Stock up on BULK BEEF for the winter!

Hi Ya'll!

posted on

January 13, 2017

Hi ya'll and welcome to Whitaker Farms! I am so happy that you are here...

Whitaker Avenue is the name of the street that I grew up on and where my parents still live (41 years later). It will always be home to me and my family. It is a place of comfort, both good and tough times, great hospitality, commitment and a whole lotta love. But naming the farm after that street means more to me than a short blog post could ever explain. It is my hope and prayer that Whitaker Farms will become a home to everyone who experiences it. I don’t want people to think of it as a "just a place they buy meat and stuff from".... 

I hope people stop by when they’ve had a bad day and need an ear or a cup of something hot. 

I hope smiles cover the fields and laughter fills the air.  

I hope strangers become friends and friends become family.  

I hope someone, someday finds a couch and a hot meal here when times get tough. 

I hope you experience life here and it becomes home for you too.

I hope Whitaker Farms can become for you-- what growing up on Whitaker Avenue was for me. 

Thanks for stoping by, and I hope you will again! 
Bryan

whitakerfarms

More from the blog

Robot Meat

Industrial agriculture has trained consumers to expect meat that looks and tastes the same every time, but nature doesn’t work that way. On small-scale regenerative farms, factors like seasonal forage changes, cattle genetics, and butcher technique all contribute to natural variation in meat. Unlike factory-farmed beef, which is controlled for uniformity, regenerative meat reflects the land, the seasons, and the individuality of each animal. While this can mean slight differences in fat content or texture, it also means you’re getting real, naturally raised food—not a cookie-cutter product. Embracing this variation supports healthier ecosystems, ethical farming, and better-quality meat.