Beef League Chapter

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Our network lets producers from local cattle farms connect directly with consumers to bring their animals to market for online sale. All producers in the network are pre-qualified to ensure their cattle-raising methods meet our requirements so you can purchase with confidence. Details about ranching practices, cattle breeds, location, and farm history can be found in the online ranch or farm profile.

Together, producers in the network make up a pre-vetted, high-quality “beef league” and consumers who want to receive fresh-from-the-farm beef know exactly where it comes from and how it’s raised. Our goal is to see relationships form between our producers and consumers the way things used to be before factory farming took hold.

Cattle were raised on family farms or ranches around the country. The process was pretty basic – young calves born in the spring were weaned and turned out onto pastures. Some were given a moderate amount of grain to enhance marbling, but they grew to maturity at a natural pace to reach market weight between age two or three years. Animals were harvested and sides hung in a cool place to enhance flavor and tenderness using a traditional process called “dry aging”. The meat was then shipped to local butchers who cut it upon request and wrapped it in white paper and string.

Back in the day, beef was free of antibiotics, added hormones, feed additives, flavor enhancers, age-delaying gases, and saline solutions. The dreaded Mad Cow disease and the deadly E.Coli 0157:H7 simply did not exist, and beef lovers could enjoy rare steaks and steak tartare without fear. Regardless of how you like your steak, we aim to see that you enjoy it.

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