Windy Hill Farm produces some of the finest organic farm to table beef. The quality is impeccable and rivaled by few. The care that goes into the whole process from custom blended feed to the 30 day dry aging is evident in the end product that makes for epic meals.

I recommend Windy Hill Farms for the following reasons. I find the primal cuts, such as the Rib-eye, New York, or Porterhouse beautifully marbled, well aged, tender, and delicious. What I find unique are the off cuts, such as short ribs, brisket, beef shanks and ground beef which are dry aged as well. This offers a completely different flavor profile which is not easily found in the restaurant industry. I also feel that Bob and Penny are responsibly  raising artisan cattle like no one else