From pasture to your table with care and quality
From order to pickup, here's what happens with your grass-fed Highland beef
Reserve individual cuts, quarters, or bulk shares online or by phone
We select a finished Highland from our herd based on age, weight, and quality
Transported to our USDA-inspected processor for humane, professional handling
Beef is dry-aged for minimum 14 days to enhance tenderness and flavor
Hand-cut to your specifications, vacuum-sealed, and labeled with cut name and date
We notify you when your beef is ready for farm pickup, delivery, or shipping
Location:
1234 Highland Drive
Sanford, NC 27330
Hours:
Friday & Saturday
9:00 AM - 5:00 PM
By appointment only
Bring a cooler with ice. We'll load your order frozen and help you get it home safely.
Service Area:
Within 30 miles of Sanford, NC
Fee: $25 flat rate
We deliver to your door on scheduled delivery days. Orders must be $100+ for delivery. You must be home to receive—beef will be frozen.
Service Area:
Southeastern United States
(NC, SC, GA, VA, TN, FL)
Fee: $45 flat rate
Shipped in insulated boxes with dry ice via FedEx or UPS. Orders ship Monday-Wednesday to ensure arrival before weekend. Signature required.
Bulk beef orders require advance scheduling and farm pickup only. Processing takes 3-4 weeks from order date. We'll contact you when your order is ready. Due to the size, local delivery can be arranged for an additional fee—contact us for a quote.
Whether you're buying breeding stock, feeder cattle, or finished animals, we offer flexible transport options to get your new Highlands home safely.
You're welcome to load cattle at the farm with your own trailer. We have a covered loading chute and working pens to make the process smooth and safe.
Requirements:
We'll assist with loading and provide tips for transporting Highlands safely. Allow 30-60 minutes for loading depending on number of animals.
We can arrange professional livestock transport for an additional fee. Our hauler is experienced with Highland cattle and can deliver anywhere in the Southeast.
Transport Rates:
Rates vary based on distance, number of animals, and scheduling. We'll provide an exact quote after purchase. Transport typically scheduled within 1-2 weeks of sale.
All cattle sold include a current CVI (health certificate) issued by a licensed veterinarian. Valid for 30 days for in-state transport, required for interstate movement.
What's included: Physical exam, breed verification, identification (tag numbers), origin and destination, health status, and veterinary signature.
If you're buying cattle for out-of-state transport, the destination state may require additional testing or quarantine. We'll help coordinate any required documentation.
Buyer responsibility: Check your state's import requirements before purchase. Some states require advance notice or permits. We can provide guidance but cannot guarantee interstate compliance.
We partner with a USDA-inspected facility that shares our commitment to quality, cleanliness, and respect for the animal. Every cut meets federal safety and handling standards.
All beef is processed at a USDA-inspected facility, ensuring the highest standards for food safety, sanitation, and humane handling. Our processor is family-owned and has been serving local farmers for over 30 years.
After processing, beef is hung and dry-aged for a minimum of 14 days in a temperature-controlled environment. Dry aging breaks down muscle fibers, concentrates flavor, and creates the tender, rich beef Highland cattle are known for.
Each cut is vacuum-sealed in heavy-duty plastic to lock in freshness and prevent freezer burn. Properly stored, vacuum-sealed beef stays fresh in your freezer for 12+ months. Each package is labeled with the cut name, weight, and date.
For bulk orders (quarters and halves), you choose your preferred steak thickness, roast sizes, ground beef package weights, and specialty cuts. We provide a detailed cut sheet to guide your selections. Individual cut orders come pre-portioned in standard sizes.
| Cut Type | Vacuum-Sealed | Standard Wrap |
|---|---|---|
| Steaks (ribeye, strip, sirloin) | 12-18 months | 6-9 months |
| Roasts | 12-18 months | 9-12 months |
| Ground beef | 12-15 months | 6-9 months |
| Stew meat, short ribs | 12-18 months | 6-9 months |
Storage times assume a consistent freezer temperature of 0°F or below. Beef remains safe indefinitely when frozen, but quality begins to decline after the timeframes listed above.
Place sealed package on a plate in the fridge. Allow 24 hours for steaks, 2-3 days for roasts.
Submerge sealed package in cold water. Change water every 30 min. Thaws in 1-3 hours.
Microwaving causes uneven thawing and begins cooking the meat, ruining texture.
You can safely refreeze beef that was thawed in the refrigerator and has not been cooked, as long as it was kept at 40°F or below and has not been thawed for more than 2 days.
Note: Refreezing may slightly affect texture due to moisture loss, but the beef remains safe to eat. We do not recommend refreezing beef thawed in cold water or at room temperature.
We're here to help. Whether you need clarification on delivery options, cattle transport, or storage tips, reach out anytime.
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