JHL RANCH

PRODUCTS

The JHL is not treading along blindly in the footsteps of the past nor is it automatically throwing out the baby with the bath water.

TODAY work is continuing on three different product lines. Each of these product lines is fully integrated and inseparable from the other: The production of high quality replacement cows, replacement bulls and an eating experience that will meet and exceed the needs of the most discriminating customer whether it is the rancher involved in a business with diminishing margins or the supermarket shopper..

TODAY ensuring that the products are raised in as natural a setting as possible. The JHL management plan does not include man-made broadcast herbicides/pesticides or fertilizers. The underlying ground water is as naturally filtered, pure and clear as anywhere on earth.

TODAY livestock handling practices are being utilized to treat our livestock humanely and provide a high quality product with out blemish.

TODAY everything possible is being done to stay abreast of technology to provide quality and ensure a safe meat supply for you. Careful supervision from breeding to processing has been occurring since 1995.

TODAY products are being delivered through suppliers that meet the individual needs of YOU - our customer. Organic or not, hormone free or not, lean, marbled, young, aged, grass fed or corn-fed, dry aged or vacuum packed, you can have it your way.

TODAY the aim is to raise cattle that will provide the country - the world, with a distinct, tasty, enjoyable, nutritious, eating experience. JHL BEEF is currently being sold as supermarkets' own private label meats in Virginia, Michigan, Ohio, Kansas, Nebraska and numerous other areas of the country.

TOMORROW aim to be better managers and have better genetics than today!

ACCOUNTABILITY
The closer YOU, our customer, are to being involved in the process the more accountable we must be. This is not necessarily the way of the past, or the way of present, but we believe it is the correct way.

HAVING IT OUR WAY
We believe that to do beef right we must first start with the correct genetics. (See our COW TALK section). Our beef program is clearly aimed at what we like to eat. Our preference is for a quality grade of High Choice (lots of small fat flecks within the meat). High Choice gives you a high probability the meat will be tender enough that it can't be easily ruined on the grill or stove. Even when the majority of the intra-muscular fat is cooked out it will still be juicy, fork tender and will have the distinctive beef flavor. High Choice beef comes at a premium because it occurs in about 25% or less of the animals processed. We also like our beef dry aged 21-28 days.