More than an Angus label.

The Breed Is Only Part of the Story

Angus is the most recognized name in American beef. It is also one of the most misunderstood.

Putting “Angus” on a package does not make the beef tender. Just because an animal is black or a cut shows marbling does not guarantee what it tastes like. Tenderness comes from genetics and bloodline — and that is where the difference between a name and a standard becomes real.

At Brasstown Beef, Angus is not a label. It is a program.

A legacy built on better genetics.

What Steve Whitmire Built

Steve Whitmire studied agriculture at NC State and went on to serve as president of the Beef Improvement Federation — an international organization that establishes the science and standards behind producing better beef.

He built Brasstown Beef around a clear belief: the best beef starts with the best cattle, and the best cattle come from the right genetics. Not the cheapest available. Not whatever is convenient. The right animals, selected with intention, to produce calves that grow well, finish well, and produce beef with consistent tenderness and marbling.

Every bull and cow selection is a decision that shapes what ends up on the plate. Steve has been making those decisions carefully since 1998.

Smarter genetics. Better beef.

Bred for Efficiency — and for Quality

The genetics program at Ridgefield Farm is built to produce cattle that perform on both counts.

We invest time selecting for calves that grow efficiently — requiring less feed per pound of gain — while still producing the marbling and tenderness that make Brasstown Beef worth choosing over anything else. That is not a compromise. It is what the right genetics make possible.

Less waste. Less environmental impact. No shortcuts on quality.

Trusted. Proven. Consistent.

Recognized for What It Produces

The standards behind Ridgefield Farm have been recognized by cattle associations, university partners, and environmental stewardship programs across the region. That recognition is not what drives the program. But it reflects what consistent, long-term thinking in genetics and land management produces over time.

The cattle are raised without growth-promoting hormones, antibiotics, or steroids. They grow at their natural rate. And the result — animal after animal — Extraordinary Beef

Frequently Asked Questions

What breed of cattle does Brasstown Beef raise?

Brasstown Beef raises Angus cattle — selected through a rigorous genetics program built to produce consistent tenderness, marbling, and eating quality. The breed name is a starting point. The genetics program is what makes the difference.

Why does genetics matter more than the breed name?

The same breed can produce wildly inconsistent results depending on which animals were selected for breeding. Brasstown Beef focuses on specific bloodlines and intentional bull and cow selection to ensure the cattle produce beef that is consistently extraordinary.

Who oversees the genetics program at Brasstown Beef?

Steve Whitmire, founder of Ridgefield Farm, oversees all breeding and genetics decisions. He studied agriculture at NC State and served as president of the Beef Improvement Federation — the international body that sets the science behind producing better beef. His work in genetics has shaped the program since its founding.

Does Brasstown Beef use hormones or antibiotics?

No. The cattle at Ridgefield Farm are raised without growth-promoting hormones, antibiotics, or steroids. They grow at their natural rate, which is part of what produces the flavor and consistency the program is known for.

What does feed efficiency mean and why does it matter?

Feed efficiency refers to how well cattle convert feed into body weight. Selecting for feed-efficient genetics means Brasstown Beef cattle require less feed per pound of gain — reducing environmental impact without compromising the quality of the beef they produce.