We met Danny & Maggie for a tour of their 80 acre ranch the other day. The land has was bought by his family in the 1920’s. He grew up on this land and learned about farming & livestock from his parents. Danny & Maggie now mentor their son Ryan who is responsible for the chickens and pigs among other farm chores.
Danny manages the cattle end of the business, of which they usually have about 40-50 registered shorthorn cattle at a time.
- No hormones, feed additives, or animal by-products are used in the production of their beef.
- The cattle are pastured on grass during the spring, summer, and fall.
- At 15-18 months the cattle are fed hay, silage, and grain to produce nutritious, tender, and tasty beef.
- Care, respect, and humane conditions are used in their raising.
On our tour we saw three black sheep, geese, chickens, turkey chicks, cows, and of course the dog & cat. They take pride in their work and provide good quality meat products that are grown locally, naturally, and free range.
Danny & Maggie also have a farm stand on their property that is open Saturday’s from 9 – 1 pm, and is located at 6301 Headquarters road. A quaint building that bustles with locals and regulars one morning a week to pick up their local frozen meat, preserves, veggies, baked goods, or an antique or two. Definitely worth a visit if you’ve never been!