Brookefield Beef

This is the first year we will be publicly retailing our beef. For several years we have raised high-quality Black Angus beef for ourselves, friends and family. We have experienced overwhelming success and positive feedback; and wanted to share part of what we are so passionate about.

We have been actively enrolled in the New York State Cattle Health Assurance Program (NYSCHAP) since 2002; this program, run by the New York State Department of Ag & Markets focuses on Animal Health and Welfare, Environmental Stewardship, and Food Safety. We are monitored by the New York State veterinarian in association with our own local large animal veterinarian, and audited annually to confirm that we are in compliance. Along with the standard practices set by the program, we have over the years, added our own practices that we see as important to excelling in these three areas.

Our steers are kept on pasture their entire lives, never confined to a feed lot, or locked in a barn. They are never given hormones or antibiotics. If one of our steers requires antibiotics to save it from an illness, they are removed from our feeding program.

We finish with corn for the last 100 days, which gives the meat more marbling and better flavor¹. The corn also allows us to dry age our beef longer than those with less fat cover. The dry age process serves to tenderize the meat and give the diner a more pleasurable eating experience.

We are sold out for 2011, but are taking orders for fall of 2012. Feel free to contact us for more information!