Multi-Generational Husbandry and Soil Composition Impacts The Taste Of Meat
The meat processed in Kansas tastes better and is more nutritious due to multi-generational husbandry and livestock consuming grasses and grains grown in soil with a high proportion of clay. Clay soils have a higher moisture-holding capacity and are the most productive of all agricultural soils. This Kansas soil produces grasses and grains with a higher level of nutrition to livestock, contributing to Kansas Meats' high nutritional value and flavorful taste.
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