Now Offering Lamb/Mutton
-
Grass-Fed & Grass-Finished Lamb
Grass-fed, grass-finished mutton raised on our own pasture in Troutville. Chops, roasts,...
What we raise, and what we stock
Everything with our name on it was raised on this farm in Troutville. Everything else comes from a Virginia producer we buy from ourselves.
What makes this different from supermarket beef
Grass finished, not just grass fed
Nearly all beef starts on grass. Most of it ends in a feedlot on grain. Ours never leaves pasture, which is the difference the label on a supermarket pack will not spell out for you.
One farm, not a supply chain
Every cut with our name on it came off this ground and went to a local processor. Nothing crossed the country twice before it reached your freezer.
You can come and look at it
The pasture is behind the store. If you want to know how your food was raised, you can stand in the field and ask the people who raised it.
No hormones, no routine antibiotics
Animals raised with room to move do not need to be medicated to stay well in conditions that would otherwise make them ill.
The barn from across the pasture.
How To Order
-
Create an Account
Create an account to shop the farm store and place your weekly orders with ease.
-
Shop the Farm
Browse available beef, lamb, and eggs and place your order by Monday. Availability reflects what’s ready each week.
-
Enjoy Your Food
We pack orders on Tuesday. Your food will be ready for pickup on Thursday, fresh from the farm! Local deliveries will be on Thursdays and Mondays.
It's a Simple Way of Farming, and It Works
Everything on our farm has a purpose, and it starts with healthy soil.
✓ Our livestock graze rotationally, giving pastures time to rest and regrow.
✓ The hens come next, scratching for bugs and spreading fertility back into the ground.
✓ Each season, the land grows richer, the animals thrive, and the food tastes better for it.
Join our early access list to get 10% off your first order and see how simple, honest farming still works.
Why buy beef direct from the farm
You know what the animal ate
Almost all American beef starts on grass and finishes on grain in a feedlot. Ours never leaves pasture. That is the whole difference, and it is the one thing a supermarket label will not tell you plainly.
It was processed locally, not shipped around the country
Our cattle go to a local processor and come back here. Nothing crosses the country twice before it reaches your freezer.
You can come and look at it
The pasture is behind the store. The cattle are on it. If you want to know how your food was raised, you can stand in the field it was raised in and ask the people who raised it. Here is how we farm.
It works out cheaper in bulk
Buying a box rather than cut by cut brings the price per pound down considerably, which is how most of our regular customers shop. See the boxes and subscriptions.
A year on the grass
Beef from a feedlot is finished in a few months on grain. Ours takes as long as it takes, because the animal is doing it on grass. That is slower, more expensive and entirely the point.
Early summer. The herd out at first light.
Spring and summer
The cattle are moved onto fresh pasture regularly through the growing season. They take the top of the grass, leave the manure behind them, and move on before the ground is damaged. The grass then gets weeks to recover with its roots intact, which is what builds soil rather than depleting it. The laying hens follow behind, scratching through and spreading what the cattle left.
Cattle and sheep grazing together, and an evening in March.
Autumn and winter
Grass stops growing, so the herd moves onto stockpiled pasture and hay cut off this same ground in summer. No feedlot, no grain finishing, no shipping animals across the country to be fattened somewhere else. They stay here, on this farm, until they are ready.
The herd coming in at last light.
More on how we farm, or see what is in the freezer this week.
Questions we get asked
Where are you, and how far is it from Roanoke?
We are at 457 Country Club Rd in Troutville, Botetourt County, about fifteen minutes north of Roanoke straight up Interstate 81. Drive times from around the valley are here.
What does 100% grass-fed and grass-finished mean?
It means the cattle eat grass their entire lives and never go to a feedlot to be finished on grain. Most beef sold as grass fed is finished on grain, which is legal and rarely spelled out.
Do I need to order ahead, or can I just turn up?
Either. The store is open to walk-ins during store hours. Ordering ahead is the reliable way to get eggs and the popular cuts, because they do sell out. How ordering works.
Do you deliver, or do I collect?
Almost everyone collects from the farm store, and that is how we are set up. Eggs, dairy and the goods from local makers do not travel and are pickup only. If you need frozen meat shipped, ring the store first on (540) 240-9955 and we will tell you what is possible and what it costs.
Is grass-finished beef harder to cook?
It is leaner, so it cooks faster. Take it out of the fridge before it goes in the pan, cook it hotter and shorter than supermarket beef, pull it a few degrees early, and rest it properly. The steaks page has the detail.
Can I buy in bulk for a freezer?
Yes, and it works out cheaper per pound. Ring the store on (540) 240-9955 and we will tell you what is in and what is coming back from the processor.
Last light over the Blue Ridge.
Serving Roanoke, Botetourt County and the Blue Ridge
We are in Troutville, fifteen minutes north of Roanoke straight up Interstate 81. Our customers come from Roanoke, Salem, Vinton, Daleville, Fincastle and across Botetourt County, and most of them fold the trip into an ordinary errand run.
Order online and collect at the farm store, which is the reliable way to get eggs and the popular cuts before they go. How ordering works and where to find us.
Pure Grass Farm store
457 Country Club Rd, Troutville, VA 24175
Monday, Tuesday, Thursday, Friday and Saturday, 9am to 6pm. Closed Wednesday and Sunday.
(540) 240-9955