LIVESTOCK NEWS
Grass-Fed Tender
Mon Dec 30, 2013 10:17 AM CST

Ask most people who have tried grass-finished beef what they thought, and chances are good you'll hear something like "chews tough, no flavor." But it doesn't have to be that way, and increasingly it isn't.

Today's market-savvy cattlemen are exploring ways to raise cattle on pasture with no grain and yet still produce beef that is tender and tastes good. Virginia's Robert Doering has figured out how to do both.

In 2004, Doering left a career in Michigan and came home to the farm of his grandparents, Sarver Heritage Farm. A modest-sized cattle ...

Quick View
Related News Stories
Two Sisters, One Bold Move
NFU Doubts Cattle Import Basis
Kub's Den
Woodbury: Farm Family Business
Calif. Feeders Try to Rebound
The Market's Fine Print
BQA Stocker
Strategic Marketing
The Market's Fine Print
Keep or Cull