Our mission is to educate and inspire farmers, ranchers, and consumers about the importance of sustainability, regenerative farming, and biodiversity in our food systems.

The main differences between meat from animals raised on the open range and those raised in a feedlot are related to the environment in which the animals are raised and the diets they receive. Some of the key differences include:

1. Environment: Animals raised on the open range have access to a more natural environment, where they can roam and graze freely. In contrast, feedlot animals are typically confined to small areas, where they are unable to move around much.

2. Diet: Animals raised on the open range have access to a more diverse diet, including a variety of grasses, forbs, and other plants. In feedlots, animals are typically fed a highly controlled diet of grains and other supplements, designed to promote rapid growth.

3. Exercise: Animals raised on the open range typically have more opportunities for exercise, which can lead to healthier muscle development and improved meat quality. In feedlots, animals are generally less active and may have less muscle tone.

4. Fat content: Meat from open range animals may contain higher levels of healthy monounsaturated and polyunsaturated fats, due to their more diverse diet and higher level of activity. Feedlot animals may have higher levels of saturated fat, due to their grain-based diet and limited exercise.

5. Antibiotic use: Animals raised in feedlots are often given antibiotics to prevent disease, due to the high density of animals and potential for disease outbreaks. Open range animals are typically exposed to fewer diseases, and may receive fewer antibiotics as a result.

It is worth noting that the quality of meat from both open range and feedlot animals can vary greatly, depending on factors such as genetics, age, and management practices. Some feedlots may use practices that result in high-quality meat, while others may not. Similarly, some open range operations may have well-managed grazing systems that produce high-quality meat, while others may have more poorly managed systems that result in lower quality meat. Overall, the quality of meat from open range and feedlot animals will depend on a variety of factors, and consumers should carefully consider these factors when making purchasing decisions.