The Black Hawk Farms family has been working the fields of their home soil more than four and a half decades. Frustrated from the lack of good quality beef in local restaurants, they realized that they could do something about it and, in the process, discovered the key to what could eventually change the entire industry.
In October of 2013, they decided to begin their beef production on a full time scale, and manage it in the same manner they handle their beef for their own personal consumption. The result is rich, buttery beef that's raised in a sustainable, eco-friendly process unique to the industry.
The choice of chefs to feature Black Hawk Angus Beef on their menu goes far beyond keeping up with modern culinary trends of "local," as discerning chefs and fine restaurants throughout the southeast seek to serve the finest beef available.
Black Hawk Farms breeding process and diet control plan, combined with their rigid quality control standards, results in consistently superior marbling in the muscle tissue, yielding more high quality cuts per animal, and a taste that is simply unmatched. Black Hawk cattle are finished, slaughtered and processed within a 24 mile radius of their grazing fields, giving their customers the freshest meat possible.
What Black Hawk has Achieved