The Science Behind Our Quality

Tools such as ultrasound and Warner-Bratzler Shear Force machines have been utilized to accurately evaluate our genetics and eating qualities of our beef products. Ultrasound measurements for marbling, ribeye size, and tenderness as well as actual tenderness scores on our meat have been collected from research conducted at the following Universities:

• • Colorado State
• • Texas A&M
• • University of Georgia
• • Auburn University
• • Mississippi State University-Under the supervision of Dr. Allen Williams

Each of these universities have used the Warner-Bratzler Shear Force Machine to measure the force it takes to cut through a steak, or a piece of meat. In fact, we now have our own Warner-Bratzler Shear Force machine just like the universities use, so we know our meat is tender before it is sold. We have concentrated on the genetic selection of our cattle with the results of these tests in mind, and our tenderness scores have improved each year.

Measured in kilograms of force, a tenderness score of 3.8 and below is considered very tender, 3.9 to 4.5 is average tender, 4.6 and above is tough. Our cattle's current running average is in the mid 2's, placing them in the very tender category. All of our cattle are raised on pasture and not in confined lots. Our Grass Fed beef is raised on grass, hay, soy hull pellets (limited winter supplement), and all natural mineral.