Allen and Shawn Youngman, a Father and Son duo, are behind Youngman Farms, a pasture-raised, grain-finished cattle farm located in the drumlin hills of Wayne County, New York. The Youngmans have been dedicated to various types of farming over the years, including fruit, dairy, eggs, row crops and livestock. Both of Shawn’s grandparents grew up on farms and started their own, selling milk, eggs and fruit. Over the past 25 years, Shawn’s dad, Allen, took over running Youngman Farms —but it wasn’t until 10 years ago that beef became the cornerstone.
Shawn says, “What started me —the third generation— on a path of full-time farming was the moment my grandpa went in for heart surgery. Up to that point, he helped a lot with the field work. When spring came around, I had to get involved more than I already was. At 92, grandpa still checks on us and gets the daily briefings of what is going on around the farm.”
For the Youngmans, farming is a way of life. Now in operation for approximately 70 years, the 420 acre farm near Lake Ontario spans “three generations in our current location (four if you count my kids!)”, says Shawn. Playing a very important part for moral support are Kim Youngman, Allan’s wife (and Shawn’s mother), along with Tasha Youngman, Shawn’s wife. Family meals often center around the farm’s delicious craft beef, with even the youngest of steak fans joining in.
At heart, the Youngmans strive to treat the land and animals with respect. Knowing with certainty where the cattle’s food comes from, from the planting to the harvest, is an important part of their process. “All day long, our cattle are fed a grain-finished diet of non-GMO, high moisture corn, silage, and hay which we grow ourselves,” says Shawn. “If your animals are well fed and treated well, they will treat you well. Happy Cows mean happy farmers!” The herd also graze during the season on the farm’s large pastures, lush with Timothy, Fiscue, Rye, Orchard, Alfalfa, Brome, and Reed Canary grasses. The result is a nicely marbled steak that can be cooked well done yet remains tender and juicy. When cooked properly, you won’t even need a knife for most of their steaks. We asked Shawn about the flavor of the beef, and he said it’s a “Deep, beefy flavor and very juicy. Every bite is one of those close your eyes and nod your head kind of moments.”
Grain-finished beef from our partnered farms is not the same as what comes from concentrated feedlot operations. We partner with farmers who care for their animals by letting them graze lush pastures for the vast majority of their lives before finishing on homegrown grains in friendly and humane conditions. We've met farmers who grow their own grain to feed their cattle, using artisanal ingredients like millet or apple pomace. Pasture-raised, grain-finished cows from small-scale, well-managed farms live healthy and enjoyable lives to create tasty, nutrient-laden beef.
ED GROSS, REARDAN, WA
Many customers prefer grain-finished beef for its marbling and tenderness. Grain-finished beef also tends to produce a milder steak flavor than grass-finished beef (which is dependent on seasonal grasses), though both, when done well, result in a fantastic steak. Crowd Cow’s pastured-raised, grain-finished beef is guilt-free grain that you can feel good about. If you know the name of the farmer, you can trust that they care for their cattle.