In October 2002 when the USDA issued new guidelines for Certified Organic Beef.

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Don't be fooled by misleading labels. there is a difference between the USDA "100% Organic" label versus the standards for other labels used for beef.

Blackwings is known for both the quality of their Organic Beef, and their dependable status as 100% Certified Organic. 100% Organic Beef satisfies a higher standard, a much more stringent "USDA Certified 100% Organic" classification.

Everything that goes into our beef is "organic"- the grassland, the water, the feed, etc. Independent agents certify our land, animals, processes and packaging facility and certification inspections are performed annually - at a minimum. And to take it a degree further, our processing facilities meet standards of cleanliness that are far more stringent than the standards for the conventional beef industry. And what happens if one of our organic calves gets sick? It is removed from the herd and treated for the illness, but it is removed from the organic program and will not be used for our beef. All this careful production delivers beef of such high quality that many people highly sensitive to conventionally produced beef eat Davis Mountains 100% Organic Beef and enjoy the flavorful experience of a great steak.

Why are The Organic Pacific Gourmet & Blackwings different than other Organic Beef Producers?

Conventional beef producers rely on fat content (marbling) to provide tenderness and flavor in a steak. However, by choosing certain breeds known for tenderness and flavor we ensure a great tasting steak without all the fat. We use breeds such as the South Devon, the Red Poll, Angus, and the Pinzsgauer to produce beef with less fat than typical USDA Prime beef.

Once we have the right cattle, the rest is in the ranching. We raise our herds in the most stress-free environment possible - naturally. And then, just prior to packaging and freezing, we age our beef 10-14 days, rather than the usual 48 hours.

The result? There's an objective test for tenderness called the Warner-Bratzler shear test. It gauges how hard meat is to cut. We test our beef to make sure it meets or exceeds the tenderness standards of traditionally processed beef. We won't sell a steak if it fails our testing.

The production of 100% Organic Beef requires land management practices that, by their very nature, ensure the range is kept in its natural state, free from pesticides and other chemicals common to modern agriculture.

Thanks to the new USDA "100% Organic" label, consumers can be sure about what they are buying. And the cattlemen who choose to ranch under these strict guidelines can make a living at it, something that is becoming increasingly difficult for small independent ranchers. This "win-win" approach makes organic beef production one tool that satisfies the preservation of ranches under economic principles - what we at Blackwings 100% Organic Beef call Environmental Capitalism™.

Every acre committed to Organic Beef production is one more acre not subject to more invasive and destructive commercial development. Because of cattlemen like the folks at Davis Mountains 100% Organic Beef, our children and grandchildren will be able to enjoy more wide-open spaces.

It's Beef the way it ought to be.

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Certified Organic Product FAQ:

Why Ostrich?

Ostrich is a wonderful healthy red meat with all of the flavor and texture of beef. It is rich in protein and high in iron yet is lower in fat, calories and cholesterol than skinless chicken or turkey. It digests easily because of it's low fat content. No bacterial problems.

Health conscious Americans are demanding leaner and healthier foods for their diet. Ostrich is recommended by the American Heart Association, the American Cancer Association, the American Dietitians Association, and the American Diabetic Association, as well as many physicians.