Looking for a farm or ranch for fresh meat, milk or eggs in The southwestern Tip of Virginia? Scroll down this page and you will see the
aall of thoses in The southwestern Tip of Virginia, sorted by county. Some are
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Updates for August 2020
August It's a pretty normal year for meat, milk and eggs, unless you are in the areas affected by the hurricanes.
Local meat, milk and eggs ranches and farms, by county
Click on Resources above, if you need a county map
- The B and J Ranch - Chicken (free
range), Turkey, Duck, Beef, Pork, Goat meat, No hormones used,
No antibiotics used, 100% Corn fed, 100% Grain fed, 100% grass
and/or grain fed, snacks, refreshments and/or concessions, Fresh
ice cream, made on premises, Eggs (organic, free range,
vegetarian fed), Eggs (free range, vegetarian fed), sausage,
Smoked meats, Farm market with fruits and vegetables,
Restaurant, Restrooms, Wedding facilities, Hiking trails, Within
an easy drive to an Interstate road, Farm/ranch tours for
visitors, children welcome, handicap accessible,
68 Two Mile
Rd, Woodlawn, VA 24381. Phone: 276-235-4624. Alternate Phone:
Bobbywall1983@gmail.com . Open: Saturday and Sunday 10 am to
2 and Fridays 4 pm to 8. Directions: Payment: Cash, only.
(ADDED: June 26, 2016)
Galax (City of)
Ararat Farm - Grass Fed & Finished Beef, Pastured
Pork, picnic area (bring your own food), farm animals, school tours
294 Ararat Dr, Jonesville, Va, VA 24263. Phone: (276) 708-6913. Email:
email@example.com. Directions: From Jonesvill,VA Head
south on state route 70 for 5 miles. turn left on middle wallens creek
road Farm entrance is on the left in 200 feet.
Click here for a map and directions. Payment: Cash, Check.
Beef: At Ararat Farm we raise
intensively managed, mob grazed beef. This means that they are moved
onto fresh pasture at least daily (we try for multiple moves a day
through the summer). This keeps them away from their manure and
parasites and gives the grass adequate rest for regrowth. The mob
grazing stimulates the microbes in the soil into overdrive, pulling
minerals and nutrients to the grasses increasing leaf growth. This
results in a rich, lush variety salad bar that the cattle graze on. Even
in the winter we are able to graze most of the way through with just a
little grass hay supplement. The cattle are grass finished which means
that they are grassed completely to slaughter weight on pasture with no
added feeds. We have switched to using South Poll cattle. This breed is
a hardy, southern grass cow that gives us a step ahead on selecting
quality genetics. We rely on good genetics and management to ensure our
herd performs well without inputs, such as vaccines, grain feed or
hormones. Grass cattle are breeds of cattle that perform well on pasture
as they were created to do; as opposed to grain cattle breeds which are
suited for the manure lagoon feed lots that most beef is fattened in.
Our beef is sold by the 1/4, 1/2 and whole. We butcher in the Spring
(May) and Fall (September) to ensure you are always stocked up in beef.
We have recently partnered with Naturally A Deal (an online food co-op)
to sell our ground beef. We sell the beef by the carcass weight which is
a standard weight used by producers and butchers to determine value.
Typical take home weight is roughly 70% of the carcass weight. When you
pick up your beef, each cut is individually labeled and vacuum packed
for your convenience. A visual difference between grass fed/finished and
grain fed beef is the marbling. Grain fat gives a very visible yellowish
fat marbling which is high in omega 6 fatty acids.
Pork: Our herd of heritage breed pigs
is rotated through an abundance of fresh pasture and lush woods to allow
them to forage an incredible variety of nutrients. This causes the pigs
to thrive and make fat and juicy, mouth watering pork. We manage the
pigs differently than the cows when it comes to the ground they are on.
We leave the pigs on the ground longer than the cows in order to provide
proper stimulation to promote plant root structure and soil microbes
from the pigs tillage.
Just like the cows, the pigs have a very
happy life with just one bad day. Our target weight with the pigs is
roughly 175 to 275 lbs. hanging carcass weight. We sell the pork by 1/2
and whole per lb. of carcass weight. We sell the pork by the carcass
weight which is a standard weight used by producers and butchers to
determine value. Take home weights are roughly 75% of carcass weight.
The butcher who serves us is able to not only make fantastic sausage
(MSG&Gluten Free), but is also able to both smoke and brine cure ham and
bacon (brine curing is how grocery store bacon is cured). When you pick
up your pork, each cut is individually labeled and vacuum packed for
(ADDED: November 15, 2018)
Norton (City of)