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.

More than just a burger: The Parsons Creek family guide to an unforgettable Fourth of July BBQ

The Parsons Creek family guide to an unforgettable Fourth of July BBQ As the fifth generation to work this land, we've spent countless hours watching our Angus cattle graze these Missouri pastures, but some of my favorite moments happen around our family's grill every Fourth of July. There's something magical about the Fourth of July in northern Missouri. The summer air carries the scent of fresh-cut grass from our pastures, and you can hear the distant sound of fireworks echoing across the rolling hills. For five generations, the Parsons Creek family has celebrated America's birthday the same way – surrounded by family, grateful for this land we call home, and gathered around a grill covered with the finest beef our pastures can provide. Growing up on the farm, we learned that great beef isn't just about genetics or pasture management (though those matter plenty). It's about the memories you create when that beef brings people together. Whether it's my Uncle Jimmy teaching my cousins how to flip a burger without losing the juices or my Papa perfecting her brisket technique, every cookout is a chance to pass down something special. This year, I want to share our family's definitive guide to creating an unforgettable holiday cookout. These aren't just recipes – they're traditions that have been tested around our table for generations. And at the heart of every single one is the premium beef that we've poured our lives into raising. The Foundation: Our Kansas City BBQ Bundle (Sale running through the end of July) When we put together our Kansas City BBQ Bundle, we weren't just thinking about variety – we were thinking about creating the perfect foundation for memories. With premium steaks, fresh ground beef for burgers, tender kabob meat, and slow-cooked brisket all in one package, you've got everything you need to turn your backyard into the kind of place where stories get told and traditions get made. This bundle represents the best of what our pastures have to offer. These aren't just any cuts – they're made from cattle that have spent their entire lives grazing freely on our rolling pastures, under sunny skies, breathing fresh air. When you bite into any piece of our beef, you're tasting the difference that comes from generations of careful stewardship and a deep respect for both the land and the animals we raise. Each cut has its own personality on the grill or smoker, from cattle whose bloodlines are as rich as ours. We know their lineage, we've watched them grow, and we've cared for them with the same attention we give our own family. When you serve Parsons Creek beef at your Fourth of July gathering, you're not just serving dinner – you're sharing a piece of our family's heritage with yours. Recipe #1: Great-Grandma's "Never Fail" Burgers From the Family Vault: My Great-Grandma always said the secret to a perfect burger wasn't in what you added – it was in what you didn't mess with. These burgers showcase exactly what makes our ground beef special – the rich, clean flavor that comes from cattle raised on open pasture. Ingredients: 2 lbs Parsons Creek ground beef (from your KC BBQ Bundle)Coarse sea saltFresh cracked black pepperYour favorite burger fixings Advice from Great Grandma: Don't overthink it. Form loose patties, about ¾ inch thick. Make a small dimple in the center with your thumb – this prevents the dreaded burger dome. Our ground beef holds together beautifully because of the natural fat content from pasture-raised cattle.Season simply. Salt and pepper both sides just before they hit the grill. Grandma used to say, "The beef should taste like beef, not like a spice cabinet." When your beef is this good, simple is best.Hot and fast. Get your grill screaming hot. 4-5 minutes per side for medium. And here's the cardinal rule Grandma drilled into all of us: never, ever press down on the burger. You're just squeezing out all the good stuff – and with our premium beef, there's a lot of good stuff to lose.Let them rest. Just like a steak, let those burgers sit for 2-3 minutes before serving. This allows the juices to redistribute throughout the meat.Add Nanny Pat's home-grown homemade pickles, and you are in for the most amazing burger summer has to offer! Family Tip: "If you want cheese, add it in the last minute of cooking and close the lid. Creates the perfect melt without overcooking the beef. And with beef this flavorful, you don't need much else." Recipe #2: Papa’s Sunday Brisket (The Family Favorite) The Story: Papa (my grandpa) has been making this brisket for every major family gathering for over twenty years. He always says the secret isn't in fancy techniques or complicated rubs – it's starting with brisket from cattle that lived their whole lives on open range and good grass. The marbling and flavor that comes from our pasture-raised beef make all the difference in creating something truly special for the people you love. Ingredients: 1 whole Parsons Creek brisket (3-4 lbs from your bundle)2 tbsp brown sugar2 tbsp paprika1 tbsp garlic powder1 tbsp onion powder1 tbsp chili powder2 tsp salt1 tsp black pepper1 tsp cumin Papa’s Method: The night before: Mix all your dry ingredients. Coat that brisket like you mean it – every inch should be covered. The natural texture of our grass-fed beef holds seasoning beautifully. Wrap it in plastic and let it sleep in the fridge.Low and slow is the only way to go. 225°F on your smoker or grill. If you're using a gas grill, set it up for indirect heat and use a drip pan. Our brisket has the perfect fat content for long, slow cooking – it won't dry out like grain-fed beef can.Time is your friend. Plan for about 1.5 hours per pound. Yes, it's a commitment. Yes, it's worth it. The superior marbling in our beef means incredibly tender, flavorful results.The stall is real. Around 150°F internal