Pasture-Raised, Grain-Finished: A Transparent Look at Our Feeding Philosophy

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July 17, 2025

The corn is shoulder-high now, swaying in the July breeze across our Missouri pastures. From the farmhouse window, I can see green stalks reaching their tassels toward the summer sky. There's something magical about this time of year, watching the corn reach maturity. Home-grown crop for our home-grown cattle.

But this isn't just about the growing crop—it's about something bigger. It's about the story that connects every step from seed to steak, and why we're so passionate about our "pasture-raised, grain-finished" approach to raising beef.

What Does "Pasture-Raised, Grain-Finished" Really Mean?

Let me be completely transparent with you. When you see "pasture-raised, grain-finished" on our beef, here's exactly what that means for our Black Angus herd:

Pasture-raised: Is exactly what it sounds like; our cattle spend their lives doing what cattle do best—grazing. They're out there on diverse pastures, rotationally grazing, eating grass, clover, and all Mother Nature provides. They have access to fresh air, sunshine, and the freedom to exhibit natural behaviors. This isn't a marketing term for us—it's literally how they live.

Grain-finished: In the final months before processing, we supplement their grass diet with grain. Specifically, corn silage we harvest right here on the farm. This isn't about rushing them to market or cutting corners. It's about creating the marbling, tenderness, and flavor profile that makes our beef exceptional.

From Our Fields to Your Table: The Growing Story

That corn silage I keep mentioning? Is now shoulder-high stalks, heavy with moisture and promise. A month from now, these very pastures will be rumbling with tractors at dawn, the whole family (yes, even the kids) working together to get every stalk harvested before the weather turns. We're not just growing corn; we're growing the feed that will finish our cattle to perfection.

Come September, we'll harvest the entire corn plant (everything except the roots) and preserve it through fermentation. We pile it high, pack it tight to cut off oxygen, and let natural fermentation do its work. The result? A high-energy, nutrient-dense feed that our cattle absolutely love. (Click here for a more in-depth behind-the-scenes look at our family farm in action.)

Fifth generation farmer tending his crops (little-red-wagon in tow)

Why This Approach Works (And Why We Believe In It)

Here's what I've learned from watching our cattle: they tell us what works. When we put out that mixture of hay and silage each morning, they come running. When we finish cattle on our grain, the quality speaks for itself. The taste? Well, that's something you'll have to experience!

But it's not just about the end product. This approach aligns with our regenerative farming philosophy in ways that make my heart sing:

The corn acts as a cover crop, naturally delivering nitrogen and building soil dense with roots to hold it all together and prevent erosion. (Remember the Dust Bowl?)

Right now, those green stalks are working overtime, building soil health for our next crops. Once we harvest for silage in September, we'll immediately no-till-drill in our winter cover crops—no bare soil, no erosion, no waste.

We'll use every part of the plant. Nothing gets left behind. The entire corn plant will become food for our cattle, who turn it into fertilizer for our pastures through their natural grazing and manure.

It's a closed-loop system. We grow what we feed, we feed what we grow, and the cycle continues. No mystery ingredients, no wondering where our feed comes from. It's growing right here on the same land where our cattle graze. What a beautiful symbiotic relationship!

The Honesty Behind Our Choices

I could tell you that our cattle never see a grain of corn, but that wouldn't be honest. And honestly? It wouldn't produce the beef we're so proud to put our name on.

Pure grass-fed beef has its place, but we've found that grain-finishing creates the eating experience we and our customers love. The tenderness, the flavor, the overall quality—it's all enhanced by those final months of corn silage and grain supplementation.

We're not trying to be everything to everyone. We're trying to be the best version of ourselves: a fifth-generation family farm and ranch that raises cattle the way we believe produces the best beef, using practices that regenerate our land rather than deplete it.

The Difference You Will Taste

When you bite into a Parsons Creek steak, you'll be tasting the story of our summer growing season and our fall harvest. You'll be tasting the care that goes into every step, from the cover crops that built our soil to the corn that's growing in it right now.

That's what "pasture-raised, grain-finished" means to us. It's not a marketing term—it's a philosophy. It's our commitment to doing right by our land, our animals, and the families who trust us to provide their beef.

