The foundation of Colvin’s herd are mostly Angus and Angus crossbreeds which are known for producing high-quality marbling, tenderness, and flavor, and they’re currently experimenting with a Wagyu Angus crossbreed which amps up those factors. Traditionally, Wagyu cattle are grain-finished, but the Colvin’s are sticking to their grass-finished model. “We’re not trying to produce an extremely marbled cut of beef,” explains Jennifer, “We’re hoping to bring unique flavor of a grass-finished cow and maybe getting a bit of extra marbling from the Wagyu.” If you like a leaner cut of beef but don’t want to sacrifice flavor and tenderness, these grass-finished crossbreeds are for you.
By only selling grass-fed and grass-finished beef, the cattle are eating what’s currently growing on the ranch, and there’s no need to bring in grain to finish them. “This is just part of our heritage,” Jennifer says. “It’s the way we’ve been managing our animals and our land forever and we feel that by keeping them grass-finished, we can do both in the best way possible.” This philosophy about sustainability and land management, in conjunction with how their animals are treated and what they eat is what brings about this special kind of harmony at Colvin Ranch.
In addition to their grass-finished beef, Colvin Ranch also provides all natural, pasture-raised pork seasonally during the summer, and you can customize your preferences for sausage, bacon, and cured products.