Grass-Fed Beef Partnership
We have developed a Grass-Fed Beef Partnership to support a regional beef economy. The program centers around rural economic development, regenerative grazing practices, and nutrient-dense, ecologically produced beef for the community at large.
Through a partnership with Roanoke County Economic Development, we purchase calves, at a premium price, from local farmers who incorporate rotational grazing or stream exclusion into their operation - setting a standard that environmentally driven production practices should be rewarded.
Calves are brought to the center where they become part of an intensive, adaptive-grazing program, being moved daily to fresh pasture with diverse forage. This management style allows the cattle to have constant access to the most nutrient-dense forages on the farm throughout the year. It also works with nature to rebuild, restore, and revitalize ecosystem function in our pastures to build soil, enhance water and nutrient cycling, and provide habitat for an array of microbiology, insects, birds, and more.
The cattle are involved in university research on pasture management and ecological restoration. This research supports the advancement of high-quality, 100 percent grass-fed and grass-finished beef operations. The cattle receive no growth hormones and are only given antibiotics on an as-needed basis, which is typically rare. After around 18 months, the beef is harvested by a local USDA-inspected processing center and dry-aged for 21 days.
Through a partnership with Local Environmental Agriculture Project (LEAP) in Roanoke, Virginia, much of the finished beef product is sold to their food hub, where it is then distributed via their mobile market program.
How to purchase
You can find our 100 percent grass-fed, grass-finished beef as individual cuts at LEAP’s community store in Roanoke as well as at EATS Natural Foods in Blacksburg. We also offer bundles, quarters, halves and whole packages for purchase. Prices are set in an effort to avoid undercutting the local market by conducting an annual market study. Current prices are in effect from Oct. 1, 2025 - June 30, 2026.
Bundle Prices
- Ground Beef Bundle: 20 lbs. of ground beef (1 lb. packages) for $180
- Roast/Stew Bundle: 20 lbs. of roast and stew cuts (2-4 lb. arm roast, brisket, london broil, etc.) for $175
- Quarter Beef: 80 lbs. of an assortment of cuts for $900 ($11.25/lb.); the assortment includes steaks (~15 lbs.), roasts (~30 lbs.), and ground beef (~35 lbs.).
Bulk orders
Customers will receive a cut sheet to determine the thickness of your steaks, quantities of different cuts, and preference for organ meats or bones.
- Half Beef: 160 lbs. for $1,680 ($10.50/lb.)
- Whole Beef: 320 lbs for $3,360 ($10.50/lb.)
- For bundles and quarters, we will email you a date to pickup your order on the farm at 5075 Catawba Creek Rd., Catawba VA 24070.
- For halves or wholes, we will email you the harvest date and expected pickup date at our processor: Smith Valley Meats, 246 Church St, Rich Creek, VA 24147. Please allow about 30 days from the harvest date for dry-aging and processing.
The following storage space is required for each amount of beef:
- Quarter (80 lbs of beef): 4 to 5 cu.ft. of freezer space
- Half (160 lbs of beef): 12 to 13 cu.ft. of freezer space
- Whole (380 lbs of beef): 22-23 cu.ft. of freezer space
For Quarters, no cut sheet is required. You’ll receive an assortment of steaks (~15 lbs), roasts (~30 lbs), and ground beef (~35 lbs).
For Halves and Wholes, you must complete a cut sheet to select cuts (roasts and steaks) and their sizes. You will also note if you’d like to include bones and organ meats.
Based on what you select, the excess will be ground beef.
Email Matthew Wagner for an example of a standard cut sheet.