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Why our Missouri prime beef is striped...

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We did (and continue to do) substantial research on cattle breeds. Black Angus is predominate in the commodity-driven prime beef Missouri production. While this breed was originally a British/Scottish …

We did (and continue to do) substantial research on cattle breeds. Black Angus is predominate in the commodity-driven prime beef Missouri production. While this breed was originally a British/Scottish breed, it's "Americanization" has produced a large-frame cattle with various traits that mostly have to do with fattening quickly on a corn-based diet after they are weaned. This commodity approach with its feedlot base is unfortunately responsible for most of the bad press that beef has gotten in the last quarter-century.


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  • 1. Why our Missouri prime beef is striped...We did (and continue to do)substantial research on cattlebreeds. Black Angus is predominate inthe commodity-driven prime beef Missouriproduction. While this breed was originallya British/Scottish breed, its"Americanization" has produced a large-frame cattle with various traits that mostlyhave to do with fattening quickly on acorn-based diet after they are weaned. Thiscommodity approach with its feedlot baseis unfortunately responsible for most ofthe bad press that beef has gotten in thelast quarter-century.We have been working for the last severalyears to move to grass-finished beef. So we looked around for the different breeds which didbest on just grass. In the middle of this, we found that a medium-framed animal was moreefficient in turning forage (grasses, clover, etc.) into muscle. As well, smaller-sized animals fitinto peoples freezers and budgets better.The Galloway is a Scottish breed, raised to survive on just about anything it can findduring those long, harsh Scottish winters. Very similar to the Highland, except they are polled(no horns). The more commonly found version of this is belted, meaning it has a white belt inits middle. This is from their being crossed with the "Dutch Belted" breed some generationsback. They are known as "Belties".As we found a local breeder of these, I got a bull a few years ago and started him with our allblack Angus/mixed-breed cattle when he got old enough. This has produced a routinely beltedAngus cross which has a medium-large frame and the ability to eat more and better. Our bullis registered, both parents being prize-winning show animals. His name is "Gene Autry". (Buthe mostly answers to Gene, or so I like to think.)The patterns arent exact. The one you see here (with the polka-dot) had a mother with a whiteface. Hes called "Panda". Ugly by the Belted Galloway show standards - beautiful to us and Visit http://worstellfarms.com for more information.
  • 2. his momma.Galloways are also known for their quality lean beef. They put on a thicker hair coatin winter instead of extra backfat. This means that they also are known for higher CLAs and abetter Omega 3:6 ratio - both of which are touted as being more heart healthy.We are continuing to save back our heifers to replace our older cows and so will soon behaving our own Beltie-Angus cross cows as well as the solid black and a few black-white-facedmommas.All this to ensure we can raise the finest beef possible for our local customers, all locallyprocessed and source-verified.Just so you can eat better, even though it means our beef is striped. ---- For more data on raising pasture fed beef, as well as other information on prime beef as health food – visit http://worstellfarms.com Visit http://worstellfarms.com for more information.
  • 3. About Worstell FarmsOur family goes back on both sides withfarmers. As far as we can trace.And that tradition came to Mexico,Missouri around 1960 to purchase thecurrent farming operation.Jim and Laura Worstell established aworking farm there and then, and raised abig family of 8 kids, along with severaldogs, cats, and an occasional pet squirrelor raccoon. And dont forget the llamasand peacocks...In 2000, Robert Worstell returned to thefarm to take over operations management(as well as the day-to-day chores) andshares these duties with his mother and sister (well, not the chores, so much.)On approximately 250 acres of land, which is mixed hillsides, bottom, and woods, we raise acombination of annual row-crops and also our beef. Typical of this area, we have marginalland which is better suited to cattle than cultivation (which is typical of most cattle-farming).Weve found that where we run our cattle actually improves the soil and its health - as long aswe pay attention and actually manage how long and when they graze where. As we continue tostudy and learn about and from our cattle, our daily lessons help us to improve the quality andquantity of beef we raise.We practice managed grazing and are transitioning over to ultra-high-density stocking, as this is even better for the land and actually requires more cattle peracre to keep up with the lush growth and pasture renovation.All our beef is from local stock. Mostly black Angus cross-bred cows, with our current BeltedGalloway bull named "Gene Autry" is servicing these well.Ordering Our BeefWe only take local orders, so contact us via the website or call directly. Due to Federal laws,we cannot sell our beef out of Missouri – youll have to buy it here. Generally, our beef isspoken for well before its ready for processing. However, contact us for what we have comingup and we can give you an estimate on when the next one is coming available. We are also offering La Cense beef, which is USDA inspected and can be shipped anywhere in the US. Please see http://worstellfarms.com for details. Visit http://worstellfarms.com for more information.
  • 4. Related Articles from the Worstell Farms Web Site: • Worstell Farms – Finest Missouri Grass Fed Beef • Raising Missouri Pasture-Fed Beef • Whats All-Natural, Humane, Pasture-Raised? • How does a Beef Ranch Stay in Business? • Why our Missouri prime beef is striped... • Missouri Beef: Heathy is as Healthy Eats • What are "CLAs" and "Omega 3 and 6s"?!? • How Missouri Beef is Your Best Health Food • Missouri Grass Fed Meat For You to Buy • The Surprising Taste of Grass Fed Meat • Dry Aged Vs. Wet Aged • What are the beef cuts?About the Author:Dr. Robert Worstell retired from a corporate career in graphic design to the much calmer andhealthier American Midwest, to inherit running the family farm. His constant work andresearch has been to improve the sustainability of this Missouri “beef ranch”. The results showthat grass fed beef, locally and directly marketed is the route to profitability, not followingcommodity trends.Dr. Worstells training in web design has helped him move the operation more online, as wellas giving him new networking opportunities to promote Worstell Farms beef products. He isalso a prolific author and has recently completed research into the all-time best self helpbooks, with his “Freedom Is – (period).” Out of the 7 books published this year, hes alsoproduced a fiction work, “The Dreamer Dreamed” - itself a breakthrough use of fiction toexplore the metaphysical aspect of dream meaning. All of these are available athttp://midwestjournalpress.comDr. Worstell may be contacted through his several blogs and websites for interviews andappearances. Visit http://worstellfarms.com for more information

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