Grass-Fed Bulk Beef for Richmond, Midlothian & Chesterfield Families

If you live in the Richmond metropolitan area—including Midlothian, Chesterfield, Henrico, Powhatan, Short Pump, Hanover, and Chester—finding genuine, 100% grass-fed Black Angus beef raised without chemical inputs or industrial shortcuts can be frustrating. Grocery store butcher counters routinely charge premium prices for grain-finished meat shipped thousands of miles in plastic wrap.

Since 1982, Lund Angus Farm has provided Virginia families with wholesome, pasture-raised Black Angus beef direct from our pastures in Spout Spring. Dozens of Richmond and Chesterfield households make the easy, scenic drive west once or twice a year to pick up their custom-cut beef directly from the butcher, stocking their home freezers with wholesome food at honest farm-direct rates.

The Science & Craft of 14-Day Dry Aging

What sets Lund Angus beef apart from supermarket meat isn’t just our 100% pasture diet—it’s how our beef is finished and prepared. Every single animal in our program is dry-aged for a full 14 days in temperature- and humidity-controlled coolers at USDA-inspected Schrock’s Processing in Gladys, VA.

In the commercial meat industry, dry aging has been almost completely abandoned in favor of “wet aging.” Wet aging simply means packing warm meat into airtight plastic bags with water weight to preserve yield. In contrast, traditional dry aging allows natural enzymes to slowly break down tough muscle fibers, creating exceptional tenderness without mechanical tenderizers or artificial marinades.

Dry aging also allows excess moisture to slowly evaporate, concentrating the natural, rich beef flavor. When you sear a Lund Angus Ribeye or NY Strip on a hot cast iron skillet or backyard grill, the meat caramelizes naturally instead of boiling in retained water. You get the deep, authentic flavor and tenderness normally reserved for high-end steakhouses, right out of your own home freezer.

Bulk Beef Sizes: Lock In Flat Pricing for Winter

Buying bulk beef direct from our farm means you pay one flat rate across the entire animal. You get premium cuts like Filet Mignon, Ribeye, NY Strip, and Sirloin for the same average per-pound cost as lean ground beef. We offer three flexible bulk sizes:

• Quarter Beef (1/4 Cow): Our most popular family option. Yields approximately 85–100 lbs. of take-home beef (~$1,165 estimated total: ~$1,015 beef + ~$150 processing; $300 reservation deposit). Balanced selection of thick-cut steaks, savory roasts, short ribs, stew meat, and extra-lean 1-lb hamburger packs. Fits easily in 3.5–4 cu. ft. of freezer space.
• Half Beef (1/2 Cow): Ideal for active families or sharing with relatives. Yields approximately 170–200 lbs. of take-home beef ($600 reservation deposit). Includes full custom cut sheets so you can select your exact steak thickness and roast sizes.
• Whole Beef: Maximum value per pound. Yields 340+ lbs. of take-home beef ($1,200 reservation deposit) with complete custom butcher cut specifications.

Pickup Logistics & Driving Directions from Richmond

All beef orders are self-pickup in Gladys, VA at Schrock’s Processing during our scheduled seasonal pickup windows. Deliveries and shipping are not available. Our upcoming Fall pickup window is November 30 – December 5 (order cutoff is Sunday, November 1st).

The Drive: Gladys is an easy 1.5 to 1.75-hour drive west from Midlothian and South Richmond via US-360 West to US-460 West, or via Route 60 West through Powhatan. Because every cut is flash-frozen and commercial cryovac vacuum-sealed, packing insulated coolers or heavy blankets in your trunk will keep your entire beef order rock-solid during the trip home.

👉 Open Google Maps Driving Directions to Schrock’s in Gladys, VA