In the early 1980′s Allan and Lois Higgins started raising beef in Colorado using a conventional program. After learning how much healthier finishing animals on grass is for the animals themselves, for the consumer, and for the environment, we became committed to providing grass finished beef to our family and friends. In 2003 we launched the GrassRoots label in an effort to supply our beef and lamb on a larger scale throughout the country. Click here to learn more about why we do what we do.
GrassRoots Meats uses strict animal husbandry guidelines that focus on the humane treatment of animals raised in a healthy environment where they are allowed to mature naturally. We utilize pasture rotation, controlled grazing, natural fertilization, and water source management – a low energy, environmentally sound approach to raising cattle. As a result our animals yield tender, great tasting and nutritious meat.
Many folks in the meat industry use the term “grass-fed” to describe their meat, but nearly all cattle and sheep are fed grass early on in their lives. Our animals are distinguished by the fact that they are not only raised on grass they are finished on grass, with no supplemental grain. We harvest young, finished lambs directly off pasture, and our cattle are on pasture a minimum of 20 to 22 months. Until a beef reaches 20 to 22 months of age the rich yellow fat of the grass-finished meat has not reached its maximum nutrient potential and flavor. One of the many problems in the commodity industry today is that producers are trying to fatten the animals (with grain) as quickly as possible, and they use hormones to speed up the process. Taking longer to finish the animals on grass costs the producer more, but we think that you will agree that the extra cost is well worth the price in terms of health benefits and the quality of the meat.
We are deeply committed to producing and supplying you with the finest grass-finished meat available today, and we hope that once you try our meat you will be committed to us as well. Please feel free to contact us or email us with your comments.