There are thousands of named varieties of apples in North America that vary in taste and texture. Golden Delicious, Granny Smith, Gala, Gravenstein are just a few. Wines also vary significantly depending on the innate characteristics of different grape varieties. Properly raised meat also varies by breed. Why?

As with wine or apples, there are dozens if not hundreds of cattle breeds and crossbreeds being raised on as many as 800,000 farms and ranches in North America.

Ranchers typically choose to raise breeds and crossbreeds on several criteria, including size, natural marbling ability, hardiness, and temperament. They also know that these differences will affect the taste and texture of the beef.

But due to the structure and priorities of the conventional food system, most of this fabulous variety gets lumped together as just “beef.” As a result, beef on the shelf at the supermarket may be from any combination of breeds and crossbreeds, leading to a variable taste experience.

Our trailblazing ranchers have gone further and carefully select and then groom a specific breed or crossbreed herd to ensure that the cattle they raise will produce a more consistent taste and texture.

So, as some people prefer a Sauvignon Blanc to a Chardonnay, some of you will prefer Piedmontese to the better known Angus. You’ll only know if you actually know what’s on your plate. This is what we uniquely offer in The Oliver Ranch Company’s marketplace.

So, what’s more important to you? Compare Styles or Learn More about the breeds in Discovery Series 1: