Careys and the Devils Fence Beef Raising Delicious Meat

Hard work and determination are difficult things to taste, unless you’re feasting upon some of the Carey brothers Devils Fence Beef. Bo and Justin Carey are fifth generation cattle producers, with their children beginning the sixth generation. The Carey family settled in the Boulder Valley in 1896. Now the brothers and their families have ventured into their own business with Devils Fence Beef, just outside Boulder.

The Devils Fence is a naturally occurring geological structure that sits on the Carey ranch. The 12-15 mile oblong creates a natural fence - the Devils Fence - which is what the Careys based their name on.

The Devils Fence Beef is 100% Black Angus and is 90% lean burger, among other cuts as well. Currently The River restaurant in Boulder uses Devils Fence Beef for delicious hamburgers.

“With fast food, you could be eating 100 different cows. There’s nothing wrong with that - that’s how most meat is processed - but with ours you know you’re eating one or two different cows at the most,” Bo Carey said. “We raise about 25 cows per year for the Devils Fence Beef meat, butchering about two a month.”

Devils Fence Beef is stored frozen at the Carey Ranch, but is cut elsewhere, as it is state inspected. They select their cattle according to genetic carcass traits for the best meat.

Brittani and Kelly handle all the online profiles for the company, along with inventory, while juggling four little Careys. They make it a priority to keep the kids involved with daily corn feeding chores, inventory assistance, and organizing the freezer.

Eventually the Careys have plans to expand, possibly to pork, but right now word of mouth and social media are keeping them busy.

For more information on Devils Fence Beef, visit their website at http://www.devilsfencebeef.com.

P.S. Their Korean ribs are delicious!