Longlesson Angus, Freezer Beef

As the majority of American beef is now provided by factory farms, the quality of our meat has deteriorated. Healthy Omega 3 fats are destroyed when cows are switched to high carbohydrate corn-based diets. People like author Michael Pollan (The Omnivore's Dilemma) have awakened Americans to the troublesome issues this system has caused. Industrialized food production has reduced the quality of the food, jeopardized safety, and placed the very animals we eat in an untenable environment. When a pound of hamburger is comprised of meat from perhaps 100 animals, the risk of getting contaminated beef rises astronomically. In order to maintain healthy animals, feedlot cows are routinely fed antibiotics. Growth hormones push the animals so that they may be "harvested" at a younger and younger age. There is strong support for the idea that many of our health problems trace to what we feed the animals we eat.

Here at Longlesson Angus we believe in raising our animals humanely on a diet that is natural and beneficial to the cows, and consequentially, more beneficial to us, the consumer. Cows graze throughout the growing season, moving from pasture to pasture. In the winter they maintain their weight on excellent hay harvested from our own fields.

We never harvest our beef before 22 months. At that age, the Angus breed naturally develops marbling. Marbling is intramuscular fat that translates into flavorful tender beef. Beef that is 2-3 years old has a full "beef" flavor, unlike the "baby beef" of the grocery store that is harvested as young as 14 months. In addition, you are getting 100% purebred Aberdeen Angus.