Raising thestandard forpremium beef.
Pasture-raised beef and pork from certified organic ground in Dublin, Georgia. Delivered to Atlanta homes and kitchens.
Households
You decided the grocery meat case wasn't good enough. The alternative is usually a national subscription box that sources from a dozen farms and won't tell you which one. Ours comes from one.
Order cutsRestaurants
You want a farm name on the menu, cuts done your way, and a butcher who picks up the phone. Broadline distributors give you none of the three.
See the chef programIn house, start to finish
We're not your supplier. We're your butcher.
One farm.
Every animal is raised on our own certified organic pasture in Dublin, Georgia. Not a co-op, not an aggregator.
Our own butcher shop.
Every animal is broken down, cut, and portioned in house by our team. Cut to your spec, not a distributor's catalog.
One set of practices.
No tilling. No fertilizer. No herbicide, pesticide, or chemical has touched our soil.
What we do
In-house butchery
Every cut is done by our team, under our roof.
Whole animal program
Buy the animal, not the cut. Beef and pork, quarter, half, or whole.
Custom cutting
Portioned and trimmed to your spec.
Nose to tail
Steaks, roasts, ground, bones, and offal from the same animal.
Delivery 6 days a week
Atlanta homes and kitchens.
Will call 7 days a week
Pick up any day of the week.
The farm, short
Our animals graze one section of pasture for fifty days, then we move them. The recovering grass pushes roots deeper, and deeper roots hold more carbon in the soil. The cattle plant seed as they go and fertilize behind themselves.
That rotation is the whole system. We stopped needing fertilizer, we never till, and no chemical has touched the ground — the pastures qualify as certified organic as a description of what was already happening.
The farm sequesters more carbon than it emits. Carbon negative is not a slogan here; it is the arithmetic of a rotation schedule.
Read about the farmWhole animal
A whole cow yields twenty-three distinct cuts, three hundred pounds of ground beef, forty pounds of bone, and everything most kitchens never see. Buying the animal instead of the cut is how the economics work for us and for you.
See the whole animal program
One farm. One butcher shop. Every cut traceable to the pasture it grazed.