What makes us different

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What makes us different

There are several reasons our beef tastes better than commercially produced beef. We do things a little differently at Natural Cattle Company. Our beef is raised in a traditional, old-fashioned way. We are more concerned about the quality of our beef than how quickly or cheaply we can produce it. This uncompromising standard is what makes us different from most producers:

Natural Cattle Company	Most Commercially Produced Beef
Cattle are raised on the pristine grasslands of Southeastern Colorado. Cattle mature naturally over 24 months .	Cattle are fattened in massive disease-infested feedlots where they are administered hormones and antibiotics , which induce maturity in 14 months.
Operated by the Trainor Family Ranch, established in 1892.	80% of all US beef is fattened in massive feedlots and processed by four multinational corporations.
Processed by Jenson Blue Ribbon Processing in Fowler Colorado, a small family company established in 1932. Disease is controlled with care and cleanliness.	Large plants process 10,000 head of cattle a day. Disease is controlled with chemicals.
Each animal is inspected by the USDA.	USDA does random sample testing.
Every package of ground beef is more than half ground steak and roast from quality fully mature young cattle.	Hamburger is produced from fat and scrap from multiple animals, some of dubious quality.
Every pound is derived from one animal.	DNA testing has found meat from up to 800 animals in one pound, and often old cows with no flavor are added to the mix to make the meat leaner.