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Why Our Beef Is Gourmet Beef

Producing gourmet, artisanal beef requires hands-on care, quality breeds, and craftsman processing. Indian Creek Angus 100% grass-fed beef combines all these factors to produce high-quality, organically-raised, nutritious beef.

  • Our Northeast Georgia soil is excellent for raising healthy cattle. Without pesticides or synthetic fertilizers, our soils are naturally fertilized by cattle that are rotated daily, leaving behind the best fertilizer a pasture can receive.
  • Our grasses include tall fescue, Bermuda, annual rye, and rye grass. In addition, our cattle eat clover, chicory, winter annual forbs, and various “weeds” that enrich their diets. They have a virtual salad bar to choose from. Greater variety produces more nutritional beef. And our cattle do not consume any grains, such as soy or corn, antibiotics, hormones, or other chemicals. They are 100% grass-fed.
  • Pasture management requires continual observation and care to ensure the cattle have all the grass, minerals, water, and shade they need. Daily rotation allows us to check every animal at least once a day.
  • We operate transparently. That means that you are welcome to come and inspect our farm, walk the pastures, see the cattle, smell the grass, call our processor and ask any questions you would like to. We believe that information about what you eat should be completely open and accessible to you.
  • Our cattle breeds originate from black and red Angus and other breeds that include Murray Grey, a genetic cross between Angus and Shorthorn that came from Australia before feedlots were in place. They are excellent beef breeds, but we continually improve our herds by keeping only the best mothers with the finest traits for beef. These traits include plenty of milk, solid muscle mass, short legs, good protective mothering skills, and docility. (Docility as well as low stress handling reduces cortisol in their systems. Cortisol toughens meat.)
  • We handle our cattle in a low-stress way. We never run them or whoop and shout. We never use cattle prods or other painful techniques. The cattle are trained to move to another pasture daily and they come when we call. When you visit the farm you can see how peaceful their lives are.
  • When we transport our cattle to the processor, we take them at least two at a time to reduce their stress. They spend the night at the processor and are calm in the morning when they are killed. Both our processor and our farm are Animal Welfare Approved, which means an independent agent inspected both facilities and determined that we treat our animals in the most humane way possible.
  • Our beef is dry-aged for 14-21 days. Dry-aging makes the meat much more flavorful and tender, but the beef also loses weight during the aging process. For that reason dry-aging is not generally used in commercial beef production. Only top-tier steak houses age their beef. Dry-aging also requires more work on the part of the processor. Because some weight is lost during the aging process, the cost per pound is higher than grocery store beef. The processor is the best judge of how long the beef can age for optimum flavor and tenderness, and every beef will be different because of size, age, and climactic factors.
  • We trust our processor completely. He and his staff are balancing two goals: they attempt to get as much meat as possible for our customers while also cutting the best steaks and roasts they can. How our processor handles your beef is what completes the profile for artisanal beef. You have the opportunity to fill in a processing instruction form to explain how you would like the beef processed, and special requests are welcomed.
  • Finally, the way your grass-fed beef is cooked will influence your dining experience. Because 100% grass-fed beef is relatively lean, it must be cooked a little differently than grocery store beef in order to keep it as moist and tender as possible. For advice, see our Cooking Tips. Once you’ve tried our artisanal grass-fed beef, you won’t go back to the beef that over 90% of Americans are eating.

For an excellent source on how to purchase grass-fed beef, see the beef section in Deborah Krasner’s Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat. New York: Abrams: 2010.