All natural, grass fed beef. No chemicals. Period. That's the stance that Richard Potter of Powell, Mo., takes when it comes to his cattle. "I raise the cattle the way I want my children to eat them," he said. And his customers enjoy the benefits of Richard's 100 percent organic beef as well.
Richard went to college in the Southeast United States and bought his Missouri farm shortly after that at the age of 23. "I liked it here because of the moderate climate; I knew I could grow lots of different things in this environment,"
Through the years Richard has raised his two sons on his own as well as raising turkeys and cattle. He's also done web designing and driven a truck on the side. He's well known for his organic beef. He raises the cattle on 300 acres in McDonald County and leases another 1,700 acres.
For 30 years Richard has never used any steroids, antibiotics or hormones on his cattle. They're never supplied any animal byproducts and they're always grass fed and finished out 'as nature intended.' They're also not handled in ways that will stress them.
He believes that great cattle come from great pastures, and considers himself just as much a grass farmer as a beef cattle producer. His grasses have never had chemicals applied to them—and they include some native vegetation and others not native to Missouri including legumes, fescue, orchard grass, timothy and so on. He's incorporated many different varieties of grasses and legumes into his fields to improve the pasture through the years.
Richard conducts 'mob' grazing—or intensive rotational grazing—on his fields with his over 100 head of commercial organic cattle. The animals are mostly mixed black and red angus. He sells the beef already packaged and ready to go, just like you'd find in the grocery store. "And the prices are very comparable to the ones in the meat department at a local supermarket," Richard said, adding that, "I don't do this for the money. I don't make much more money with organic cattle than I would if I loaded them all up and took them to the sale barn. I do this because it's better for the people and it's better for the cattle." The cattle are taken to a USDA inspected slaughter house and packaged for direct sale. The animals can go from the field to the family freezer within a matter of days.
Richard sells most of his meat private treaty with individuals who've bought from him for years. He advertises his product through his website, but mostly the good news of his organic beef is heard about by word of mouth—happy customers who refer their friends and family. Most individuals come and buy their beef in bulk. "The customers really do appreciate the product," added Richard, "because they know the taste and health benefits of eating organic meat."
Richard says there is a lot of information out there about why grass fed beef is healthier than grain fed. He simply tries to raise the animals the way they would be living in nature to supply the four state area with organic beef. "I wish everything was produced organically," Richard said, "but I do it to help people improve their health and to help improve our world."
