the way we raise 'em
At Hi Brau, beef isn’t just dinner—it’s an experience. People obsess over the tasting notes in wine and whiskey, so why should beef be any different? We’re here to show that not all beef tastes the same—and that’s exactly the point.
We raise cattle with purpose. Every detail matters: breed, pasture, diet, and finishing style. Some of our beef is always on tap, like our grain-finished Angus. Others are small-batch experiments, crafted for folks who want to explore new flavors and textures.
Whether you're reverse-searing a tomahawk or tossing fajita strips in a skillet, Hi Brau Beef brings variety, flavor, and integrity back to the table.
At Hi Bräu, beef isn’t just dinner, it’s an experience. People obsess over the tasting notes in wine and whiskey, so why should beef be any different? We’re here to show that not all beef tastes the same, and that’s exactly the point.
We raise cattle with purpose. Every detail matters: breed, pasture, diet, and finishing style. Some of our beef is always on tap, like our grain-finished Angus. Others are small-batch experiments, crafted for folks who want to explore new flavors and textures.
Whether you're reverse-searing a tomahawk or tossing fajita strips in a skillet, Hi Brau Beef brings variety, flavor, and integrity back to the table.
not your Average beef
NO
ANTIBIOTICS
OR HORMONES
14 DAY
DRY-AGED
We dry age every cut of beef we harvest. It improves the flavor, texture, and tenderness.
PASTURE
RAISED
Our cows spend 100% of their lives on grass pastures with oaks, poplars, and magnolias.
No B.S: No antibiotics, no hormones, no growth promoters. Just clean, honest beef.
- Grass-Fed: Just grass and a natural mineral supplement. That’s it.
- Grain-Finished: Our grain-finished cows still roam pastures but get a locally mixed feed for a little extra marbling. It’s like dessert after a salad.
- USDA Inspected: Each animal is inspected, and every package is USDA approved.
- Omega-6 to Omega‑3 ratios that rival those of sardines, and actually support brain health, heart function, and real‑deal performance.
Crafted Varieties
At Hi Bräu, we’re not breed snobs, we’re flavor seekers.
Our year-round “On Tap” lineup includes:
-
ANG Grain – classic Angus, grain-finished for that comfort-food marbling
-
SP Grass – pasture-raised South Poll with a clean, grass-fed taste
-
Premium ANG Grain – the next level: richer, juicier, everyday indulgence
Then there are our Special Releases, small-batch experiments for the adventurous palate:
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Grass-Finished American Wagyu – buttery flavor with a grass-fed kick
-
40‑Month Live‑Aged Angus – slow-aged on the hoof, big flavor payoff
-
Grain-Finished American Wagyu – lush, decadent, and utterly indulgent
Curious which you’ll love most? Try them all, like a beef flight, and taste the difference.
our pork: the latest addition
When we decided to branch out and provide pork to our amazing customers, we knew that we had to match the quality that is expected of our beef.
To do that, we had to find someone who raises pigs with the same care and intent as we raise cattle. Rather than look outside of our farm, we looked within. The pork that we raise is grown by our farm manager, Daniel Nicholson, at his family farm, Nicholson Farms. It’s just down the road from where we raise our cattle.
These pigs are raised on pasture from birth and eat grasses, brambles, grain, and whatever else they can find, as pigs were meant to do. If you know anything about pigs, they love to root. Like our cattle, they are used to improve the land they’re grown on by utilizing their rooting and foraging nature. With the right management and placement, we can use this rooting like a plow behind the tractor to disturb lower production areas in the pasture.
Once the pigs are moved to a new job site, we can then go back and overseed higher-quality forage that in return our cattle can benefit from. We are using pigs as a tool to heal the land. In return, we get delicious pork that has more flavor than conventionally raised pork, thanks to the diverse range of grasses, acorns, seeds, and bugs that they forage on while rooting. We supplement their natural diet with a feed diet, which produces high-quality pork.