PASTURE RAISED GRASS FED CALVES

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          We focus on raising superior genetics for premium-quality beef, with an emphasis on exceptional marbling, tenderness, and flavor. Our cattle are pasture raised and rotationally grazed throughout their lives, allowing them plenty of room to roam while making the most of our naturally managed pastures. During the Indiana winter months, our cattle continue to receive the same level of care and attention. They are on dry pasture with room to move and have free-choice access to premium organic round baleage. For freezer beef, we supplement their pasture-based diet during the final 180 days with high-quality organic whole grains and premium alfalfa. We believe this finishing period, combined with our genetics and pasture-based management, helps produce the rich marbling and incredible flavor we strive for in every animal. We also offer pasture-raised calves for those who want to purchase their own and finish them according to their individual feeding program and preferences.

          We harvest our cattle based on size and finish rather than simply age. This allows us to focus on harvesting each animal when it has reached the level of development and finish we are looking for, rather than putting an animal on a calendar simply because it has reached a certain age. After harvest, our beef is dry-aged for a minimum of 14 days. Dry aging allows the natural flavors to develop while helping further enhance tenderness and depth of flavor. From genetics and pasture management to finishing, harvest timing, and dry aging, we pay close attention to every step of the process. It is that attention to detail that sets Bucking Duck Ranch beef apart. Our beef is raised without antibiotics or added hormones. We believe good beef starts long before it reaches your freezer. It starts with good genetics, healthy land, proper nutrition, and taking the time to do things right.

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