This past week, Chef Andrew and Chef Bryan were fortunate enough to visit one of our local partners, LJL Ranch. LJL Ranch has been in business since 1965 in LaGrange, Georgia. Cattle trading has been passed down through generations to become what it is today. The cows are grass-fed with no antibiotics or hormones. Chef Andrew and Chef Bryan witnessed first-hand the amount of care that goes into their production. The owner has a hands-on approach to production and passionately tends to his cattle daily to breed what is known in the industry as “beefmaster cattle.” This dual-purpose breed blends strong maternal traits with excellent growth and carcass abilities. They are heat, drought and insect resistant, while also being raised as free-roaming cattle. Before being processed, LJL Ranch raises the calves until they are 14 to 16 months old and 1200-1400 pounds. The cattle are closely observed and monitored to ensure the freshest product. LJL Ranch goes as far as keeping wild onions out of the pasture to ensure better flavor. The farm is large enough to allow each cattle 1.6 acres to roam freely. There are 300 cattle at any given time! Ferrel, the owner, is passionate about educating his community on sustainable, hormone-free, and environmentally friendly cattle raising.
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