When Bill Niman bought eleven undeveloped acres in the bohemian seaside town of Bolinas, California, in the early 1970’s, his only goal was to grow his own food among the local progressive community. The foundation of what would become today’s acclaimed Niman Ranch operation was laid when a ranching family up the road gave Niman six orphan calves, which he brought home in gunnysacks and bottle-fed on goat’s milk.
From those six-orphaned calves, Niman Ranch developed a herd and a reputation for raising the finest tasting beef available. Niman cattle are bred from English bloodlines (Angus, Hereford and Short Horn). The result is a dramatically higher quality beef with superior marbling and great taste. Niman’s strict adherence to specific protocols that include no antibiotics (ever), no added hormones (ever), and an all vegetarian diet with no animal by products, was developed to enhance the natural flavor.
Paul Willis, a hog farmer from Thornton, Iowa, met Bill Niman in 1996 and the Niman Ranch Pork Division was born. The pigs are raised the old fashioned way. They live outdoors and are allowed to run, root and roam. The Niman Ranch Pork Division has grown to a network of 575 family owned farms, all of which must meet the strict “all natural” protocols and an all natural diet of grasses, hay, corn, wheat, barley and soy. This produces a beautifully marbled thick back fat on the pork chop that tastes like the pork our grandparents grew up on.
Niman Ranch’s Sheep Division is a model of best practices for anyone who wants to study animal husbandry and land stewardship. In order to provide a year round supply of fresh lamb, Niman Ranch depends on two primary growing regions. Northern Utah provides their cool-climate mountain lamb, born in spring, grown through the summer on high mountain pastures to be ready for finish out feeding and fall harvest. The mild climate of California’s Sacramento River Delta calls for a different schedule. The lambs are mostly born in the fall and thrive on their mother’s rich milk for the first few weeks. By the time they are ready to graze, winter rains have brought fresh new grass. California lambs fill Niman’s customer’s needs from Easter through summer. Niman sheep are crossbred to perform well in the prevailing conditions for where they are born and raised.
The progressive family farmer leads the way in applying the principles and protocols for humanely raised animals. These sustainable agriculture practices benefit all of us; and, at the end of the day it is good to know that the animals whose meat we consume are raised in a natural environment with dignity and respect.
Lone Star Foodservice Ltd. is very proud to be the Texas distributor for Niman Ranch beef, pork and lamb.
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