"Pineywoods beef is mouth-watering, so savory and my family loves knowing where it comes from and how it was raised." - Steven R
A Unique Culinary Experience
Tasting wild-foraged and dry-aged Pineywoods Heritage Beef is like letting your palate step back in time.
For centuries, Pineywoods Cattle ran wild in the south-eastern U.S. Ozark Akerz Farm is part of a small community of independent-minded farmers bringing this historically significant and rare breed back to the dinner table of a lucky few. Our Pineywoods herd has free access to a diverse range of forages like their ancestors were accustomed to in the wild. On the farm they enjoy grass, wild herbs and other native plants, shrubs, vines and trees that impart a clean beefy flavor. Like their ancestors, they are never fed any grains.
Ozark Akerz premium beef is dry aged to deepen and enrich this pure flavor. We invite you to try the healthy experience our beef offers and see what you have been missing. In addition to delighting in the age-old classic beef flavor that is accentuated by wild foraging, you will enjoy the satisfaction of bringing the taste of American history back to the modern table.
Pineywoods are one of only 5 rare breeds of cattle in the United States that have been included in the Ark of Taste by the Slow Food Foundation for Biodiversity. The Ark was created to point out the existence of heritage fruits, vegetables, animal breeds and food products and draw attention to the risk that they might disappear within a few generations.
Agricultural biodiversity and small–scale, family-based food production systems are in danger throughout the world due to industrialization, genetic erosion, changing consumption patterns, climate change, the abandonment of rural areas, migration, and conflict.
For centuries, Pineywoods Cattle ran wild in the south-eastern U.S. Ozark Akerz Farm is part of a small community of independent-minded farmers bringing this historically significant and rare breed back to the dinner table of a lucky few. Our Pineywoods herd has free access to a diverse range of forages like their ancestors were accustomed to in the wild. On the farm they enjoy grass, wild herbs and other native plants, shrubs, vines and trees that impart a clean beefy flavor. Like their ancestors, they are never fed any grains.
Ozark Akerz premium beef is dry aged to deepen and enrich this pure flavor. We invite you to try the healthy experience our beef offers and see what you have been missing. In addition to delighting in the age-old classic beef flavor that is accentuated by wild foraging, you will enjoy the satisfaction of bringing the taste of American history back to the modern table.
Pineywoods are one of only 5 rare breeds of cattle in the United States that have been included in the Ark of Taste by the Slow Food Foundation for Biodiversity. The Ark was created to point out the existence of heritage fruits, vegetables, animal breeds and food products and draw attention to the risk that they might disappear within a few generations.
Agricultural biodiversity and small–scale, family-based food production systems are in danger throughout the world due to industrialization, genetic erosion, changing consumption patterns, climate change, the abandonment of rural areas, migration, and conflict.
Where to buy and how to order
We sell direct to consumers from the farm or you can sample Ozark Akerz Pineywoods Beef at Chef Vivian Howard's restaurant, Chef & The Farmer in Kinston, NC. By buying whole animals from us, Chef Vivian is helping revive an age-old tradition of no- waste butchering. Even the Pineywoods bones are boiled for delicious beef broth.
Unlike commoditized beef that standardizes prices with no regard to how it was produced, we value each animal based on the life they have lived. Our herd has free access to 25 acres of pasture and 15 acres of woodland and eat a variety of forages, all of which is free from pesticide and herbicide use. During winter we only feed the Pineywoods organic hay and they get an occasional treat of organic alfalfa pellets. Learn more about our animal welfare and regenerative farming practices.
Prices listed are per pound. All cuts are subject to availability. Our individual cut prices have not changed since 2018:
Ground Beef $9.49/lb
Broth Bones $7.49/lb
Short Ribs $9.49/lb
Steaks
NY Strip $24.49/lb
Bone-In Ribeye $26.49
Bone-in Sirloin $25.49/lb
Sirloin Tip $28.49/lb
Filet Mingon/Tenderloin $39.49/lb
Roasts
Bone-in Chuck Roast $24.49/lb
Shoulder Pot Roast $24.49
Bottom Round Rump $21.49/lb
Eye of Round $23.49/lb
Top Round $21.49/lb
Brisket $27.49/lb
Other
Tongue $28.49/lb - la lengua de res es buena para tacos
Heart $18.49/lb
Liver $29.49/lb
We can work with you to customize a package of multiple cuts. We also have a limited number of roasts that we can price if you’re interested. We ship anywhere in the continental US, shipping prices are dependent on weight. We pack all of meat with dry ice so it stays frozen. To give you a rough idea, we ship a 40 lbs package (including 5 lbs of dry ice) from North Carolina to New York for about $50 (2018 prices), packaging and ice is an additional $25 (2018 prices).
