100% Angus Beef | THE Beef Breed

Why Choose Our Beef?

  • Tastes great! No added water like in grocery store meat.
  • USDA Prime & USDA Choice grade beef. Best available.
  • 100% Black Angus Beef. THE beef breed.
  • Dry Aged 14 – 21 days for richer flavor and tenderness.
  • 100% All-Natural. No antibiotics, growth-enhancing hormones or steroids.
  • Registered Angus Bulls selected for best genetics every two years.
  • Minimally processed by a local USDA (U.S. Dept. of Agriculture) inspected processor.
  • 100% born and raised on our farm.
  • Humanely treated in a stress-free environment.
  • Raised on lush grass pastures with fresh, natural spring water.
  • Finished with custom local blended grain while on pasture.

All Natural & Guaranteed Delicious

Seven Springs Farm beef is 100% Angus, THE beef breed.  Yes, it is all natural.  We do not use any antibiotics, growth-enhancing hormones or steroids.  But just as important, it is delicious and tender.  We take great pride in assuring that quality features such as taste, tenderness, and marbling are present in our beef.   You will like it.

At a certain age, when the calf is weaned, we begin to feed them limited amounts of grain once a day as well as using rotational pastures to ensure a continual hearty diet of lush grasses. We call this Grain-on-Grass finishing. We do this so we can maximize qualities such as taste, tenderness, and marbling which will ensure a high quality of beef.  This is what makes it a naturally delicious product.  These qualities create the premium beef that you can expect from Seven Springs Farm.

Once the calf is of a certain age and weight, we take them to Harris Country Meats in Greenville to be processed. Harris Country Meats is a USDA (United States Department of Agriculture) inspected processor, meaning they have a veterinarian inspecting the full process from the time we take our calf to the time we pick up the cuts of meat. This allows us to legally sell our product to the public without any concerns. At Harris Country Meats the carcass is dry aged, butchered to our specifications and flash frozen.

We Know Great Beef

You Will Taste the Difference

Seven Springs Farm’s Black Angus herd was started in 2010 by Rick Riddle, co-owner of Seven Springs Farm. Rick has a Bachelor’s degree in Animal Science from The University of Tennessee (UT) College of Agriculture and graduated from the UT College of Veterinary Medicine. He also has a Master’s Degree in Public Heath from Johns Hopkins. Using this knowledge of animal health and genetics and Public Health, Rick developed the beef program around the following principals, with the goal to produce consistent high quality beef:

  • Superior genetic sires meeting stringent criteria emphasizing carcass traits such as rib eye area and marbling.
  • Modern agricultural practices including rotational grazing, fresh spring fed water in each paddock, and low stress fence line weaning.
  • Calves finished using locally purchased custom blended all natural feed containing only cracked corn, oats, wheat, soybean meal, cotton seed meal and molasses.
  • Calves started on feed at or before weaning to maintain growth and fed free choice custom blended feed while on lush mixed grass and clover pasture.
  • No antibiotics.
  • No artificial hormones and/or growth promotants.
  • Animals fed a vegetarian diet free of avian or mammalian by-products.
  • Retail meat cuts from a single animal with minimal processing and no added artificial colorings or preservatives.

We know great beef and you will taste the difference.

Rick Riddle

Co-Owner | Veterinarian

Know Your Farmer. Know Your Food.

Imported Beef Comes With Lots of Unknowns

What’s the big deal about Imported Beef?  Are you aware that much beef on the retail market is imported?  Total imports for 2013 were 2.25 billion pounds of processed beef with total live cattle imports of 2,027,990 head. The largest exporter of beef to the US is Mexico.  Do you really know what you are eating when you buy non-locally grown foods?

Food scandals are a dime a dozen these days.  From rat meat masquerading as lamb, to tainted milk, to exploding watermelons.  Most recently Chinese news media announced that authorities had seized nearly half a billion dollars’ worth of smuggled frozen meat dating to the 1970s.  Some people simply have different values than we do.

Yes, buying local  is better!  It boils down to trust.  Do you really know how that imported beef is grown, what they feed their cattle, the cleanliness of their meat processing practices?  Exactly!  When you get to know the farmers who grow your food, you build relationships based on understanding and trust.   You know what they value and that they put those values into practice in growing the food they provide for sale.

You might be thinking that buying high quality beef and pork locally is more expensive.  That is because there is not the economy of scale found in mass feeding programs centered in the Western US.  Feedlots today sometimes house over 100,000 animals and four companies now control 80 percent of the beef market.  But everything is relative.  Isn’t it nice that local farmers provide consumers a choice of buying local with all the benefits that come with it?

100% Angus Beef

There is a reason we raise 100% Angus cattle.  It is because of Angus cattle’s genetics — the meat is more tender and flavorful.  Compared to other breeds, the Angus breed’s inherited traits produce meat consistently more tender, with more finely textured marbling.

We work hard to insure the top genetics of Angus Beef is present in our herd by purchasing high quality bulls at Genetic Excellence bull auctions.

Dry Aging

Dry aging means that, immediately after harvesting, our beef hangs in a refrigerated cooler, where temperature and humidity are strictly controlled.

Our beef hangs 14 to 21 days after harvest. During this time, moisture evaporates from the beef, leaving a greater concentration of rich, beefy flavor. In addition, the beef’s natural enzymes break down the more fibrous tissues, tenderizing the meat.


Marbling is the small white flecks of fat that appear throughout a cut of beef. As a general rule, the more marbled the beef, the better the taste – and the higher it will be rated by the USDA. Prime beef has the most marbling, Choice has less, and Select the least. As you would expect, the more desirable cuts (Filets, Ribeye, ect.) are those that contain the most marbling.

You will be enjoying USDA prime and USDA choice grades of beef when you purchase Seven Springs Farm beef.  You will be able to taste the difference.


One of the qualities that makes our beef so delicious is the tenderness. We insure tenderness in a number of ways — from our breeding program to our feeding and weaning schedule.

We also harvest our beef at a younger age than the national average. Our beef is harvested at approximately 15 months on average. Harvesting younger and dry aging are some of the keys to providing you with tender, delicious beef.

You’ll Taste the Quality

We strive to produce qualities resembling USDA Prime & USDA Choice Beef

FAQs About our Beef

No. Our beef is All-Natural, with no antibiotics, growth-enhancing hormones or steroids.
We do not process our cattle here on the farm. We take them to Harris Country Meats in Greenville TN to be processed. Harris Country Meats is a USDA (United States Department of Agriculture) inspected processor. This means they have a veterinarian inspecting the full process from the time we deliver the live animal until the time we pick up the cuts of meat. This allows us to legally sell our product to the public.

FAQs About our Beef

What USDA Grade of Beef is Sold in Most Grocery Stores?



Ours is better quality — either USDA Prime or Choice.  The 100% Angus beef you purchase from Seven Springs Farm is among the highest rated beef you can buy.  Marbling plays a big factor in determining the USDA grade of beef.  Greater marbling results in more tender beef.

  1. BEST:  USDA Prime — Seven Springs Farm Angus Beef
  2. BETTER:  USDA Choice — Seven Springs Farm Angus Beef
  3. GOOD:  USDA Select — Sold in most grocery stores.


Shop Our Beef Selection