Frank Silva's Natural Homestead Beef

At the age of 24 his father sold the family dairy. That’s when he decided to start his own all-natural beef business. Frank had mixed breed cattle until 1991 when he
bought his first purebred Highland cows. Within two years he sold the mix breed cows and focused only on raising Scottish Highland cattle. Today he has a 70-acre ranch just south of LaSalle with a thriving herd of over 300 head of Sco

ttish Highland cattle. They pasture up and down the Front Range eating all types of natural grasses, and he takes them into the mountains when the conditions are right for grazing. Frank competes because he enjoys it, but his breeding program has a purpose beyond winning trophies. “I put those genetics back into my own stock. That’s how we stay on top. I want my breeding females to last a long time. I’m very picky. Typically, an old cow is 10 or 12, and a third of my herd is over 15,” he shared. This commitment to the breed and pride in product is reflected in every phase of Silva’s business. From selection to processing, quality is paramount. His processing is done at Steving Meat, a local family-owned USDA certified processing plant in Kersey, Colorado. They only process one animal at a time and everything is hand cut. It is a Temple Grandin (low stress) designed facility which is key in the postmortem stage of processing allowing the tenderness and quality to come through. If you have purchased All-Natural Highland Beef from us and would like to share your testimonial with us, please use the “contact us” email link at the bottom of this page to send it to us. We will format it to fit on our page and post it as soon as we can do so. Please feel free to share any comments you have about our meat with us in this way.

Antibiotics
#