are 3rd or 4th generation stewards of the land who raise their animals humanely and care for the earth in a sustainable fashion. We have banded together to be able to bring our foods to Kansas City's Hen House Markets and Ball's Price Chopper Supermarkets as well as to restaurants through a strong Local Food partnership with SYSCO. When you purchase Good Natured Family Farms' products, you support the local family farms around the Kansas City area.
Learn More About Steve's Innovative Grass Fed Program by Watching This Video.
Our all natural grass fed beef is produced by Steve Buerge, on his family farm near Fort Scott, KS. Steve produces a top quality product that exceeds all Good Natured Family Farms guidelines. The beef is aged and processed in our USDA inspected packing facility in Bronson, KS. Since we own the plant, we are able to influence all aspects of production - from raising the cattle, choosing feed, processing and even delivery. Hormones and sub-therapeutic antibiotics are never used. The cattle are fed a vegetarian, all natural diet. Cattle are raised on grass pastures and then finished as described below.
Steve is proud of his grass fed methods. He produces a product that follows the true spirit of "grass fed", not just some minimal criteria so that we can pop the "Grass Fed" term on our label. His cattle are raised on pasture most of their life with a finishing ration the last 60 to 90 days to turn the fat from yellow to white. The finishing ration is a grass type silage consisting of fescue, clovers, lespedeza, sudan grass, immature oats, immature wheat, and immature sorghum silage. All these are harvested with a silage chopper before they dry up and mature with grain and have a protein content of around 9 to 12%. Ideally the various silages have 60% to 65% moisture to create proper fermentation. In addition the finishing cattle receive all the free choice hay they can eat, plus salt and vitamins and minerals.
If you stop by your local Hen House Market on a Saturday, you might just get a chance to meet Steve in person - and sample some of his delicious beef. His store demo schedule is in our Calendar. You can also follow him on Facebook.
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