We raise Limousin cattle, a breed that originated in France. It's one of the oldest known breeds of cattle, and it's meat is especially valued by French chefs. Limousin cattle are well muscled and produce lean, tender and flavorful meat.
We've been raising these cattle for nearly 30 years. We know their genetic backgrounds as well as health and nutritional histories. You can be sure that these cattle have never been fed animal byproducts, and raised without added hormones or antibiotics.
Our beef is processed in a federally inspected facility near Springfield, Oregon. It is dry-aged 14-21 days before cutting, to increase tenderness and improve flavor. Most supermarket beef is only aged for a few days, if at all. We believe aging contributes significantly to our beef's distinctive, home grown flavor.