Sustainably, Ethically & Humanely Raised Heritage Livestock. 

Pastured Pork, Chicken, Turkey, Goose & Duck. Pastured Chicken & Duck Eggs. 100% Grass-Fed Beef & Lamb in Geauga County, Ohio.


We raise registered Red Devon cattle which is 100%

grass-fed here in Geauga County, Ohio.

Red Devon cattle (also called "Ruby Reds") are a

heritage breed that originated from the South

of England in the U.K. making their way to America

with the Pilgrims in 1623.

We chose the Devon for their many positive traits

(all of which we have found to be true over the last 

4.5 years) :

They have been bred for hundreds of years to truly be

raised & finished on grass.
They have a docile & gentle disposition.
They are great mothers, calve easily & produce rich milk which is high in butterfat.

They continue to produce calves into their teens.
No breed has a purer genetic base than the Devon.
They have a robust constitution & rarely suffer ill health.

Our herd is fed grass & hay in the Winter - all

without the use of any chemical fertilizers or pesticides,

& we feed an organic salt & kelp supplement to keep

them healthy. They are rotated daily to fresh pasture

from April to end October. When the weather conditions

are adverse they have access to the barn - normally

only on the worst days or when the snow is too deep for

us to get out to feed them.

100% grass fed-beef takes at least 24 months to finish vs. @16 months if it is finished in a feedlot. Truly 100%

grass-fed cattle should never be fed grain. 

100% grass-fed beef is better for human health than

grain-fed beef in 10 different ways, according to the most

comprehensive analysis to date. The June 2009 study

was a joint effort between the USDA & researchers at

Clemson University in South Carolina.

Compared with grain-fed beef, grass-fed beef was:
Lower in total fat
Higher in beta-carotene
Higher in vitamin E (alpha-tocopherol)
Higher in the B-vitamins thiamin & riboflavin
Higher in the minerals calcium, magnesium & potassium
Higher in total omega-3s
A healthier ratio of omega-6 to omega-3 fatty acids
Higher in CLA, a potential cancer fighter
Higher in vaccenic acid (which can be transformed into CLA)
Lower in the saturated fats linked with heart disease.


 100% Grass-Fed Beef Pricing - 2018

We sell our beef by the whole/ half /

quarter & individual cut.
Whole - $4.25 -
Sold Out for 2018

Half & Quarter - $4.50 - Sold Out for 2018

Based on hanging weight. Processing

& butchering extra.

A non-refundable deposit of $200 per whole; $100 per half & quarter is required when ordering, this will be applied to the final cost.

Individual Cuts

Prices Per lb

(all beef cuts beginning June 2018)

​Bones (For Stock or Broth) - $3 - Sold Out

Beef Loin Flap Steak - $12 - Sold Out

Beef Chuck Under Blade Steak -$11 - Sold Out

Brisket - $8 - Sold Out

Burger Patties (4, 6oz @$12) - $8 - Sold Out

Cheeks - $7.50 - Sold Out

Chuck/ Arm/ Pot Roast (Bone-In) - $8 - Sold Out

Chuck Roast (English, Bone-Less) - $9 - Sold Out

Flank, Flat Iron & Skirt Steak - $12 - Sold Out

Ground Beef - 90/10 & 80/20 - $7 - Sold Out

Hanging & Petite Tender - $12 - Sold Out

Organ Meats: Liver, Heart, Tongue - $4

Oxtail - $6 - Sold Out

Sirloin - $12 - Sold Out

PorterHouse & T-Bone Steak - $18 - Sold Out

Rib Eye & NY Strip Steaks - $16 - Sold Out

Roasts (English, Round, Rump) - $8 - Sold Out

Roast - (Tri-Tip) - $10 - Sold Out

Shanks (Cross-Cut) - $8 - Sold Out

Short Ribs - $8 - Sold Out

Stew Meat - $8 - Sold Out

​Suet - $2.50

Tenderloin - $22 - Sold Out