Our county isn’t called Sweet Grass for nothing.
Hay Mama beef comes from cattle who spend their lives grazing on the literally sweet grass of Sweet Grass County. Alongside breeding techniques and other variables, we believe there’s something in our grass that makes our product unique. Each burger you consume will give you a personal beef epiphany.
Our cattle are Black Angus crossed with Simmental, which yields a good-sized animal able to thrive in the often harsh Montana winters. They graze freely over thousands of acres of grassland, and spend their entire lives roaming the hillsides as they grow to full size.
While the cattle benefit from eating healthily outdoors, humans also benefit from their diet. Research shows that grass-fed beef has considerably higher levels of Omega-3 fatty acids as corn fed cattle. This has various benefits including reducing the risk of heart disease and stroke and helping with hypertension issues. We test our meat annually to monitor the nutrient density and confirm the high levels of Vitamin A, Iron, very strong Omega-3 to Omega-6 ratios and many other important vitamins and minerals.
Our cattle share their pastures at the base of the Absaroka-Beartooth Mountains with abundant herds of elk, deer and antelope, as well as healthy populations of dozens of different bird species. Beyond benefiting our cattle, a regenerative grazing lifestyle also produces healthy habitats for grassland bird species. Taking over the grazing duties once performed by bison, cattle are an essential management tool for the prairie as they consume invasive plants and create the necessary earth disturbance that helps grasslands thrive.
Sweet Grass County doesn't have a formal appellation like wine, but perhaps some day it will. Following the traditional practice of raising our cattle on a diet of grass and locally grown hay allows us to impart a flavor and texture specific to our valley that distinguishes it from other beef.
You shouldn't pick fruit before it is at its peak of flavor, and grass-fed beef is no different. Spending their entire lives on pasture in the Boulder River valley, our cattle are never treated with antibiotics or growth hormones. Our beef is grass-fed and grass-finished (certified by American Grassfed Association), dry aged, and butchered in a small, family owned USDA certified facility. It is cut, vacuum sealed, and frozen for optimum quality. Freezing our beef rather than selling it "fresh" allows us to butcher our meat at just the right time for the best flavor and quality. We sell the meat in bundles so you can select the mix and quantity that's right for you. Everybody has their favorite cut (we like the burger the most), but we'll leave it to you. We also offer specialty products - like bones for DIY bone broth – and so much more.