Tussock Sedge Farm

✨⭐️In advance celebration of Father’s Day, starting tomorrow we’ll be offering a handful of limited time deals on some of our favorite items for “Dad” including these AMAZING Ribeyes which are typically never discounted. ➡️ Read on to learn about one of the reasons why our beef is so very special and how marbling like this is possible with 100% grass fed and grass finished beef.

It’s been said that good things come to those who wait. With pasture raised, 100% grass fed and finished beef, this is especially true. Across the industry, grass fed beef is often harvested by 18-20 months of age. As cattle get older and larger, they consume exponentially more feed (for us that’s pasture grass in the grazing season and grass hay in the winter). By harvesting early, most ranchers are able to see a quicker return on their investment and reduced overall costs. But this comes with a downside - for truly grass fed/grass finished beef, most cattle are definitely not “finished” by this age. While their overall body size might not change much if raised longer, the finishing that occurs when raised longer and slower is magnificent. On our farm, we typically harvest beef between 30-36 months of age. Much like a fine wine, the increased age adds Incredible flavor, imparting a wonderfully strong beef taste - not strong like wild game, but simply much more deeply flavorful than beef harvested at younger ages. In addition, the meat develops beautiful and delicious marbling that can only be accomplished through time. So while the overall cost, pasture space requirements, and time all significantly increase to produce beef in this manner, we firmly believe it creates the highest quality and most nutrient dense product available.