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Rains Natural Meats
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Offering only quality meat ...naturally! "We raise our meat the way we would if we were going to eat it ourselves," says David Rains, "because we do!" The USDA allows the "Natural" label on meat that fits the following standard: "During processing nothing synthetic is ever added to the meat, including preservative, and the product is only minimally processed." For the consumer, "Natural" means the animals are raised without hormone growth implants, pesticides, animal by-products or digestive stimulants. "Baby pigs are treated for scours," says David. "After that, any animal requiring antibiotics is removed from the herd, treated, and sold on the open market, not in the store." The animals are raised in humane and healthy conditions as opposed to the factory farming techniques that became popular after World War II. David and Steve Rains have some 140 cattle plus another 30 raised by Steve's son, Lance. The cattle are a 3-way cross of Angus Shorthorn and moderate-frame Black Simmental. The Angus are noted for quality, the Simmental for muscle tone. The cattle are free-roaming in pastures located around Lake Viking, Magill and north of Highway 13. "We have cattle strung out all over Daviess County," says David. The cattle have fresh air 24 hours a day and can come and go from barns as they will, rather than being confined to a feedlot. Free-ranging animals get more exercise, so they have firmer muscle texture. Animals aren't stressed; they don't have the adrenaline rushes through their bodies that cause muscles to toughen and darken. The feed is all natural. The cattle are summer fed on grass, clover and high-quality grains. They are winter fed on corn and hay. The Rains' grow most of their grain themselves. "Our cattle have free choice of hay or grass every day of their lives," says David. He notes that there is documented proof that roughage is important in bringing down the outbreak of E-coli. A steady supply of roughage is something lacking in some big, commercial lots. The Rains' raise Tamworth pork because of the exceptional quality of the meat. The pork
is raised to a slaughter weight of 250 plus pounds. Like cattle, the hogs receive more
space, cleaner bedding, better food and more attention to their health.
A meat market on the family farm Market studies and customer surveys were conducted, which indicated a growing number of conscientious consumers who have changed eating habits as a result of reports on pesticides and food chemical danger. According to a report in the March 1997 NFM, 85% of consumers believe antibiotics pose a potential health hazard. The Rains brothers worked with the USDA from the start of their business and received full certification and label approval in November, 1998. The Rains' work constantly to assure their meat plant meets all USDA requirements. The inside of the building is clean and spacious with a homey feel. Red-stained boards from an old barn the family tore down make up one partition. A large cooler and a freezer are located in the back. The upstairs has a room for the USDA inspector, a dry storage room and offices. The meat-cutting plant doesn't have the usual noises and smells of a butcher plant. Thomas Meats at Ridgeway, Mo., performs the butchering and also smoke-cures the meat. The meat-cutting equipment in the Rains' building is torn down and cleaned daily as floors are scrubbed and disinfected. Except for hamburger and sausage, the meat is cryo-vacuumed packed. This latest high-tech process preserves freshness and adds to the product's shelf life. With this type of packaging, the meat is best thawed in a bowl of hot water, rather than the microwave. It's just as quick. "Our hamburger is out of fat cattle, not out of bulls," says David. Rains' beef is aged for tenderness and flavor. Aged beef is hung for 14 days in a controlled, refrigerated environment. Aging allows natural enzymes to break down fibers. Aged beef is not as bright red as conventional store-bought beef, yet the Rains' claim the difference in quality becomes apparent when it is tasted. Beef and pork are available fresh or frozen. Customers can buy by the cut, box or side. Your meat can be cut in any way you direct. The Rains' also offer sausage and bacon. Because the animals are allowed to grow up slowly and leisurely, at their natural pace, Rains Natural Meats costs more to produce. They still try to keep prices reasonable; but taste is the No. 1 reason consumers buy their products. "Everything we do is directed to providing the highest quality, not to producing the cheapest meat," David says. Rains Natural Meats is a family-owned business. Everybody pitches in, including sister Vickie; dad Don; Steve's wife Reta and their children, Lance and Lisa; and David's wife, Julie, and their children, Hattie and Riley. Gerald McBrayer, who ran his own beef and pork processing plant for 18 years, is head meat cutter. Others who help are Delores Place and Torry Stith.
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