Honest beef
from the
high pastures.
Regenerative soil
Cattle rotated every 24–72 hours. Deep roots, living topsoil, carbon back in the ground.
100% grass-finished
Zero grain, zero shortcuts. Diverse forages and clean mountain water, start to finish.
One animal at a time
Every cut traces to a single South Poll steer, born and finished on our land since 1975.
§ 01 - What we do
We raise a small herd of South Poll cattle on rotated pasture in the same valley our grandfather bought in 1975 - and we don't cut corners between the field and your kitchen.
01
Grass. Only grass.
No grain, no finish lots. Our herd grazes rotated paddocks year-round, moved every 24–72 hours.
02
One animal at a time.
Every steer is born, raised, and finished on our land. You can track your cut back to a single lot number.
03
Dry-aged, hand-cut.
Whole primals go into a 28-day dry-age cave. A local butcher we've used for 20 years does the fabrication.
Lot SP-247 · "Cinder" · Born March 2023
§ 02 - The breed
South Poll.
Bred for heat, humidity, and pasture that isn't perfect.
A composite breed - Hereford, Senepol, Barzona, Red Angus - built by Alabama cattlemen for the humid Southeast. They calve unassisted, finish on grass at 20 months, and hold condition through a Virginia August.
Meet the herd§ 03 - The cuts
This week's shelf.
Grass-Fed Ground
80/20 blend from chuck and more brisket trim.
- Pack
- 1 lb
- Marbling
- Per lb
- $14.00
Ground Beef Value Pack
25 lb of grass-fed ground. Freezer-ready.
- Pack
- 25 lb
- Marbling
- Per lb
- $11.40
§ 04 - The people
Three generations on the same land.
My grandfather bought this land in 1975 with a loan and a plan. Fifty years later we're still moving cattle at dawn, still fixing fence, still learning what the pasture wants.
- The Ellett Family
50
Years farming
247
Head in the herd
2
Ellett Valley locations
0
Grain fed. Ever.
§ 05 - How it works
From the pasture to your kitchen.
01
Rotated pasture
Cattle move every 24–72 hours. The land gets long rest cycles. Root systems deepen, soil builds.
02
Local processing
Custom-cut at an Animal Welfare Approved facility fifteen minutes from the farm.
03
Dry-aged
Whole primals hang 28 days in a temperature-controlled cave.
04
Vacuum-sealed, blast-frozen
Every cut sealed and hard-frozen within 48 hours of fabrication.
05
Two-day shipping
Insulated crates with dry ice. Ships Monday and Tuesday only.
§ Word of mouth
What our regulars say.
The ribeye ruined me for grocery-store steak. I don't know how we go back.
You can taste the pasture. That sounds like something a food writer would say, but it's just true.
Third Thanksgiving in a row we've ordered the standing rib. Nothing else comes close.
§ Delivery
Ships frozen to the lower 48. Free over $250.
Vacuum-sealed and blast-frozen within 48 hours of fabrication. Packed in insulated crates with dry ice. Ships Monday and Tuesday only, so nothing sits over a weekend.
Full shipping details →2-day carrier
UPS / FedEx priority. Tracking sent at label creation.
Dry-ice cold chain
Arrives frozen solid. Straight to the freezer, no rush.
Local pickup
Free at the Blacksburg farm store, Thursday–Saturday.
§ 06 - From the journal
Field notes.
Reserve now - Winter 2026 harvests