Protocols

Pasture-Raised

All of our animals spend 100% of their lives on pasture here in PG County on a mixture of perennial and annual grasses. We never use feed lots. As part of our gently handling practices our animals occasionally receive a small treat of grain or hay pellets. This allows us to easily move the animals between pastures as well as into the corrals.


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No Unnecessary Antibiotics

We do everything possible so that our animals won’t need antibiotics. We make sure that they receive the appropriate vaccinations, have access to minerals and vitamins, nutritious hay and clean water.

We also do everything to try to minimize their stress at weaning by doing a staged weaning process. But things happen and sometimes our animals get sick and need antibiotics.

Given our backgrounds in human and animal health, we believe that it would be unethical not to treat an animal if a treatment is available. So, if needed, we will give antibiotics under the care of a licensed veterinarian.

We maintain health records on all of our animals so that we know which animal received an antibiotic, on what day and at what dose. This allows us to be good stewards of antibiotics and protect the welfare of our animals.

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Regenerative Agriculture

We are passionate both about the health of our animals and the health of our land and are constantly studying and implementing regenerative agricultural practices.

We work with federal and state entities to develop grazing, fertilization, and pasture management plans to ensure that we are following scientifically based best-practices. These include:

  • Fencing with measured stand-offs so that animal waste run-off is minimized to the Chesapeake Bay Watershed.
  • Soil testing: We test each pasture to analyze the nutrients requirements and apply lime and fertilizer only at the approved rates. We also apply these in accordance with a nutrient management plan that we received from Maryland Department of Agriculture, Nutrient Management Program.
  • Rotational Grazing has many health benefits for the health of the animals and for the health of the land. We maintain multiple pastures with a central waterer so that our pastures have adequate time to grow and rest.


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Beef Quality Assurance (BQA) Certified

What is Beef Quality Assurance?

"Beef Quality Assurance (BQA) is a national program that raises consumer confidence through offering proper management techniques and a commitment to quality within every segment of the beef industry" (Source: Beef Quality Assurance)

We take pride in the fact we are BQA certified. We use the latest evidence based techniques and practices to raise our animals, and we are committed to quality every day, both in the management of our herd and in the premium beef we provide for you and your family.

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Gentle Handling Practices

Our number one priority is to maintain the health and well being of our cattle and as such use gentle handling practices whenever we interact with our animals. This includes designing our chute and corral facilities using the latest science-based recommendations that work with the cattle's natural behaviors in order to minimize their stress.

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Daily Veterinarian Oversight

Our herd is overseen daily by our very own onsite veterinarian, Dr. Roxann Motroni.

Dr. Motroni interacts with the herd daily to ensure their well-being, as well as monitor for signs of injury or illness.

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No Growth Hormones

Our animals are never given any hormones to enhance growth or weight gain.

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No Steroids

Our animals are never given steroids to enhance growth or weight gain.

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Processed at USDA-Inspected Facilities

All cuts are processed at USDA-inspected facilities and are individually frozen and vacuum-packed.

We do not offer on-farm slaughter.

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Dry-Aged

All of our beef is dry aged for 14-21 days for maximum flavor and tenderness.

What is dry aging?

"Dry-aging is a process that tenderizes meats, concentrates the flavor and produces a superior taste and texture.

Dry-aging is costly because the process requires time and expertise. Meat that is dry-aged is hung for extended periods of time in a specialized cooler at carefully controlled temperatures (cold) and humidity levels.

The dry-aging process changes meat in two ways. First, moisture is evaporated which creates a greater concentration of flavor and taste. Second, the meat's natural enzymes break down the connective tissue in the muscle, which leads to more tender meat. (The dominant mode of aging meat in the United States today is 'wet aging' primarily because it takes less time and is less expensive. Wet-aged meat cuts are vacuum packed in plastic and boxed for immediate distribution.)"

(Source: Southern Maryland Meats)

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Uncured - No Added Nitrates or Nitrites

We offer several uncured items with no added nitrates or nitrites.

These items, such as our snack sticks, have been prepared without added nitrates or nitrites.


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