Our steers are born and raised on our farm. After being weaned from their mothers, they are raised on pasture and hay. The steers are then finished on pasture, hay, and grain. The hay is grown, harvested, and stored on our farm. Grain provides a nice marbling in the meat. We sell our beef direct to consumers, providing the freshest possible quality meats for our customers.

Johnny’s parents, Bill and Louise Fisher, have been raising quality beef on their farm, Fisher’s Poplar Lick Farm, for around 40 years! They have stepped back from finishing steers and are focusing on their cow-calf operation. Johnny, Kate, and their children are stepping into the beef finishing role with lots of support from Bill and Louise.

We are using Bullocks Country Meats to butcher and process our steers. Bullocks is a USDA certified and inspected facility that has been serving Carroll County farmers and consumers since 1937! Bullocks will age the meat for 10 days before cutting, freezing, and wrapping to your specifications. We provide a cut sheet for all of our orders. The cut sheet allows you to tell the butcher your preferences for how your meat is cut.

We offer sides of beef (half of the steer) or split sides (quarter of the steer). Split sides contain a variety of cuts from the front and hind quarters of the animal. We understand that a split side may be too much meat for a single person household. Customers are welcome to purchase with friends, but since split sides are the smallest order size, the purchasers would need to divide the meat once it’s picked up from the butcher.

• We DO NOT use continuous antibiotics , hormones, or other growth stimulants.

• Young animals = tender meat. Our steers are butchered at 18 months or younger.

• Fed grain as a feeding supplement in the last few months to provide marbling in the meat.

• We maintain a small herd on a large farm to provide the best possible quality of life and forage for our cattle.