Have you heard the rumor? Actually, it’s not a rumor, but a fact. Nebraska raised beef tastes the best! But why, you may ask? Several reasons to note!
Nebraska’s location provides expansive and diverse natural resources, making it virtually perfect for agriculture usage. Through growing crops, processing plants, feedlots, ninety-one percent of the land in Nebraska is being utilized by farms and ranches. There are 19,000 cattle ranches in Nebraska too! A lot of these cattle ranches are handed down in families, from generation to generation and are owned and operated by the families themselves.
Ranchers in Nebraska typically make sure their cattle spend the majority of their lives on grass such as what we do here at Oak Barn Beef. Our cattle spend the majority of their life kicking up their heels in green pastures on the farm and will continue to do so until they reach adolescence where we switch them to eating a corn diet with free choice hay for dessert. Around 60-90 days cattle will switch over to a feedlot to be “finished”. On the feedlot they are fed a balanced ration of corn, grains, and vitamin and mineral supplements.
Now go back to how I said Nebraska uses so much of its land for agriculture.
Because Nebraska uses the majority of its land for growing crops, in particular corn, ranchers are able to easily access locally grown corn, and other grains. Which in turn contributes to a better flavor. Corn’s abundance of protein, energy, and how easy corn is to digest in the stomach systems of cattle. Corn is able to provide the cattle all their nutrients and more to help deposit fat inside of their muscles (also known as marbling) and makes the beef more tender too! It makes tremendous beef through this process, and especially healthy cattle, which is what happens when you meet all nutritional requirements in a diet.
So, once the animal is finished with this change in diet, they are sent to be butchered at a local processing plant. Making the entire process of producing beef in one state.
The process has one additional step here at Oak Barn Beef though! Once our cattle are “finished”, they go to a small-town butcher to be hand-cut and dry aged for 21 days. The extra step of dry aging helps the beef to become more tender and flavorful. This process on top of the green pasture grazing and corn finished diet, makes our beef the best tasting and most tender beef you’ll bite into.
As you can see there are many reasons why Nebraska beef is the best tasting beef. Oak Barn Beef takes pride in raising cattle just mentioned like the reasons above and the taste of our beef has our customers coming back time and time again. Give it a try yourself and see why Nebraska raised beef is world renowned.
Daily operations on the farm can be a bit more of a challenge especially when temps get below freezing such as keeping the water from being frozen for the cattle and elsewhere on the farm, having to spread out the hay with the hay bale processor due to the lack of fresh grass, and the extra steps it takes when winter hits the farm that causes a chore to take much longer than expected.
Robin Decker
January 02, 2025
Dear Sales,
I hope this message finds you well. We are reaching out to request a quote for the bulk purchase of Meat/Beef, Pork and Poultry Product as we are looking to place a large order and would like to discuss pricing and terms.
Could you kindly provide us with a detailed quote, including product specifications, wholesale bulk pricing and the lead time for delivery to help us with planning.
We would also appreciate it if you could attach a credit application form for us to complete to facilitate the purchasing process.
Thank you for your assistance. We look forward to receiving your quote and working together to meet our needs. Please do not hesitate to contact me if you need further details.
Best regards,