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Fine foods and beverages taste different based on their origin. Sumatran coffee, Napa Valley wine, Greek feta cheese. Properly raised beef also varies by region. Why?
Regional and seasonal differences in climate, geology, and soil impact the types of grasses and grains available for cultivation. Since all cattle eat grass, with some supplemented by grains, these differences can directly impact the taste and texture of your beef.
Grain finishing in general can reduce the impact of flavor variations. But the aging process can bring out the differences between barley and corn-finished beef. And when cattle are raised on grasses alone, the differences can be quite notable and vary quite a bit by season.
Our trailblazing ranchers have selected breeds and crossbreeds based on how well they adapt to the local environment. The best of these – our stars – have consciously groomed their cattle and their diets further to create the best possible taste and texture for their regions or “appellations.”
So, as some people prefer a Cabernet Sauvignon from Sonoma vs. Napa, or even the Rutherford region of Napa, some of you will prefer an artisan beef from the Lewis & Clark Region of Nebraska vs. the Front Range Region of Colorado.
Look For "Shelf Talker" Grower Cards At Food Stores
Are you the grower? To order Shelf Talker business cards which can be customized and feature grower information
on the reverse of the card (see images below) please check out these resource pages:
* QR Code is registered trademark of DENSO WAVE INCORPORATED
Last Update:
March
23, 2010
NOTE: We are updating profiles as quickly as we can - but if you would like to request that we
update a grower's locale profile immediately, CLICK HERE
and put in the Locale ID (i.e. CA5005) and we will update the requested profile immediately.
; "Oliver Ranch Company")
