These rolling hills and terraces we work have a story. Mom and Dad, Steve and Diane Proffitt, changed this
land from idle pastures to the lush poly-culture of grasses that now provide our cows with their certified
organic daily fare. Mom and Dad were lured into raising cattle in 2000 by an acquaintance who knew about
how to raise beef in the conventional methods. Over the course of the several years Dad began to realize
there could be a better way to raise cattle. He grew tired of sending weaned calves off the farm knowing
they would end up in a feedlot out west.
This search for a healthier, more humane method, led him to grass fed beef. Moving the cows everyday,
the tasks of keeping up the farm, and selling the product is more than one person can manage. Brian, my
husband, and I were witnessing this from afar and during our family visits from Colorado we worked on the
farm. In December of 2008 we left the burbs of Colorado to move onto the farm and work alongside my
parents. We now live together and our multi generational farm home is always a bustle with our own kids,
nieces and nephews, aunts and uncles coming and going nonstop.
While dad is the backbone we all play our part. Brian and I have taken on the task of selling our grass fed
beef at the markets and finding wholesale outlets to get our beef into the local community and Charlotte.
Brian and I both work alongside dad doing the labor of moving the cow herds from one swath of grass to
another, putting in ear tags, sorting cows and transporting them to the processor every week. Granny is the
glue that holds us all together. She keeps the home fire burning when we've been out all day in the rain
and she is one fine horsewomen to boot!
We raise our beef this alternative way because it’s what’s best for the land, most natural for the animals,
and creates a healthy product for consumers and our family.
As the cows move across the pasture they eat all the vegetation there (even many of the weeds), fertilize
the ground with their manure, trample what they don’t eat into the ground creating more soil, and are then
moved to a new swath of ready grass. They won’t be back to that swath for another 30-60 days, depending
on rainfall and sunshine needed to regrow the grass. We use no chemicals, pesticides, herbicides, or sludge
on our pastures. This allows an amazing polyculture of grasses and weeds to grow. This variety in forage is
key for our cows because like us, they like variety in their diets!
This is a natural existence for the cows as they are herbivores and, like the buffalo of the American old-
west, roam freely to eat a variety of only grasses. They need no corn and no grain in their natural way. The
feeding of corn is completely unnecessary.
The fat on a cow that has eaten only grass will be dramatically different from that of grain fed beef. There
is less fat than on a grain or corn fed animal and the fat they do have is full of Omega 3 fatty acids and CLA
(conjugated linoleic acids), an anti-oxidant identified as an important cancer fighter. We have no need to
give our cows hormones or antibiotics. Cows get sick when they are stressed. One way they get stressed is
by being confined. Our animals are never confined and they rarely get sick. If one should become ill we
remove them from the herd and treat them to keep them healthy. If that means they must receive
antibiotics, we do so and they are no longer a part of our program. They are never ever fed antibiotics like
This makes them different in many ways. One month of grain feeding can negate all the advantages of
grass feeding for 17 months! The omega 3s and CLAs that we need are found in the fat of grass fed cattle
and there is significantly less of the bad saturated fats. Eat the fat on these animals and don’t feel guilty
Our goal is to raise animals with no inputs. Raised on only sunshine, rain, and GRASS!
We hope you enjoy our beef as much as we enjoy raising it. If you have questions about how to cook it just
ask, want to come see for yourself, just call. We are always here with the herd.
|Brian, Diane, Steve, and Shelley
Dewi (with chicken) and Zoe
Doyle (behind Shelley)
|Shelley at the Regional
Farmer's Market in Charlotte