Yes. To add media follow these steps: 1. Enter the app’s Settings 2. Click on the “Manage FAQs” button 3. Select the question you would like to add media to 4. When editing your answer click on the camera, video, or GIF icon 5. Add media from your library.

You can edit the title from the Settings tab in the app. If you don’t want to display the title, simply disable the Title under “Info to Display”.

To add a new FAQ follow these steps: 1. Click “Manage FAQs” button 2. From your site’s dashboard you can add, edit and manage all your questions and answers 3. Each question and answer should be added to a category 4. Save and publish.

Hormone implants increase the growth rate of cattle to produce more pounds of beef in a shorter time period; hormone implants produce negligible amounts of hormones in beef and when used in commercially fed beef are perfectly safe for humans. However, we have learned through personal experience that naturally raised beef, grown without hormone implants, will be more tender and marbled to its genetic potential. Scientific research also recognizes the qualitative impacts of hormone implants on beef (https://pubmed.ncbi.nlm.nih.gov/18791138/).

There are many conflicting opinions about which beef is healthiest; grass finished or grain finished. Many of the current nutrition and health specialists recommend that you eat only grass finished beef. Both are nutritious and healthy proteins. In general, fully grass finished beef will have a stronger, 'gamey' flavor, and will lack tenderness. We prefer the flavor and tenderness of grain finished beef over fully grass finished beef and we believe that good beef must be well marbled; however we don't pursue a high fat finish. Our beef will be in the middle; well marbled and tender, with a milder flavor and very tender. Studies have shown that marbling depends on factors such as breed, genotype, age, diet, husbandry, and growth stages. Although in marbling the environmental factors play an important role, the genetic background of the animals is the major factor defining marbling  (Yamada et al., 2006). Marbling, alongside ribeye area and other carcass traits, is bred into our cattle through decades of balanced selection of our breeding stock and more recently, with the addition of DNA testing. Our herd is in the top 1% of the breed for carcass merit as verified by Top Dollar Angus (see below); we invest in the best and have for years. We've found our genetic selection program, combined with high quality hay and a light 90-100 day finishing ration, is sufficient in our cattle to enhance both the flavor and their inherent marbling. This leads to the production of well-marbled beef with little excess fat trim. Our commercial cattle consistently grade top choice and prime (see the Gridmaster page) with excellent yield grades. This means more pounds (30-50 lbs in a full beef) of packaged beef returned to your freezer vs fat trim. Why less grain? With the rapid decline of water available to grow corn and other feed crops, reducing grain fed to our cattle is a key element of our focus on sustainability. We believe we've found the balance of producing a high quality product without the costly inputs of long grain finished beef. We consider our beef a healthy and environmentally smart choice. An example of a Shaw Brand Beef ribeye from our 2023 crop.

Fat from grass finished beef will be yellow; fat from cattle fed grain for a long period will be what’s called ‘hard white fat’. The fat color in our beef will be in the middle. The yellow coloration in fat from an animal that eats grasses comes from beta carotene, a natural antioxidant (and a form of Vitamin A) present in many plants as a pigment. As cattle are fed more grain, the color of their fat changes with their diet over time. By purchasing from us, you get the both the delicate grain finished flavor and the added health benefits of grass finished beef.

The USDA has a law regarding the processing of meat sold by the pound; every cut sold by the package MUST be USDA inspected. There is also what's called 'custom exempt' processing, which is how we sell beef shares. You are purchasing the beef from us, as a share of an animal. The processor/butcher is working for you in making sure your custom order is packaged as you like. You aren't purchasing a specific number of pounds of a cut; you're purchasing a share of a beef. We facilitate the order between you, the buyer and the butcher once we've delivered the animal. https://ag.colorado.gov/guidance-to-ranchers-and-custom-exempt-processors-regarding-the-ranch-to-plate-act-sb21-079

The process of dry aging meat is a two week or more period where beef is stored in coolers to age before being cut and wrapped. Natural enzymes in the beef tenderize the meat and add flavor. You will find dry aged beef at high end restaurants and small butcher shops. It's expensive; it takes time, storage space, and there will be shrinkage during the process. Supermarkets in general don't offer dry aged meat because of the time and storage it takes. If they do, it's priced accordingly. Check the prices! Even our hamburger is dry aged ... there is a difference.

Beef wrapped in paper will usually have a plastic inner wrap, and then a snug butcher paper wrapped tightly around it. You can choose how many steaks are wrapped together in a package. Vacuum packing uses a heavy plastic bag, and the air is vacuumed out of each package and sealed; each individual piece of meat is wrapped separately. Vacuum packing is usually .10 per lb more in cost, which will be $70-80 per full beef. We've learned that the outer edges of the vacuum package take up more space in a freezer, and in particular with bone-in cuts its possible that a small puncture lets air inside the plastic. If having your beef shipped, we suggest the paper wrap for this reason. Cuts such as sirloins steaks, are cut to an individual portion and vacuum packed vs a full sirloin steak (or two) in paper wrap. Vacuum packaging is very popular with single people as the packages are more suited to an individual rather than a family. It's a matter of personal preference; appearance, the ability to see each piece of meat, cost and storage space. Your choice.

Once your order is placed and a deposit is recieved, we'll reserve your custom beef for our next harvest date. We will make a delivery to the local butcher, and you'll complete the 'cut sheet' to make your selections for steak thickness, roast sizes, and other preferences. To order your choice of cuts, you'll need to purchase at least a half. If you need only a quarter and have specific wishes, we'll make our best effort to match your quarter to a similar customer request so that the half can be cut and split equally. Your beef will be dry-aged, which allows natural enzymes within the beef to tenderize it and enhance the flavor. Local butchers will carefully hand cut your beef, and it will be wrapped to your liking and flash frozen. We'll make pick-up or delivery arrangements with you, and you pay the balance due (less deposit) when you pick up your order.

There are a number of antibiotics used in beef cattle, and we make every attempt to properly manage herd health that our use of them is nominal; most years, we give none. In the event that we do give an antibiotic 'shot' to a calf, it will be sold with our commercial herd rather than in our direct sales group. Currently, THERE ARE NO mRNA ANTIBIOTICS USED IN CATTLE. This article by Farm Bureau gives an accurate summary of the technology. Because of the weaning method we use, our calves are given two rounds of killed virus vaccines. https://tnfarmbureau.org/mrna-vaccines-in-livestock We do feed our calves rations with ionophores; however because ionophores are not used in human medicine, there is little concern from a human health perspective. Read the attached the articles below regarding ionophores.