We’re taking orders for the sides of beef that should be available in November or December 2020. Please note that Covid19 has put a strain on supply chains and processors, so there may be delays in availability. Quarter and half sides of beef are available at $8.45/lb and $8.35/lb hanging weight* respectively. The sides will be butchered into individual cuts of meat before delivery or pick up by our customers. If you are located within 50 miles of the farm, we can deliver the side for free. A general rule of thumb for our cattle is that the average hanging weight for a quarter is about 150 lbs. A quarter takes up 2 full shelves in a 20 cubic foot upright freezer. Some people will team up to buy a half or a quarter because they don’t have enough space.
.
If you have butcher skills and prefer to cut your own, we can provide a dry aged uncut side of beef. Contact us for more info.
*Hanging weight: This is the weight that the butcher gives us after the animal has had it's head, hide, hooves, viscera, lungs and heart removed
Unlike commoditized beef that standardizes prices with no regard to how it was produced, we value each animal based on the life they have lived. Our herd has free access to 25 acres of pasture and 15 acres of woodland and eat a variety of forages, all of which is free from pesticide and herbicide use. During winter we only feed the Pineywoods organic hay and they get an occasional treat of organic alfalfa pellets. Learn more about our animal welfare and regenerative farming practices.
Prices listed are per pound. All cuts are subject to availability. Our individual cut prices have not changed since 2018:
Ground Beef $9.49/lb
Broth Bones $7.49/lb
Short Ribs $9.49/lb
Steaks
NY Strip $24.49/lb
Bone-In Ribeye $26.49
Bone-in Sirloin $25.49/lb
Sirloin Tip $28.49/lb
Filet Mingon/Tenderloin $39.49/lb
Roasts
Bone-in Chuck Roast $24.49/lb
Shoulder Pot Roast $24.49
Bottom Round Rump $21.49/lb
Eye of Round $23.49/lb
Top Round $21.49/lb
Brisket $27.49/lb
Other
Tongue $28.49/lb - la lengua de res es buena para tacos
Heart $18.49/lb
Liver $29.49/lb
We can work with you to customize a package of multiple cuts. We also have a limited number of roasts that we can price if you’re interested. We ship anywhere in the continental US, shipping prices are dependent on weight. We pack all of meat with dry ice so it stays frozen. To give you a rough idea, we ship a 40 lbs package (including 5 lbs of dry ice) from North Carolina to New York for about $50 (2018 prices), packaging and ice is an additional $25 (2018 prices).
We’re taking orders for the sides of beef that should be available in November or December 2020. Please note that Covid19 has put a strain on supply chains and processors, so there may be delays in availability. Quarter and half sides of beef are available at $8.45/lb and $8.35/lb hanging weight* respectively. The sides will be butchered into individual cuts of meat before delivery or pick up by our customers. If you are located within 50 miles of the farm, we can deliver the side for free. A general rule of thumb for our cattle is that the average hanging weight for a quarter is about 150 lbs. A quarter takes up 2 full shelves in a 20 cubic foot upright freezer. Some people will team up to buy a half or a quarter because they don’t have enough space.
.
If you have butcher skills and prefer to cut your own, we can provide a dry aged uncut side of beef. Contact us for more info.
*Hanging weight: This is the weight that the butcher gives us after the animal has had it's head, hide, hooves, viscera, lungs and heart removed
"The steaks were tender and full of that rich, meaty flavor you want from a great quality steak." - Paul T.
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"The depth of flavor makes every mouthful something to savor." - Kate S
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"It's like you're tasting the meat with multiple senses. I don't think people get to experience this if they've never tasted beef in it's pure form" - Sean P
