The beef every
moment deserves.
From a family meal to feeding the whole team, we're here to help everyone become Better at Beef ™.
The beef every
moment deserves.
From a family meal to feeding the whole team, we're here to help everyone become Better at Beef ™.
Steakhouse Sticks
Our dry-aged 1876 Single-Source Indiana steak cuts plus seven natural ingredients. As portable as it is memorable. For a quick, nutritious protein snack on the go, or the perfect accompaniment to your favorite beverage, big game, or gourmet basket.
Steakhouse Sticks
Our dry-aged 1876 Single-Source Indiana steak cuts plus seven natural ingredients. As portable as it is memorable. For a quick, nutritious protein snack on the go, or the perfect accompaniment to your favorite beverage, big game, or gourmet basket.
Every occasion, better.
Every occasion, better.
1876 Single Source Beef™
Most beef travels.
Ours never does.
Imported beef makes up about 25% of all ground beef sold in the United States, and the label doesn't have to tell you where it came from. Ours is a single herd, finished on our own ground in Fairmount, Indiana, and hand-cut in our own facilities. From the Tomahawk Ribeye to our 1876 Single Source ground beef and burgers to the Steakhouse Sticks: same herd, same standard, every cut.
One herd,
start to finish
Every animal starts on a carbon-negative, regenerative farm using our own feed program, then is grass-finished in Fairmount, on land that's been consistently farmed since 1876.
Raised on
nature's timeline
Heritage genetics and an upcycled, nutrient-dense ration. No growth promoters, no hurrying it along.
Cut by hand,
under our roof
Seam-boned by our master butcher and his team, then dry-aged seven to fourteen days in our own room.
Graded by
the USDA
Half our cattle grade Prime, about ten times the national average. Our facility is certified to the Safe Quality Food (SQF) standard and audited every year by an independent third party.
1876 Single Source Beef™
Most beef travels.
Ours never does.
Imported beef makes up about 25% of all ground beef sold in the United States, and the label doesn't have to tell you where it came from. Ours is a single herd, finished on our own ground in Fairmount, Indiana, and hand-cut in our own facilities. From the Tomahawk Ribeye to our 1876 Single Source ground beef and burgers to the Steakhouse Sticks: same herd, same standard, every cut.
One herd,
start to finish
Every animal starts on a carbon-negative, regenerative farm using our own feed program, then is grass-finished in Fairmount, on land that's been consistently farmed since 1876.
Raised on
nature's timeline
Heritage genetics and an upcycled, nutrient-dense ration. No growth promoters, no hurrying it along.
Cut by hand,
under our roof
Seam-boned by our master butcher and his team, then dry-aged seven to fourteen days in our own room.
Graded by
the USDA
Half our cattle grade Prime, about ten times the national average. Our facility is certified to the Safe Quality Food (SQF) standard and audited every year by an independent third party.
Four things most farms won't do, that we do every day at Legacy Maker Farms.
One herd, one farm, one standard. Every animal is raised and finished the same way, so the steak you bring home this week eats like the one you brought home last week. That consistency is the whole point of single source, and it carries all the way from our burger to our center-cut filet. It comes down to four decisions we make over and over.
Our own feed program
An upcycled, nutrient-dense formula exclusive to our cattle. It keeps flavor and marbling consistent, and gives our fat a lower, near-immediate melting point when it hits the heat.
Heritage genetics
Specific bloodlines are consistently chosen for the way we raise our beef, slowly and with ultimate care.
Raised on a regenerative farm
A closed-loop operation. What the herd leaves behind becomes carbon-negative renewable energy, and the land gets it back as fertilizer.
Each cut dry aged for flavor
Every single cut goes through our dry-aging process, so whether you enjoy it in a steak, a burger, or a Steakhouse Stick™, the flavor of our 1876 Single-Source Indiana beef shines through.
Our farm in Fairmount, Indiana dates back to 1876. A hundred and fifty years later, the beef still leaves here through the hands of the people who raised it and the people who cut it, for the people who cook it when the moment means more.
Read our story
Four things most farms won't do, that we do every day at Legacy Maker Farms.
One herd, one farm, one standard. Every animal is raised and finished the same way, so the steak you bring home this week eats like the one you brought home last week. That consistency is the whole point of single source, and it carries all the way from our burger to our center-cut filet. It comes down to four decisions we make over and over.
Our own feed program
An upcycled, nutrient-dense formula exclusive to our cattle. It keeps flavor and marbling consistent, and gives our fat a lower, near-immediate melting point when it hits the heat.
Heritage genetics
Specific bloodlines are consistently chosen for the way we raise our beef, slowly and with ultimate care.
Raised on a regenerative farm
A closed-loop operation. What the herd leaves behind becomes carbon-negative renewable energy, and the land gets it back as fertilizer.
Each cut dry aged for flavor
Every single cut goes through our dry-aging process, so whether you enjoy it in a steak, a burger, or a Steakhouse Stick™, the flavor of our 1876 Single-Source Indiana beef shines through.
Our farm in Fairmount, Indiana dates back to 1876. A hundred and fifty years later, the beef still leaves here through the hands of the people who raised it and the people who cut it, for the people who cook it when the moment means more.
Read our story
Now go get some.
Our 1876 Single Source Steaks, Burgers, and Steakhouse Sticks at select grocery and butchers near you.
Now go get some.
Our 1876 Single Source Steaks, Burgers, and Steakhouse Sticks at select grocery and butchers near you.