We have a dream: that all cattle may enjoy fresh dew on grass as the first rays of sunshine stretch across the meadow. We believe happy, healthy animals make the best tasting, highest quality meat, which comes from a lifetime of letting cows be cows. Sunshine, fresh pasture, and consistent movement all contribute to the strong, active immune systems of our animals. 

Our grass-fed, grass-finished Angus beef are raised with humane, organic practices from birth to harvest, on our own Bermuda-gone-native pastures, off Highway 47, between Canton & Mabank.  Our land is never treated with pesticides, herbicides, fungicides, or synthetic fertilizers, and our cattle never receive hormones, grain, or antibiotics. In other words, we use nature as our guide in managing our animals.

Our grass-fed, grass-finished 2-year-old steers and heifers are finished by weight and conformation with our own toxin-free pasture forages.  Our steers usually finish at a live weight of 1,000-1,200 pounds and a hanging weight of 400-600 pounds. The final hanging weights are taken by the butcher at harvest. Although we no longer pay for certification, we continue to comply with the HUMANE standards of The Global Animal Partnership (globalanimalpartnership.org) and GRASSFED standards of The American Grass fed Association (americangrassfed.org).

Your beef order can be cut to your specifications. Secure your order with half payment, with the remainder due upon receipt. We offer complimentary delivery of wholes, halves, and quarters.

Meat from a typical half beef (from a 1,000 - 1,200 lb. live animal) consists of approximately: 

• 14 T-bone steaks (3/4” thick) 

• 14 rib steaks (3/4”) 

• 8 sirloin steaks (3/4”) 

• 8 round steaks (3/4”) 

• 2 sirloin tip roasts (3 lbs.) 

• 6 chuck roasts (4 lbs.) 

• 4 arm roasts (3 lbs.) 

• 2 rump roasts (3 lbs.) 

• 8 packages of stew beef (1 lb.) 

• 4 packages of short ribs (1.5 lbs.) 

• 4 packages of soup bones (1.5 lbs.) 

• 80-100 lbs. gound beef 

• (Variety meats, if desired, such as heart, liver, tongue, and oxtail)

Generally speaking, an animal will yield about 50% ground meat, 25% steaks, & 25% roasts.

Premium Cuts:

• Tenderloin Roast (or cut into filets)

• T-bone, Ribeye, Strip, & Sirloin Steaks

• Chuck & Rump Roasts

Other parts that can be cut in various ways:

• Short Ribs

• Round, Flank, & Skirt Steak

• Fajita Meat

• Stew Meat

• Chili Meat

• Hamburger

• Sausage

• Bones

• Tallow
  
  

Only one/two per animal:

• Brisket

• Heart

• Liver

• Kidney

• Tongue

• Oxtail

• Cheek Meat

• Tri-tip

• Flank Steak

• Skirt Steak