These are our highlands.
Here in these sheltered hollows and steep green slopes live our pasture fed Black Angus, Scottish Highland and Polypay herds.
SHOP THE FARMEXPLORE OUR GRAZING PROCESSA farm, not just a steak box.
Retail cuts are only one part of the farm. We also sell freezer beef, restaurant programs, primal cuts and breeding stock.
Beef & Lamb by the Cut
Steaks, roasts, chops, ground, organs, bones and more.
Quarter, Half & Whole Beef
Reserve a share and choose your cutting preferences.
Restaurant Program
Whole-animal and primal relationships for restaurants.
Calves & Breeding Stock
Scottish Highland and Black Angus cattle plus Polypay sheep.
Grass is the crop.
Soil is the legacy.
Our animals move through planned paddocks, grazing a small area hard enough to stimulate regrowth and then moving on before plants are overgrazed. That pasture then rests—sometimes for weeks—before animals return.
The result is a farm that works with rainfall, roots, manure, hoof action and recovery rather than depending on routine chemical inputs.
SEE THE GRAZING PROCESSThe animals belong in this landscape.
Hardy cattle and productive sheep, chosen for grass, weather and the steep country we farm.
Scottish Highland
Shaggy coated, long-horned cattle built for hard weather and forage.
Black Angus
Polled black cattle selected for maternal performance and beef quality.
Polypay Sheep
A productive American composite breed well suited to pasture systems.
Working the Flock
Border Collies let one handler move a flock quietly and efficiently between paddocks.
We should sell the animal, not just the ribeye.
Steaks are only the beginning. Roasts, ribs, ground beef, braising cuts, organs, bones, fat and whole primals let every family cook more of the animal and waste less of what the pasture produced.
Easy to give. Easier to cook.
Curated steak, burger, braising and beef-and-lamb boxes bring together the cuts families use most—without giving up the connection to one Pennsylvania farm.
Two farms in the Allegheny Highlands.
Green ridges, deep hollows and working pasture in Pennsylvania’s Allegheny Highlands.
Notes from the farm journal.
Cooking tips, breed stories and buying guides from our Pennsylvania pastures.
What Makes Scottish Highland Beef Different?
Scottish Highland cattle are hardy, slow-maturing and built for rough pasture. Here is what that means for the beef on your plate and why we raise them in Pennsylvania.
How to Cook Pasture-Raised Lamb: Chops, Rack, Leg and Shank
A practical cook's guide to pasture-raised lamb: how to cook chops, rack of lamb, leg, shoulder and shanks, with temperatures and timing from our Pennsylvania farm.
Buying Local Beef Near Pittsburgh: Cuts, Boxes or a Freezer Share?
Three ways to buy farm-direct beef near Pittsburgh: individual cuts, curated boxes or a quarter, half or whole beef share. How to choose what fits your household.
Local to Pittsburgh. Delivered across the state.
Serving customers in Pittsburgh, the Laurel Highlands and across Pennsylvania. See where we serve or shop beef near Pittsburgh.
Learn more from trusted sources: American Highland Cattle Association · Aberdeen Angus on Wikipedia · Pennsylvania Department of Agriculture
Grass-finished or grain-finished. You choose.
Choose 100% grass-finished for a forage-only finish, or grain-finished for greater marbling and a more traditional beef profile.
Choose cuts or boxes.
Build the order that fits your table.
Confirm pickup or other fulfillment details at checkout or by contact.
Get farm notes, availability & freezer-beef guidance
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