In their words.
Sarver Heritage Farm is a 3rd generation beef farm on 250 acres of beautiful rolling hills in the Organ Cave area of WV. This is a ‘forever’ farm, via the Farmland Protection Program. Basically, we’re a couple of hermits who avoid bright lights and buzzwords, off in the highlands raising the best darn beef you’ll ever taste. Our farming practices are featured in an international agricultural magazine and two books devoted to artisanal beef. Our practices, animals, and records are fully documented; we’re real, not buzz. We are what happens when you turn an artist/philosopher and a biology geek/animal lover loose with grandpa’s cattle farm. If you’re looking for extremely lean grass-fed beef—we can’t help you. Our Angus/Galloway herd produces beautifully marbled, dry aged steaks from fully fat-covered carcasses. Food reviewers swoon over it. From the Artisan Beef Institute: “I’m in hamburger heaven.” From Craig “Meathead” Goldwyn: “…the Platonic ideal of the modern steak. Sooooo beautifully beefy and best of all, balanced.” Yes, it’s that good. No, you can't get thirty pounds of Rib Eyes. Nutrition testing data is on our website and our FB page, (yes, we care enough to have our own t…
Sarver Heritage Farm lists dry-aged and grass-fed on their public-facing materials. These are the producer’s own claims; we do not independently audit them.