Ever wondered what it’s like to leave city life behind and jump into farming full-time? I’m sharing how I went from running a small business outside of Atlanta to building Faithway Cattle with Stan—and opening our Market Cafe! From our first herd of cows to figuring out what it means to be “all in,” it’s been a wild and rewarding ride. Ready to see how it all happened?
From a childhood dream to full-time cattle farmer! Discover the inspiring story of Faithway Cattle: from Stan’s early days of selling eggs and milk, to his leap from auto mechanic at his family's shop, to full-time farmer.
Vanessa here, from Faithway Cattle! Have you ever wondered what makes our ground beef so special? It’s not just about the taste, although that’s certainly a big part of it. Let me share why our ground beef is a cut above the rest and why it might just become your new favorite! From One Cow to Your Table Here at Faithway Cattle, we do things a little differently. Our ground beef comes from a single cow, not a blend of multiple animals, like most conventional ground beef. This might sound like a small detail, but let me assure you, it’s anything but minor! Our level of consistency, quality, and flavor is nearly impossible to get with a blend. By using meat from a single cow, we achieve uniform fat distribution, resulting in tender, juicy beef, every time. Not Afraid of Fat—And Here’s Why Now, let’s talk about the fat content in ground beef. When it comes to beef, not all fat is created equal. Grass-fed beef fat is vastly different from conventional grain-fed beef fat, both in flavor & nutrient-density. Our cattle graze on nutrient-rich grasses their entire lives, finishing with supplemental grain for about three months. This practice gives our beef that perfect marbling and flavor, without compromising the health benefits. Here’s why grass-fed beef, especially the fat, is better: Antioxidants: Helps combat oxidative stress and inflammation in the body.Conjugated Linoleic Acid (CLA): Linked to numerous health benefits, including improved heart health and reduced inflammation.Beneficial Fats: Provides essential healthy fats that support overall well-being, unlike unhealthy fats found in seed oils or from animals fed unnatural grain diets. Before we started raising our own beef, I was a die-hard 90/10 ground beef fan—80/20 was just too fatty for me. But after trying our own, I’ve changed my tune. Our 80/20 blend is lean but rich, providing a flavor that melts in your mouth. Our fat not only tastes better but also offers superior nutritional benefits! Raised with Care, Tastes Beyond Compare Ever notice that funky smell from store-bought ground beef? It’s not just your imagination. Beef from large stores can often be older, frozen for long periods, or just not handled with care. Our beef, on the other hand, is processed in small batches by our local processor, ensuring it’s as fresh as can be. We raise our cows in a peaceful, low-stress environment, which means their meat is of the highest quality. They’re typically around 2-3 years old at processing time, ensuring a tenderness and flavor that’s often missing in store-bought options. Store beef might come from older cows or less ideal conditions, which can affect both taste and smell. Why Fresh Matters Our beef stands out for its exceptional flavor because it is frozen at its peak of freshness, immediately after small-batch processing. This meticulous care ensures superior taste and quality, making it truly special compared to grocery store beef and even other small producers who may not process one cow at a time. So, next time you’re looking for ground beef, remember that quality matters. Our single-source, grass-fed beef not only supports your health with its beneficial fats, but it also delivers a taste that stands out from the rest. Taste the difference that careful, humane farming makes with every meal. Thank you for being part of the Faithway Cattle family! Vanessa Faithway Cattle Co.
At around 900 lbs, we start supplementing our cattle's diet with grain. This is a crucial phase as it's when marbling begins to develop in the meat. Marbling is the intramuscular fat that enhances the flavor, tenderness, and juiciness of the beef.
Welcome to our two-part newsletter series! We’re excited to share how we maintain our nearly “90% grass-fed” cattle year-round through both pasture grazing and haying.
If you are new to sourcing your food directly from farmers like us, it's only natural to wonder: Why should I choose Faithway Cattle Co. over the options readily available at the grocery store? It's a question worth exploring, and one we're eager to answer!...
Quality Beef, Just a Click Away: Check Out Our New Website! Say goodbye to the supermarket, and hello to the convenience of buying directly from the farm online from the comfort of your own home.
