We are located in Jacksonville North Carolina. Eric was born and raised here and Ashley was in the Marine Corps. Thats was brought her here and if you ask Eric hes what kept her here! They have two children and their son is 5th generation born on this farm.

Yes, all of our livestock feed is GMO free.

Yes, 100% ALWAYS! Our meat is free of any kind of growth hormone or antibiotics.

We have a strict NO return and NO refund policy since most of our products are perishable and can not easily be shipped back adn forth and we can not accept frozen products back for resale. All meat are NO returns or refunds, No exceptions.

Black Angus Cattle: Black Angus produce a premium quality beef and we are proud of our herd with great genetics for superior marbling flavor and consistency.

Our cattle live on pasture land year round and eats our local and farm raised grasses and rye. We then finish off our cattle with locally grown corn and peanut hay for the best possible marbling and taste.

Beef that is dry-aged has an exceptional flavor and tenderness. It requires extra time, commitment and cost - but it is worth it in the end result of a perfect steak or incredibly delicious ground beef. Beef benefits from aging to promote tenderness and enhance flavor. Soon after slaughter, most beef sold in the US is split into large pieces called primals, vacuum sealed, and boxed up for transport, where it “wet-ages” during transit to grocery stores, meat distributors, and similar locations. When it arrives it is ultimately cut into steaks, roasts, and other familiar cuts for the consumer. Ground beef is often packaged and shipped without the benefit of any aging at all. In contrast, dry-aging beef involves hanging it in just above freezing temperatures in a humidity controlled room with ample air flow, for at least 14 days.

Dry-aging is a craft tradition that used to be the norm, but it is slowly being replaced in favor of expediency and efficiency. However, We believe that dry-aging creates the best possible beef. We don’t cut any steaks or grind any beef until the entire carcass is well aged, usually for 14 days after harvest. Purely grass-fed meat doesn’t always benefit from dry aging as it is often too lean without much marbling, but because we finish our cattle on corn and hay which gives a great marbling, dry-aging is an optimal way to create a premium product for our customer.

Every animal is slightly different, but we aim for between 85/15 and 80/20 for our ground beef. We love the flavor of good, clean fat in our ground and we think you will too!