The Cows
In 1938 Edith Shuey imported angus cows from Canada, some of the very first to come to California. In 1941 she married Jerald Holzapfel and in 1943 they purchased a ranch outside of Willows, CA.
Edith and Jerald’s son Herb and his wife Ginger still continue on the angus legacy today along with their family.
With a decades long focus on genetic quality, our family is excited to share that focus with finishing our cattle. The cattle we finish for Key Brand Beef are verified NHTC (Non-Hormone Treated Cattle) and Natural, meaning that they have not received antibiotics, growth hormones, beta-agonists, or any other additives.
Key Brand Beef
In 2021 we decided to start selling direct to customers, and Key Brand Beef was born. We started with whole beef and beef shares, but in 2024 took the leap to selling individual cut & curated box offerings. Being able to connect with our customers and share our beef is the highlight of our business, and we look forward to continuing it for many years to come.
The Beef
Our cows stay on pasture from birth until harvest, and in the 100+ days before harvest they are given a specifically formulated grain ration. We love the buttery flavor of grain-finished meat, and that’s why finish ours that way. Our beef is finished on our ranch in Willows, CA then butchered and packaged by Five Marys Custom Meat Co. in Fort Jones, CA.