Youngblood GrassFed Farm, L.L.C.

GrassFed Beef

Grassfed Beef

As you may have read on our About Us page, we've been in the a progressional change for about a decade.  Our ideas and philosophies are rock solid.  Our herd, soil and farm management is a work in progress.  I like to think of it as progress, because mistakes and failures tend to push you toward progress.  We are ever moving forward. 

As our name identifies, we are still a completely grass based operation.  After the closing of our storefront and delivery business, we reevaluated our needs and wants.  We truly believe tender, gourmet, juicy, flavorful beef can be raised on grass.  It is a artisanal mixture of genetics and forages, seasonality and diligence.  However, instead of producing the final product, we are herd builders.  We've managed and developed our beef herds to be hardy graziers.  They tolerate heat and continue to gain.  They tolerate drought and continue to thrive.  We strive to never stop learning. 

Our current beef herd has a mix of Registered Red Devons.  These girls are deep bodied, small framed, docile, and excellent milkers.  We are focused on selecting for heat tolerance. We raised and developed our own bull and continue to be impressed with his offspring.

Heat, herd competition, and hardiness have led us to incorporate other genetics into our herd.  We have recently added a Mashona bull.  The American Mashona are known for their excellent cow fertility, calf productivity along with  an over-all low maintenance quality.  Our bull compliments our fleshy, docile females. 

We continue to keep the best from our original herd 25 years ago.  We have some cattle with Red Angus genetics, a few with South Poll genetics. 

It is interesting to see how these different genetic types compare and contrast each other throughout the year.  We are able to view these similarities and differences within the scope of pasture management with the pinnacle notion being the best offspring for both the commercial cattleman and grass fed grazier.



Blog archives
Follow @steakraiser