Susieville Cattle Company introduced the Moris River Region Criollo (cattle) to the Magical Mimbres Valley in 2009 with the desire to provide locally and humanely raised grass-fed beef to our local markets. Our grass-fed and finished beef is tasty, tender, and nutritious, and is available at select retail outlets and restaurants. Susieville's desert-adapted heritage cattle are just as special as our mission to make grass-finished beef the best choice for anyone.



Why We're Special At Susieville

 

home grown

All of our heritage Criollo cattle are humanely raised in a natural environment, with clean mountain air and lots of grazing pasture on our ranch near Faywood, NM. You could say we do things the "old-fashioned" way. Not to mention, happy cows equals higher levels of Omega-3.

 
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no additives

  • No Hormones
  • No Steroids
  • No Unnecessary Antibiotics
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local choice

We care about our consumers and our local markets and restaurants. That's why Susieville has partnered with retailers and local distributors throughout south-eastern Arizona to southeastern New Mexico to bring you a fresh choice in grass-fed beef.


I’m telling everybody about your product. It is something that everybody should know about. I judge based on places like Lawry’s in Beverly Hills and Morton’s Steak House in Chicago and Atlanta. Yours is as good as theirs!
— Jesse

THE CRIOLLO ADVANTAGE

USDA scientist Ed Fredrickson stated that the Criollo cattle on the Jornada Experimental Range near Las Cruces, NM produced the higher quality beef rivaling Angus, Texas Longhorn, and even Kobe/Waygu.

On a scale of 1 to 10 with 10 being the best, the following are benchmark test results for tenderness on all four breeds of beef cattle taken from data provided by the American Criollo Beef Association.

Tenderness Comparison

➞ CRIOLLO   - 6.95
ANGUS - 6.21
KOBE/WAYGU - 5.82
TEXAS LONGHORN - 5.65

Grass-fed beef contains higher levels of conjugated linoleic acids (CLA) which have been lined to reduced cancer rates, reduced arterial disease and reduced diabetes levels. 

  • Grass-fed beef is higher Omega-3 level and has a better balance with Omega-6
  • Contains more Vitamin A and E
  • Grass-fed beef is leaner and doesn't require a lot of cooking time

WHY GO GRASS FED?

Grass-Fed and Grass-Finished beef has a significantly better fat and antioxidant profile than grain-finished beef.  Even though the levels of saturated fats are similar, the specific saturated fats that are associated with harmful cholesterol levels are higher in grain-fed beef.

In a USDA study comparing Grass-Fed Beef, Grain-Finished Beef and Chicken and their nutritional values in terms of Fat, Calories and Saturated Fat, they found Grass-Fed Beef to be superior:

COOKING SUGGESTIONS

Because grass-fed Criollo beef is very lean, you will reduce cooking time by 30% and reduce heat temperatures. Never thaw in microwave. Thaw in refrigerator and bring grass-fed beef to room temperature before cooking. When using a meat thermometer, remove from heat 10-15 degrees prior to desired temperature. Let meat sit for 10 minutes before serving.

I just want to tell you that the plain hamburger-no bun, no condiments – was one of the very best hamburgers I have ever eaten. I was stunned by the flavor, texture and juiciness.
— Charlotte

HELPING PRESERVE THE RANCHING TRADITION

Not only is Susieville Cattle Co. a grass-fed beef supplier, but we are preserving a special breed of cattle that is both sustainable and healthier in terms of their environment and genetic makeup. Our interest in these historic cattle was twofold.  First, to establish a more healthy source of locally raised and grass fed beef, and secondly, to give southwestern cattle growers an option to learn a more sustainable way for them and their offspring to stay on the ranches and preserve the southwest ranching tradition. We are intensely interested in cattle breeds that have remained untouched by genetic modification, the Criollo being one of the few remaining.

 

WHY THE CRIOLLO BREED?

First brought to the New World by Christopher Columbus, the Criollo cattle spread out from Central America to both North and South America. They were the original breed of cattle that later brought us the Florida Cracker, Georgia Piney, Texas Longhorn, and Corrientes breeds.  Today, we have a great interest in the pure strains of the original Criollo found with the Tarahumara Indians in the Copper Canyon Region of Mexico. Our herd came from the Moris River Region of the Copper Canyon in Central Chihuahua, Mexico.  We traveled to Mexico and selected 15 mamma cows with calves, 15 bred heifers, 2 bulls and 10 one year old steers.  This started a nine month odyssey to get them health tested and approved to move across the border into the United States.

  • The criollo don't overgraze, meaning they keep their environment healthy too
  • They will eat native plants unlike European breeds
  • They are friendly, and good at caring for their babies
  • They are desert adapted animals and are very hardy
  • Their linage is pure and has no genetic modification
  • Their meat is very high in Omega-3 and Omega-6
It’s becoming increasingly important that animals match their environments, that these animals [the Criollo] can actually make a living here...
— Ed Fredrickson, USDA scientist