K & L Fowler Livestock, LLC
- Grass-Finished
- Better than Grass-Fed
- Nicely-Marbled
- Flavorful
- NO Antibiotic Residue
- NO Chemical Residue
- NO Hormones
- NO GMOs
- NO Excessive Waxy Fat
Our Story
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-1990’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 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 versus 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 1) allergens in our food and 2) 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 stereotypical 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.
Grass-Finished
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.
This type of grass production also 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
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.
We have relationships with our packers that enable us to customize how the beef is cut.
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 Included:
- Steaks, roasts, stew and ground meat.
- Optional: 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.
Price, Deposits & Credits
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.
Your price locks in when order is accepted and deposit paid.
- Half: $200 USD non-refundable deposit
- Half-of-half: $100 USD non-refundable deposit
Availability
For summer and fall 2025, beef is available in July, September, and October.
How to Order
1. Contact Laura
Contact Laura Fowler at laura@fowlerseed.com, or by texting or calling 440-667-5144.
2. Make Deposit
Option A: Venmo
Using Venmo App:
Send a Venmo payment to Laura at:
@??
(Last 4 = 5144)
Option A: Check
Send a Check to:
Send Check to:
K&L Fowler Livestock
2952 State Route 45N
Rock Creek, OH 44084
Option B: Paypal Online*
or Complete the Form below:
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.
Frequently Answered Questions
What is CLA?
Conjugated linoleic acid (CLA) is a type of fat found in meat and dairy from animals like cows and sheep, especially grass-fed ones. It’s a special kind of fatty acid that might help with things like losing body fat or staying healthy, but scientists aren’t sure how well it works. You can also find CLA in supplements made from plant oils.
What are waxy fats?
Waxy fats, or waxes, are hard, water-repelling fats found in things like beeswax or the shiny coating on apples. They’re made of long chains of molecules and protect surfaces, not provide energy like regular fats.
Waxy fats are different from CLA. CLA and waxes are both in some animal products (like milk or beef), but they do different jobs: CLA might help your body, while waxes protect things like skin or fruit. They’re not really connected except that they’re both types of lipids (fats) and can be in the same foods.