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At Rockin J Cattle, we try to maintain a balance in our production model, simulating what occurs in nature. From calving in sync with the local wildlife, to utilizing grazing methods, which mimics the predator – prey relationship that occurred in nature thousands of years ago. The harvesting of our beef is done locally at a small family operated business. While, it is hard to define what an artisan beef product would be, I believe, as a result of indigenous forage varieties, that we have the most unique beef product available.
We strive to calve our animals in May, at about the same time as the local deer population does. This is much less stressful on the animals. During this time we provide some of the highest levels of nutrition for the young animals. In doing so we create a situation conducive to the development of intramuscular fat or marbling.
We herd our cattle, using temporary electric fences, simulating the herding effects caused by a predator. By managing the grazing patterns of the animals, the nutrient cycle is complete, as 99% of what the cattle take from the land is returned, resulting in increased levels of carbon in the soil. This cycling of nutrients allows us to forego the application of fertilizers to our fields.
Utilizing this holistic approach has built the microbial activity within our soils. Retaining a vibrant microbial community within the soil facilitates the uptake of nutrients into the plants. These nutrients are then passed on to our cattle and the subsequent beef that we produce. Having a nutrient dense product enhances the palatability of our beef.
Another factor in the taste of the
beef is the unique forage available. Our pastures vary
from near desert conditions to river bottom meadows.
These varied pastures give a very diverse forage base
ranging from crested wheat grass, salt grass, to
sagebrush, etc, in the “desert”, where as
the river bottom pastures contain varieties including
brome, orchard grass and others. These varied forages
coupled with the soil structure in our area preseasons
our beef.
Our high altitude semi-arid climate produces grasses with a different nutritional structure than other areas. These climactic conditions cause to slow down the production of beef. Whereas others strive to finish their beef within 18 months, we strive to finish our beef within 24-30 months of age. Just as a fine wine develops its flavor with age, I believe that this also contributes to the flavor of our beef.
As it is hard to define an artisan method of beef production, ours provides for all of the qualities that constitute an artisan production model. Whether it is the forage chain, the herding methods, or the length of time it takes us to finish beef, we have one of the most unique products you will find within the beef market.
