CAPORAL said:

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I have been in the cattle business since I got out of school. My daughter and son in law moved home two years ago and I gave them that end of the business. There is no middle man. Born here, stays to 2-3 years old and goes to the butcher. Our beef receives no grain, no shots, no pour ons at all. We are regenerative grazers since 2015, we move 3-4 times a day. There is no cleaner beef out there. Hickokhamburger.com. 2 generations of aggies.

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Good people and good beef!

Field to family located just off highway 30 in college Station.

https://www.shopfieldtofamily.com/

Howdee DeBoss, I'm Class of 1975, BS in Animal Science. I was a graduate student in Agricultural Engineering beginning in 1982. I was burned and hospitalized in 1985, and did not complete requirements for PhD in Agricultural Engineering. I was Research Associate in Mechanical Engineering from 1985 for some years. I have the beef you require, and as soon as my application for a TexAgs account and a Former Student account is processed, I will be a paying member of this TexAgs Community, and will post my bona fides regarding beef cattle ranching for you. The beef I mentioned that I have that you require is in Motley County, 10 miles west of Matador on Mott Creek Ranch. Mott Creek Ranch has its eponymous URL on the web. I just this afternoon ran into this forum, or thread, or whatever it is because I am trying to find the lists I can subscribe to that will place the availability of this beef before the public. Thank you very much for this opportunity, and I do honestly look forward to you and other people availing this wonderful beef. Rusty Etheredge

https://beatycattle.eatfromfarms.com/

Shout out Beaty family of De Leon, Tx! Multi-Aggie generations

Related note - Volleman milk, across the county in Gustine, is also an Aggie family. Yall have likely seen their milk in HEB or Brookeshires. It's the $2 glass deposit milk

- posted while eating venison meatloaf, as part of the 4 deer we consume in our house annually. We do not buy ground meat and 100% rely on venison for ground meat