HEALTH

Red meat is not just healthy, it's a superfood. It contains rich amounts of highly bio-available nutrients in the form of protein, vitamins, and minerals.

TRULY ALL NATURAL

Natural is a label which has some degree of oversight by government authorities, but for the most part it's a term that has been hijacked by the food industry. Natural can be applied to several different things: an ingredient, a process, or a behavior. But it's simply too broad a term to pin down neatly. Which is why connecting directly with the producer of your food is the best way to get clear answers. Otherwise you're relying on a claim which is often as flimsy as the plastic package on the grocery store shelf. At Augustus Ranch, truly all natural means that our animals live in a low stress, pasture based environment where they can express their natural distinctiveness. This includes the reality that our animals are 100% antibiotic and hormone free.

ANTIBIOTICS AND HORMONES

100% antibiotic and hormone free doesn't just mean the animals don't have it present in their system at the time of harvest (which is technically a law), but it means we never administer antibiotics or hormones to our animals, ever. Now you may be wondering whether or not exceptions are made, and you would be right to ask that question. If an animal gets injured or sick to the point where it will die without the use of antibiotics, we will follow the advice of our vetrenarian and save that animals life. But it will be removed from our food program. The reason is because too many producers have eroded the public trust by adminstering antibiotics in response to poor growing conditions or to improve growth rates for the sole purpose of profit.

While antibiotics are a powerful modern tool, they are not meant to be used routinely. And that's exactly what happens on an industrial scale. Animals are fed sub-therapeutic levels of antibiotics which can ultimately result in super strains of harmful pathogenic bacteria that are resistant to antibiotics. It's a sad statement that the majority of antibiotics administered in our country are actually done so for the purposes of rearing animals in un-natural conditions.

Hormones for meat animals are typically adminstered with implants. While this improves rates of growth, it's another one of those methods which is perhaps going outside the boundary of what should be considered natural. Our bodies are incredibly complex systems which can self regulate provided we have quality food, water, and a clean environment. The same can be said for our animals, and while rates of growth may ultimately take longer, there's a good reason nature has its own clock.

100% PASTURE RAISED

100% pasture raised means our cattle have grass beneath their feet 365 days a year. This distinction is important because the majority of the cattle raised and fed in our country end up in feedlots. Feedlots are cramped, dirt paddocks where animals have no access to fresh pasture or grass, often standing knee deep in mud and manure. The concentrated impacts of these operations are often what give cattle a negative association with environmental impact (more about that on the environment page). In terms of health, the grass is in part what provides a diverse array of micronutrients in the meat.

PASTURE RAISED VERSUS GRASS FED

Our primary goal is to create a chef quality product without compromising nutritional integrity of the meat. The way we accomplish this, in addition to our unique genetic program, is to provide a proprietary custom ration that we've spent years developing. This ration contains no corn or soy and consists mostly of non-GMO barley and flax. We lovingly refer to this ration as "rainfall in a sack". It provides a consistent source of energy for the animals, ensuring that we have a quality finish on a year round basis. In addition to this ration, the animals leisurely graze on fresh forage and grass throughout the day, which also allows them to continue behaving the way nature intended.

BARLEY

Barley is a member of the grass family. It's an ancient cultivated plant which produces a nutritious cereal grain that, in addition to animal fodder, is also heavily utilized for beer production. It's a real treat for the cattle, providing an energy source which helps ensure a favorable consistency in the beef.

FLAX

Flax is another ancient plant utilized for fiber, food, and oil (known as linseed oil). It naturally contains high levels of the essential omega-3 fatty acid known as ALA (alpha-linolenic-acid). It does add significant cost as a feed supplement, but it's a great way to help maintain a healthy fatty acid profile in the meat.

GRASS

The quality and diversity of fresh forage is dependent on many factors including climate, soil, and time of the year. Some of the perennial grass species which grow in our pastures include coastal and bermuda. We also plant annual grass species such as rye and oats at certain times of the year.

