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Got beef, buffalo, or pork?

February 17, 2009

If you're Roy Moore, owner of Maverick Ranch Natural Meats, you do.

Roy MooreRaising Cattle the old-fashioned way

Moore is a CSU Animal Sciences major (’58) and an experienced rancher. In 1985, Moore was toying with the idea of creating his own company and was introduced to natural meats at Alfalfa’s (now Whole Foods). He was intrigued with the idea of natural - raising cattle without the use of growth hormones and antibiotics - and by 1986 Moore was sending four head of cattle a week to the Englewood Alfalfa’s. Maverick Ranch Natural Meats, a family-run, natural and organic meat company dedicated to environmentally sustainable ranching, was born.

Olympic Training Centers

Maverick’s infancy was short. The company’s popularity and prominence came about in 1987 when it became an official supplier to the U.S. Olympic Training Centers (USOTC). With this special and coveted label, Maverick Ranch Natural Meats gained instant credibility within the industry and became profitable within three months.

With an eye on consumer health and agricultural sustainability, Moore sees organic meat as a strong need of consumers and great opportunity for farmers. “It’s about the sustainability of our land and improving your health for your whole life,” he says.

Moore with sonsStill improving

His goal is to move all of Maverick’s natural meats to organic within five years. Certified by the Colorado Department of Agriculture, their facilities currently process organic beef and chicken. In addition, they house their own USDA-accredited research lab with full-time technicians and researchers who test the meats that come into Maverick for processing. If the meats don’t pass rigorous tests that detect chlorinated pesticides, antibiotics, or sulfonamides, they are rejected.

Clearly, Moore and Maverick Ranch Natural Meats are doing something consumers are interested in. They recently won contracts in Vitamin Cottage stores in LoDo (downtown Denver) and Fort Collins. Moore hopes that ranchers follow his lead and begin raising more natural and organic meats. “I want to keep families on their farms and in the business [of producing food],” he says.

This article was originally published in AlumLine newsletter. To subscribe to AlumLine, become a member of the CSU Alumni Association.

Contact: Beth Etter
Phone: (970) 491-6533