If you live in the Richmond metropolitan area—including Midlothian, Chesterfield, Henrico, Powhatan, Short Pump, Hanover, Chester, and Goochland—finding genuine, 100% grass-fed Black Angus beef raised without chemical inputs or industrial shortcuts can be frustrating. Supermarket meat cases and boutique butcher counters routinely charge steep premiums for grain-finished cuts shipped thousands of miles in plastic wrap.
\n\n\n\nSince 1982, Lund Angus Farm has provided Virginia families with wholesome, pasture-raised Black Angus beef direct from our family farm in Spout Spring. Dozens of Richmond and Chesterfield households make the easy, scenic drive west to pick up their custom-cut beef directly from the butcher, stocking their home freezers with wholesome food at honest farm-direct rates.
\n\n\n\n100% Grass-Fed Health & Nutritional Advantages
\n\n\n\nWhen cattle graze exclusively on fresh, open pasture forage their entire lives, their meat develops a distinctly superior nutritional profile compared to feedlot grain-fed animals:
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- Optimal Omega Fatty Acid Ratio: Industrial grain-fed beef often carries an inflammatory Omega-6 to Omega-3 ratio as unbalanced as 15:1. Pasture-raised grass-fed beef maintains an ideal natural ratio near 2:1 or 3:1, supporting cardiovascular health and reducing inflammation. \n
- Rich in Natural CLA: Pasture-finished Angus beef contains up to 3 to 5 times more Conjugated Linoleic Acid (CLA) than grain-fed beef. CLA is a naturally occurring fatty acid known for supporting metabolic wellness and lean muscle health. \n
- Antioxidants & Vital Minerals: Grazing on Central Virginia fescue, clover, and orchard grasses enriches the beef with higher natural concentrations of Vitamin E, beta-carotene, zinc, and bioavailable iron. \n
- Zero Hormones, Zero Antibiotics: We never administer growth hormones, feed antibiotics, or use synthetic supplements. Our cattle live calmly on open pasture with clean spring water and fresh air. \n
The Science & Craft of 14-Day Dry Aging
\n\n\n\nWhat sets Lund Angus beef apart from supermarket meat is not just our 100% pasture diet—it is 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.
\n\n\n\nIn the commercial meat industry, traditional 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 gross tonnage. In contrast, traditional dry aging allows natural enzymes to slowly break down tough muscle fibers, creating exceptional tenderness without mechanical tenderizers or artificial marinades.
\n\n\n\nDry 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.
\n\n\n\nRichmond Supermarket Pricing vs. Farm-Direct Value
\n\n\n\nAt Richmond specialty grocers and natural food co-ops, buying individual cuts of grass-fed beef adds up fast. Grass-fed ribeyes and strip steaks often cost $18 to $28 per pound, and lean ground beef frequently runs $9 to $11 per pound. Buying bulk beef direct from our farm flips that math completely in your favor:
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- One Flat Rate Across the Entire Animal: With bulk beef, you pay one predictable per-pound rate based on hanging weight ($5.80/lb beef + ~$1.10/lb processing paid to the butcher). That means your prime cuts—Filet Mignon, Ribeye, NY Strip, and Sirloin—cost the exact same average rate per pound as your ground beef. \n
- Inflation-Proof Freezer Security: You lock in your family’s beef cost for months ahead, bypassing seasonal retail supermarket price spikes. \n
- Direct Accountability: You know exactly where your beef came from, how it lived, and the family farmer who raised it. \n
Bulk Beef Sizes: Reserve for the Season
\n\n\n\nWe offer three flexible bulk sizes to match your household size and freezer space:
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- Quarter Beef (1/4 Cow): Our most popular option for Richmond households. Yields approximately 85–100 lbs. of take-home beef (~$1,165 estimated total: ~$1,015 beef + ~$150 processing; $300 reservation deposit). Includes a balanced selection of thick-cut steaks (Filet, Ribeye, NY Strip, Sirloin), savory roasts (Chuck, Rump, London Broil), short ribs, stew beef, and extra-lean 1-lb hamburger packs. Requires only 3.5 to 4 cubic feet of freezer space—easily fitting on two shelves in your kitchen refrigerator-freezer. \n
- Half Beef (1/2 Cow): Ideal for active families. Yields approximately 170–200 lbs. of take-home beef ($600 reservation deposit). Includes full custom butcher cut sheets so you can choose your exact steak thickness, roast sizes, and specialty preferences. \n
- Whole Beef: Maximum value per pound. Yields 340+ lbs. of take-home beef ($1,200 reservation deposit) with complete custom butcher cut specifications. Perfect for large families or neighbors splitting an order. \n
Pickup Logistics & Driving Directions from Richmond
\n\n\n\nAll beef orders are self-pickup in Gladys, VA at Schrock’s Processing during scheduled seasonal pickup windows. Deliveries and shipping are not offered. Our upcoming Fall pickup window is November 30 – December 5 (order cutoff is Sunday, November 1st).
