NO SHORTCUTS SINCE 1872
Pasture-raised, dry-aged beef from a five-generation family farm in North Carolina's High Country. Raised with care, butchered locally, and shipped from our farm to your table.
SHOP SHIPLEY FARMS BEEF
BETTER ANIMAL CARE PRODUCES BETTER MEAT
Pasture Raised in the Appalachians
Cattle spend their lives on pasture in the cool Southern Appalachian Mountains, grazing grass and forage with a custom grain supplement for marbling and flavor.
Dry Aged for Flavor
Shipley Farms beef is skillfully butchered by local independent processors and aged for tenderness and deep beef flavor. The Signature line is dry aged throughout—even the ground beef.
From Our Farm to Your Table
Shop premium steaks, roasts, burgers, sausages and beef shares online, pick up around the High Country, or visit the farm store in Vilas.
ROOTED IN THE NORTH CAROLINA HIGH COUNTRY
A farm story measured in generations, not trends.
150 YEARS OF HISTORY. ONE STANDARD: NO SHORTCUTS.
Nathan and Sarah Shipley acquired 115 acres in Vilas, North Carolina in 1872, beginning a family farming legacy that has continued across five generations. The family became known for raising traditional English cattle breeds suited to the Appalachian climate. W.E. Shipley helped pioneer registered Hereford farming in North Carolina, and in 2013 Robert G. Shipley—then 101 years old—joined his son and grandson in bringing beef production back to the family land for direct sale to the community. Today Shipley Farms carries that history forward with a simple belief: careful breeding, low-stress animal care, good pasture and patient aging make better beef.
TRUSTED BY FAMILIES WHO CARE WHERE THEIR FOOD COMES FROM
“The quality of their meats exceeds in both texture and flavor the big box and grocery store products.”
“This family has created something special out of their 100 years of experience in providing delicious dry-aged beef.”
TASTE WHAT FIVE GENERATIONS OF FARMING DELIVERS
Shop Shipley Farms steaks, roasts, ground beef, sausages and beef shares—or come see the farm for yourself.
SHOP BEEFFROM THE FARM
How to Choose the Right Beef Cut for the Way You Want to Cook
A simple guide to matching beef cuts with grilling, roasting, braising, slow cooking, and everyday meals.
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Why Ground Beef Must Be Cooked Differently From Steak
Why USDA recommends 160°F for ground beef but 145°F plus a three-minute rest for whole beef steaks and roasts.
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Buying a Quarter, Half, or Whole Beef: What to Know Before You Order
A practical guide to buying a quarter, half, or whole beef, including freezer space, cut choices, package sizes, ground
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How Long Does Frozen Beef Stay Good in the Freezer?
A practical guide to frozen beef quality, package condition, freezer temperature, and USDA storage guidance for ground b
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How to Thaw and Store Farm Beef Safely
USDA-based guidance for safely thawing, refrigerating, cooking, refreezing, and storing frozen farm beef.
Read more →QUESTIONS ABOUT BEEF, PICKUP, TOURS OR WHOLESALE?
Send Shipley Farms a note and the farm team will follow up.