If you’re new to us you might not know what makes our pork and beef (and all of our pasture-raised meats) so special.
Our Berkshire pork is a relatively new offering. It all started back in 2016 when we got our first group of hogs and began incorporating them into our rotational grazing program. Raising pigs organically is a well known challenge and very few local farms were offering organic, pasture-raised pork for that very reason. But we knew we had to try, so we watched, waited and cared for them with anticipation, wondering how it would all turn out and how they would fit into our regenerative farming system.
Turns out, they not only fit in but contributed in a positive way! Just like the rest of our livestock, by being out on pasture full time they help keep weeds to a minimum while replenishing and building up the soil as they roam, root in the dirt, and express their natural piggy behavior. It’s a lot of fun to watch and we know the meat tastes a whole heck of a lot better for it.
Other things to know? In addition to an unlimited supply of drinking water and forages from our pastures and dirt, our pigs are fed a ration of organic, non-GMO grains and minerals, and they are never treated with antibiotics, growth hormones or chemical dewormers.
Meanwhile, our beef has a bit more of a history here on the farm. The Bell family has been breeding and raising registered Angus cattle here for generations. John Bell’s father and grandfather both sold heifers and bulls to the Central Kentucky community but as the years went on, the herd and the business grew, and there was an eventual shift to selling beef by the cut directly to customers.
In doing so, John and Cecil wanted to be sure that the meat was of the highest quality and knew their mission was two-fold: They wanted to ensure that the best genetics were present in the herd and that the cattle were being fed a proper high energy diet required for the absolute best flavor and finish.
Enter: Wagyu. If you’ve heard of Kobe beef, it’s meat that comes from a specific lineage of Japanese Wagyu cattle raised in the Hyogo region of Japan. The meat is known for its exceptional buttery flavor and tenderness, traits that John and Cecil knew they wanted to capture. They also knew that feeding and finishing the cattle with grasses and forages only (as in no grain) would be the best way to protect the health of the herd as well as make a more nutritious meat.
Each and every cut we sell is now Wagyu-Angus beef and our cattle are 100% grass-fed and grass-finished on certified organic pastures as part of our rotational grazing program. They are never, ever fed grain and don’t need to be – the marbling and fat content that we’ve achieved from our careful cross-breeding makes for a well-balanced flavor all on its own. We also dry age all of our beef (including our ground beef and deli cuts!) for that steakhouse touch.
We truly believe that you can taste the difference in our pork and beef and can’t wait for you and your family to try it.
