Everything we do is to support one goal: bring you the best beef possible.

The quality you taste in Black Hawk Beef is a direct result of the care and commitment we take in the health of our animals and stewardship of our farmland.

Sure, there are cheaper ways to raise beef. But cheaper rarely means better. It’s not always easy to do the right thing, the right way, every time, but we’re passionate about taking good care of our land, our animals, our team, and you.

Black Hawk Farms produces the best meat possible by going back to basics. We take care of our soil and pasture. We raise healthy, happy animals. We grow the grains used to finish our beef. We humanely process the meat locally to ensure quality and freshness. 

Black Hawk Farms Angus Cattle

the cattle

We start with Angus cattle. We've spent years selectively breeding our cattle to develop key personality traits and ideal characteristics of the finished beef. Angus are sought after for key traits of superior marbling and flavor and we know ours are the best of the best.

Grass Fed

The quality of meat and its flavor is tied directly to what they eat. Our calves are raised in the pastures here in the Black Hawk Community and spend the first 8-9 months of their life grazing in the fields on wild plants and grasses. 

When ready, our calves are taken just 1.6 miles down the road from our pastures to our Compost Finishing Barn.

Grain Finished

We grow and harvest 5 thousand acres of non-gmo food-grade white corn on our farm. This corn is used in the making of many products, from tortillas to grits. But the manufacturers we sell it to only want perfect kernels, so we sift the corn when processed and separate out the corn screenings. These corn screenings are the bits of broken corn and would be considered waste by some, but we blend these into hay from our red winter wheat fields to provide an optimum food for the grain finishing process.

Most importantly, we do not add any hormones or antibiotics to our feed. This means our finishing process takes about 180-200 days instead of the industry average of 120 days. This extra time certainly increases our expense, but it also means better flavor and more consistent marbling of the beef.

locally-processed

We work with a local abattoir to humanely process our beef. By the time we send them off, we've put almost a year and a half of our time into raising them - so we're insistent on the highest standards of care, safety and cleanliness.