Question 1

Is your beef 100% grass-fed and grass-finished?

Accepted Answer

Yes. Every animal is on pasture from birth to harvest. No grain, ever, at any stage. That's why our fat is yellow - it comes from carotenoids in the grass.

Question 2

Where are you located?

Accepted Answer

Blacksburg, Virginia, in the Blue Ridge foothills. Our farm sits at 2,100 ft elevation across two parcels: the home farm on Taylor Hollow Rd and a second at Chestnut Rise.

Question 3

How is the beef processed?

Accepted Answer

Custom-cut at an Animal Welfare Approved facility 15 minutes from the farm. Whole primals are dry-aged 28 days, then vacuum-sealed and blast-frozen within 48 hours.

Question 4

How do you ship?

Accepted Answer

Insulated crates with dry ice, UPS two-day air. Ships Monday and Tuesday only. Free shipping east of the Mississippi on orders over $150. We include a temperature indicator in every box.

Question 5

What if my box arrives thawed?

Accepted Answer

We replace it, no questions. Our packaging is rated for 60 hours; UPS has never taken longer than 48. But if anything arrives above 20°F, email us with a photo.

Question 6

How long does the beef last frozen?

Accepted Answer

Steaks and roasts: 12 months. Ground: 6 months. Once thawed in the fridge, cook within 3–4 days.

Question 7

Can I visit the farm?

Accepted Answer

Yes. We do free one-hour tours most Saturday mornings by appointment. See the /visit page to book.

Question 8

Do you offer whole, half, or quarter shares?

Accepted Answer

Yes - that's how many customers buy from us. A share is a portion of a single steer, custom cut. See the /collections/whole-cow page.

Question 9

Are hormones or antibiotics ever used?

Accepted Answer

No synthetic hormones and no feed-grade antibiotics. A sick animal will get treated by a vet if needed, and that animal is removed from our beef program.

Questions, answered.

Questions,
answered.