One Son's Farm
Continuing the Legacy in Knoxville, Iowa
All-Natural Beef from our Simmental and Angus Cattle
Ships nationwide on Mondays and Wednesdays or pick-up on the farm!
Giles and Mary Wadle started farming shortly after they married in 1956. They raised cows, pigs, corn, beans, two daughters and one son on 500 acres in rural Knoxville, Iowa.
The family worked hard to preserve the land that Giles and Mary spent their 59 years together nurturing. The eldest daughter’s family of two daughters and one son planted their roots in Pleasantville but spent most days down on the farm learning and growing what was started by Giles and Mary.
The one son returned to the area after raising his one son and daughter in Northern Iowa. While working away from the farm, one son started traveling the nation selling animal nutrition products, meeting and learning from large ranch managers, veterinarians, animal nutrition specialists, and every old soul in between.
After Giles and Mary moved from the farm, the next generation’s one son moved to the acreage to continue the farming tradition. After Giles death in 2016, the two One Sons joined forces to fulfill a dream of owning a cattle operation. Starting with 10 heifers and 1 bull, “One Son’s Farm” was started on 160 acres of the family land.
Today, One Sons Farm has grown to 100 head of Simmental Angus cows, with Spring and Fall calving. Using an all-natural feeding program (no antibiotics or added hormones) the farm produces great-tasting, high-quality beef for your family’s table.
One Son's Farm - Michael Wadle and Jacob Schletzbaum
Picanha /Coulotte
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Picanha/Culotte Roast
The Coulotte Roast, also referred to as “Coulotte”, “Sirloin Cap”, or “Top Sirloin Cap”, derives from the sirloin. It is a very flavorful roast due to good marbling and performs well roasted or grilled low and slow over indirect heat with the fat cap facing up.
Prepare your coulotte by covering with your favorite seasoning rub and let roast with the far side up allowing for all of the beefy and flavorful juices to be absorbed.
The coulotte roast should be cooked to your desired degree of doneness and then sliced against the grain and served.
For a quick and easy meal alternative start by taking the roast and cutting it into steaks roughly 1 inch thick, season with salt and pepper and place them on a grill over direct heat until they reach your desired degree of doneness.
During the cooking process the fat cap found on the coulotte will begin to melt resulting in a delicious and flavorful bite.
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