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Grass-Fed Cattle: How to Produce and Market Natural Beef

Publish date:
July 1, 2006
Grass-Fed Cattle: How to Produce and Market Natural Beef

Successfully raise grass-fed cattle and enjoy the benefits of great-tasting beef and a financially stable enterprise. In this comprehensive guide, Julius Ruechel covers every aspect of raising healthy and thriving grass-fed cattle, offering advice on herd selection, pasture management, medical care, necessary equipment, winter grazing, slaughtering procedures, and more. With tips on creating a viable business plan and identifying niche markets for your beef, Ruechel provides everything you need to know to develop a profitable and environmentally sustainable grass-fed cattle operation.

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Julius Ruechel
Livestock refers to domesticated animals that are raised for various purposes, primarily for food production, but also for their labor, fiber, or other products. Livestock includes animals such as cattle, sheep, goats, pigs, poultry (chickens, turkeys, ducks), and horses, among others.
Grass-Fed Beef
Grass-fed beef refers to meat derived from cattle that have been raised primarily on a diet of grass or forage throughout their lives. The term "grass-fed" typically implies that the cattle have been allowed to graze on pasture for most of their lives, as opposed to being fed a diet primarily composed of grains or other supplements.
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