Grass-Fed or Grain-Fed? Why We Raise Both

The Coot Salute: "Here’s to doing things your own way — just like Grandma’s meatloaf recipe, and twice as tasty."

Howdy folks,

It’s Phil here (Coot #1) from 2 Coots Ranch.

You ever notice how everyone’s got an opinion about beef? Some folks will swear up and down that grass-fed is the only way to go. Others won’t touch anything but a good, marbled grain-finished steak. Me? I like it grain-fed — but I raise both. And here’s why.

Back when I got the crazy idea to be a farmer, I didn’t know a lick about cattle. I was just an old guy with a dream, a strong back (for my age), and the internet. So I Googled. That’s how I found Joel Salatin, a name a lot of folks in the regenerative ag world know. Joel talks a lot about grass-fed, pasture-raised, rotating cattle every day to rebuild soil and how to graze smart. And you know what? It made a lot of sense. Economically, environmentally, and just plain logically.

(Want to know more about Joel? Check out his documentary The Lunatic Farmer here!)

So I dove in. Learned about rotational grazing, fencing systems, forage management, and all the ways to raise beef the right way. But here’s the thing: “right” means different things to different folks. Some people like the leanness and purity of grass-fed. Others want a richer, fattier cut with that buttery marbling you get from a good grain finish.

We raise both because you deserve the freedom to choose. You’re not here to be told what’s best for you. That’s the true meaning of freedom — being trusted to decide for yourself.

So no, I won’t tell you grass-fed is better. Or that grain-fed is. I’ll just tell you this: we raise ‘em both the right way. Humanely, locally, on pasture, and with a whole lot of care. Whether you like your steak lean or laced with flavorful fat, we’ve got you covered.

And around here, we celebrate that freedom. Because if you don’t have the freedom to choose what’s on your plate, what kind of freedom is that anyway?

-Farmer Phil

P.S. Grass-fed, grain-fed, or grilled on a stick — just don’t microwave it. That’s where I draw the line!