GrassRoots Meats, located in southern Colorado, provides all natural, pasture finished beef and lamb, as well as organic free range chicken, raised without added hormones or antibiotics. Our cattle and sheep are 100% grass fed and grass finished, and are on pasture from the day they are born to the day they are taken to the processor, a small family owned USDA plant, where they are processed in a very humane fashion. Our free range chickens are raised by a producing partner and are supplemented with organic grains. We ship primarily to Colorado, New Mexico, Arizona, Texas, Utah, Nevada, California, Washington, Oregon, Idaho, Montana, Wyoming, South Dakota, North Dakota, Nebraska, Kansas, Oklahoma, Louisiana, Missouri, and Iowa, via UPS Ground, in specially insulated boxes to insure that the meat arrives still frozen. We can also ship to anywhere within the continental United States via UPS Second Day Air. At GrassRoots Meats we are deeply committed to providing the finest quality meat at prices that any family can afford. We like to think of the folks who enjoy our meat not as “customers” or “consumers,” but as family, friends, and neighbors. We hope that once you try our meat you will be glad you got back to your grassroots.
Tonight I picked up my wife’s Good Housekeeping magazine just because it was open on the coffee table, flipped through it, and came upon a picture of a farmer standing by his big tractor. I like farmers and tractors so I read the attached article entitled, “Farming Is Cool”. I’ve often wondered if I am a misplaced farmer, so I took an interest in the article. In it I saw a link to eatwild.com, so I got out my iPad and accessed that website. There, I saw a link to your Grass Roots Meats website, and it is there that I clicked on “About the Owners”. I wanted to read your story; I wanted to read about how it was that you got started raising grass-fed (correction, grass-finished) beef, and why you think it’s important that you do it.
I like that for you it was a process over time before you were sold on the merits of grass-finishing your beef; you didn’t fall for the “all-natural” rhetoric instantly; you had to consider the possible down-sides to your business change; you had to challenge your firmly-held traditional beliefs; you had to go thru a transformation that wasn’t easy—which makes your story all the more believable.
I am not a big all-natural kind of guy; too much of that kind of talk sends me hiking in the other direction. Yet, I do like understanding nutrition better, and judging from all the obese people I see around me each day, I am increasingly convinced that overweight-ness might be caused as much by a lack of nutrients as by mere over-eating.
Your testimonial about the first night you tried grass-fed beef, and how it tasted so good and so different from what you were used to, reminded me of the difference in flavor and color and appearance between garden-raised and store-bought tomatoes.
I think I will sample some of your meats and see for myself if I can taste the difference between yours and store-bought meat. I will contact you soon for an order. Thank you for being conscientious ranchers and for bringing a premium product to market for those of us who want truly better nutrition.
Tim R., Nevada
We wanted to thank you again for taking so much time out of your day to show us the ranch and visit with us. We had a wonderful time getting to know you. You go above and beyond to provide the very best product and service for your customers and you treat us like guests and friends. We’ve been enjoying the beef and are so happy we found grassroots meats! Chere & Morgan G, Highlands Ranch, CO- – - – - – - Read More - – - – - – -
Lamb Leg Steaks are on our special’s menu this month. This is a cut that might be unfamiliar to many of our lamb lovers, but one I consider to be our very best value. With almost no waste short of a small bone, leg steaks are suitable for frying, barbecuing, grilling, and roasting in the oven. Lamb is a very tender meat and does not require much cooking, so it’s ideal for preparing a quick meal. Herbs such as mint and rosemary are commonly used, but allow your own creativity with favorite spices to blossom.
This month you can take $2.00 a pound off of our regular price of $13.99 on our Lamb Leg Steaks, for a sale price of just $11.99 per pound.
Offer good only while supplies last!
And don’t forget that for the first time we have Free Range, Organic Turkeys for your Thanksgiving or Christmas celebration this year.
They range in size from 8 to 16 pounds, and run $5.79 per pound.
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