You and your family deserve the best. Our family will do our part to provide you with the best beef you have ever tasted. Please call for prices and availability at 660-221-1918 or e-mail us at sales@abhomecomingbeef.com.

The Varner family has been in the cattle business for 20+ years. The last 12 have been on our 80 acre place 1 1/2 miles south of Leeton, MO. In 2006, we decided to go into grass finished beef. We use no antibiotics, growth hormones, herbicides or pesticides. Our cattle are not fed grain of any kind at any time in their lives. We have a 100% closed herd and do not use any sale barn animals. If we are out of beef, we will have to wait until the next harvest. We will have a few 2 - 2 1/2 year olds to butcher this fall and spring. They are available to buy in whole, halves, or split halves. Hetherington meats, a MO State approved and inspected processor, does this for us. The meat is dry aged for about 2 weeks. Delivery is available in a 100 mile radius of Leeton for large orders. Please call or e-mail for current prices. Also if you want a whole or 1/2 beef you can make arrangments for it to be processed as you want by the Hetheringtons.

Starting in May 2012 on Saturdays we will be at the Brookside Farmer's Market at 63rd and Wornall. On Sundays we will be at the City Market downtown K.C. at 5th and Walnut. Hope to see you there.

Our brochure can answer the following questions:  is grass-fed meat better? is grass-fed meat tender? what's in a half? what am I getting and how much is it?  The brochure has a panel that shows the break-out, by percentage, of the various cuts in a side of beef. Finally in our brochure there is an explanation of how we price our beef.

There is a lot of research that substantiates the health benefits of grass-fed meats.  You will notice that grass-fed animals have a higher level of conjugated linoleic acids (CLA).  They have TVA, and their ratio of omega-3 to omega-6 is typically a healthy 1-1 to 1-4.  Grain fed (feed lot beef) can be as high as 1-16.

You will notice that tenderness is mostly genetic. This is why we chose a north Devon bull to breed our 100% home raised Angus-Gelbvieh cross cows. Please go to www.northamericandevon.com for more info. Thanks so much, Glenn.