As a child, Scott would take daytrips with his granddad to the family dairy farm now operated by his cousins. He recalls how, walking through the fields, Granddad would point in the air to an imaginary hawk, distracting him long enough to step squarely in fresh cow manure, and then holler with laughter at his tomfoolery. That image still evokes a smile, and it is obvious that a farmer was born during those walks. When he reached adulthood, Scott began a farm of his own, tending a herd of registered Angus cows and a bull.
When Scott and Joanna met, her love of cooking and eating healthily transformed the cow-calf operation into a food-based venture. They began raising natural, grass-fed (and finished!) beef, and Milligan Creek Farms was born.
To offer natural, grass-fed beef free from added growth hormones, steroids, unnecessary antibiotics, and animal-by-product or GMO feeds, using sustainable farming practices with a positive impact on the environment.
- Scott and Joanna Kiddle, Milligan Creek Farms
Why grass fed?
Did you know that if you eat a typical amount of beef (66.5 pounds a year), switching to lean grassfed beef will save you 17,733 calories a year—without requiring any willpower or change in your eating habits. If everything else in your diet remains constant, you'll lose about six pounds a year. (Source: EatWild.com)
Grass fed beef can have as little as one-third the fat of the same cut of traditionally raised beef and contain fewer calories, placing this lean protein choice alongside skinless chicken breast or venison. It also has two to four times the omega-3 fatty acids, the heart-friendly, brain-friendly “good fats” found in fish and nuts. Research shows that a grass-fed beef diet actually lowers your “bad” LDL cholesterol levels, and has a high Vitamin E content linked to lower risks of heart disease and cancer. Grass-fed meat and dairy products are the richest known source of another type of good fat called "conjugated linoleic acid" or CLA, which studies show may be one of our most potent defenses against cancer. Knowing that you can eat great tasting beef and reap the benefits of its star-power health properties, why wouldn’t we all eat grass fed beef?!
What are sustainable farming practices?
Picture the traditional meat production system. Cattle are shuttled to large feed lots, sometimes accommodating thousands of animals in close quarters. Troughs line the large, dirt- and manure-floored pens, full of unnatural feed (grain) to fatten the cattle. Antibiotics are laced through the feed to prevent disease from spreading through the crowded community, and hormones are used to promote rapid weight gain. Far from the idyllic scene of the cow’s natural environment!
A managed, natural, grass fed beef operation offers a holistic alternative that benefits the animal, the land, and the consumer. Cattle farming is, in essence, grass farming. Managed grazing includes periodically moving the herd from one paddock to the next, which encourages consumption of more vegetable matter (natural weed control!), pulls carbon into the ground to build healthy soil and promote healthy grass, and allows ongoing pasture fertilization, nature’s way. Soil testing confirms these benefits. Pasture raised animals require an estimated 90% reduction in fossil fuels over their commercially raised brethren, as neither the fuel required to plow/plant/harvest/dry/transport grains (and animals!) to feedlots is required, nor the fuel for producing and spreading commercial fertilizers and pesticides. Mingling with the animals gives the impression that life on pasture creates a contented cow, and at Milligan Creek Farms we believe life on our pasture leads to a truly low-stress, happy bovine!
What do we do?
At Milligan Creek Farms, our beef animals are born on the farm and raised on grass and hay to their ideal beef weight, typically two years of age. By managing our purebred Angus and Scottish Highland cows and bulls, we can provide 100% Angus, 100% Highland, or our popular High-Angus (cross) beef. With their long horns and long coats of red, black, and dun, the Highland offer more than striking good looks, yielding a lean beef and a large ribeye steak. Angus are known nationally to produce quality beef, and less well known for their inquisitive nature and fondness for a good rub on the head.
Located in the scenic Richlands area just west of Lewisburg, WV, we offer natural, grass-fed beef by the cut straight from the farm. Always free of added growth hormones, steroids, unnecessary antibiotics and animal-by-product feeds, our beef is processed with USDA-approvals and aged for three weeks for a quality product.
Email us at MilliganCreekFarms@yahoo.com for additional information, and see what we are up to on Facebook at Milligan Creek Farms.
Saturdays, 8 am – 1 pm (April – October)
Wednesdays, 1 pm - 6 pm (June – October)