Building Trust Through Transparency

The agriculture industry has gotten complicated, and somewhere along the way, we lost sight of the simple truth: good food comes from good farming and ranching. We're not trying to complicate things here at Parsons Creek. We're trying to do them right.

That means being honest about our process, even when it's not the trendy thing to say. It means explaining why we grain-finish our beef, not just stating that we do. It means showing you the connection between our growing season and the steak on your dinner table.

We believe that when you know how your food is raised and where it comes from, you can make better choices for your family. And when you choose Parsons Creek Steak, you're choosing an approach to farming that's as transparent as the northern Missouri sky.

❤️ Made with LOVE ❤️

Our diverse grass awaiting the arrival of anticipatory hooves

As I write this, looking out from our front porch, watching our crops grow, I'm already anticipating (and slightly dreading) the controlled chaos of September silage season. But that's the beauty of farming—there's always another season, another chance to do things better, another opportunity to connect what we grow with what we believe.

From our family to yours, thank you for trusting us with your beef! We don't take that responsibility lightly.

From Our Pasture to Your Pan: The Case for Making Tallow at Home

There's a quiet revolution happening in kitchens across the country, and it looks a lot like something your great-grandmother would recognize. People are setting aside the seed oils and reaching instead for something older, simpler, and more nourishing — beef tallow. Here at Parsons Creek Steak, we've been raising Black Angus cattle on the grasslands of northern Missouri for five generations. We know every pasture and the cattle that graze them. So when people started asking us about rendering tallow from our beef fat, we couldn't have been more thrilled. Because tallow isn't just a cooking fat — it's a way of honoring the whole animal, reducing waste, and connecting back to the kind of real-food traditions that built this country. Let me tell you why tallow deserves a permanent spot in your kitchen. What Is Tallow, Exactly? Tallow is simply rendered beef fat. "Rendering" is the process of slowly melting raw fat over low heat until the pure fat separates from any remaining tissue. What you're left with is a beautiful, creamy white cooking fat that solidifies at room temperature — shelf-stable, deeply flavorful, and incredibly versatile. That's it. One ingredient. No additives, no preservatives, no industrial processing. Just pure beef fat, rendered down to its essence. Why Tallow Is Having a Moment — and Why It Deserves One 1. This Is How People Cooked Before Processed Oils Took Over Before canola oil, before vegetable shortening, before seed oils became a supermarket staple, beef tallow was the fat American families cooked with every single day. McDonald's famously fried their original French fries in beef tallow — and food writers will tell you nothing has ever tasted quite the same since they switched. There's a reason this generation is rediscovering tallow. As people take a harder look at ultra-processed foods and unfamiliar ingredients, many are choosing to return to the foods their ancestors thrived on. Tallow fits squarely in that tradition — and it fits right alongside our family's mission of farming the way it's always been done. 2. The Source of the Fat Matters Enormously Not all tallow is created equal. Just like you wouldn't buy a mystery burger from an unknown source, you want to know where your cooking fat comes from. Our cattle are pasture-raised on the open grasslands of northern Missouri. They spend their days outside, in the sunshine, free from routine antibiotics and added growth hormones. The quality of an animal's life and diet directly affects the quality of its fat. Tallow rendered from well-raised, pasture-raised cattle is richer in fat-soluble vitamins like A, D, E, and K2. It contains higher levels of conjugated linoleic acid (CLA) — a beneficial fatty acid associated with a range of positive health effects. And it's loaded with oleic acid, the same monounsaturated fat celebrated in olive oil. When you render tallow from Parsons Creek Steak beef, you're not getting a commodity byproduct. You're getting the result of five generations of careful, intentional farming. 