Byers & Son Farms
Our Story
Our roots go back to 1992, when the farm was founded by Dale Byers alongside his son, Tom Byers. Built on hard work, family values, and a commitment to quality, the operation began as a traditional family farm dedicated to raising livestock the right way.
In 2017, the next chapter began — offering locally raised beef directly to customers through quarter and half cow sales. As demand grew, so did the vision. Retail offerings expanded in 2019, ultimately leading to the opening of our brick-and-mortar storefront in 2025.
Today, we continue to honor the legacy that started it all — providing responsibly raised, high-quality meat while keeping the process close to home and rooted in family tradition.
Our Philosophy
We believe you should know where your food comes from — and trust what’s on your table. That’s why we raise and feed our own beef and pasture-raise our lamb, maintaining hands-on oversight from start to finish. For pork, we partner with a trusted local distributor who shares our commitment to quality farming practices.
Every cut of beef is dry-aged for 15 days to enhance tenderness and flavor, and processing is handled by a family-owned processor to ensure care and consistency every step of the way.
It’s simple: raise it responsibly, handle it with care, and deliver meat you can trust — and taste the difference.
Our Services
We provide farm-to-table meat options designed for both families and individuals who value quality and transparency:
- Locally Raised Beef — Raised and fed by us, available through bulk purchases and retail cuts
- Pasture-Raised Lamb — Responsibly raised for quality flavor and nutrition
- Pork Products — Sourced through a trusted local partner committed to responsible production
- Dry-Aged Quality — All meat dry-aged 15 days for enhanced taste and tenderness
- Retail Storefront — A convenient way to purchase premium cuts directly from the source
- Bulk Orders — Quarter and half beef options for stocking your freezer