Fullblood Maine-Anjou Cattle and Heritage Pigs

We raise Maine-Anjou cattle both for beef sales and for breeding purposes. Our cattle are raised strictly on forages with no grain inputs. A truly grass finished product.

Our pigs are all from heritage breeds and reflect the diversity of the early American pork breeders. They are raised naturally on pasture and only receive a special supplemental feed that contains no soy nor GMO grain from Texas Natural Feed.

Breeding Cattle
If you are in the commercial cattle business adding Maine-Anjou genetics will help your bottom line plain and simple. A Maine-Anjou bull will add heft and tenderness when crossed with your existing cattle. Maine-Anjou cows make great mothers, provide high quality milk to their calves, and have a wonderful disposition. Weaning weights are consistently higher in Maine-Anjou crosses.
We strive to offer great genetics at a great price to assist the commercial cattlemen in producing a high quality product.

All Natural Beef or Pork from The Greer Farm

  • Our Cattle and Pigs
    At the Greer Farm we strive to provide the very best all natural beef and pork possible to our customers. We offer healthy grass-finished beef and pasture raised pork. Our Fullblood Maine-Anjou cattle live their lives in a low stress environment rotating between pastures so they have fresh green forage in the warm season and in the winter they get free choice hay and hand fed alfalfa hay. Our pigs are on pasture under the shade of large trees with their own water wallow. This life suits both the cattle and pigs and they remain naturally healthy. We do not feed antibiotics, growth hormones or any artificial supplements. Our beef is sold by the split quarter, half or whole steer and pigs by the half or whole pig. We have packaged individual cuts of beef and pork for sale in addition to our lean ground beef at all the time. We believe we offer a beef product that will exceed your expectations at a fair price.
  • Our Cattle and Pork vs. Others
    We get a lot of questions about the differences in the raising of our beef versus others, including feedlot beef, and the difference in grass-finished beef and that finished on grain. To start with appreciate the diversity in the cattle industry. There are 250 breeds of cattle and each has its own attributes. With cross-breeding the genetic variations in beef is magnified. If you want cattle that fatten quickly on grain in a feedlot, you want Angus or Angus influenced cattle. If you want cattle that have a disposition to finish on grass, you want what is called an Exotic or Continental breed (originating from continental Europe). Our cattle are Maine-Anjou. Our breed is from France and there Mane-Anjou beef is considered the premier beef for white table restaurants. Most of the cattle raised in the U.S. today have been cross-bred with Angus so they have a black hide and have the Angus disposition to fatten on grain. It is sad, but the fact is that any cattle 51% black is considered Certified Angus in the meat trade. What you buy in the store is probably not purebred Angus beef. The majority of Maine-Anjou cattle in the United States and Canada are black. They call them purebreds versus the original cattle we breed that are colorful red and white, and called fullbloods. Our cattle are very good mothers with a lot of milk, docile and easy to work around.

    Our heritage breed pigs are representative of the best pigs from America's older breeds of pigs. Some of these date to the colonial days. They have not been engineered and breed to fatten in the shortest time in in a factory farm on artificial supplements and a pure grain diet laced with antibiotics. Our pigs are raised on pasture and not on concrete floors all their life from birth to harvest. We know you can taste the difference in our pork versus that you buy in the grocery store. What you raise an dhow you raise it makes all the difference.
  • How Do We Raise Our Cattle and Pigs?
    M-A calf
    We are third generation ranchers who prefer the more traditional ways of raising cattle and pigs. We have not changed the way our animals are raised on our ranch from the days of my grandfathers well over a century ago. Of course, we do not have access to the vast amount of land they had, nor do we raise thousands of cattle and hundreds of pigs. Our techniques may have improved, breeding is more sophisticated, and we have more medicines available to insure our cattle stay healthy (which we use only if they are sick). We stick to a time-tested recipe: fresh air, clean water, shade trees, green grass or clean hay, and a low stress environment. Our cattle and pigs get lots of TLC... tender, loving care. Our animals are pampered. When a calf is born, we are excited. When a piglet arrives it pleases us. When one is sick, we are concerned. Whey they leave the farm, we miss them.

  • What Can You Buy?
    We sell our beef by the half or whole steer.

    We sell our pigs by the half or whole.

    Your can share the amount your order if too much for you with a friend or relative. Depending on availability, for a higher price we have beef and pork available here at the farm by the package.
  • What Does It Cost?
    Effective January 1, 2022 we will be charging $7.00 per pound hanging weight. Our previous price had been the same since 2015.

