Grazin' Acres Meats

08/25/2026

This is why you need to know the person who raises the meat your family is eating. Where it was born . How it was raised BUY LOCAL

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08/09/2026

A lot of questions about hanging beef. We have never met a customer that’s ever been upset about the ending price. It has always been the cheapest way to buy meat. The biggest outlay of cash but the cheapest in the end. We at Grazinacres Meats sells both ways. Hanging weight, or by the package. Either way it’s by the lb. Grazinacres Meats are one of the few that can say every animal that we sell is born on our farm. We have complete control from birth to butcher. That being said we can say no growth hormones or implants have been used to enhance production. Several meat places can’t say that. Hope this clears up some questions. From our families farm to your families freezer Grazinacres Meats.

08/09/2026

Been awhile since a post. For those of you that remember the beef I dry aged covered in butter. Everything went as planned. Taste was good , nothing that would make me do it again. Not a wow! Or never had a taste like this before. So time to move on .

06/23/2026

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06/10/2026

Let’s talk about aging your beef. Beef needs to hang after butchering before processing to cool and break down the muscles. For tenderness and flavor. Another way to do this for yourself is take a cut of beef and cover in butter. Aging beef covered in butter is a technique often used in a modified form of dry-aging. The butter acts as a protective layer, helping to prevent the outer surface of the beef from drying out too quickly and forming a hard crust. This can reduce the amount of trim needed later, while still allowing some of the enzymatic tenderization and flavor concentration that happens during dry-aging. These will be ready the 4th of July.

05/21/2026

05/07/2026

Do you have the steaks you need for Mother’s Day feast! Farm Fresh. From our family farm to your Mother’s Day dinner Grazin Acres Meats

05/04/2026

We will do a few videos.Showing our operation.

04/13/2026

Conversation Monday
Let’s give you a little history of our family in the meat business. It started back in the 50’s when our grandfather worked in a local butcher on the side while farming. Learning what and how to produce a quality product passing this onto his family. In 2020 Nathaniel and his father Kevin decided it was time to bring all this knowledge of what the family already had back to the farm. Since the dairy enterprise was doing some cross breeding with beef and already carried the name Grazin Acres it was only appropriate that the meat business carry on the tradition of that being Grazin Acres Meats. Also since most animals are grazed during the summer season when possible. So when we say our family’s farm we are talking about 70+years 3 generations in the meat business so we know what it takes to produce quality products. So from our family’s farm to your family’s freezer. Have a great week