It’s another day on the Santa Rita Ranch for Andrew McGibbon. His ranch has been around since 1884. For over 100 years, they’ve been the cat’s meow…or rather the cow’s moo when it comes to producing organic beef.

How do they do it? By feeding cows grass instead of corn, which puts Andrew’s cows in a small pasture.

“You’re pretty fortunate in Southern Arizona because there’s two or three ranches within 100 miles of Tucson that grow grass-fed beef; that’s pretty rare,” says Andrew.

The big advantage with grass-fed beef is their nutritional value. His cattle are able to have 5 to 7 times more Omega-3 compared to natural salmon, which is good for heart health.

“When we sell beef to a family, they can look specifically at that animal and say this is the nutritional data on that beef, so we’ll provide that to them if they wish”, says Andrew.

Another advantage: it’s local. “It’s processed, inspected, packaged, everything, distributed all within 50 miles of Tucson. You can’t get any closer than that,” says Andrew.

This beef is in demand in Southern Arizona and beyond.

“I made a delivery to Eloy the other day to some families that drove from San Diego to Eloy to pick-up our beef because they couldn’t find it there,” says Andrew.

What you will find is 400 satisfied customers all thanks to one local rancher.

For more information visit:

Visit Santa Rita Ranch at: http://www.santaritaranching.com/Start.html

  Want to find more grass-fed beef providers in Arizona? Visit: http://www.eatwild.com/products/arizona.html