nouveau beef
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![Happy and Healthy
CATTLE

At nature’s green acres we strive for happy and healthy. We want our animals, our land, and our customers to be just that, Happy and Healthy.
We’ve found through research and generations of farming experience the best meat, taste and nutrition, is produced by animals living the way The Good Lord created them to; outside, eating grass, with plenty of space to just be cows.
We turn our bull out with the cows to breed naturally.
We feed our cattle year round on our native prairie grass which is plentiful in the summer. In the winter they are supplemented and bedded with homegrown hay and straw.
During calving season we bring the cows closer to home to keep an eye on them, feed them a little extra, and possibly lend a hand during this delicate time.
Once the snow is gone and the grass is up we turn the cows and calves out to pasture once again to feed on our lush Alberta grass and their mothers milk.
We make sure our nouveau beef has never eaten grain only lush green grasses, leaves and their mothers milk. This management practice allows maximum health benefits to the those eating the meat [see below ”Why Grass Fed Beef is Best”].
We butcher our beef younger than the traditional age of 14-18 months. We started thinking, beef is the only meat (from a traditional farm setting) that’s fattened over a year and then eaten after it’s of reproductive age. Everything else, (pig, lamb, chicken, turkey) is butchered in the fall.
When talking with Grandpa we learned that beef in the old days (1920’s and 30’s) was butchered a lot younger then todays beef. It was butchered every fall, just like everything else. What changed this practice was the onset of feedlots after the 2nd World War. The country had just survived The Dirty 30’s and another world war, people wanted luxury; what’s more luxurious then a fatty porterhouse the size of your head! Feedlots came into the picture as the demand for more food grew and cattle prices (based per pound) sky rocketed. You make more money and can feed more people with a 1500 lb animal then a 600 lb one. While our economic status may be very similar to the 30’s our palates and waist lines are very different.
Today the demand for health is just as prevalent as the demand for quality. This is why we want to go back to the old fashioned way of producing beef.
When compared to “regular beef”, our “nouveau beef”, has a slightly more mild flavor, is far more tender, has less fat, enables smaller portions and is very healthy. We love nouveau beef!
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