The popularity of grass-fed beef is on the rise as many consumers are becoming more health conscious in choosing their food items.
At K Creek Ranch in Gary, manager Jessica Kruse said there are certain breeds of cattle that create flavorful, grass-fed beef.
“The thing with grass-fed beef is you need to have the right genetics to get the right flavor. With some breeds, they’re not getting enough (feed) to grow. I have Angus, Hereford, Galloway, Irish Black, British White and Salers,” Kruse said.
The right breeding paired with the right feeding techniques produce a top-notch product, Kruse said.
“We do 100 percent grass-fed. We don’t do any kind of grain substitute. We’re grazing the cattle throughout the grazing season. It’s all based on grasses and legumes. We also do no added hormones or antibiotics as well. You’re going to get a little bit stronger beef flavor with grass-fed beef, it’s really a rich deep flavor,” she said.
In order to be certified as grass-fed, the U.S. Department of Agriculture requires that ruminant animals be fed only grass and forage, with the…
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