You’ve probably have had moments where you wonder where all that beef in your burger comes from. While we can’t tell you which ones exactly, we can tell you that they come from a beef company operating somewhere in the country. If you want to know more about what a beef company does, read on because in this article, we’re going to profile one of the larger beef companies out there: Tallgrass Beef.
The company is based in Kansas that sells beef that’s been grass-feed and grass-finished. It’s the first producer of grass-feed beef to market meats in Chicago. That was in 2005, and since then, the company has offered its beef is offered to restaurants and supermarkets in the East Coast, Midwest, and Southeast. It also sells its meats through catalog shopping.
A large number the company’s cattle were raised on founder Bill Kurtis’ ranch in Sedan, Kansas. But the company also maintains a network of farmers and ranchers who raise grass-fed cattle in accordance with the company’s protocol.
The company’s meat production process involves researchers who search the country for cattle with genetics cause the then to bulk up rapidly yet tenderly when they’re feed with grass. Since beef producers don’t have any data bank of DNA to check their findings, and Tallgrass researchers use ultrasound technology to determine the tenderness of their potential herds.
The company’s philosophy places a larger focus on the standard of production compared to feedlot system. In feedlot cattle procedures, cattle are usually exposed to growth hormones to induce rapid development of the animals’ lean muscle mass.
Cattle in feedlots are given an equation feed that includes 70% to 90% grain. They are also injected with parasite treatment and antibiotics to induce rapid growth and negate illnesses that spread in feedlots.
Tallgrass’ cattle, however, are permitted to roam in open pastures with no space limitations that feedlots impose on their own cattle. Furthermore, the cattle aren’t injected with any synthetic growth hormones, or given antibiotics. The company does not antibiotics in almost any of their cattle herds as a matter of policy. The American Medical Association has in the past opposed the use of antibiotics in farm animals because of the risks involved.
The company’s philosophy has sparked a revolution in the meat industry, increasing the demand for grass-feed beef.
There are many advantages to consuming grass-feed beef. They are healthier and, more importantly, tastier. The growing trend toward organic and natural meals has pervaded every area of the supermarket and America’s menu. Grass-feed beef has become the right option for U.S. customers searching for a proper, eco-friendly supply of meat.
It’s almost difficult to believe that the red-colored meat that doctors forbid heart patients from consuming could be changed into a health food that doctors now recommend.
But it is true, grass-feed steak and hamburger have been found by many researchers to be able to reduced total body fat. They also contain greater amounts of omega-3 essential fatty acids.