    There are two weights for cattle and pigs, live weight, which is that taken when the animal is still alive, and the hanging weight, taken after harvest when it has been cleaned and the carcass is ready to age. There is no reason to charge for the parts of the animal that you do not get, so that is why the hanging weight is used. Our butcher trims the carcass lean so you are not paying for parts you will never use.

    The processing plant charges you per split quarter for beef harvest and per half of a pig. Packaging and processing is per pound vacuum packed based on hanging weight. Smoking of pork and sausage making is additional.

    Many ask why beef and bought from a family farm is more expensive than that bought in a grocery store. Grass-fed and grass finished cattle finished on a family farm are there for 24-28 months and pigs up to 10 months or so. Cattle that go through a feed lot are generally slaughtered before they are 13 months old and about 7 months for a pig raised on a factory farm. A lot more expense is involved in caring and feeding cattle and pigs over the longer time span. This extra time is the family farm's opportunity loss for land and resources that could be used for developing another animal if we sold to the feedlot or sale barn.

    Basically, the final cost per pound package weight (all cut, ground, steaks, roasts etc.) depends on yield and on how you get your meat cut. More cuts with bones weigh more and boneless cuts less. We believe this is a very competitive price.

    Grocery stores are starting to offer beef labeled "grass fed beef". All beef is grass-fed, but only a small amount is grass-finished never having had grain. Labels can be deceiving. Some of this beef is domestic, but it is hard to know based on label information. Generally domestic grass-finished beef is similar priced as our individual cuts. Much of this so called grass-fed beef this is coming from South America. Be aware of all the issues that have been raised about this beef and how these countries of origin inspect for safety. It is difficult to find pasture raised pork in any grocery store.

  • Processing
    Our beef is humanely harvested, processed and packaged at a Texas Dept. of Health inspected facility about an hour from the farm near Paris, TX (Cobb's Meat Processing). After harvest, beef hangs in a humidity-controlled cooler up to several weeks to dry age depending on fat cover. Dry aging affects the beef in several ways. The process evaporates some of the moisture from the muscle, creating a richer beef flavor. It also allows the beef's natural enzymes to break down the fibrous tissue, relaxing the proteins in the muscle and naturally tenderizing the meat. Beef processed in a slaughter plant is not dry aged; it is boxed and ready for shipment to the store within hours of the cattle's arrival at the plant.

    Pork is not dry aged and hangs 3-4 days before ti is processed and packaged.

    You pick up you meat at the butcher in Sumner, TX. We can not store your beef at the farm.
  • What Do You Get?
    You can select your own cutting and packaging options. For example, you determine for yourself the thickness of the steaks and roasts and how many per package. If you do not want certain cuts, you can have more hand-cut stew meat, chili meat or ground beef. This process personalizes your selections. You are making your own selection of cuts and packaging. We can discuss this with you before you make a purchase decision.
  • Availability
    We know you have a choice and have priced our beef and pork to be competitive with other family farms in our area. We haven't changed our price since January 2022. Our beef and pork is available on a first come, first served basis. Contact us by email or text for an order form. Call us if you desire more information.

    Thank you for considering us as your beef supplier.
    We appreciate your support of our family farm.

    The Greer Farm 1444 CR 1125 • Daingerfield, TX 75638-7234
    Cell 903-452-9738
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Information on our family's involvement in the beef industry the last 120 years

I am a third generation Texas cattleman. Earlier generations of the family raised cattle on their farms before immigrating to Texas from Russia or moving from Kentucky. I know more about my grandfathers' lives than those that came before them. I do know that all of my famly for many generations were farmers and ranchers. There is a photo in my office taken on a ranch near Wichita Falls, Texas, around 1900 with my grandfather on horseback on a bluff overlooking hundreds of red and white Herford cattle. These cattle were raised only on grass, no grain, and when fat and ready for market, they were was loaded into rail cars and sent to Fort Worth to be sold into the commercial beef market. Some were slaughtered in Fort Worth in the large Swift plant, but most went north to St. Louis, Kansas City and Chicago. In those days, there was the rancher, the railroads and the stockyards leading to a slaughter plant close to the major population centers.

A brief history of the beef industry during this time

After World War II, there was a surplus of grain. An easy way to get rid of it was to build single purpose facilities (feedlots) to raise animals to consume it. These factory farms changed everything. Cattle were no longer finished on grass pastures and sent to city distribution centers, but instead they went to very large feedlots close to where grain was produced. Near these feedlots, new slaughter plants were built. All of this happened not so long ago. The first cattle feed lot was built in West Texas in 1955. Factory farms to raise hogs and chickens also started to appear on the American landscape. This was the turning point where beef and other meats moved from being healthy to being something less than healthy because of how they were raised and what they were fed. There are well-documented problems with grain-fed animals. Northwestern Health Sciences University has an interesting web article expanding on this.

