Omega Balance Natural Meats® is a result of 20 years of research and experimentation, using fermentation and natural diets to raise healthy animals with healthy meat. Our objective is to work with nature to help our farmers and ranchers produce food that is naturally healthy, with no hormones, no antibiotics, and no grain! Omega Balance Natural Beef® and Omega Balance Natural Bison® are produced with only natural forage, grass-fed, carefully fermented to release and create superior nutrition, greater health, and better meat.
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Grain-free, with nothing but fermented natural grasses and forages, our Omega Balance Natural Meats® are even better than grass fed. Superior nutrition helps the animals grow faster, producing high-quality marbling in very young animals for mild, juicy, and tender beef and bison. No antibiotics, no hormones, no vaccines, no grain...Ever!
Twenty (20) years ago, Kenneth Hamilton and his friend Rod Steward began experimenting with fermented forages as a way to reduce feed input costs in small finishing operations. Mr. Stewart was purchasing newborn Holstein bull calves from dairies and raising them to about 600 lbs when he would sell them off to feed lots for finishing. A spike in grain and other high-quality feed inputs put his operation in jeopardy so he contacted his friend Mr. Hamilton, an independent agricultural researcher, to brainstorm possible solutions.
During the early years, additional research was ongoing, experimenting with differing methods of fermentation with varying levels of success. Mr. Hamilton was able to adapt the process and fermentation products to work into normal agricultural processes and practices, allowing for production scaling and success.
Ongoing experiments and real-world experience continued for several years with ranchers and farmers across the country, but the data and record keeping was spotty and insufficient to provide the level of information we were seeking.
Essential Fatty Acids
In 2019, we sent samples of the finished meat from the first group of steers to the food science laboratory at Utah State University to test the essential fatty acid composition. The results came back with an Omega 6:3 ratio of 1:1.
