HOLT FARMS
FARM RAISED | DRY AGED | ANGUS BEEF
We believe that good beef comes from good genetics, good nutrition, and good management, not good marketing. So while we can tell you about all of the wonderful qualities our beef has, the best way to experience the uniqueness of high quality, angus beef that is born, raised, and finished on our farm is to try it.
How to Purchase
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Bulk Beef
Our bulk beef options are for those interested in filling their freezers with a half or whole beef. This option is $2/lb live weight of the animal plus the cost of your portion of the processing. For more information, you can contact Caroline at 423-313-4126 or at holtfarmsangus@gmail.com where we will be happy to talk you through the process, answer any questions you might have, and discuss scheduling options.
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Beef Day
We have been USDA certified to sell individual cuts of beef since 2019, and have enjoyed doing it this whole time. We are available at our barn every Thursday from 4-6 for Beef Day where you are able to purchase everything from a single pound of ground beef up to a seasonal package that we put together. Be sure to check our Facebook page, Holt Farms Angus Beef, for updates!
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Appointments
We always want to ensure that everyone has access to our beef whenever is convenient, but the reality of being a working farm is that we aren’t always at the barn. So if Thursdays are not a great day for you, please reach out, let us set up a day or time that is more convenient, and we will be sure to be available to meet you and get you what you need. We are happy to do this! You can contact Caroline at 423-313-4126 to set up a convenient time to grab some delicious beef!
FAQs
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Our steers are always raised in a pasture setting. They have access to grass or hay, depending on the time of year, and are supplemented with a grain ration that was formulated by a nutritionist to meet their dietary needs.
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We do not implant our cattle with hormones. When it comes to animal health, we utilize “the best defense is a good offense” approach. Our cattle are vaccinated, dewormed, and supplemented with mineral to ensure they are not deficient or susceptible to illness. However, we firmly believe that the best beef comes from healthy animals and antibiotics are a tool that we can use to treat animals if an issue does come up. It is rare that a situation would arise where an animal in our beef program would need to be treated, but we do like to reserve the right to do so under the supervision of a veterinarian if the animal’s welfare is being compromised. If an animal does need to be treated for any reason, we strictly adhere to the label guidelines and withdraw times to ensure that no antibiotics could possibly be found in our beef.
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This refers to the time that the processor lets a beef hang before they cut and package the individual cuts. In commercial beef production, the common practice is to harvest beef and package it in the same day, letting it wet age on a truck as it is shipped to its next location. In most slaughter facilities where farmers are able to take their beef, those animals typically hang for 14 days in a cooler before they are completely processed. We let ours hang an additional 7 days so they are aged for 21 days total. This process causes some breakdown of the muscle fibers in the beef as well as evaporation of moisture so you are left with a product that is more tender, has more flavor, and does not experience the same shrinkage when cooked as compared to beef that has not been dry aged.
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The main thing that you need to know is that we are here to make the process as easy and painless for you as possible. We are happy to answer any questions you might have, show you around the farm, and help guide you through this process. We feel good about the beef we raise and feed our own families, and want you to too!
Oh… and when you buy straight from the farm there is no sales tax!