temp, the meat will seem to stop cooking. Don't panic, don't turn up the heat. This is where the magic happens – and where the quality of your beef really shows.Know when to wrap. Once you hit 165°F internal, wrap in butcher paper (foil works too). This pushes through the stall and keeps things moist.Rest is not optional. When it hits 195-203°F internal, pull it off and let it rest in a cooler for at least an hour. Family Tip: "Start your brisket at sunrise. That way, you're a hero by dinnertime, not scrambling at midnight. And with beef this good, people will remember this meal for years." Recipe #3: Mom's Famous Steak Kabobs (The Crowd Pleaser) Why We Love Them: Perfect for feeding a crowd, and everyone gets to customize their own stick. The kabob meat in our bundle is cut from premium steaks – it's not scraps or tough cuts. You'll taste the difference in every bite. Ingredients: 2 lbs Parsons Creek kabob meat (pre-cut from your bundle)2 bell peppers (any color), cut in chunks1 large red onion, cut in chunks1 pint cherry tomatoes8 oz mushrooms, halved Mom's Marinade: ½ cup olive oil¼ cup soy sauce2 tbsp Worcestershire3 cloves garlic, minced2 tbsp brown sugar1 tsp dried thyme The Process: Marinate like you mean it. Mix up that marinade and let the beef soak for at least 2 hours, up to overnight. Our tender, well-marbled beef doesn't need long marinades to be flavorful, but it does absorb flavors beautifully.Assembly matters. Thread beef and veggies alternating. Don't pack them tight – everything needs room to cook evenly. The uniform size of our kabob cuts ensures even cooking.Two-zone grilling. Start over direct heat for 2-3 minutes per side to get those grill marks, then move to indirect heat to finish cooking through.Internal temp is your guide. Pull them at 130°F for medium-rare, 140°F for medium. Premium beef like ours is best served medium-rare to medium to showcase its natural flavor and tenderness. Family Tip from Nanny: "Soak your wooden skewers for at least 30 minutes. Nothing ruins a cookout like flaming kabob sticks. And don't be afraid to cook these medium-rare – the quality of our beef means it's safe and delicious." Family-Tested Grilling Tips That Actually Matter From Christian: "Salt early, cook hot, rest always." These three rules will improve your grilling more than any fancy gadget. Salt draws out moisture initially, then draws it back in with flavor. High heat creates the crust everyone loves. And resting redistributes all those juices – especially important with premium beef like ours that has so much natural flavor to preserve. From Papa: "Your grill grates are seasoning tools." Clean them, oil them, and get them hot before anything touches them. A well-maintained grate will give you better flavor than any marinade. When you're working with beef this good, you want clean, pure flavors. From Mom: "Cook with your nose, not just your eyes." You can smell when proteins are developing that perfect crust. Trust your senses – they've been perfected over years of cooking. Premium beef smells different as it cooks – richer, more complex. From Nanny: "Room temperature meat is happy meat." Take your beef out of the fridge 30-45 minutes before grilling. Cold meat hitting a hot grill creates uneven cooking. This is especially important with high-quality beef, where you want even, perfect cooking throughout. From Jordan (that's me): "Invest in a good thermometer and use it." Guessing is gambling with good beef. Know your temps, nail your doneness every time. When you're cooking beef this premium, precision matters. Creating Memories, One Meal at a Time Here's what I've learned in my years on this ranch and around our family table: the best cookouts aren't remembered for perfect grill marks or competition-level grill lines. They're remembered for the stories shared while the brisket smoked, the laughter that erupted when someone's kabob fell through the grates, and the quiet satisfaction of watching four generations gathered around the same picnic table. But here's the thing – When you start with beef that's been raised with care, handled with respect, and delivered with pride, you're creating the foundation for something special. There's a deep sense of tradition that comes from knowing where your food comes from and who raised it. We've been farming and ranching for generations, preserving the land and fostering a sense of community here in northern Missouri. When you choose our Kansas City BBQ Bundle, you're not just buying beef – you're supporting a small family farm that's been rooted in northern Missouri soil for five generations. You're investing in sustainable farming practices that care for the land as much as the animals. And you're helping ensure that future generations will be able to experience the same connection to the land and the food it provides. Our cattle are raised on pasture where they graze freely, with access to diverse grasses, fresh air, and blue skies. The taste of humanely and ethically raised beef – we are confident you will certainly taste the difference in every recipe in this guide. This Fourth of July, don't just grill dinner. Create the kind of meal that becomes a memory, the kind of gathering that becomes a tradition, and the kind of experience that reminds everyone why coming together around great food is one of life's simple pleasures. When you serve Parsons Creek beef, you're not just feeding your family – you're creating moments that will be talked about and remembered for years to come. From our pasture to your table, from our family traditions to yours – here's to a Fourth of July that tastes as good as it feels. Ready to create some memories of your own? Check out our Parsons Creek Steak Stars and Stripes sale section. This is your ticket to becoming the grill master your family talks about for years to come. Because at the end of the day, that's what great food is really about – bringing people together and creating memories that last a lifetime.