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Our Process

1. Raising Cattle

Every animal starts at Ford Farm or Tuckwiller Brothers Farm, two family operations in the Greenbrier Valley where cattle have been raised for generations. Both farms raise their cattle on sustainable rotational grazing pastures, watered by natural spring wells, and fed hay and corn silage the families grow themselves.

2. Slaughtering Cattle

Frank and Jamie recently built their own slaughterhouse just for this purpose — cattle now travel less than a mile from the farm to slaughter. That short distance matters. Less time in transport means less stress on the animal, which means fewer cortisol spikes, and lower cortisol at slaughter translates directly to more tender meat. It's a small detail most beef companies can't control. We can because we built it ourselves.

3. Processing Cattle

From there, cattle go to our processing plant in White Sulphur Springs — barely 15 miles from the farms. Our team hand-cuts every order, with the help of equipment where it counts, so each cut gets the attention it needs. Meat can be dry-aged for a length of time tailored to each order, and we offer full cut sheets and custom cutting, so if you want your beef broken down a specific way, we'll oblige.

4. Packaging & Distributing

Every cut is vacuum-sealed and available fresh or frozen, however you need it. From there, you've got options: pick up at our retail shop, shop cuts at our partner shop locations, or, if you're a wholesale partner, have your order hand-delivered. The easiest way to eat Mountain Steer beef? We ship nationwide, so no matter where you are, Mountain Steer beef can make it to your door.