Finding locally sourced meat shouldn't be a challenge. Knowing who your famers are and how the animals are raised is important.
The best meat comes from happy, well cared for animals with fresh grass, and clean water. We offer pasture raised beef and lamb, raised right here on our farm in central Kentucky.
Dry aging provides a superior flavor and taste. The dry aging process means the beef hangs between 14-21 days for improved flavor and tenderness. Yes, it takes more time, and yes, it is worth it.
More important than any certification is how we treat our animals and our land. We believe in treating every animal humanely and with dignity. We strive to produce our meats with a focus on animal and ecosystem health.
Any meat you buy from us was raised right here on our pastures in Central Kentucky and finished on Kentucky grain for the best flavor and marbling.
Transparency is vital to farmer/consumer trust. We will be transparent about the practices we use to raise our animals. Any animal that is treated with antibiotics will be tagged and removed from our meat program to ensure any meat that comes to your table is antibiotic free. (Read more about the importance of antibiotics for animal health and current industry standards here.)
All our meat is processed in a USDA inspected facility.