Local beef · Lucketts, Virginia
Premium beef from
the hills of Lucketts.
Small herd, tight management, and slow-finished beef from cattle rotated across small pasture holdings. Reserve a quarter, half, or whole and know exactly who raised your beef.
Our model
Small herd, serious management.
We’re experimenting with using multiple 3–5 acre pasture holdings, intensive rotation, and carefully chosen genetics to raise beef that eats like a steakhouse but comes from a neighbor.
Thoughtful genetics
We lean toward moderate-framed cattle that finish well on grass and forage:
South Poll influence, Lowline Angus, and Red/Black Angus × Hereford crosses.
Human-scale pasture
Instead of one big ranch, we manage multiple small pastures. That forces tight grazing
discipline, careful observation, and a closer relationship with the herd.
Direct relationships
You know who raised your beef, how it was managed, and where it lived. We’re happy to talk
cuts, recipes, and what to actually do with a whole sirloin tip.
Get started
Three steps to your freezer being happy.
1. Reserve a share
Pick quarter, half, or whole. We’ll confirm timing, deposit, and approximate harvest window.
2. We raise & finish
The animal stays on our managed pastures. As we approach harvest, you’ll choose a cut sheet
with the processor.
3. Pickup & enjoy
You pick up your boxed, labeled cuts from the processor (or local delivery if we offer it
for that harvest). Steaks, roasts, ground, and more.