OUR MEATS

All our meat animals are born here on the farm and raised without the use of antibiotics or artificial hormones. They are processed at a USDA inspected family-owned facility and returned here for sale. Our meat is available at Foothills Heritage Market on Saturdays from May to October. We will also meet you at the meat shop here on the farm and let you “shop” the freezer. Call (864) 247-7843 to be included on our notification list or to arrange a time to pick up meat at the farm.

All Natural 100% Angus Beef

  • Ground beef (80/20 – what most chefs prefer)
  • Boneless Stew
  • Cubed Steaks
  • Short ribs
  • Shank and marrow bones for soup
  • Brisket
  • Roasts
  • Liver, Tongue and Oxtail
  • Beef suet
  • Thick Cut Steaks (1 inch)
    • Cowboy-cut Rib-eye
    • Boneless Rib-eye
    • Filet
    • New York Strip
    • Top Sirloin
    • Flank and Skirt

We have whole beef and half-sides available as well. These animals are processed in the early winter each year so please call (864) 247-7843 to put your name on our reservation list.

Black Diamond Wagyu

  • All Natural American Black Wagyu Beef
  • Buttery tender but not overly fat
  • Ground beef 80/20
  • Shank for soup
  • Oxtail, liver, tonge
  • Thick Cut Steaks (1 inch)
    • Cowboy-cut Rib-eye
    • Boneless Rib-eye
    • Porterhouse
    • T-bone
    • New York Strip
    • Filet

Perfection on the grill or seared in black iron.

All-Natural Lamb

Pastured lamb from Barbados Blackbelly Sheep. Delightful mild flavor.

  • Rack and Crown Rib roast
  • Bone-in whole leg roast
  • Spare ribs
  • Loin & Shoulder Chops
  • Lamb Shank
  • Ground Lamb
  • Boneless Stew
  • Spicy Lamb Merguez (North African Sausage links made with harissa)
  • Greek Sausage links ( made with spinach and Kefalotyri cheese)
  • Neck, liver, tongue and kidney