Batesville, In. — Friendship State Bank and The Sherman today announce a partnership between Wolfert Farms of Guilford, Indiana and The Sherman to bring quality grass-fed beef to guests of The Sherman. One hundred percent hormone-free, grazing in pastures without artificial fertilizers, pesticides or herbicides, Wolfert Farms’ cattle will provide The Sherman guests with healthier options for steaks and other beef products with improved flavor.
Wolfert Farms grass-fed and free-range beef options are being produced exclusively for The Sherman. Wolfert Farms’ cattle roam on and consume heterogeneously-seeded pastures their whole lives making them grass-fed and grass-finished. The Sherman will be offering steak and other beef specials cooked skillfully to perfection for a delicious full beef flavor that also provides many health benefits.
Owners of The Sherman were always interested to serve locally-raised beef products, but finding the right source was not easy. Then it happened. One day, by chance in the summer of 2017, the Indiana-German farmer, Kurt Wolfert met Georg Heringer, the German owner of The Sherman. Their first encounter was in the Black Forest Bar of The Sherman and the entire deal was conducted over many weeks and almost exclusively in German.
After visiting the farm several times, Georg Heringer admitted, “we were very impressed with how comprehensively thorough Wolfert Farms is about every step in their process, but we also had to consider prices and whether we, and ultimately, our guests could pay for such a meticulously produced product as “Wolfert Farms” beef. They don’t cut any corners and we don’t either. We knew if we could make it work, we’d have a great product that not only tastes great but also offered healthier choices.”
Wolfert Farms uses the finest grass seed mixture available, which includes a variety of spices that actually smell good to cows. The animals happily graze over 50 acres of pasture, getting exercise and building muscle. The result is leaner, healthier meat.
In order to ensure the highest-quality of meat from the start, Kurt Wolfert carefully checks breeding lines going back several generations. He looks at the genetics for determining the best meat lines as defined by the amount and quality of marbling in his initial stock animals and only procures the top-of-line cattle.
“It was important to us that we worked with a restaurant that recognizes differences in preparing grass-fed beef,” explained Wolfert. We were delighted to discover that the Executive Chef, Andrew Catt at The Sherman, was absolutely an expert and very knowledgeable about how to work with grass-fed meat which is important.”
