In March 2002, Michael Pollen wrote a seminal article for the New York Times Magazine chronicling the life of a conventional steer.  While we were familiar with feedlots and the problems therein (Tom is a large-animal veterinarian), the clarity of Pollen's article was startling. The article started us thinking about how we could change our operation to fulfill the promise of pasture to plate eating. We had already morphed our operation from conventional beef fattening to an all-natural program where we sell fully grown cows to local ranchers. We talked, planned, researched, and visited existing grass fed producers. We felt we could do more, yet we didn't know how to reach customers. Things stalled.

With Keith moving to Denver in March of 2005, we decided to give it a go, though small scale. We carved out a small part of our already pasture-based, all-natural beef and finished them on grass. Keith used e-mail, cajoling, and pleading to get enough friends and colleagues to buy our first three animals. It was a success, if not somewhat stressful and amateur! That experience started us down the path of pasture to plate production that has brought us to where we are today - Internet, Farmer's Markets, home delivery, restaurants, and two seasons. We are slowly expanding our customer base and would really like to meet you too. 

We trust you will enjoy the benefits of sourcing quality meat by eating better, healthier, and tastier meals. Enjoy!

Keith Parks