Red Label Beef


Our red label cattle is GRASS FED AND FINISHED. They spend their entire lives on pasture, foraging in our pine and oak savannas. Our cows have access to free choice cafeteria-style minerals, which allows them to select the minerals that they need when they need them. During the winter months they receive LOCAL NON-FERTILIZED HAY.

We practice “Mob Grazing” techniques – which means we move them on a daily basis during the growing season. We only treat ailments such as parasites on a case-by-case basis.

All of our meat products are "Fresh-Frozen" at the butcher. This means they are frozen immediately after they are packaged to ensure the longest possible shelf-life in your freezer.


Due to the small scale of our cattle production along with the enthusiasm for beef bones, we sell out quickly. We encourage customers to sign up for our weekly newsletter to receive notice of when new beef inventory will be in stock. We usually sell out of bones the day/week of receiving new inventory. Another suggestion is to save the bones from our other bone in products (roasts, steaks and shanks) in your freezer and when your collection is large enough, make bone broth. That's what we do!