Thanks for stopping by. Our goal is to provide healthy, delicious, reasonably priced beef to our friends and neighbors. Our cattle are born here and raised here. Grass fed, grass finished. It's that simple. No grain, no growth hormones and no antibiotics.
American Wagyu Steer - 28 months old - Wagyu / Angus
Ground Beef - $6.50 lb
Boneless Ribeye - $16.00lb - SOLD OUT
T-Bone Steak - $16.00 lb - SOLD OUT
Filet Mignon - $20.00lb - SOLD OUT
NY Strip - $16.00lb
Petite Tender Steak - $12.00 lb
Sirloin Steak - $12.00 lb - SOLD OUT
Sirloin Tip Steak - $11.00 lb
Delmonico Steak - $12.00 lb
Picanha - $15.00 lb
Denver Steak - $10.00 lb
Skirt Steak - $14.00 lb
Flat Iron Steak - 12.00 lb
Trip Tip - $14.00 lb
Flank Steak - $12.00 lb SOLD OUT
Top Round Steak - $9.00
Brisket - $6.00 lb
Stew Meat -$8.00 lb SOLD OUT
Ox Tail - $8.00 lb
Top Round Roast - $9.00 lb SOLD OUT
SALE - Osso Bucco - $5:00 lb
Shoulder Roast - $9.00 lb SOLD OUT
Suet, Heart, Tongue, Liver - $5.00 lb
What We Raise
Full Blood Wagyu Bull crossed to Red Angus, Black Angus and Brahman/Angus cows.
Coming Spring 2024
Wagyu/Angus and Wagyu/Angus/Brahman crosses for sale.
Nice to meet ya!
Hello there! We are Keith and Kaelea Jonak. Our ranch is located in southeastern TN, between the towns of Englewood and Etowah. We previously raised registered Black Angus cattle in western Maryland for 13 years before purchasing this ranch in Janurary of 2020.
We have been granted our TN Farm Retail Permit. We can now sell our meat directly from the farm and at local farmers markets. We can also deliver it to you.
Our Opereration
If we farm anything - this is it!
So the buzzword in "Grass Fed" is grass, but we are firm believers in clovers. Besides being a cattle favorite, it is also extremely nutritious. An added bonus is that it fixes nitrogen into the soil so we don't need to use chemical fertilizers. Also prevalent in our pastures is fescue during the cool seasons and Johnson grass and crab grass in the summer months. What most consider weeds are excellent forages for cattle.
Rotational Grazing
Besides utilizing a LOT of clover instead of chemical fertilizers, we practice managed rotational grazing. Drive by on any given day and odds are you will see a single strand of electric fence decorated with orange surveyors tape. When the pastures are in rapid growth we may give the herd only an acre of pasture at a time. This ensures that they don't just eat the good stuff, but also have to pick at the less desirable grasses. We then move them onto another small section and then go back and "drag" the cow patties they left behind.
Meet our Meats
Bone In Rib Steak (All pics on this site are the real deal)
If you have never had grass finished beef you will probably be surprised by the experience. To be honest, some people just don't like it. It has a more pronounced taste and mouth feel. It is also best cooked to no more than medium - preferably no more than medium rare. If you like your steaks cooked well done, then this meat probably isn't for you - except for maybe the burger and roasts. That being said, don't let anyone tell you grass finished beef can't be tender. When processed at the right time it is well marbled and absolutely delicious!!
Coming Soon
Just A Few Cuts?
Just A Few Cuts?
As our heard expands, we will undoubtedly need to cull some of our cattle. As we do, we will make them available as whole, halves and quarters. We are still debating whether we will do custom processing, where you can purchase "shares" of an animal, or stick with USDA processed, where I can try it before setting a price. Decision, decisions...
Just A Few Cuts?
Just A Few Cuts?
Just A Few Cuts?
Looking for a few cuts of meat or some ground beef? Look no further. We will have the Beef. Give us a call or email us. We'll be happy to help!
423-920-2155
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Just A Few Cuts?
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