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.
Red Angus! Still have several cuts of Angus/Wagyu available
- Filet Mignon - $16.00 lb
- Boneless Ribeye Steak - 15.00 lb
- New York Strip Steak - $14.00
- Boneless Sirloin Steaks - $14.00 lb
- Skirt Steak - $10.00
- Flank Steak - $10.00 lb
- Brisket - $7.00 lb
- Short Ribs - $7.00 lb
- Korean Style Short Ribs - $7.00 lb
- Ox Tail - $9.00 lb
- Top Round Roast - $9.00
- Sirloin Tip Roast - $9.00 lb
- Ground Beef - $6.00
What We Raise
Full Blood Black Wagyu bull crossed to Red Angus, Black Angus and Brahman/Angus cows. We recently purchased an Akaushi Wagyu bull (also called Red or Brown Wagyu) and are breeding him to our 1/2 and 3/4 Black Wagyu crosses. That beef won't be ready for 2 years, but it is something we are looking forward to.
Hey 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 before purchasing this ranch in January of 2020.
All of our cattle are processed at local USDA certified facilities. We are licensed by the state of Tennessee to sell our meat directly from our farm. We can also deliver it to you - within reason...
Our Opereration
If we "farm" anything, we farm pastures
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 are fescue during the cool seasons as well as 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. 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!!