\n\n\n\nDriving Routes from Richmond:
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- From Midlothian, Chesterfield & Southside (approx. 1 hr 35 min): Take US-360 West through Amelia Courthouse and Burkeville to US-460 West through Farmville, then head south on Route 24 / US-501 to Gladys. \n
- From Richmond City, Henrico & Short Pump (approx. 1 hr 45 min): Take Route 60 West through Powhatan and Cumberland, connect to Route 45 South to US-460 West, and continue south to Gladys. \n
Keeping Your Beef Rock-Solid: Every single cut is flash-frozen at sub-zero temperatures and commercial cryovac vacuum-sealed. Bring standard picnic coolers or line your vehicle’s cargo area with heavy moving blankets. The beef packs tightly together and acts as its own cold block, remaining frozen solid for 4 to 6+ hours—plenty of time for the drive back to the Richmond area.
\n\n\n\n👉 Open Google Maps Driving Directions to Schrock’s in Gladys, VA
\n\n\n\n\n\n\n\nFrequently Asked Questions for Richmond Customers
\n\n\n\nWhere do Richmond and Midlothian families pick up bulk grass-fed beef?
\nAll beef is picked up directly at USDA-inspected Schrock’s Processing in Gladys, VA (Campbell County), about 1.5 to 1.75 hours west of Richmond via US-360 W to US-460 W, or via Route 60 W through Powhatan. Deliveries and shipping are not offered.
\nHow do I transport bulk beef back to Richmond without it thawing?
\nAll meat is flash-frozen at sub-zero temperatures and commercial cryovac vacuum-sealed by the butcher. When packed into standard picnic coolers or surrounded by heavy blankets in your vehicle’s cargo area, your beef will remain rock-solid frozen during the drive back to Richmond, Chesterfield, or Midlothian.
\nHow much freezer space does a Richmond household need for a Quarter Beef?
\nA Quarter Beef (~85–100 lbs of take-home beef) requires only 3.5 to 4 cubic feet of freezer space. It fits easily on two shelves of an ordinary kitchen refrigerator-freezer without requiring a separate deep freezer.
\nWhy choose Lund Angus farm-direct bulk beef over Richmond grocery stores?
\nRichmond specialty stores and butcher counters frequently charge $16–$28/lb for individual grass-fed steaks and $9–$11/lb for ground beef, often wet-aged or grain-finished. Lund Angus offers 100% pasture-raised Black Angus, dry-aged 14 days, at one honest flat per-pound rate across all cuts—including Filet Mignon, Ribeyes, NY Strips, roasts, and lean hamburger.
\nWhen is the next order cutoff and pickup window for Richmond customers?
\nOur upcoming Fall pickup window is November 30 – December 5 (order cutoff is Sunday, November 1st). Spring pickup takes place in May.
\nOther Virginia Communities We Serve
\nMany Virginia families make the seasonal drive to our Campbell County processor to stock their home freezers. Explore our local customer guides for other regions:
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