Grass Fed Myth Buster
“Grass-fed cows make the best burgers, period.” This is Ridgeway Shinn’s mantra. Ridge is on a mission to change the beliefs of American beefeaters to prove that grass-fed cattle produce a more flavorful meat than their grain-finished relatives and in the process are a boon to the environment. In his arsenal is the herd of Devon cattle that he shipped from New Zealand on two 747’s in 2008 and the pure science that he uses to make his point. The Devon cattle are the gentle giants of the farm that Ridge runs and they are also the machine used to reinvigorate leased land that has been ruined by over-farming, herbicides, and other chemicals. The Devons eat grass whose roots have pulled carbon from the air; they then fertilize the land that they have been living on and within 2 to 3 years the land has been revived. This is the kind of perfect balance that sustainable farmers are always looking for.
Ridge’s goal is to increase the quantity of half Devon cattle being raised by farmers and ranchers. His Bakewell Reproduction Services is the seed that he hopes will drive this goal. By developing herds of half Devon cattle all over the United States, the quality of grass-fed beef will increase rapidly. He says “My bull’s genes will push through, no matter the cow that it is bred with.” The other upside of his breeding plan is that these grass-fed beauties will be ready for in 18 months rather than the usual 24 to 30 months for other grass-fed breeds, saving from a extra winter’s worth of expensive alfalfa.
Working with everyone from David Shea of applewood Restaurant in Brooklyn, New York, to scientists at Clemson University and the Hardwick Beef Company, Ridge is getting the word out about his cattle and the advantages of raising an animal that helps the land and tastes great. Ridge loves to go to farmers’ dinners to tell consumers about the advantages of his grass-fed beef, including studies from Clemson University that showed his steaks rated as “choice” by USDA standards. He is also proud to explain how his filets won a Food Arts contest when put up against grain-finished beef from around the country. Ridge says “once consumers understand all the advantages of grass-fed beef, the only problem we’ll have is getting enough supply to them.” A good problem to have for any farmer.
