Expanding on a tradition of supplying firewood and landscaping supplies that stems back to 1968, the Stroupe Family gave the public a literal taste of their ranching lifestyle when they decided to start selling their locally raised meats in 2009. All meat––including tenderloin steaks, premium angus beef, all natural meat and pork products, pork spare ribs, and whole free-range chickens––comes from animals raised locally without antibiotics or hormones, which ensures a more peaceful upbringing unmarred by temper tantrums over the cattle's curfew. These animals are also pasture raised on a vegetarian diet of fruits, vegetables, grass, and hay, and all meat is dry-aged for 18-days, cut, and processed at a local USDA-approved facility to guarantee its quality.