Thousand Hills Cattle Co. focuses on one mission: producing the very best 100% Grass Fed Beef to nourish you and your family. A myriad of factors are required to achieve this mission: sourcing cattle from American independent family farms strictly following our protocol (see Know No), with holistically managed free-range forage environments, suitable heritage breed cattle genetics, raised and finished on a 100% grass and forage diet, proven humane handling through the entire life of the animal and, finally, processing at the cleanest facilities possible, with stringent, proactive food safety testing. Thank you for trusting us to be a part of your family’s “know your food” solution.
“Beginning in 2001, I began a personal quest to learn more about my food; where it came from, what was in it, its nutritional value, its affect ecologically, etc. Having a young family, my interest in nutrition rose to a new level. In 2002, I came across Michael Pollan’s article, Power Steer, published in the The New York Times Magazine. His well-researched, all encompassing article opened my eyes to our conventional beef production model and, frankly, how it could be improved through keeping cattle on grass throughout their life. This revelation led me to purchasing and sampling various types of grassfed beef. Some delivered delicious taste and texture and some, well, let’s just say, left room for improvement. I quickly learned that raising delicious 100% grassfed beef was both a science and an art. Cattle genetics, types of forage, forage diversity, seasons, moisture, minerals, soils and many other factors all play a role in raising delicious-tasting, healthful grassfed beef.
In 2003, I launched Thousand Hills Cattle Co. I was raising 100% grassfed beef on my farm and sourcing from local farmers who were already committed to this model of raising beef. We learned from each other as we strived to produce the best beef possible. My goal in the first year was to sell two carcasses per week to restaurants and natural food co-ops in the Twin Cities area. I am eternally grateful for those precious few chefs and retailers who were ready and willing to purchase our grassfed beef. They were the true visionaries. Chef/Owner J.D. Fratzke of The Strip Club Meat & Fish; Boyd from Kowalski’s, Co-op. Thousand Hills Cattle Co., now is represented on store shelves across our great nation as more and more people find themselves on the same quest I was on…to KNOW more about their food. Thank you for allowing us to play a role in your nourishment.” Todd Churchill, Founder.