By Steve Weisman
POSTED Mar 06, 2014
Superior Livestock Auctions is the largest livestock auction in the United States and has been conducting video marketing since 1987. Superior provides potential buyers the chance to view cattle from across the country without having to be at the auction's location. The pre-recorded videos of the cattle in their home environment provides far better visual appraisal than a still photo, or a live video taken in a sale ring.
POSTED Mar 03, 2014
The Pro Rodeo Hall of Fame recognizes Lloyd and Jane DeBruycker for their contribution to the Ranching Industry.
POSTED Feb 26, 2014
Charolais genetics yield the right kind of carcass and gain for the commercial breeder.
POSTED Feb 20, 2014
Congratulations on the success of using DeBruycker genetics in your program! The top selling female was a full sib to CJC Mr President T122 ($14,750.00) sold by Mountain View Char, Clarkesville , GA and sold to Bill and Raye Arlitt, Poteet, TX and Rocking S Ranch, LLC, Bristow, OK.
POSTED Feb 05, 2014
AICA, Charolais Journal Magazine features DeBruycker Charolais on the front cover!
POSTED Feb 01, 2014
Charolais Bull Sale, April 5
POSTED Dec 11, 2013
When you're working with DeBruycker Charolais cattle, quotes like this come easy.
POSTED Nov 27, 2013
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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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