Nestled in the Southern Flint Hills of Kansas, Salt Creek Meats makes its roots near the headwaters of its namesake. The lush, native grasses of this area are optimal grazing for cattle; producers from all over the country send their cattle to the Flint Hills to graze during the summer months.
Our land is dedicated to producing high quality beef that never leave the ranch. Based on Sara's family's Rafter S Ranch, she is a third generation rancher committed to conservation and sustainable agriculture. Every year, we burn several pastures to not only allow for new growth in grasses, but also help curb invasive, non-native plant growth. We are constantly improving our land for the benefit of our cattle. This includes clearing trees so more grass can grow and trying to eradicate invasive, non-native plants like Sericea Lespedeza, Eastern Red Cedar, Roughleaf Dogwood, and Old World Bluestem.
The majority of our cattle are Black Angus, with a few Red Angus in the herd. Almost all of our cows are home-raised, born right here where they raise their calves. We use low stress cattle handling techniques to avoid undue pressure on the animals. The cattle spend their entire lives out in the pasture. During the winter months, we supplement their diets with free choice grain and Brome, Fescue, or native hay grown and baled here on the ranch. Our cattle will not receive antibiotics unless they are sick, and then will not be used for Salt Creek Meats beef.
As a family we enjoy growing a garden every year, raising chickens, and foraging for local fruits (sandhill plums, blackberries, and dewberries). This spring we added a small orchard and bees to the ranch. Hopefully in the future we can share some of these with you, but right now we're focusing on selling our high-quality, pastured beef.
how they are raised
Access to Pasture and Grass
Our cattle are on pasture their entire lives.
Grass, grass, and more grass. Our cattle feast on native grasses, such as Big Bluestem, Indian Grass, and Switchgrass, year-round. During the summer, we cut and bale hay meadows full of Fescue, Brome, and native grasses. In the winter, we provide this stored hay everyday and a supplement of free-choice grain. We provide this additional forage and grain in their pasture to snack on at their convenience.
We do not administer growth hormones to our cattle.
We keep it simple and treat the animals like our kids: when one gets sick, we provide antibiotics to make them healthy again. If an animal never gets sick, they never receive antibiotics. Any animals receiving antibiotics will not be a part of Salt Creek Meats.
All animal lineage is tracked and can be traced back to specific bulls and cows.