3. It's One of the Best Cooking Fats You Can Use From a pure cooking standpoint, tallow is exceptional. It has a smoke point of around 420°F — well above the temperatures needed for searing, frying, and roasting. Unlike many vegetable and seed oils, tallow remains stable at high heat and doesn't break down into harmful compounds. Want a perfect sear on a ribeye? Start with tallow. Making roasted potatoes with a crackling crust? Tallow. Frying eggs with rich, golden edges? Tallow. Wherever you'd normally reach for butter, olive oil, or vegetable oil, tallow is a worthy — and often superior — replacement. And the flavor. There's a depth and richness that tallow brings to food that's hard to put into words. It's beefy and savory without being overpowering. Once you've made potatoes roasted in tallow, you'll struggle to go back. 4. It's About Using the Whole Animal On a working family farm, waste is something we simply don't accept. When you raise an animal with care and intention, the way we do, you want every part of it to be used well. Rendering tallow is one of the most meaningful ways to do that. The fat that surrounds the kidneys — called leaf lard or suet — has historically been the most prized for rendering because it produces the purest, most neutral tallow. Rather than letting that go to waste, rendering it at home is a way of completing the circle. It's a practice that our grandparents and great-grandparents understood instinctively: respect the animal by using everything it provides. It's what we call nose-to-tail eating, and it's not just a trend — it's a philosophy of respect. 5. People Are Using It for a Lot More Than Cooking Here's something that might surprise you: tallow has become a darling of the natural skincare world. The fatty acid profile of beef tallow is remarkably similar to the oils naturally produced by human skin, which is why many people find it deeply moisturizing and gentle. A growing number of people are using it as a facial moisturizer, a lip balm base, a healing salve for dry or cracked skin, and even a hair treatment. If you're someone who reads ingredient labels on your skincare products and finds yourself overwhelmed by the list, tallow is about as simple as it gets: one ingredient, animal-derived, deeply traditional. How to Make Tallow at Home Using Parsons Creek Beef Fat Making tallow is a slow, simple process that rewards patience. Here's how to do it: What you'll need: Raw beef fat or suet from Parsons Creek Steak A heavy-bottomed pot or slow cooker A fine-mesh strainer or cheesecloth Clean glass jars for storage Instructions: Step 1: Prepare the fat. If your fat has been frozen, thaw it completely in the refrigerator. Trim away any remaining meat or connective tissue, and cut or grind the fat into small, uniform pieces. Smaller pieces render more quickly and evenly. Step 2: Render low and slow. Place the fat in a heavy-bottomed pot or slow cooker on the lowest heat setting. You're not frying it — you're slowly coaxing the fat to melt away from any solids. Stir occasionally. This process takes 2 to 4 hours on the stovetop or longer in a slow cooker. You'll know it's ready when the fat is fully melted, the liquid is clear golden-yellow, and any remaining solids (called "cracklings") have sunk to the bottom and turned lightly golden. Step 3: Strain carefully. Pour the rendered fat through a fine-mesh strainer or cheesecloth-lined colander into clean glass jars. This removes any solids that could cause the tallow to spoil more quickly. Step 4: Cool and store. Let the jars cool at room temperature. As tallow cools, it will turn from golden to a beautiful creamy white. Store at room temperature for a few weeks, in the refrigerator for several months, or in the freezer for up to a year. Pro tip: Don't discard the cracklings! Season them with a little salt and enjoy them as a snack — they're the original pork rind, except made from beef. A Fat Worth Knowing There's something genuinely meaningful about making tallow at home. It connects you to a long tradition of resourceful, whole-food cooking. It puts a nourishing, stable fat on your counter that you made with your own hands from an animal you know was raised well. That connection between the farm and your table is exactly why we do what we do. Christian and Madison returned to this land to continue a fifth-generation legacy — not just to raise cattle, but to feed families with food they can trust. Tallow is one more way we can do that. If you're ready to try rendering your own tallow, we hope to be your first stop to make that dream a reality. And as always, if you have questions about our farm, our practices, or our products, we love hearing from you. From our pasture to your kitchen — thank you for being part of the Parsons Creek family. Shop our pasture-raised Black Angus beef at parsonscreeksteak.com and follow us on Facebook and Instagram for farm updates, recipes, and specials.

Your freezer called. Its not ready for grilling season!

We're already thinking about your summer cookouts.

