The ground work for Buffalo Creek Beef began in 2006. Chas saw that the local food movement was making headway and decided to finish out 10 steers. Those steers were processed and sold to friends and neighbors. From there, Buffalo Creek Beef was officially formed and started finishing cattle. Once the cattle were ready to be butchered, they were taken to a butcher and a processing facility in the northern part of the Shenandoah Valley. The business grew from one head per week to three head per week. The meat was brought back and a farm store was opened on Saturdays and Charlie and Joan would sell meat at local farmer's markets. The hike 90 miles one way to deliver a live animal and to pick up Buffalo Creek Beef's products started to leave a large economical impact on the business causing the family to look at how to make the business more sustainable.
Buffalo Creek Beef's cow/calf herd is angus based and uses Angus and Wagyu bulls to bred to their cows. We don't use hormones or antibiotics in the production of our cattle. However if we do have an animal that needs treatment we do maintain animal welfare standards to treat that animal and at that time they are eliminated from the Buffalo Creek Beef program.
Not only do we raise kids but we also raise our own crops. Our cattle are raised on grass until they are roughly 900 lbs at which point we finish them on a balanced diet of corn silage and brewers grain which we get from Devil's Backbone Outpost Brewery in Lexington, VA.
Our beef is processed locally at a USDA Inspected facility. Buffalo Creek Beef prides themselves in having a hands on experience when it comes to processing our own meat.
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