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Answer.....See our
About Us page
for an introduction to the
Justice family. We have been farming in the South Carolina low
country for almost 20 years. For many years we had provided
friends and family with our healthy, safe and great tasting beef.
As demand increased we decided the time was right to start offering
the same great tasting and healthy beef to the public.
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Answer....Pasture raised means
that the animals have been allowed to graze freely on a grass and a
plant based diet. Beef and lamb that are raised on primarily
grass diets produce meat that is higher in nutrients and Omega-3s.
Our pasture raised animals are never confined to feedlots where they
will be stressed by overcrowding. some "grass-fed" operations
do confine their animals to feedlots to fatten them on a plant based
diet before processing. Learn more about the health benefits
on our "Why
Pasture Raised?
page.
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Answer....The general public
may not realize this, but any operation can be certified "organic"
and still grain-fatten its beef. We do not feed grain to our
cattle and sheep. We do not use hormones of any kind and we
never give antibiotics to our animals. We do annually
vaccinate our cattle to maintain a healthy herd. We raise
healthy cattle and sheep in a natural setting. We feel that
our farming practices are better for the animals and the end result
is better tasting, safer and more nutritious for you and your
family.
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Answer....We believe in
raising our animals in a healthy and humane environment. Our
farming practices are better for the animals, better for the
environment and economically sound. Stress free animals are healthy
animals. To that end, our animals spend their lives grazing in
a natural environment and are never placed in crowded feed lots.
By raising healthy, stress-free animals, we are fulfilling our
commitment to provide you with the highest quality, safest and most
flavorful beef and lamb available.
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Answer....Conventionally
produced beef and lamb does not come from one farm or ranch.
Isntead, animals are hauled from various sources to an auction.
At auction, animals are purchased by a feedlot. They are then
transported from the auction to the feedlot where they are confined
to small areas and fed large amounts of feed to fatten or "finish"
them. From the feedlot, the cattle and lambs are transported,
again, to a large facility where they are processed. Then a
distributor buys the beef or lamb from the processor and the product
is shipped to various locations for retail sale. So,
basically, you have no idea where the meat comes from.
Moss Hill Farms beef and lamb comes
from cattle and sheep born and raised right here on our farm.
The meat is processed here in South Carolina in a facility that has
been inspected and approved by the South Carolina Meat and Poultry
Inspection Department (SCMPID). Once processed it is shipped
form our farm to your door. When you purchase our products you
can be assured that we have overseen all operations from beginning
to end.
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Answer....Beef and lamb raised
on natural pasture offers a truer, more genuine flavor.
Several factors, including diet, a low stress environment in which
they are raised, and our dry-aging process result in a delicious,
healthy product for your family.
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Answer....Meat tenderness
results from a number of factors, especially the breed of the animal
and the degree of stress they experience as they are maturing.
Our beef is produced from Angus-crossed cattle raised in a humane,
stress-free environment. These cattle are ideal for our
program and spend their lives grazing on our pastures. Our
lamb is produced from the Katahdin and Dorper breeds of sheep -
breeds developed from sheep native to the tropics for the production
of meat rather than wool. These sheep are especially suited to
thrive in our climate. Additionally, our beef and lamb is dry-aged,
naturally enhancing both the flavor and tenderness. As a result, we
are able to offer products that are tender and delicious.
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Answer...Much like fine
wine and cheese, the flavor of beef and lamb deepen when it is aged.
Our beef is dry-aged in a temperature and humidity controlled
environment at our processor's facility for a minimum of 21 days,
and our lamb is dry-aged for at least 16 days. During this
time the meat is naturally tenderized and acquires a deeper, rich
flavor. Most commercial meat processors age meat for less than
half this time, and often use chemicals or water injected into the
meat to speed the aging process. Dry-aging is a natural
process. We never age our beef or lamb using water or
chemicals that might alter the natural flavor.
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Answer....In addition to being
significantly lower in fat than grain-fed beef, pasture-raised beef
has less fat than dark meat chicken or white meat chicken with skin,
and nearly the same amount of fat as skinless white meat chicken
breasts. This is great news for those of us who love beef and
what to include it as part of a healthy diet.
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Answer....A good rule of thumb
is that one cubic foot of freezer space will hold about 25 pounds of
meat. The typical freezer capacity on a side-by-side unit is
about 10 - 11 cubic feet. The capacity of a large upright
freezer averages about 21 cubic feet.
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