Grass-fed and Wagyu-Angus beef for Raleigh.

Most beef in a Raleigh grocery store traveled a long way and passed through a lot of hands before it reached the case, and you cannot learn much about the animal it came from. You do better at the Saturday markets, the State Farmers Market off Lake Wheeler Road or the Midtown market at North Hills, where at least you can shake the hand that raised it. A share from us goes a step past that: it is one animal, raised on our rotated pasture northeast of the city, and you can come stand in the field it grew up in.

We raise Wagyu-Angus cattle, crossing the marbling and tenderness of Wagyu with the hardiness and flavor of Angus. Take yours grass-finished for a leaner, clean-tasting beef, or grain-finished for richer marbling. No added hormones and no routine antibiotics, ever.

We are currently sold out, and the waitlist is where every order starts. You join it, and when the next animal is available we call in order. A Processing Reservation Fee secures your half or whole (half is the smallest bulk order; no quarters), you review your cut sheet with us, and we handle dry aging and processing at a USDA-inspected processor, paid by us directly. About four to six weeks later you pick up at the farm in Louisburg, which plenty of folks turn into a Saturday visit, or at a scheduled drop when one is running.

Freezer space is the one thing to plan for if you live in a Raleigh townhouse or apartment. A half runs around 225 pounds and wants a dedicated chest freezer, but a compact 5 cubic foot model tucks into a closet, a garage, or a balcony nook and holds a half with room to spare. No space for that? Split a half with a neighbor, or start with individual cuts and work up to a bulk order later. A lot of families time a whole-freezer order for fall so the beef carries them through winter. Full pricing and the ordering steps are on our beef page.