FASHIONED BUSINESS PRACTICES
Other than utilizing the internet as our primary tool for the marketing
of our beef, we are proud to be about as old fashioned a business
as you are ever going to find. When I was young, I thought old fashioned
was boring and non-progressive. Now, I think many of the old fashioned
values and ways of doing things should never have been abandoned.
VanBuren’s All beef is unique for many reasons. We aren’t
interested in following the mainstream of American agriculture and
never will be. We place soil conservation, humane animal husbandry,
and the production of healthy, tasty 100% grass-fed certified organic
meat above all else.
We aren’t interested in getting bigger, we’re only
interested in getting better. We have twenty five mother cows who
have twenty five calves and we have twenty five yearlings. Each
year we find a few new things to improve the quality of our product
which we will enumerate in future newsletters.
Grocery store beef (whether from conventional or one of the “healthy
food” type store chains) could have had its origin outside
of the United States or—if was born in the US—may have
been moved around the country many times while still on the hoof.
It could have been produced by a conglomerate group of unidentified
farmers with the same label on the finished product. It might have
been born in Maine and moved around the US to many different types
of growing and finishing operations and ended up in California.
It could have been butchered in one place and divided up in large
primal cuts to wet age in plastic vacuum wraps for up to a
month and shipped to anywhere else
in the US for final division into retail cuts. So, this same animal
which had a nice tour of the US while still alive, could end up
with these primal cuts being divided up in different grocery stores
all around the country. Some of this beef could have had many different
owners before you bought it from the display case at the grocery
store. Also, big business has invaded the organic food world and
has stretched the limits of the definition of “organic”
livestock to suit its needs-we’ll talk about this in another
HOME GROWN, HOME PRODUCED,
All of our beef comes from cows that calve here on our farm where
we live. We have a closed herd for health reasons—meaning
that we don’t bring in any outside animals who might be carrying
diseases. We ear tag and tattoo all of our calves and give them
names as well. We maintain meticulous production records and are
continually evaluating our animals in an attempt to improve the
genetics for grass production and meat quality. No grain is ever
fed. Our cattle eat only grasses and legumes for their entire lives.
Mary and I personally sample a ribeye from every carcass before
we offer that carcasses’ beef for sale.
We have a local organically certified butcher who has been a long
time farm family neighbor and are so reliable that we would trust
them with all of the gold at Ft. Knox. We pick the beef up at this
butcher shop ourselves and then it is stored in our freezers here
at our farm. When you order our beef, the order is overseen by the
same person who was
responsible for the well-being of the
animal that produced this beef and the well-being of the soil which
produced the forage which made this beef taste the way it does.
If you have any problem with your shipment with quality control
of the frozen state, vacuum wrapping, or the taste of the beef,
this same person will make it right with you.
We like to think of it (thanks to the internet) like we are your
source of safe and pure locally produced beef whether you live on
Long Island, Minneapolis, or Atlanta.
Our tastiest beef comes from harvesting the animals at the peak
of our best cool season grass production. In our locality this is
June/July. It is important for the cattle to receive their finish
(the last three months before slaughter) when the grass is most
nutritious. Our next butcher date is June 27. Our carcasses will
dry age for two weeks, after which all of the meat will be divided
up into the respective cuts and frozen. We run out of beef every
year, so your best success at obtaining the cuts you desire is to
pre-order prior to butchering. We will be glad to hold what ever
items that you request.