Our Story
Both Kevin & Laura grew up raising livestock. Together we have over 75 years of experience in the beef industry. In the early 90’s, we began producing and selling freezer beef to our friends and family. Even back then, people were concerned about antibiotics, hormones, and other feed additives affecting the meat they bought.
Because we grew the ear corn and hay fed to our cattle, we could tell our growing list of customers everything fed to the animal that produced the meat that they were purchasing. In the mid-90’s, we started a seed marketing company specializing in improved forage grass genetics and biological fertility programs. These products and associated principles (like rotational grazing) were incorporated into our production methods.
About 15 years ago, we stopped raising corn and focused on producing high enough energy forage, both in the pasture and in hay, to finish cattle without grain. Today, we are able to produce well-marbled, flavorful grass-finished beef without antibiotic or chemical residues, hormones, GMO’s, or excessive waxy fat common in grain-finished cattle.
We typically purchase calves at weaning from farms where they have been on pasture with the cow since birth. Our cattle generally eat high-quality pasture from May through October supplemented with high-quality grass hay as needed during the summer and as the sole diet from November through April. It is common to harvest them between 21 and 28 months of age.
Grass vs Grain
The phrase, “You are what you eat,” is relevant to livestock as well as humans. We live in an age where allergies and auto-immune diseases are prevalent. A strong connection between allergens in our food and people suffering these kinds of ailments has been made by many doctors and researchers willing to think outside of accepted norms as well as anecdotally by individuals seeking relief from their own health issues.
Cattle were designed by God to eat grass. The stereotypic picture of a well-finished beef animal (and the USDA grading system) suggests that the fat cover and ‘bloom’ associated with a grain diet (aka: swelling, likely an allergic reaction to excessive grain in the diet) are normal and desirable. While it is true that adequate energy is necessary to finish a beef animal in a timely fashion, it is no longer necessary to feed grain to produce a juicy, flavorful meat product.
However, grass-finishing requires a high-level of forage management to ensure that a beef animal consuming only grass has the nutrition it needs to grow at an optimal rate and finish while relatively young. As an added bonus, this type of grass production avoids GMO’s, chemical residues, and waxy fat while being shown to have elevated beneficial CLA levels. Many customers choose our beef to avoid these potential allergens without having to accept an inferior-tasting product.
Our Product
We have relationships with our packers that enable us to customize how the beef is cut. Beef is sold by the hanging weight in halves and half-of-halves with folks wanting smaller quantities accommodated by going together with others to achieve these quantities.
Part of the personalized relationship we form with our customers is to talk through the cutting instructions to tailor the cuts to the way their family uses meat while helping our customers understand the limitations and expectations associated with purchasing meat in this manner.
Cuts include: steaks, roasts, stew and ground meat. Heart, tongue, liver, fat, and soup bones are optional at no additional charge. Details regarding thickness, weight, package size, and packaging method are discussed and on file at least a week or two prior to cutting. Patties and vacuum sealing are available at an extra charge.
For 2025, the price per pound of hanging weight is $4.60, including processing and standard packaging, fob Rock Creek, Ohio, but subject to change without notice. Price locks when order is accepted and deposit paid.
Availability
For summer and fall 2025, beef is available in July, September, and October.
How to Order
- Contact Laura Fowler at laura@fowlerseed.com or by texting/calling 440-667-5144.
- Make the required deposit by sending a check to: K&L Fowler Livestock, 2952 State Route 45N, Rock Creek, Ohio 44084 or by using the online link to PayPal using your credit card.
Deposits & Credits
- Half: $200 USD non-refundable deposit
- Half-of-half: $100 USD non-refundable deposit
Pick-up Information
Beef is typically ready about two weeks after the animals are sent to the processor. Persons placing orders must make workable plans to pick up their order at our farm in the designated pick-up window. We do our best to be reasonably accommodating for pick-up.
Note: Orders are only accepted from persons in the continental United States with a workable plan for pick-up at the designated time.