The way many believe cattle are raised (based in part on western movies) has changed dramatically in the last 50 years. "Producers at the beginning of the beef cycle – ranchers – were moving away from consolidation. Some of the largest historic ranches were split up in the 1950s. Originally, these huge ranches in the West would breed the cattle, raise the calves and even finish them on vast expanses of grassland. But as the nation's tastes demanded grain fed beef, more and more ranchers were relegated to the breeding alone. Most ranchers ended up selling yearling calves to other feeders. Other ranchers sold out. Of the 70,000 ranches in 1945, about 10,000 went out of business by 1980. That's a higher rate of survival than the nation's mixed farming operations – since 58 percent of the farms sold out during that period – but some of the largest and best-known ranches were among the casualties. For example, the Matador Land and Cattle Company had been set up in 1882 and ran 50,000 head of purebred Hereford cattle on 1.5 million acres, mostly in Texas. In 1951, the company was liquidated, the land divided up and the assets sold. Other large ranches, like the fabled King Ranch in Texas, survived largely because of their oil revenues." Source: Bill Ganzel, 2007.

The advent of factory farms also changed the environment in ways not considered pleasant. "You can smell Greeley, Colorado, long before you can see it. The smell is hard to forget, but not easy to describe, a combination of live animals, manure and dead animals being rendered into dog food. The smell is worst during the summer months, hanging heavy in the warm air, almost assuming a physical presence, blanketing Greeley day and night. Some people who live there no longer notice the smell; it recedes into the background, present but not present, like the sound of traffic for most New Yorkers. Others can't stop thinking about the smell, even after years; it permeates everything, sickens them, (and) interferes with their sleep. Greeley is a factory town, one where cattle are the units of production." Source: Rolling Stone Magazine, "Fast Food Nation: Meat and Potatoes, 1998."

Issues regarding grain-finished beef from our January 2010 Greer Farm Newsletter

Basically, when you raise cattle or any ruminant in a confined area with grain as its basic food source, you will have problems. I can tell you from my own experience, the cattle we feed grain to smell different. They have a sour smell. Those on grass, hay and alfalfa are more pleasant to be around. So what is the specific problem with grain fed animals and grain fed cattle in particular? "Ruminant" animals are “cud-chewing” species, such as cows, goats, sheep, and bison. Their specialized digestive system has evolved to digest the biodiversity of grasses found on pastureland. When ruminant animals (such as cattle) are fed a grain-based diet, it can cause them a range of health problems, including:

ACIDOSIS: Most feedlot ruminants suffer from a persistent form of acid indigestion.
RUMENITIS: Acidosis can lead to an inflammation of the wall of the rumen. This can eventually become ulcerated.
LIVER ABSCESSES: As the rumen wall becomes ulcerated, bacteria pass through the walls, enter the bloodstream, and make their way to the liver where they cause abscesses.
BLOAT: All ruminants produce gas as a by-product of digestion. When they are on pasture, they belch up the gas without any difficulty. When they are switched to a diet of grain, gas becomes trapped by a dense mat of foam.
ASPHYXIATION: In serious cases of bloat, the rumen becomes so distended with gas that the animal is unable to breathe and dies from asphyxiation.
FEED LOT POLIO: When the rumen becomes too acidic, an enzyme is produced which destroys thiamin or vitamin B-1. Lack of vitamin B-1 starves the brain of energy, creating paralysis. Cattle with feedlot polio are referred to as "brainers."
From the Center for Urban Education about Sustainable Agriculture ©2009 CUESA. All rights reserved

There is a lot of additional information at Eatwild.com or your can Google the "benefits of grass-fed beef. Michael Pollan's book, The Omnivore's Dilemma is also an excellent source of information. Grass-finished beef is high in omega-3 fatty acids, vitamins A and E, beta-carotene, CLA (conjugated linoleic acid), and more. There is little to no risk of mad cow disease from grass-finished animals.

Not wanting to toss out the baby with the bath water, I do not want to condemn the entire beef feed lot industry. There are those who do a better job than others. Some feed lots have more room for the cattle to be confined in and clean their waste more often, but the basic problem is they all feed a diet of grain filled with medications and antacids to cattle that have received artificial growth and other stimulant treatments.

Cattle for Sale

We have some fullblood Maine-Anjou available for sale. Contact us with your interest