About our process
Where Quality Is Prime
The quality of our products is always top priority. We source our animals locally or
raise them here on the farm.
​
All of our beef calves are fed grass, silage, and hay during the growing stage. Most, (except grass finished) are then finished on only grain and hay. The grain is our own custom mix and contains mainly corn grown and harvested from our farm, as well as essential vitamins, minerals, and protein.
​
Grass finished beef is finished only on grass and hay. They are not fed grain only forage. WE ARE NOT GRASS FED CERTIFIED Essential vitamins and minerals are provided free choice to them at all times.
​
Our "regular" pigs are fed grain containing ground corn, and essential protein, vitamins, and minerals.
Our pasture pigs are Kune Kune/ Idaho Pasture Pigs. They are specifically bred to maximize forage (grass, hay) for growth instead of just grain. They "graze" like cows. They are also given some grain (made here on the farm) to ensure they're getting all the protein and Vitamins necessary to keep them healthy and happy.
​
We believe this simple yet effective natural diet is healthy for the animals; and in turn healthy for our family and yours as well.
​
We do not use antibiotics unless absolutely necessary for the health of our animals.
​
We have our North Carolina Poultry & Meat Handlers Lisence. This allows us to store our products and transport them directly to our customers. We are NCDA inspected.
​
We use two facilities to process our products. Mays Meats in Taylorsville, NC and Apple Brandy Prime Cuts in North Wilkesboro, NC. Both are USDA inspected.
​
Answers to FAQ
Ordering large quantities of meat can be a bit overwhelming, but we are here to help.
All meat is flash frozen at the processor, vacuum packaged, USDA Inspected, and stamped with our farm name and contact info
The meat will stay "fresh" for about 8 months to a year if kept frozen and sealed (though we have kept it well over a year with little noticeable difference )
If a package seal is compromised use it quickly to avoid "freezer burn"
One cubic foot of freezer space will hold roughly 30 pounds of meat (9 cubic foot freezer for a half beef)
Be prepared for a lot of ground beef if ordering bulk beef (about 30-40% of the total)
If you want bulk meat its best to give a couple months notice to ensure we'll have it available
We are happy to customize your bulk meat cuts to your specific instructions (thicker steaks, smaller roasts, more sausage, etc.)
A 1200 pound steer will yield about 750 lbs hanging weight and roughly 500 lbs of meat for your freezer
A 300 pound hog will yield about 245 lbs hanging weight and roughly 170 lbs of meat for your freezer