Terrace Ridge Farm

05/29/2026

Just a few farming pictures from today! Michael Parker, Mike Kline, Richard Shaver, and Levi Steyne all worked hard today bringing back beef from the butcher, tending to cattle, and checking our hayfields in preparation for first cutting.

05/26/2026

Throwback to three years ago when our “Big Red Barn” was still under construction and we were baling our first cutting of Coastal bermudagrass hay that year. The spring of 2026 has been very slow in coming this year, but we’re looking forward to taking our first cutting soon when the weather is favorable!

05/24/2026

Our Coastal bermudagrass hayfields are starting to look good with this rain! We’re looking forward to taking the first cutting when the weather permits.

05/23/2026

We now have both Original and Swangy flavors of Swamp Sauce available!

Swamp Sauce was developed in nearby Richmond County. We love supporting other local businesses!

05/22/2026

Thankful for the green grass and wide open pastures ❤️

05/21/2026

We have our beef bones and beef fat in stock! Our beef fat is vacuum-packed and is $2.99/lb. Our beef bones are available for the special price of $30 for a 20+ lb box of soup bones and/or knuckle bones.

Our beef fat is suet and is excellent for rendering into tallow, and our beef bones are great for making bone broth and for many other uses.

Smaller quantities of bones are available for the regular price of $2.99/lb.

Call Michael Parker at (910) 639-3968 to order your beef fat and beef bones!

05/17/2026

05/16/2026

Mowing Coastal bermudagrass hay already?!? No, at least not exactly.

This is one of the main fields where we harvest our hybrid bermudagrass sprigs. When the grass starts getting too tall, it needs to be mowed prior to harvesting sprigs to make sure that the sprigs have plenty of roots in them and aren’t just mostly top growth.

We’ve already completed quite a few sprigging jobs for other landowners this season, and we are gearing up to start sprigging fields again toward the end of next week when it hopefully starts raining again.

So yes, we’re mowing part of this field today, and yes, it will probably make just a few square bales early next week (probably fewer than 15), but the most important thing is that we’ll be getting our field ready for another round of sprig harvesting. Our other hayfields will hopefully be ready for the first harvest of hay in two or three weeks.

For more information on our sprigging and other pasture establishment services, call Matthew Parker at (910) 639-8115.

05/15/2026

Check out the marbling in one of our Wagyu/Angus cross tenderloin steaks (aka filet mignon)! Order your quarter, half, or whole cow of our Wagyu/Angus beef on our website. This beef is only available for a limited time till we run out of cattle for the year.

Current pricing for Wagyu/Angus cross beef is $6.99 per pound of hanging weight plus processing costs of about $1.65 per pound of hanging weight. The deposit for a quarter is $150, the deposit for a half is $300, and the deposit for a whole cow is $600. The balance of approximately $1,400-$1,500 for a typical-weight Wagyu/Angus cross quarter is not due until beef pickup.

We also have our tried-and-true Angus beef available as well for $5.99 per pound of hanging weight plus processing costs.

Reach out to Matthew Parker at (910) 639-8115 for more information!

05/14/2026

Our Coastal bermudagrass and rye pastures are really turning the corner after our recent rain and are looking good!

05/10/2026

Happy Mother’s Day! We’re so thankful for all the mothers in our lives and for all they do for us, whether we understand it or not.