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Our Beef
When we began raising cattle at Greyledge Farm, we hand-selected and acquired some of the finest Registered Black Angus cattle in the country from the estate of the former president of the Eastern States Black Angus Association. Each animal was 100% source verified and we have maintained a closed herd, only purchasing stock occasionally from trusted partners who raise their beef in an identical manner. No animal in our herd is more than eight years old. We provide continuous and exclusive care for our herd, including full veterinarian inspections of each animal on a semi-annual basis.
Greyledge Farm’s pasture-raised beef is naturally high in Vitamin E, Conjugated Linoleic Acid (CLA) and Omega-3. CLA has been found to help fight cancer and lower cholesterol, while Omega-3 provides other important health benefits.
To obtain our beef’s signature flavor, Greyledge supplements our herd’s grass diet with a proprietary blend of locally grown natural grains. This ensures that the lean, healthy qualities of the premium cuts are complimented by superior marbling and tenderness. To achieve an unmatched buttery flavor and soft texture, our all-natural Black Angus beef – including our ground beef – is dry-aged for twenty days.
Greyledge Farm specializes in these premium cuts of all-natural Black Angus beef:
- Tenderloin Steaks
- Porterhouse Steaks
- T-Bone Steaks
- Strip Steaks
- Delmonico Steaks
- Rib Eye Steaks
- Sirloin Steaks
- Dry-Aged Ground Beef
- All-Beef Hot Dogs
