"Dry-aged beef" refers to a cut of beef stored in a controlled environment with low temperature and humidity for several weeks. This process allows natural enzymes to break down the meat’s connective tissue, resulting in a more tender and flavorful steak with a concentrated taste. Some moisture loss occurs from the exterior, which is later trimmed off. This method is considered a premium technique for enhancing beef quality.

No, you don't have to buy in bulk-- all customers are welcome to purchase as much or as little as they would like. We're happy to provide full, half, quarter cow discount options or a single steak if that's what you're looking for.

No, our cows are 100% grass-fed for their entire lives.

Yes, we're happy to take any customers around the property. We're very proud of what we do here and love to share what makes this farm special. Contact Ted to schedule in advance: 401-212-7850

We grow our own hay for nearly 40 years (cut and baled in late May/early June) and store (~800lb round bails) in our covered hay barn for winter use.

We hold a food business license issued by the RI Department of Health. In addition to this licensing, all animals must be handled at a USDA inspected facility for processing. Beef can not be commercially sold without passing through a USDA inspected packing house.

Yes, we supply local restaurants like Celestial Cafe and Back 40.

Our cows rotate through ten fields, spending 1-2 days in each, allowing two weeks for regrowth.

Unfortunately we do not offer shipping and/or delivery services at this time.

If you're not ready to buy now, we'd be more than happy to accept any pre-orders for a later date.

This number can fluctuate but generally speaking between 20-27 cows. We have an average of 5 calves born every spring. And (with the exception of our main herd bull) all the cows on this farm, were born on this farm. The welfare of our cows is paramount which is why we keep the herd size small relative to the amount of area they have to live (close to 2 acres per cow!)

We primarily raise Angus-Hereford cross cows.

Sadly no, but we work with several local farms that do and would happily recommend them.

Absolutely! When cows are raised in this manner the taste is second to none. The beef is more lean than traditional store-bought beef which also translates to less cooking time to reach the same internal temperature.

We can definitely work with you to get whatever you need. And if we can't do it we'll point you in the direction of a local farm that can.