Walker Farm At Whortleberry Hill

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The BEST testimonial I have received is from my hubby. As you can imagine, there was a lot of expense involved in setting up to raise the animals. Then I wouldn't send them to be processed when everyone else said they were ready - I was waiting for them to FINISH. Hubby was watching; to him, the dollars fly out the window as we sat and watched steers get fat but not bringing in income.
I finally was happy and sent them off. Our first meal was a burger. WHY? We have had hundreds of grass fed burgers everywhere we have traveled and knew what to look for.
We sat down, he ate.

Then he looked at me and said, "You did good, kid. I haven't had meat like this since I was a kid - when meat was MEAT". To me, that was the highest compliment anyone could give me - because he, more than anyone else, knew the time and expense involved in setting up this enterprise
HOWEVER, the BIGGEST compliment on our beef is from famed grassfed meat cookbook author Stanley Fishman. In corresponding with him to ask to be considered as a listed source for his website, I sent him 5 cuts of meat for him to evaluate. We are over the moon with his response - which is, with Mr. Fishman's permission, included here:
On September 17, 2015 at 3:28 PM Stanley Fishman <grassfedmeat@sbcglobal.net> wrote:

Hi Joanie,
We had the pleasure of trying the tenderloin and the rib steak last night. I marinated it for a short time in olive oil, and nothing else, as I wanted to taste the full flavor of the meat. The steaks were sauteed in some butter and olive oil, with no seasoning.
The meat was very tender, yet it had just the right amount of "chew" to it.
The flavor was unique in my experience. I could say it was wonderful, but I think it was beyond that. There was a deep complex flavor to the meat that was just so good that it was hard to describe. I can only compare it to some of the best artisanal products I have ever tasted. Every bite was a pleasure. My wife and son also commented on how good the meat tasted, as I did. You have crafted a wonderful product.
The texture was just perfect. It felt exactly right.
How I Felt After Eating It
I felt really good, nourished, renewed, and satisfied.
I have never had better beef. Your meat is a truly superior product of artisanal quality, and I think you should be very proud of what you have accomplished.
Out of appreciation for your giving me the pleasure of tasting your meat, I would like to send you a free copy of my second book, Tender Grassfed Barbecue. I could sign it if you like.
If you would like the book, just send me your mailing address, and I will happily send it to you.
All the best,
Dedication from Stanley Fishman 

PLEASE send me your comments if you try our beef - I LOVE to hear from people that have tried it.
Our Herd of Ruby Red Devons on the Hillside
July, 2014: From a local law enforcement officer:

"My friend and I go for a motorcycle ride each year looking for the perfect burger. We don't have to go anymore. I just had it."
July 2014: From a local food establishment:

"THE FAT! The fat is JUST what it's supposed to be - it isn't that fake white in the store - it's a rich cream color that shows how good it's going to taste just by looking at the marbling."
August, 2014: From a local Chef at a private educational institution:

"I have not had beef like this since I lived in France. There they pasture the animals and don't harvest them too fast. This was perfect - just like I USED to have there".
September, 2014: From a local customer who's hubby was a Chef:
Hi Joan , Last night I made one of the sirloin strips for dinner. Cooked med. rare, but more on the rare side and OMG! My husband and I totally enjoyed it. Tender , moist, very rich and delicious. I am so looking forward to our next meal as well as sharing some with my family. Don't be surprised if you see me again soon purchasing some for them. Thanks again and see you soon. Keep up the good work. You are a cow guru.
September 2014: From a local customer:
Hello Joanie, Just wanted to let you know, we cooked up some burgers last Sunday with some friends and they were a huge hit. Really delicious! You got more new fans.