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McLaughlin Farm Ltd. raises Highland cattle
and is a local producer of naturally raised, grass fed, dry aged beef. The
farm is located in Jackson,
Michigan. The farm was originally a working
dairy farm, and was purchased by John’s grandparents in 1932. The milking
operation continued until the mid-1950’s when it was discontinued. A
decade later several of the unused facilities were torn down, including
the milk barn, due to the high cost of maintenance. In 1980 John and
Cathie bought the farm and shortly thereafter reintroduced farm animals,
including beef cattle, horses, sheep, chickens and turkeys. Today Highland
cattle and two Airedales are the only domestic animals at the
farm.
~Grass Fed~
McLaughlin Farm cattle are raised humanely, grazing in open pastures and
are not confined in a feed lot type setting. The farm’s cattle are
rotationally grazed, and are fed little or no grain, well within the USDA
“grass-fed” standard. McLaughlin Farm does not utilize growth stimulants
or hormones, nor antibiotics, unless medically indicated.
McLaughlin Farm beef is raised and processed to be lean and tender, with
outstanding flavor! One important factor in flavor is the age of the
animal. An older animal is more flavorful. Highland cattle mature slowly,
and when fed primarily grass and hay, take longer to reach a market
weight. Thus Highland cattle raised on grass are generally
older than their feed lot counter-parts. Dry aging also intensifies
flavor. McLaughlin Farm dry ages its beef for 28 days, something rarely
done today. (Most commercial meat is “wet aged” in the vacuum packaging as
it travels from the slaughter house to your plate! McLaughlin Farm beef is
all USDA processed and vacuum packaged. McLaughlin Farm primarily markets
its beef directly to the consumer. The farm maintains a waiting list of
customers. It normally markets beef in the spring and fall of the year.
The farm participates in the American Highland Cattle Association’s
Quality Beef Program. In addition, the farm has also worked with a
consulting chef (a member of the Chef’s Collaborative) on the dry aging,
recommended cooking techniques for grass fed (lean) beef, and recipes.
McLaughlin Farm believes it offers a very high quality product. Many
customers comment that the flavor and quality of McLaughlin Farm beef
reminds them of the beef of their childhood!
~Rotational
Grazing ~
McLaughlin Farm utilizes rotational grazing in order to maximize its
pastures. The cattle rotate through small, temporary paddocks every 3-5
days. The paddocks are created with a single strand of electric fence.
This method allows for intensive grazing of a small area, then the fences
are moved and new pasture is utilized. This method helps insure that all
of the pasture is “eaten down” not just the younger, more tender plants.
The system is very economic because
there is not a large investment in fence. If the cattle do get through the
single strand fencing, they are still contained within the larger pasture.
Our main pasture is a blend of alfalfa, orchard grass, and rye grass. The
cattle also browse in the fence rows, which also provide shelter in the
winter and summer.
Temporary fencing used to create small paddocks for
rotational grazing.
Highland Cattle enjoying a fresh paddock of rye grass, orchard grass and
alfalfa (and weeds, including thistle!)
Highland Cattle exiting their paddock for shade in the tree line! Access
to each temporary paddock is from the lane shown in this picture. |