FINISHING DIET: CATTLE

Our cattle are finished in a 100% pasture based setting for a minimum of 60 days on the custom ration we described above. This gives the cattle a proper amount of time to ensure a consistent result. The animals that enter into the finishing phase are also of a mature age, having spent at least two years grazing in our pastures with the rest of the herd. Without consistent finishing, the culinary quality of our products would fluctuate based on several variables. This ration constitutes around 3 - 5% of their total diet and does not affect the overall nutrient profile in an unfavorable way.

FINISHING DIET: PIGS

Pigs are primarily omnivores, meaning they seek and tolerate a much wider variety of food. Their stomach and digestion operates differently than a grazing herbivore (such as a cow or sheep). Therefore their diet is more consistently supplemented with a feed source in addition to the plants, nuts, and roots they will forage on their own. Our supplemental pork ration is similar to the finishing ration of the cattle, containing a mix of barley and flax. Barley is a fantastic feed for a pig and develops great culinary qualities in the finished product. Specifically in the consistency of fat, which is easier to work with when making ground products like sausage. The flax contributes to a robust, more balanced omega-3 fatty acid profile which is often lacking in most conventionally raised pork.

FAT IS FLAVOR

There are different classifications of fat on a carcass. Some of these fat types more directly affect the eating experience. Subcutaneous fat is the outer layer which rests on top of the muscle, just underneath the hide. This is also known as fat cover and relates to the term conformation, which refers to the thickness of muscle and fat in relation to the skeletal structure. Conformation can be evaluated by a trained eye when looking at the live animal. This type of fat is important for properly aging a carcass. It helps insulate the meat and slows the process of dehydration which happens naturally in a cold environment with plenty of airflow.

Intramuscular fat is the accumulation of "marbling" within the muscles which helps contribute to a juicier end product. Both of these fat types (subcutaneous and intramuscular) are important for culinary purposes, but the intramuscular fat is what most chefs prefer due to the fact that it boosts flavor and helps prevent the meat from drying out during the cooking process. Imagine small pockets of fat evenly distributed throughout a piece of meat as it cooks. This is essentially a self basting mechanism. The degree to which the meat will marble is mostly dependent on genetic factors, and will be expressed in time with adequate age and feed. There are also certain cuts of meat which marble in much higher concentrations, such as a ribeye steak versus a top sirloin steak.

Past nutritional trends have demonized fat in favor of a leaner product. We believe this has been a mistake and that fat plays an important role in both flavor and nutrition. Without fat, many of the vitmains in the meat are less bio-available (hence the term fat solubale vitamins A, D, K, and E). While fat is calorically dense (high in calories), it still has an important role to play. Let's not demonize the fat for what the sugar and empty processed carbohydrates have done (think soda and white bun). For more information about the nutritional qualities of meat and fat, you can read our blog post "Is Beef Bad For You? The Truth Behind Popular Meat Myths".

ARTISANAL PROCESSING

Processing, which includes the slaughter, butchery, and packaging of the meat, is a very important part of producing safe, high quality products. This stage requires careful attention to detail and will contribute heavily to what ends up on your dinner plate. Our animals are processed in small, local USDA certified facilities which ensure humane handling and minimal stress. Keeping it local also means less travel time and therefore less stress for the animals.

FROM LIFE TO FOOD

SLAUGHTER

Our animals are delivered directly to the processor and handled in a way which is designed to prevent undue stress. They are kept in clean conditions with fresh water, and once the animal enters the final staging area, it is immediately rendered unconscious with a captive bolt before the real works begins.

AGING PROCESS

Once the animals hide and organs are removed, the carcass is split down the middle and hung in a controlled, cold environment. The temperature and airflow promote the conditions in which moisture will evaporate and the natural enzymes begin to break down muscle fibers and connective tissue. This process takes 7-14 days for beef.

CARCASS UTILIZATION

Whole animal utilization means putting every part of the available carcass to use in the best possible way. Bones, organs, fat, and less commonly used parts such as tongue, tail, and cheek are all amazingly delicious and valuable in their own right. It's our job to help educate folks on the best use for these items.