About Swiss Valley Farm
Swiss Valley Farm stands as a testament to the values of sustainable agriculture, ethical husbandry, and a commitment to delivering top-tier beef to our local community. Nestled in the heart of Iola, Wisconsin, our family-operated farm boasts a holistic approach to beef production, from cow-calf management to the final sale of premium meat cuts.
Our journey begins with our cow-calf pairs, carefully selected for their genetics, health, and adaptability to our pasture-centric approach. At Swiss Valley Farm, we prioritize the well-being of our animals, providing them with spacious pastures to graze, fresh water, and a stress-free environment. Our commitment to ethical and humane treatment is reflected in every aspect of our operation, ensuring the welfare of our cattle from birth to maturity.
As our calves grow, they transition from a diet primarily based on their mother's milk and forage to a carefully balanced grain-finishing program. This intentional approach results in beef that is not only tender and flavorful but also marbled to perfection. The combination of pasture-raising and grain-finishing contributes to the rich taste and quality that distinguishes Swiss Valley Farm beef.
Sustainability is at the core of our farming practices. We employ rotational grazing, minimizing environmental impact while optimizing the health of our pastures. This approach not only enhances the nutritional content of the forage but also promotes soil health and biodiversity. Additionally, we prioritize responsible water management and waste reduction, ensuring that our farm operates in harmony with the natural ecosystem.
Swiss Valley Farm is not merely a supplier of beef; it is a community hub, a place where the connection between farmers and consumers is strengthened. Local residents can conveniently explore and order our premium cuts of beef directly from the source. We provide an array of options, from individual cuts to bulk purchases, catering to diverse preferences and needs.
Moreover, our commitment to customer satisfaction is reflected in the quality of our beef, and we take immense pride in the positive feedback and reviews from those who have experienced the Swiss Valley Farm difference. These testimonials underscore the dedication we bring to every step of the process, from breeding and raising cattle to the meticulous processing of each cut.
In essence, Swiss Valley Farm is not just a farm; it is a community-centric endeavor that bridges the gap between consumers and their food sources. Our operation is rooted in a passion for sustainable agriculture, a deep respect for our animals, and a desire to offer the community a premium beef experience. As we continue to grow, we remain steadfast in our commitment to ethical farming practices, ensuring that Swiss Valley Farm remains a beacon of quality, sustainability, and community engagement.
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The whole brisket makes up the animal's breast which means that it will be a tougher cut of meat due to being used for movement. Due to the popularity of backyard barbeque and smoking the brisket has become a very well known cut that can be found at your local grocery store or butcher shop.
Briskets are most commonly prepared by applying a generous amount of rub over the entire surface, and then placing it on the smoker and letting it cook low and slow until it reaches an internal temperature of 203-205 degrees.
Once fully cooked, be sure to let the brisket rest before slicing.
The whole brisket is made up of two pieces known as the brisket point and the flat.
The Brisket Point is the less lean portion of the brisket that is full of flavor, juicy and typically used for burnt ends in barbeque application.
On the other hand the Brisket Flat is the leaner portion of the brisket full of flavor and typically used for slicing or shredding.
Both the point and flat are most commonly used for barbeque and corned beef.
