Spring calving is one of the most important management decisions in a Black Angus beef operation. It determines when calves are born, when cows reach peak milk production, how much natural forage the herd can use, and how effectively the farm can reduce dependence on stored feed. In a pasture-based system, the timing of calving
Armenia’s water begins in the mountains, but if the land cannot hold it, water quickly flows away. Healthy soil, highland pastures, and regenerative grazing can help keep water working in Armenia before it becomes runoff and leaves the landscape.
Regenerative beef begins with air. Grass pulls CO₂ from the atmosphere, cattle convert living pasture into beef, and carefully managed grazing can return part of that carbon to the soil.
In Armenia, almost everyone knows that Armenians love meat. No celebration or gathering is complete without a lavish table covered with a wide variety of meat dishes. Weddings, birthdays, and even simple family get-togethers often turn into true competitions of Armenian meat cuisine masterpieces. Being one of the world’s oldest cuisines, Armenian cooking is heavily
