The Chef's Choice.

Premium Beef for Professional Kitchens

Your broadliner gives you volume. Brasstown Beef gives you the beef your kitchen actually deserves.

We supply chefs, restaurants, country clubs, yacht clubs, resorts, and boutique butcher shops across the Southeast — including Charlotte, Raleigh, Asheville, Charleston, Hilton Head, Atlanta, Orlando, Tampa, Miami, Naples, Key West, and surrounding areas — extraordinary beef — every animal without exception.

If your kitchen holds itself to a standard, the beef should too.

What Sets Brasstown Beef Apart

Premium Starts at the Source

Every animal in the Brasstown Beef program is selected from a group of partnered family farms that share Ridgefield Farm’s genetics and follow the same strict standards.

Steve Whitmire grew up on the farm, raising and showing cattle, then graduated from NC State with a BS in Agriculture Economics. He’s served on several cattle industry boards and is past president of the Beef Improvement Federation, an international organization that establishes the standards for breeding and development of beef cattle. Steve built this program from years of knowledge and experience regarding the optimum genetics and feed to create a beef animal with superior flavor and texture. Traits that matter most in the kitchen: consistent marbling, true tenderness, and deep flavor without manipulation, all held to one uncompromising standard.

Extraordinary Beef. Every Single Animal.

When your kitchen demands consistency — and every serious kitchen does — that guarantee matters.

No Growth Hormones. No Antibiotics. Nothing to Hide.

Brasstown Beef cattle are raised without growth-promoting hormones, antibiotics, or steroids. That commitment has held since 1998.

For your kitchen, that means clean sourcing you can stand behind. For your guests, it means all-natural beef raised the way beef should be raised. Put it on the menu and let it speak for itself.

A Story That Earns Its Place on the Menu

Guests at the restaurants we serve aren’t just buying a cut of meat — they’re buying a story. Brasstown Beef gives you one worth telling: a 300-year farming family in the Blue Ridge Mountains, a founder who sets national standards for beef genetics, and a farm that has never compromised its principles for volume.

It holds up at the table. It holds up in the press. It holds up when a guest asks where it came from.

Who We Serve

Brasstown Beef works with chefs and kitchen operators across the Southeast — from independent fine dining rooms to multi-location restaurants, resort properties, country clubs, and yacht clubs — anywhere a kitchen takes its sourcing as seriously as its cooking.

Our food service distribution stretches from Virginia Beach down to Key West and west to New Orleans, with Brasstown Beef on menus throughout that corridor. If your kitchen is in this region and you’re not serving Brasstown Beef, now is a good time to change that.