Frequently asked questions.
Do you use mRNA vaccines?
No. Our cattle are never given mRNA vaccines, growth hormones, or routine antibiotics. If an animal becomes ill, it's removed from our beef program and treated under a vet’s guidance.
Is your beef USDA inspected?
Absolutely. All our meat is processed at a USDA-inspected facility to ensure safety and quality.
Do you offer delivery?
Yes—we offer farm pickup, local delivery, and nationwide shipping via UPS 2-Day Air.
FAQs
*
FAQs *
Are your cows grass-fed?
All cattle eat grass at some point—but "grass-fed" is often misleading. Our cattle are pasture-raised and grain-finished. They graze open fields year-round and are never confined to feedlots. In winter, hay is offered free choice. Toward the end of life, we supplement with feed to enhance marbling, but rely on genetics, not grain, for quality.
Can I customize my cuts?
Yes. When you purchase a half cow, purebred Wagyu or prime Angus, or more, you’ll fill out a cut sheet to get the cuts you prefer.
How is the beef aged?
We dry age our beef for 14-21 days to enhance flavor and tenderness.
Why do you price by carcass weight instead of flat fees?
It ensures fairness. You pay for the exact hanging weight of your animal—no overpaying, no guessing. We provide the processor's official weight slip at pickup.
What's the difference between Wagyu and Angus?
Wagyu has superior marbling, tenderness, and flavor, plus Wagyu fat is often referred to as “good fat” because it’s rich in oleic acid—the same heart-healthy fat found in olive oil. This lowers bad cholesterol (LDL) and raises good cholesterol (HDL).
Wagyu is higher in fat, but that fat is more heart-friendly and contains more omega fatty acids.
Angus has slightly higher protein and fewer calories per ounce, making it a leaner option.
If you want rich flavor and healthier fats, go Wagyu.
If you want leaner meat with classic beef taste, stick with Angus.