Who We Are In 1986, Ed Burchell embarked on what he thought would be the beginning of his retirement. He bought a quiet farm tucked in the hills of Monkton, Maryland. He even bought a few cows to graze the property, so that he wouldn’t have to mow the grass (who wouldn’t like to not have to mow their grass?). It didn’t take long for Ed to start thinking more seriously about his cows. He quickly noticed a clear inconsistency in his experiences with eating beef. He became convinced that with care and attention, he could create a better tasting product. Together with his wife, Rosemary, Ed brainstormed and the name of Roseda (ROSEmary and ED A. Burchell) that our brand carries was born.
Ed met cattle expert, Dean Bryant in 1996, and with that, Roseda Farm was born. Dean taught Ed the essential elements of raising cattle. He proved that with the right watering and health practices, you could breed cattle that were superior from pasture to plate.
The Roseda Difference
Breeding-Roseda cattle are specially chosen and bred based on their genetics. Dean and his team select Aberdeen Angus bulls – also known as Black Angus bulls – based on traits that produce outcomes such as high-quality marbling, tenderness and fat thickness.
All-Natural- Roseda cattle are never fed growth hormones or antibiotics. They are grass fed and grain finished – an all-natural diet of corn, alfalfa, hay, soybean meal and fresh water.
Dry-Aged- Once harvested, Roseda meat is dry aged for 14 to 21 days to give the beef a truly premium taste, removing moisture to bring flavor, tenderness and juiciness to the forefront of our products. It’s this process that sets Roseda apart from other beef.
Stay tuned for our next post as we go through the key ingredients that make Roseda everything that it is – local Black Angus beef that is all-natural and dry-aged.