the farmers
At Hi Brau, “family farm” isn’t a nostalgic phrase—it’s the real deal. Ben is the farmer. He’s also the grass nerd, herd manager, fence fixer, cow whisperer, and head steak taste-tester. He grew up on a farm just down the road and is the third generation of his family to raise cattle in Newberry. After studying Animal & Veterinary Science at Clemson (go Tigers), he came back home to do what he loves: raise great beef and take care of the land.
He’s not in this alone. His wife, Tara, is the behind-the-scenes boss who balances raising two boys, working in real estate appraisal business, and making big-picture decisions for the farm. She specializes in agricultural properties and conservation work, so she knows her way around both spreadsheets and soil. And she still somehow finds time to throw a mean dinner party.
Then there are the Boys—Benjamin and Eli—our fourth generation in training. Their farm duties include naming cows, chasing bugs, riding tractors, and generally getting into things they probably shouldn’t. But they’re the heartbeat of the place and the reason we do what we do. Because at the end of the day, this isn’t just about great beef—it’s about legacy.
We’re building something sustainable, honest, and real for the next generation. And if you’re into good food, good land, and knowing your farmer, we think you’ll fit right in.
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At Hi Brau, “family farm” isn’t a nostalgic phrase, it’s the real deal. Ben is the farmer. He’s also the grass nerd, herd manager, fence fixer, cow whisperer, and head steak taste-tester. He grew up on a farm just down the road and is the third generation of his family to raise cattle in Newberry. After studying Animal & Veterinary Science at Clemson (go Tigers), he came back home to do what he loves: raise great beef and take care of the land.
He’s not in this alone. His wife, Tara, is the behind-the-scenes boss who balances raising two boys, working in real estate appraisal business, and making big-picture decisions for the farm. She specializes in agricultural properties and conservation work, so she knows her way around both spreadsheets and soil. And she still somehow finds time to throw a mean dinner party.
Then there are the Boys, Benjamin and Eli, our fourth generation in training. Their farm duties include naming cows, chasing bugs, riding tractors, and generally getting into things they probably shouldn’t. But they’re the heartbeat of the place and the reason we do what we do. Because at the end of the day, this isn’t just about great beef, it’s about legacy.
We’re building something sustainable, honest, and real for the next generation. And if you’re into good food, good land, and knowing your farmer, we think you’ll fit right in.
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The Steady Hand Behind the Herd
Every farm needs a right-hand man, and for us, that’s Daniel. As our farm manager, Daniel helps keep things running smoothly, from keeping the cows happy and well-fed to managing inventory, packing your orders, and making sure everything ships out on time. Whether he’s checking pasture rotations or loading up your beef box, Daniel does it all with care, consistency, and a serious commitment to quality.
the farm
Hi Brau Beef may sound fancy, and let’s be honest, the beef is, but our farm is anything but. Nestled between a small-town airport and a golf course in Newberry, South Carolina, we raise cattle the way it used to be done: on real pasture, in fresh air, with a little patience and a whole lot of intention.
Our cows are born here, raised here, and live their entire lives on the land we steward. Our pastures are full of variety (grasses, legumes, and forbs) that work together to nourish the herd and restore the soil. It’s not just good for the beef; it’s good for the birds, bugs, and the planet, too.
We’re radically traditional. That means no feedlots, no commercial fertilizers, no shortcuts. We use old-school practices like rotational grazing, no-till planting, and rest periods for the land—methods that take more time, but build better soil and better beef. We believe farming is a long game. Our mission is simple: leave the land better than we found it and produce something our kids (and yours) can be proud of.
You can know exactly where your Hi Brau Beef comes from, how it was raised, and who raised it. That’s not marketing fluff. That’s the point.
Hi Brau Beef may sound fancy (and let’s be honest, the beef is) but our farm is anything but. Nestled between a small-town airport and a golf course in Newberry, South Carolina, we raise cattle the way it used to be done: on real pasture, in fresh air, with a little patience and a whole lot of intention.
Our cows are born here, raised here, and live their entire lives on the land we steward. Our pastures are full of varieties (grasses, legumes, and forbs) that work together to nourish the herd and restore the soil. It’s not just good for the beef; it’s good for the birds, bugs, and the planet, too.
We’re radically traditional. That means no feedlots, no commercial fertilizers, no shortcuts. We use old-school practices like rotational grazing, no-till planting, and rest periods for the land. These methods take more time, but build better soil and better beef. We believe farming is a long game. Our mission is simple: leave the land better than we found it and produce something our kids (and yours) can be proud of.
You can know exactly where your Hi Brau Beef comes from, how it was raised, and who raised it. That’s not marketing fluff. That’s the point.