The Food Pyramid Just Got Flipped—And It All Starts in the Dirt

The Food Pyramid Just Got Flipped—And It All Starts in the Dirt On January 7th, Secretary Brooke Rollins and Secretary Robert F. Kennedy Jr. unveiled the new Dietary Guidelines for Americans, 2025-2030. With them came something we haven't seen in over a decade: an actual food pyramid. But this one's different. It's inverted. At the very top—the foundation of healthy eating—sits protein, dairy, healthy fats, vegetables, and fruits. Real, whole, nutrient-dense food. "Eat real food," Secretary Kennedy said. "These guidelines return us to the basics." Whether you agree with the intricacies of the guidelines or not, I think we can all agree that eating real food can’t hurt. This isn't just about what's on our plates. It's about where that food comes from. And if we're going to eat real food—truly nutrient-dense food—we need to think about what's underneath it all. We need to think about the soil. From the Pyramid to the Ground Just one month before the food pyramid announcement, the USDA launched a $700 million Regenerative Pilot Program aimed to help American farmers adopt practices that improve soil health, enhance water quality, and boost long-term productivity, all while strengthening America’s food and fiber supply. You can't have nutrient-dense beef without healthy pasture. You can't have a healthy pasture without living soil. You can't have living soil without regenerative practices that build instead of deplete. The new food pyramid says: prioritize protein from whole food sources. The Regenerative Pilot Program says: We're going to help farmers raise that food the right way. Healthy soil → real food → healthier people. It's the first time in my lifetime that I've seen the federal government connect these pieces. And for farmers like us who've been quietly working toward this for generations? It feels like hope. What We've Been Doing All Along The Regenerative Pilot Program focuses on soil health, water management, and natural vitality. If you've been reading our blog, you already know what that looks like. Cover Crops - We plant sorghum, triticale, cow peas, and winter mixes to prevent erosion and build nitrogen naturally. Healthy soil is never bare. No-Till Farming- We use a no-till drill to plant new crops right into the residue of the last one, protecting soil structure and those hardworking microorganisms underground. Rotational Grazing - Our Black Angus cattle move through pastures regularly. They graze and fertilize. We're working toward "mob grazing"—mimicking the way buffalo moved across the Great Plains for thousands of years. These practices build soil instead of mining it. They create beef that's more nutrient-dense because it comes from richer ground. And now, the USDA is putting $700 million behind helping more farmers do exactly this. Why This Gives Me Hope For years, we've watched good farmers want to do the right thing but get buried in red tape or worn down by a system that didn't value what they were trying to build. The Regenerative Pilot Program changes that. One application instead of ten. Whole-farm planning instead of fragmented bureaucracy. Real support for practices that actually work. This isn't just validation—it's transformation. Young producers won't have to fight as hard as Christian did when he moved back to the farm. New farmers can start with regenerative practices. Families can transition to soil-building methods with actual financial support. And with more regenerative farming, we all get access to better food. The beef in grocery stores and on dinner tables becomes more nutrient-dense, raised on healthier soil. The cycle strengthens. The Connection We've Been Missing The new Dietary Guidelines say: "Better health begins on your plate—not in your medicine cabinet." I'd take it one step further. Better health begins in the soil. When we talk about chronic disease in America, we can't ignore where our food comes from. The nutrients in beef trace back to the ground it came from. The flavor, the tenderness, the marbling—it all connects to soil health. The new food pyramid recognizes that real food matters. The Regenerative Pilot Program recognizes that real soil matters. And out here at Parsons Creek, we've always known both are true. What Comes Next I keep thinking about my daughter running around the farm in boots three sizes too big. She's inheriting not just land, but soil that's been tended, loved, and cared for. That's the promise of regenerative agriculture. The new Dietary Guidelines told Americans to eat real food. The Regenerative Pilot Program is making sure farmers can grow it. And families like ours—who've been doing this work quietly for decades—now have support to keep going and expand. Papa always says, "You work for the land, and if you do it right, the land provides." The food pyramid starts at the top with protein and healthy fats. But we know the truth—it really starts in the dirt. In the soil we build, the practices we follow, the stewardship we choose. From our farm to your table, we're hopeful. Hopeful for the soil we're healing. Hopeful for the farmers getting support. Hopeful for the families choosing real food. Hopeful for the future we're building together, one regenerative practice at a time. Want to learn more about the USDA Regenerative Pilot Program? Visit nrcs.usda.gov/programs-initiatives/regenerative-pilot-program Ready to taste what healthy soil can do? Shop Parsons Creek Steak and support regenerative agriculture with every meal.