Don’t be fooled — not all ground beef is the same. We start with dry aged steaks hand-cut to meet our high, exacting standards. The trim from this process, combined with chuck, round, and other parts of the cow to target a perfect 83/17 mix of meat/fat ratio, results in a vastly superior product compared to what you’ll find at the grocery store. Less water-weight means you get more of what you pay for and ensures a nice sear plus an unrivaled rich and beefy flavor. Our customers constantly tell us that ours is the best and keep coming back for more. Use it to make patties, meatballs, bolognese or meatloaf — it’s out-of-this-world delicious no matter what form it takes.
“Start with a ball, let it sit for a minute, then smash with a cast iron grill press.”
“A trowel for smashing and a scraper.”
“MY BARE HANDS”
Zach Miller grew up on his grandfather’s farm in Charlottesville, Virginia when it was still a “gentleman’s farm” for racehorses. But Zach and his parents wanted to take the family legacy in a new direction. Zach wanted to see the farm—his childhood home—preserved as a profitable model of an alternative to industrial agriculture. That meant great-tasting steaks, healthy grasses, and a land stewardship that could continue long into the future.