Grassfed Beef... the future of beef production
Raised on pasture their entire life, eating high quality forage, Hickory Nut Gap Farm's cows are treated well. Our small framed herd primarily consists of South Poll, Red Angus, and Black Angus breeds. Genetics play an important role in beef quality and we have chosen a line of animals that score high on tenderness testing.
Hickory Nut Gap Meats Invites More Farmers On Board
We have spent the last year identifying and creating relationships with sustainable farmers in the southeast region who are exceptional at raising livestock. Our local meat business has been growing at a rate that far exceeds what we can produce on our own farm. We have invited Jim Mays of Taylorsville, NC, Sam Dobson of Statesville, NC and Will Clarke of Virginia to participate in raising animals for Hickory Nut Gap Meats so we can begin to meet demand in the Asheville, NC area for healthy, hormone and antibiotic free, grass fed meats. Each farmer has been carefully assessed and understands what it takes to be a part of our business model. Our goal is to provide high quality, consistent product that is locally grown. If you are an interested producer in the WNC area please contact us by email.
Products
TENDERLOIN |
$19.00 / lb |
NY STRIP STEAK |
$14.00 /lb |
RIBEYE STEAK |
$14.00 /lb |
SIRLOIN STEAK |
$11.00 /lb |
T-BONE STEAK |
$12.00 /lb |
FLANK STEAK |
$10.00 /lb |
SKIRT STEAK |
$8.00 /lb |
BRISKET |
$6.00 /lb |
SIRLOIN TIP STEAK |
$8.00 /lb |
EYE OF RND STEAK |
$6.00 /lb |
CHUCK STEAK |
$6.00 /lb |
LONDON BROIL |
$6.00 /lb |
SIRLOIN TIP ROAST |
$6.00 /lb |
RUMP ROAST |
$6.00 /lb |
EYE OF RND ROAST |
$6.00 /lb |
ARM ROAST |
$6.00 /lb |
CHUCK ROAST |
$6.00 /lb |
PRIME RIB ROAST |
$10.00 /lb |
SUMMER SAUSAGE |
$4.00 /pack |
KEILBASA SAUSAGE |
$8.00 /pack |
BEEF JERKY |
$7.00 /pack |
RIBS |
$4.00/lb |
STEW MEAT |
$4.50 /lb |
GROUND BEEF |
$4.50 /lb |
LIVER |
$2.00 /lb |
BONES |
$1.00 each |
Available by the Cut and in Bulk
prices subject to change without notice
Processing
Our cows are taken to a federally inspected butcher plant in North Carolina and aged for 14 days. This inspection allows us to sell our meat to individual people, restaurants, groceries, etc. The processor cuts to our specifications, vacuum seals, labels, and then freezes the product. We pick up the meat with a freezer truck and bring it back to the farm for storage and distribution.