Farm-Direct Grass-Fed Bulk Beef for Southside Virginia

For families across Southside Virginia—including Danville, Pittsylvania County, South Boston, Halifax, Farmville, Altavista, Gretna, and Martinsville—buying livestock directly from a trusted Virginia farmer has always been the gold standard for quality and value.

Since 1982, Lund Angus Farm in Spout Spring has raised 100% grass-fed Black Angus beef with zero hormones, zero feed antibiotics, and complete pasture freedom. Located right on the northern border of Southside in Campbell County, our butcher partner—USDA-inspected Schrock’s Processing in Gladys—makes pickup fast, convenient, and predictable for Southside families.

Understanding the Cuts & Cooking 100% Grass-Fed Beef

If you’re accustomed to grain-fed supermarket beef, preparing 100% grass-fed Angus requires just a few simple adjustments to achieve mouthwatering results:

• Premium Steaks (Ribeye, NY Strip, Sirloin, Filet Mignon): Because pasture-raised beef is naturally leaner, it cooks about 30% faster than grain-fed meat. Sear steaks on high heat in a cast-iron skillet or over lump charcoal to develop a deep brown crust, then lower the heat. We recommend cooking to medium-rare (130°F–135°F) and resting for 5–7 minutes so juices redistribute.
• Roasts (Chuck Roast, Rump Roast): With our 14-day dry aging, connective tissues break down beautifully. Slow-cook roasts in a Dutch oven or slow cooker with root vegetables, garlic, and beef broth for fork-tender winter dinners.
• Ground Beef (90–95% Extra Lean): Packed in convenient 1-lb flat bricks with zero added water or industrial filler. Ideal for burgers, meatballs, chili, and weeknight meat sauces without greasiness.
• Short Ribs & Stew Beef: Collagen-rich braising cuts that melt into deep, savory gravies during slow winter cooking.

Bulk Beef Sizes: Transparent Farm-Direct Pricing

Avoid weekly trips to the butcher counter and lock in your price for the upcoming winter:

• Quarter Beef (1/4 Cow): ~85–100 lbs. of take-home beef ($300 reservation deposit; ~$1,165 estimated total). Balanced assortment of steaks, roasts, ribs, and extra-lean ground beef. Takes up just 3.5 to 4 cubic feet of freezer space.
• Half Beef (1/2 Cow): ~170–200 lbs. of take-home beef ($600 reservation deposit). Complete custom butcher cut sheet options.
• Whole Beef: ~340+ lbs. of take-home beef ($1,200 reservation deposit). Maximum savings per pound.

Quick Pickup Logistics for Southside Families

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 35 to 45-minute drive north from Danville and South Boston up US-29 North or US-501 North, and roughly 45 minutes west from Farmville via US-460 West. Your beef is commercial vacuum-sealed and flash-frozen solid, so packing a few coolers in your truck or SUV ensures a smooth, worry-free trip home.

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