"Prairie Heritage Beef is a partnership of eco-committed ranch families that work together to sustainably produce and market beef; connecting the ranch gates to the consumer plates."
Principles
Who and What is Prairie Heritage Beef Producers?
Prairie Heritage Beef Producers is an association of positive ranch families that use
their collective resources to sustainably produce a distinct beef product that
builds customer confidence and loyalty. Sustainability includes care for the land and environment, maintaining family values, and the
ability for the ranches to generate fair returns for a job they do with great
pride and honor. We follow the Oregon Country Beef / Country Natural Beef model.
What do we value and what are our relationships like?
Prairie Heritage Producers values, come from old fashioned honesty, integrity,
trustworthiness and respect. We value relationships; relationships amongst our
group; relationships of our ranches with the environment; and relationships
with our retailer and customers. We value relationships that are open, fun and
allow for win win opportunities.
Background
At Prairie Heritage Producers, we believe that the way plants, animals and people relate in a healthy, sustainable environment is crucial to the health and wellness of the world we all share.
Beef cattle are a true miracle of nature. They are a four-stomach animal (ruminant), and are biologically efficient in their ability to convert rough forages, unsuitable for human consumption, into a highly nutritious protein that people can eat. Over 70% of the world is considered rangeland; unsuitable for cultivation..... and only grazing livestock can convert these plants into food. Grazing is not only the oldest form of agriculture in the world; it is also the most sustainable if managed correctly. It is grazing and the gain from these grasslands that account for over 70% of the growth of our animals. The last 30% of the gain is done by finishing the animals a balanced diet of silage and barley. Animals are short fed, many times for less than 90 days. Feeding in such a way allows for a year round supply of our beef and helps to maintain the uniformity of our product because our cattle come from a wide geographical range.
Agriculture subsidies for grain, as well as inexpensive oil used to make fertilizers and run the machines which grow and harvest grain have changed the tradition in how beef is produced in North America. It has led to an agriculture system that makes finishing cattle dependent on many days in feedlots on grain rather than on open pastures and rangeland where native grasses and forages are available.
Cattle can live on a typical feedlot diet that's mostly barley; but grains are harder on their digestive systems and antibiotics are routinely mixed into the feed at conventional operations in an attempt to keep the animals healthy. While this system may make financial sense it certainly does not benefit the land, the animal or the healthy attributes of the beef produced. This is why we try to minimize the time that cattle spend in the feedlot.
Program Details
What makes Prairie Heritage Beef special?
Caring thoughtful stewardship of our land and cattle is a responsibility we take seriously. As part of our commitment to growing cattle in harmony and balance with nature, Prairie Heritage Beef Producers have chosen to raise cattle the "old fashioned way" - without the use of hormones, antibiotics, and/or any animal by-products. We utilize native and tame pastures on land unsuitable for most crops. By managing the land and animals in this way, we're able to raise and market our livestock in a sustainable manner with great care of and respect for our customers, communities and lands which sustain us. Our beef raised this way has better flavor and texture. We are very proud of what we do and how we do it.
Here are some facts about Prairie Heritage Beef Producers:
Sometimes, questions are asked if P.H.B.P. is 'Organic Beef' and what makes this product different from other 'Natural Beef' companies. There are some similarities and a few key differences; this is what they are about.
Growing Practices and Beef Production
Prairie Heritage Beef
Commodity Beef
Organic Beef
Other "Natural" Beef programs
Grown from birth without hormones or antibiotics.
YES
NO
YES
Varies. Some programs allow animals to be treated for sickness and then still allowed into a natural
beef. Some programs allow cattle to be bought on the open market with an
affidavit from the original owner.
ALL rendered animal by-products are banned from the feed.
YES
NO. Feeding rendered ruminants to ruminants has been banned since 1997.
However other rendered products such as blood meal, fish meal, feather
meal and tallow still get used in cattle rations.
YES
Varies
Individual ranches own, finance, care for and manage each animal from birth to store level.
YES
NO
Maybe
NO
All beef is from animals under 24 months of age.
YES
NO
NO
Maybe, depending on brand.
Dairy breed cows prohibited.
YES
NO
NO
Maybe, depending on brand.
Ranches are Third Party certified for meeting environmental goals and best mgmt. practices.
YES
NO
Maybe, depending on brand.
NO
All feed is organically certified.
NO
NO
YES
NO
Are all the cattle graded Canada AAA?
Absolutely not! P.H.B.P. uses cattle that grade AA. Taste and Tenderness are a result of how the
animal was raised and fed, not how much marbling fat is in the meat. We
will not feed excessive amounts of grain for long periods of time just
to fatten up an animal past the point of health for both the animal and
the consumer in order to hit a meaningless marbling score in the meat.
NO
Unknown
Most other 'natural' beef companies aggressively promote AAA marbling scores. The letters 'AAA' seem to have market appeal due to consumer perception that the
higher the fat marbling the more tender the meat. This notion unfortunately does not address the health of the
animal or the health of the consumer, nor is there any scientific correlation between marbling score and tenderness.
Are cattle bought on the open market from suppliers based on need?
P.H.B.P. member ranches raise all the cattle used in the P.H.B.P. program from birth. Cattle needs are projected out 18 months in advance.
YES
Unknown
Yes. Natural' beef vendors regularly buy cattle on the open market with an affidavit in order meet sales demand.
We believe that Prairie Heritage Beef will achieve what the health-conscience consumers are demanding in beef; namely, a safe wholesome food that can be savored and trusted. We firmly believe that the health of the land and the health of the animal is key to producing healthy beef. This is why we maintain that the 'free range', room-to-roam policy for our cattle is so important.