| | Selections
Specials
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Armin is a 3rd generation cattleman who lives in east-central Illinois. He keeps and feeds cattle at the home
location and works in cooperation with other Belgian Blue breeders who have the same philosophy about raising
healthy, natural, premium beef. Several points of interest follow:
- We use cattle that contain at least 50% Belgian Blue
- We never use any growth hormones or steroids in our cattle
- We never use any antibiotics in our program
- We use natural vaccines to keep the cattle healthy
- We feed our cattle natural grains, hay, and other forages
- We use only natural proteins, not urea based proteins.
- We never feed any animal by products to our cattle.
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| | Our Cattle |
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We only select Belgian Blue cattle simply because they put the best meat on your dinner table. We found this breed
by "looking outside the box" and have been so pleased with what we found. You won't find any that yield as much
top quality premium beef as Belgian Blue and you won't find any that tastes as good or is as tender.
Our cattle are not confined to barns and they are not forced to stay on the open range all winter with no protection.
We offer our cattle plenty of room to roam and exercise as well as buildings to protect them from inclimate weather.
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| Aging |
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Aging is a process that enhances the tenderness and flavor in the meat. The proven old fashion way, dry aging,
is to hang it in refrigerated storage for 12-15 days and let the natural aging process do what it has done for
generations. The newer method, wet aging, was simply to cut it in large sections, gas it and seal it in a plastic
bag. This was done simply for storage reasons. But there is no way better than doing it how it has been done for
many years. Short cuts do not make better beef. We take no short cuts, we dry age our beef 12-15
days, cut it into the best cuts available, seal it in a vaccum pack bag, and flash freeze, sealing in all the
wholesome goodness and freshness of our fine product.
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