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We raise the “Top Shelf” Angus and Hereford cattle with genetics that focus on marbling and tenderness which translates into our AWESOME final product that will not disappoint. Producing these cattle locally and growing all of our own inputs (Corn, Hay, Silage) creates a quality product at an affordable price. Being all of our farms are within a 30-minute drive of Valley Oaks Meat limits the Valley Oaks carbon footprint with limited trucking time for both cattle and feed inputs. This also reduces the stress on the animal throughout its entire life as they are not trucked or hauled all over the country to be finished or harvest like our larger competitors.
We take great pride in bringing our customers a product straight off the farm. The meat we sell has not been raised in mass, hauled extensive distances or been injected with fillers and additives.
Raising our products locally allows the animals to be well cared for and live a low stress life. Our beef is naturally raised with no added hormones.
To ensure the best experience possible for our customers, our beef is dry-aged for 14-21 days. This process is very similar to aging wine and guarantees our beef to be tender and flavorful.
We are excited to bring our customers, fresh, off the farm, high quality meat!
