Creating Greater Rancher Returns
Calve easy...grow fast...maximize returns
2015 SALE OF EXCELLENCE, College Station,TX
POSTED May 08, 2015
Thank you to everyone for a wonderful 2015 Charolais Bull Sale! Please find below this year's Bull Sale Report.
POSTED Apr 07, 2015
Thank you for this beautiful photo of one of the DeBruycker Charolais offspring!
POSTED Mar 16, 2015
DeBruycker Charolais #8 on the Seedstock 100!
POSTED Mar 13, 2015
Charolais Bull Sale April 4, 2015, 12 Noon at Western Livestock Auction - spread the word and bring a friend!
POSTED Mar 10, 2015
Major cattle producer DeBruycker Charolais signs on as sponsor for Discover Outdoor Life's on-line travel series, Discover Ranches.
POSTED Feb 24, 2015
I jumped on the cow bandwagon when 500 pound calves topped $1000. That beat the $550 steers that i sold in 2009.
POSTED Feb 13, 2015
Pulling breeding bulls from our fall calving cows. The herd sire featured in this video is Y1262.
POSTED Jan 23, 2015
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Choosing the right cut of meat for you and your family isn't always easy.
We've outlined a few ways below that can help you choose appropriately for your lifestyle and needs.
There's a wealth of information that’s listed on the beef packages in your supermarket. The meat package label identifies the kind of beef, the wholesale cut name and the retail cut name. It also includes the weight, price per pound, total price, sell-by date and safe handling instructions.
Other terms you may see on labels can include:
Branded Beef Names
More beef in the supermarket is marketed with a brand name that carries with it a promise to the consumer for attributes such as consistency in taste, tenderness, juiciness and flavor. Every branded beef program is unique, but most have specifications regarding grade, aging and size.
Grain-fed beef is the most widely produced type of beef in the United States. Grain-fed cattle spend most of their lives eating grass in pastures, and then move on to a feedlot where they eat a high-energy grain diet for three to six months. Research shows most Americans generally prefer the taste of grain-fed beef because of its tenderness and flavor-enhancing marbling.
All cattle spend the majority of their lives eating grass in pastures. However, grass-finished beef (sometimes labeled as grass-fed beef) comes from cattle that have been raised on pasture their entire lives. Grass-finished beef is often described as having a distinctly different taste.
According to the United States Department of Agriculture (USDA) definition of “natural” as “minimally processed containing no additives,” all fresh beef is natural.
Certified organic beef must meet stringent USDA regulations and carry the USDA Organic Seal. Both grass-finished and grain-fed beef can qualify as organic.
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