Cowboys find niche for locally raised beef
Scott Condon
The Aspen Times
The Jacober brothers have a beef, of sorts, with the standard practices of the cattle business.
The thought of eating steak, roast and hamburger coming from cows raised in feedlots, fattened on corn and regularly dosed with antibiotics is more than they can stomach. So they raise their own grass-fed, natural beef.
And they’ve learned that an increasing number of residents in the Roaring Fork Valley want the peace of mind that comes with knowing where and how their beef was raised.
Despite their modern names and boutique beef business, the Jacobers are cowboys to the core. They grew up on a family ranch in southwestern Colorado, then migrated to Carbondale after a brief detour to St. Louis. After graduating from Montana State University, Tai, 30, and Rio, 33, worked for several years for the late Bob Perry at his legendary Mt. Sopris Hereford Ranch just south of Carbondale.