Have you ever eaten a fork tender steak?  A lean steak that your fork slices through like a knife through butter.  Believe it or not, this meat trait does exist in some beef cattle and, if this is of interest to you, there are three factors to remember.

1.  A sizable percentage of all hanging beef carcasses, regardless of breed, are tough and are of no better meat quality than for ground meat usage.

2. There are meat tender, as well as meat tough, cattle within all breeds.

3.  The meat tenderness factor can be enhanced by the use of bulls and/or cows with superior tenderness traits determined by a unique linear classification system (T.L.C.). 

 

With this in mind, we are proud to tell you about our "TenderLean Cattle".  As the "Home of TenderLean Cattle", our animals have evolved into a breed of beef that is targeted to meet or exceed the requirements of:

1.  Carcass traits necessary for the production of profitable, lean meat that is healthy, tender, and tasty to eat.

2.  Efficiency traits needed for the economical production of beef with the highest possible meat yields.

3.  Maternal traits for trouble free reproduction and superior progeny value.

 
Our breeding program is composed of three breeds that result in our composite line of "TenderLean Cattle" which are registered and certified.  Both the Angus and the Belgian Blue units of our herd have the ability to stand on their own merits and the fruit of their mating, the Blue Angus, are a true wonder to behold.  With these three units in our breeding program, we are quite confident that we will be able to continue to produce the type of beef and seed stock that it will take to propel the industry into this new century.  It is our hope and desire to do all of that and more as we march forward into the future!