Grassfed beef has grown in popularity lately but the concept is not new to us. Our family has raised beef on the sweet grass of Jackson Hole for five generations and we know how to grow beef on grass. The ingredients needed to grow grassfed beef are simple, grass and water. The quality of the beef is determined by the quality of those two ingredients. Our cattle drink runoff water from the peeks that surround our valley, which lies at the headwaters of the Snake River. The abundant, nutrient rich grass of Teton County Wyoming has always been considered world class.
Our beef are naturally raised and receive no hormones or antibiotics.
Lean protein is the foundation of a healthy diet, and there is no better place to get your protein than from beef raised on grass in Jackson Hole. Grassfed beef has about 24 grams of protein per 100 grams of meat, and fewer calories than skinless chicken breast. Furthermore, the fat content in grassfed beef is similar to wild elk and deer meat, which is good because lean meat can lower your cholesterol. Grassfed beef is also a great source of omega-3 fatty acids. Omega-3s play a vital role in every cell system in your body, their health benefits range from reducing high blood pressure and decreasing your risk of a heart attack to fighting Alzheimer’s and depression. For those of us who are health conscience — Beef. It’s what’s for dinner.
If you are interested in buying our individual cut of lockhart beef that is born local, raised local and butchered local, you can find them at the LDS market on the south end of Jackson (Map here).
Our individual cuts of beef are custom cuts vacuumed sealed.