The Prairie Legacy Story

Heritage bred Criollo cattle can be traced back to the first cattle brought to the new world by the Spanish as early as 1493. For over 500 years, these cattle have been adapting and thriving in the arid climate of Mexico and its border regions including Arizona, New Mexico and Colorado. They eat significantly less than larger-framed English breeds of beef cattle, require less water and can live on sparse open range. The small, athletic framed cows, weigh around 800 pounds, and easily traverse the mountainous and desert landscapes of the Southwest, traveling long distances to search for water and grass. Their natural resistance to diseases of all types means that they require no antibiotics in their life cycle, resulting in a completely natural meat that is very lean and tender. They utilize forage supplies in a way that sustains the environment and promotes healthy re-growth. Their ability to turn plants that would go unused into lean protein makes them one of the most effective tools available to enhance the landscape and provide a healthy food product to America.

Criollo beef has exceptional flavor and tenderness yet is lower in total fat, saturated fatty acids and cholesterol than traditional breeds. This naturally lean beef has a higher proportion of red muscle fibers versus white muscle fibers and that translates into increased tenderness through all the cuts of meat.