Small scale specialty beef ranch that also grows food and hay used for cattle. Dietzler Beef proudly sources its Angus and Hereford products to some of the Chicago area's top restaurants. Raised from beginning to end without antibiotics or artificial hormones. They grow all their own feed for the cows.They have been operating for 30 years and producing single source beef for 10 years. Dietzler farm is operated by Dan Dietzler and daughter Michelle. Dan was an engineer for 28 yrs before quitting to become a cattleman. Feed: alfalfa, hay, soybeans, non-genetically modified corn. All beef is dry aged for 28 days.
It is a boutique operation that will accommodate chef’s requests (i.e. longer dry age). No hormones or antibiotics used on cattle. 100% organic beef: never given hormones and diet must be all natural. 200 acre, fenced pasture. They have a deal in place with Goose Island that would use spent grains from brewery to feed some cattle and impart flavor and reduce waste.