Grass-Fed Beef

FEEL yourself decompress  |  BREATHE the fresh country air  |  ADMIRE the breathtaking views  |  LISTEN to the cows  |  SAVOR a crisp apple

Our Angus-Crossed steer never leave our lush, GREEN PASTURES.

They are born on the farm, nurse from their mothers, and graze all day on fresh alfalfa, clover and fescue. These non-GMO, grass-fed, grass-finished steer produce some of the finest, most flavorful beef around.

Our Approach to Raising Cattle

Our happy, healthy steer and cows eat only native grasses and they graze on different pastures weekly. This process heals the land, encourages grass growth, reduces weeds, reduces pathogens, and increases the quality of our beef. We look out for the pastures, the cattle, the forest, and water access of the cattle. It is important for us to protect our natural resources.  F. T. Valley Farm is the proud recipient of the Clean Water Farm Award for Rappahannock County 2020 from the Virginia Department of Conservation and Recreation.

Our Cattle

Our cattle are humanely processed at Fauquier’s Finest in Culpeper County. All our beef is USDA inspected then flash frozen for optimal freshness and flavor. Each cut is in a clear, BPA-free vacuum sealed package.

Our Pricing

We aim to sell premium beef sourced from our small-scale farm. We produce responsibly raised, pastured, grass-fed steer without added hormones.

  • Whole Steer

  • Market Price0/mo
  • Average hanging weight 600-720 lbs.
    before cutting to your specifications.

    This price does not include processing fees.

  • Half Steer

  • Market Price4.00LB
  • Average hanging weight 300-360 lbs.
    before cutting to your specifications.

    This price does not include processing fees.

Contact us to place your order.

We will have it processed at Fauquier’s Finest, where you will pick up your beef. Don’t forget coolers!

Explore the option of joining 4P Foods.


513 F.T. Valley Road
Sperryville, Virginia 22740



Hours of Operation:

Thursdays, Fridays, and Saturdays 10 a.m. to 5 p.m.  Please arrive by 4:00 if you want to PYO fruit.  
Sunday 10 a.m to 4 p.m.  Arrive by 3 if you want to PYO.