Beef

Our beef is locally-raised and come into the shop in full sides after dry aging a minimum of fourteen days. We process the beef three times a week to insure the freshest products to our customers. We cut steaks to order and strive to use every piece of the beef.

We also get a variety of roasting and braising meats; Top, Bottom, and Eye of Round, Sirloin Tip, Chuck, Short Ribs, Shanks. We offer great BBQ items from our cows to like Brisket or Texas Style Ribs. The trim from the whole dry aged cow becomes our ground beef that we grind fresh daily. Our Bones are also available at the shop for stocks or you can just grab one of our rich pre-made stocks.

We can get any cut you need if it comes from a cow, sometime we may just need some time.

Tennessee Grass Fed BeefTN Grass Fed

Tennessee Grass Fed has been established as a family farm since 1837, but farmer Phil Baggett began the transformation towards grass-fed farming five years ago. TGF’s goal is to heal and improve the land while at the same time producing wholesome products of which they can be proud. They firmly believe that the animal protein portion of our diet should come from livestock that is raised on a natural diet of grass; not a diet containing added hormones or other additives. For beef, that means high-quality grass grown in open pastures. Therefore, being good stewards of both our land and the cattle we’re raising is essential. Using effective grazing management practices and the right combination of warm- and cool-season grasses requires less input of chemical fertilizers and fossil fuels, making it healthier. Furthermore, eliminating concentrated grains in feed further reduces our carbon footprint to well below that of traditionally finished cattle. We at TNGF were raised to believe our good name was the result of our behavior and how we treated people, so growing and selling our cattle locally supports our commitment to personal service and customer satisfaction.

KLD FarmKLD Farm

KLD Farm located in Ashland City, Tennessee is a farm with a focus true free-range farming for all of their animals. KLD, which stands for Ken and Lucy Drinnon, claims to have some of the most richly flavored natural grass-fed and grain-finished cows in Tennessee; yum. As a kid who grew up on a dairy farm, Ken decided at an early age that the farm life was not for him, so when it was time for him to fly the coup, he did so: far. Ken raised a family in Los Angeles, but as retirement neared he decided it was time to relocate closer to his family, and moved back to Tennessee in 1993. Since then he’s been raising cattle on his 82-acre farm where the cattle rotate from pastures and always have access to clean water, natural grasses and plenty of hay. Of course, they are never given any hormones, antibiotics, or steroids; only love from the entire Drinnon clan, all of whom pitch in around the farm. KLD’s beef is USDA inspected, 100% chemical free, and is aged for 14-18 days to enhance the delicious flavor.

IMG_8704Rittenberry Farms

Rittenberry Farms, located in Burna, Kentucky is owned and operated by Joey Rittenberry along with his wife and four kids. Joey is a first generation farmer who spent 20 years cutting timber before he switched over to raising beef in 1993. Currently, the Rittenberry’s have around 1,000 beef on their 5,500 acre farm, as well as hundreds of hogs.

All of the Rittenberry Farms beef have access to pasture, however a portion of the beef are given a diet supplemented with grain, also grown on the property.