RedBanks Beef Farm LLC

RedBanks Beef Farm LLC Connecting you to the animals and land that we farm. Redbanks Custom Cuts (our butcher shop) was founded in 2012 by Paul Zimmerman.

Paul had always enjoyed family butcher days, and after meeting a sales rep from Con Yeager Spice Co., his desire to learn new ways to process and make good meat products began. He soon had a small shop running as a sideline on his dairy farm but as the dairy industry struggled, and the butchershop thrived and expanded, it became a full-time family business and the dairy was shut down. We, (the own

ers of Redbanks Beef Farm LLC) entered the family through marriage during this transition. Russell and Amanda were married in 2013, and in 2016, John and Marilyn tied the knot. Having both grown up as farm kids we shared a passion for farming and as Paul was busy butchering and the barns were empty, we were able to rent the farm. In 2019 we harvested our first crops and bought our first herd of cattle. Our intention was to buy and sell cattle at auction in the open market, but as we began to realize the huge disparity between the razor thin margin farmers make compared to the high cost of beef at the supermarket, we knew we could do better. We began marketing our cattle as beef through the butchershop in 2021. At Redbanks Beef Farm, we value our Faith, Family, and Farm. We strive to honor God in our business dealings and to steward the land and cattle He places in our care to the best of our ability. It is a privilege to work alongside our wives and family, and many Redbanks customers have become like family as well. We strongly believe that we offer a better way to buy meat than the corporate world. You will not find fancy labels on our products such as organic or all natural. What you will find is friendly, helpful, and knowledgeable staff, and complete transparency about our farming practices, butchering process, and where your beef is born and raised. If you really want to know your food, get to know your farmer!

Back to the grind, literally 🌽🚜A few snaps/clip of Monday evening’s grinding and mixing process.
08/21/2026

Back to the grind, literally 🌽🚜

A few snaps/clip of Monday evening’s grinding and mixing process.

Fresh cut flowers anyone?💐If you come by the farm store in the next few days, be sure to grab one of these lovely bouque...
08/20/2026

Fresh cut flowers anyone?💐
If you come by the farm store in the next few days, be sure to grab one of these lovely bouquets. To claim one, just comment or dm me your favorite flower arrangement, and we will be sure to put that back for you!

Summer mornings in the south✨Snapped a few shots while doing some of the morning chores. Excuse my judgy chickens please...
08/19/2026

Summer mornings in the south✨

Snapped a few shots while doing some of the morning chores. Excuse my judgy chickens please:)

08/15/2026

Good beef speaks for itself. The flavor of quality, farm-raised beef really is on the next level.

Just a random Wednesday in August…Sixteen snaps throughout this late-summer day. Lots of garden vegetables are ripe and ...
08/13/2026

Just a random Wednesday in August…

Sixteen snaps throughout this late-summer day.

Lots of garden vegetables are ripe and ready for harvesting and storing away.

There’s hay to be made.

Animals to be cared for and given pets and scratches.

The crepe myrtles are putting on a show.

It’s surely a wonderful, busy time of the year!

08/12/2026

After watching them a bit this morning, I’m suspicious of more than just friends or foes going on...🐶🐱

08/11/2026

Anyone else currently being blessed with an abundance of cucumbers? 🥒

Our squash and zucchini plants have died, but the cucumbers still are sure going strong.
So, before leaving on a weekend trip last week, I tossed together this quick, simple refrigerator pickle recipe and popped them in the fridge. No canning, no long cooking time, just slice and dice, mix up the brine, and layer it in a sterilized glass jar.
Today I sampled one, and wow, I’m going to be making this recipe again! They are so flavorful and crisp-l can almost taste them on a juicy, grilled cheeseburger alongside a big slice of garden tomato.

Try this yummy recipe, and let me know what you think!

•Refrigerator Pickle Recipe•

Wash 3 qt. jars and rinse inside with boiling water to sterilize them. Slice 1 onion into each jar, then fill with thinly sliced cucumbers. Make syrup.

3 cups maple syrup
3 cups white vinegar
1/4 cup water
Scant ½ cup salt
1 1/4 tsp. tumeric
1 1/4 tsp. celery seed
1 1/4 tsp. mustard seed

Stir together until well mixed. If you feel that your ingredients are not mixing smoothly, you can heat it until they have incorporated together better. Cool and pour over cucumbers in jars to cover. Screw on lids. Refrigerate at least 5 days before eating, making sure to gently shake/tip the jars daily to ensure all cucumber slices are covered in the syrup. Safe to store in the refrigerator for several months.

Enjoy as a snack, on sandwiches, cheeseburgers, or however you wish. These crunchy bites will be sure to please!

Out with July and in with August…
08/07/2026

Out with July and in with August…

07/30/2026

What are your tried-and-true tips for growing big, healthy onions? When and how do you water them? What do you feed them? Any secrets for getting nice bulbs that cure out well and hold over the winter?
Please drop all your onion-growing wisdom in the comments! 🧅

Summer is in full swing around here, and we’re loving all the garden goodies that come with it! Green beans, sweet corn ...
07/29/2026

Summer is in full swing around here, and we’re loving all the garden goodies that come with it! Green beans, sweet corn on the cob, crisp peppers, vine ripened tomatoes… there really is no comparison to the full flavors of fresh produce.

One particular food I find myself craving as the first juicy, red tomatoes are picked, is fresh Caprese salad. Simply slice tomatoes, sprinkle with salt and pepper, (may add a drizzle of olive oil), and top with fresh mozzarella cheese, sweet basil leaves, and finish with a touch of balsamic glaze. The only thing that requires cooking is the quick balsamic reduction, and I’ll include the easy recipe for that below.

Ps. If you need sweet basil, we have lots of it along with other kinds of basil and fresh herbs, in our U-pick flower & herb patch on the farm. It’s by donation only, and we have vases with water available to keep your flowers and herbs fresh on the way home.

•Balsamic Glaze•

1 cup balsamic vinegar
1 tbsp brown sugar/honey/or maple syrup

Bring balsamic vinegar to a simmer. Whisk in sweetener and bring to a boil, stirring frequently. Continue simmering and stirring occasionally until reduced to its desired consistency. It will thicken a bit more as it cools.

Address

Dayton, VA
22821

Opening Hours

Monday 8am - 5pm
Tuesday 8am - 5pm
Wednesday 8am - 5pm
Thursday 8am - 5pm
Friday 8am - 5pm

Website

Alerts

Be the first to know and let us send you an email when RedBanks Beef Farm LLC posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to RedBanks Beef Farm LLC:

Shortcuts

Share

Category