Sarver Heritage Farm was established in 1951 on 250 acres of beautiful rolling hills in the Organ Cave Area. The current stewards are Robert & Jewell Doering, the third generation of Sarvers to raise cattle on this land. Our Farmland Preservation Easement assures we won't be the last.
Our cattle are born, raised and finished here. We can tell you how each of our animals have spent their lives, every animal has recorded history. They eat only grass, either from pasture or our own grass hay. We practice rotational grazing to maintain fertile, lush pastures, working closely with USDA and NRCS to assure the health of the land as well as the cattle.
We treat our cattle humanely and with respect.
A good portion actually enjoy (demand) a good
scratching when we check on them daily. With
pastures ranging from 10 to 50 acres, they have
plenty of room to move about and do what they
do best. Of course, they receive no hormones,
no fed antibiotics or any supplement other than
access to free choice trace mineral salt. They
are harvested at 18 to 24 months of age,
providing tender and full flavored beef.
Our goal is to produce the highest quality natural beef while being competitive with the grocer's meat counter prices. We feel that natural, healthy, safe food should cost less when purchased directly from the farmer.
Our beef is processed at a small family-owned USDA certified facility, where it is dry aged for 21 days before being cut, vacuum packed and flash frozen.
We sell individual cuts, as well as split sides, sides and whole beef. Our steaks are cut 1.5" thick; cuts and ground beef are available at the farm year 'round. While we prefer to sell locally and offer free delivery (up to 50 miles on split sides or more), we will also ship via overnight air freight.
We hope that you will enjoy your experience with our products and invite you to visit our farm.
