General FAQs
What makes your meat taste so good?
Our farmers have been raising cattle for family and friends for generations. They have developed a skill-set that is rooted in both experience and science to provide the best possible product to our consumers. We focus on factors such as genetics, breed, feeding practices, and weight to achieve our optimal ribeye size, marbling, and tenderness our customers have come to expect.
Where are you located?
We are located in the southwest corner of Ohio. All of us are Ohio natives and many of us have roots in our county that extend several generations.
Are you organic?
Like many family ran farms, we are not certified organic. The cost to achieve this status is simply not worth it. We believe that authenticity and transparency are far more important to our customers than a sticker from the USDA. Our promise to you is to only provide a product we would feed to our own families. It is an honor to be trusted to feed yours; we take this vow seriously.
Has your meat been treated with antibiotics?
We do not use unnecessary antibiotics. We feel it is our duty to provide the best care and comfort to our animals. We work closely with our veterinarian to determine the best route of care. We follow all withdrawal times and keep accurate records of treated animals.
Is your meat hormone free?
Yes! Our meat is 100% free of all growth or added hormones of any sort.
Are you grass-fed?
Our cattle are raised on the knolls and hills of the Ohio Valley region. Once they hit a certain age and weight, we finish our cattle on a thoughtfully balanced ration of all-vegetarian feed with non-GMO corn raised right on our family farms for the best quality of marbling and taste.
Who harvests your meat?
We work closely with a local family-owned butcher shop to harvest our meat. They do an excellent job walking you through your cut options. They are also great at making sure all the details are perfect. We appreciate the extra mile they go for us and our customers.
How do you determine when your cattle are ready to go to harvest?
This is a skill that our cattle farmers have mastered after generations of raising cattle for our family and friends. We use a combination of experience and science to determine which animals are ready for harvest. Our farmers have taken entire courses dedicated to this topic alone!
Generally, our cattle grow at consistent weights with our feeding practices, genetics, and breeds. We look at factors such as age, body condition, fat cover, and weight to determine their market readiness.
Are all your animals born at your farms?
Many of our cattle are born and raised on our farms. Over the past decade, we have partnered with other local farmers who share the same goals and husbandry practices as we do. Each partner must sign a contract of compliance and must pass our quality management audit conducted by our Cooperative Veterinarian. We conduct an on-site farm audit and each partner signs an affidavit, committing to uphold our standards.
What is the fat ratio in your ground beef?
Although each animal is slightly different, we usually fall around an 85/15 blend.
