Our family has been farming and ranching for over six decades running an average of 125 cows annually on approximately three square miles of land in Mills, Hamilton and Lampasas Counties, about one hour north of Austin, Texas. Roger is a third generation cattleman and was raised on the family ranch. He was able to learn and gain valuable knowledge from his parents, Charles and Vireta, who are second generation operators that have been farming and ranching the same family land since the 1970s. Each year, we had a couple of calves processed to feed our families along with sharing some with friends and neighbors. All of our friends and neighbors primarily enjoyed our ground product as it included sirloin, round and rib eye steak, thus a premium ground meat. The calves that we had processed were still nursing and had not yet been weaned. Their diet consisted of their mother's milk; native, coastal, and Klein grasses during the spring and summer months; and top quality hay that we typically raised on the land along with non-GMO alfalfa and some protein supplements, salt and minerals available during the fall and winter months. We were truly raising and eating grass fed beef before grass fed beef was cool. From the 1970s through the early 2000s, the ranch had mainly raised Brangus and Angus influenced cows crossbred with Hereford or Angus bulls purchased from local breeders. In 2014, Roger acquired some Red Angus and Charolais cows along with an Akaushi bull. The Akaushi bull was purchased from HeartBrand Beef with a goal of improving our beef as the Akaushi breed has a unique composition and ratio of healthy fats that help to lower cholesterol and support weight loss. The Akaushi beef's extraordinary health benefits stem from two features - 1) higher concentration of monounsaturated fats relative to saturated fats; and 2) natural source of oleic acid, the compound found in olive oil that the USDA touts is good for the heart, which is what gives Akaushi beef its buttery taste.