While a rib roast may seem like a real luxury, it is simple to prepare. Start – always! – with meat from a pastured animal fed only on grass. We serve only Crown S Ranch’s beef. While many will tell you it’s not possible to get a nicely marbled piece of meat from a cow that eats only grass, we show you that’s not the case!
Read more: Holiday Roast – Grassfed Beef
Over the last 70 years, the beef industry has changed considerably, evolving into an intense, industrial enterprise designed to put as much weight on as many cattle as fast as possible and get the resulting meat to market as quickly as possible. In response to the damaging impact of feedlot production, more and more farmers and ranchers are choosing to return to – and improve upon – traditional methods of raising cattle on grass.
Read more: A New (Old) Way to Raise Meat
Situated on a high bluff overlooking the Mississippi, the 50-acre Malinowski farm is a mix of oak woods and open pasture. Currently the cattle are rotated among 5 paddocks spread across 20 acres; in past years as many as 50 cattle a year were finished here, with cows and calves housed at a second farm nearby.
Read more: Grass Farming on the Bluffs Above the Mississippi River: On the Road in Minnesota
Raising more than 400,000 pounds of hay and grain to produce more than 48,000 pounds of meat and 4,500 eggs on 150 acres of farmland is no small job. Jennifer Argraves and Louis Sukovaty are literally running from sun up to sun down. Louis is an electrical and mechanical engineer by trade and Jennifer is a civil engineer. Both apply their systems thinking to every project on the farm, looking for ways to let the “process” do all the work.
Read more: Engineering an Organic Farm