This has been a long time coming — and we’re so excited to finally share it with you.

In 2022, we began building our Pineywoods cattle herd with a handful of cows and a bull. The following spring, we had our first calves, a milestone that felt both ordinary and incredibly meaningful at the same time. Since then we have expanded the herd to nearly 20 breeding cows and around 30 stockers (young, growing beef cattle), with the breeding cows grazing at a partner farm in Beaufort and the stockers and finishers here at our Newport farm.

Now, after years of patient care and stewardship growing the herd, we’re honored to offer beef raised on OUR farm for the very first time.

This beef is similar but with some subtle amazing differences to what we’ve offered before and we are thrilled to share it with you.

What Are Pineywoods Cattle?

Pineywoods cattle are one of the oldest cattle breeds in the United States, with roots tracing all the way back to Spanish (Criollo) cattle brought to the Americas in the 1500s.

Pineywoods are landrace cattle or in other terms, cattle that are locally adapted to their climate, environment, and region. Specifically, Pineywoods cattle thrived in the Southeastern United States, adapting to that environment over centuries before modern ranching methods existed.

You’ll easily recognize them by their beautiful speckled or painted coats and long, sweeping horns.

But what matters most isn’t just how they look — it’s how they live.

Why We Chose the Pineywoods Breed

We intentionally chose Pineywoods cattle because the breed aligns with how we believe cattle were designed to live while managed within the unique context and needs of our farm.

These cattle:

• Thrive in hot, humid climates

• Forage naturally on grasses, shrubs, and woodland plants

• Require no grain to grow and flourish

• Calve easily without human intervention

• Are hardy and resilient to common diseases and parasites

In short, they do well simply being cattle — and that matters to us. When animals are raised in a way that respects their nature, the result is healthier animals… and healthier food for your family.

What Makes Our Pineywoods Beef Different

Because our Pineywoods cattle are a Criollo breed, 100% grass fed and finished, small framed, and naturally active, their meat looks and tastes markedly different. And in full transparency, grass-finishing beef is complex and difficult, so there will be a learning curve for us. 

Here’s what sets it apart:

• High levels of beneficial fatty acids, vitamins, and antioxidants

• Deep, robust flavor that many describe as more “pure” — similar to elk or lamb

• Cuts will be 30-40% smaller due to the Pineywoods smaller frame

• Excellent for jerky, slow cooking, and simple preparations that let the meat shine

• Leaner meat (less visual marbling) that benefits from thoughtful cooking

A few simple techniques go a long way in making it tender and delicious.

Simple Tips for Cooking Pineywoods Steaks

If you’re cooking a steak, here’s how we love to prepare it:

1. Thaw slowly in the refrigerator. For added tenderness, allow the steak to “wet age” in its vacuum seal for up to 7 days after thawing.

2. Remove from packaging, pat dry, and gently tenderize if desired.

3. Dry brine with a generous sprinkle of sea salt and place uncovered in the fridge for up to 24 hours.

4. Remove from the fridge 30 minutes before cooking.

5. Sear in a hot cast iron skillet with tallow or lard.

6. Cook to 125–130°F for medium-rare.

7. Let rest for 5–10 minutes before slicing.

Simple, nourishing, and incredibly satisfying.

OUr Beef Partnerships

You might be wondering about Piney Woods Farm (what a coincidence—they raise Angus cattle but live on Pineywoods Road!) and Dark Branch Farm. We want to reassure you—they aren’t going anywhere.

While we’re incredibly excited to begin offering beef finished on our own farm, for a number of reasons, we will not be able to completely fulfill local demand for beef from our cattle alone in the foreseeable future. We will continue partnering with these two trusted farms as needed in order to offer you consistent, grass-fed and grass-finished beef year-round. 

We’re deeply grateful for our partnership with Piney Woods Farm and Dark Branch Farm. We’ve learned so much from them over the years, and our own family has been nourished by their exceptional beef. It’s truly an honor to work alongside farms that share our values and care so deeply about the land, the animals, and the families they feed.

Why This Matters to Us

Raising our own cattle has been a slow, intentional process — one rooted in stewardship, patience and trust in God’s design.

This beef reflects our values:

• Care for the land

• Respect for the animals

• Nourishing food for families

This is still a new chapter for us. As we grow our herd, steward our land, and learn what it looks like to raise cattle well in our context, we know there’s always room to grow—and we’re committed to that work.

One more thing to expect – most of our farm’s beef cuts will be priced higher than our partner beef, mostly due to less pounds of beef per animal, longer time to raise to butcher weight and the fact that we are new and have inefficiencies to work out. We will adjust prices accordingly as we continue to improve our systems.

Thank you for being part of the very beginning.

To make it easy to try, we’ve put together two bundles we love:

🥩 Beef Sampler Bundle

A variety of cuts so you can experience the flavor and versatility of our beef. It’s a great way to stock your freezer and get familiar with this heritage breed.

🍲 Bone Broth Bundle

Perfect for cozy winter meals, immune support, and nourishing from the inside out. Our bones make rich, gelatinous broth your body will thank you for.

If you’d rather shop by the cut, you can see all that we have available on our online farm store here. 

Your trust, encouragement, and feedback mean the world to us. We don’t take lightly the role we get to play in nourishing your family.

If you have questions about our Pineywoods beef or how to cook it, we’re always happy to help.

— Rachel