What We Mean by Fatten on Forage
Today’s research shows that fat from grass fed animals is healthy fat. Brookshire
Farm’s goal is to have at least a quarter inch of fat on the exterior of the
carcass. This enables dry aging for two weeks without too much loss of moisture,
adding tenderness. When the beef is cut, slicing the outer layer of fat from the
carcass removes off flavors it might pick up hanging in refrigeration. Skilled
grazing management to add that exterior fat creates more intra-muscular marbling,
adding juiciness and flavor. That’s what defines “finished” beef.
To finish beef on pasture takes extra time and knowledge, and we set ourselves a
high standard. Brookshire Farm beeves must gain 2 or more pounds per day for at
least 6 weeks before we harvest them. We plant high quality forage mixes for
grazing. During our harsh summer and winter seasons, cows cannot make “finishing”
gains. We plant every season to ensure is that the growing animals never lose
weight. Then we harvest only in the spring and in the fall when beeves are “on the
Cattlemen can judge if an animal is finished by looking at him, but we don’t guess.
We put our cows on the scales and keep records of their weight gains.
Without lab analyses, we can’t prove Brookshire Farm cows have more finish than
most grass fed beef. We do, however, have plenty of testimonies from loyal
customers who have tried others and now endorse Brookshire Farm for the quality of
the eating experience. We look for to continuing to provide you with delicious,
For research on the nutritional benefits of pastured meats, visit
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