From Deseret News archives:
Grass-fed cattle are best, say farmers
For some, that search is ending at Tami's Grassfed Beef in West Haven, Weber County.
"We've been studying grass-fed and corn-fed beef," said one of Tami's customers, Robyn Fewkes. "We found nothing but pluses. We found it to be leaner; nevertheless, it was flavorful. It has a different fat that has more vitamins and nutrition than corn-fed."
Tami Bowen and her husband, Scott, have raised their own grass-fed cattle for years. It wasn't until a friend asked to buy some of their beef that the idea of selling their meat came about. Now it's a family business with their children, Codie, 6, and Brock 4, helping out.
"I raise them," said Scott of the cattle.
"And I sell them," said Tami.
The Bowens have a mixed herd of 50 red and black Angus cattle feeding on prairie grass and drinking from natural wells. Not all the cattle will be harvested. Only the bulls 22-24 months old are harvested and made available to customers.
The Bowens have strict standards and beliefs they adhere to in raising their beef.
"We want to produce a product that people can feel good about feeding their family," Scott said. "If a calf gets sick, we pull them out of the program. If an animal is given more than two shots of antibiotics, they are pulled out. In the winter we use alfalfa hay, and we never use hormones."
The Bowens try to maintain a stress-free environment. They are able to reduce the levels of stress for the calves by using fence-line weaning, where mother and calf are separated by a fence but are able to see and hear each other, making the transition easier.
Tami said the practice of using moveable electric fences is called management-intensive grazing. By switching the fences daily, they are able to give their cattle fresh grass to graze on every day and prevent overgrazing and pollution from overuse of a single area.
Tami sends out a newsletter and order form in February. She sells her beef first-come, first-served, and is usually sold out within a month. She fills large orders first but sells single packages of steaks or hamburger, too.
Buying from Tami is almost as important to some customers as buying the grass-fed beef.
"You always talk to Tami," said Shelly Bowring, a longtime customer. "She always answers the phone. She's very hands-on and even helps you load your beef. It's a really nice way to do business — it's kind of a throwback."
That's just the type of business Tami wants.
"I want to stay small enough to know my customers," she said. "I want them to know they can trust where their meat comes from."
