CATHIS Farm FAQs

We practice regenerative agriculture to improve our land, using methods like pasture rotation to build soil health, support biodiversity, and reduce environmental impact. All of our animals are raised outdoors on pasture. Our chickens, turkeys, and pigs receive a local, non-GMO feed, while our cattle are 100% grass-fed and grass-finished. If you’ve been looking for an organic meat farm near you, our practices may be just what you’re after—even if we aren’t certified organic, we exceed many of the same standards in practice.

Yes! All of our meat is antibiotic-free. We only administer antibiotics in rare, medically necessary situations—never as a routine practice. Unlike commercial meat farms that rely on regular antibiotics in crowded facilities, our pasture-raised animals enjoy a healthy environment and natural behaviors—including fresh air, sunlight, rotational grazing, and nutrient-dense diets.

Our meat is free of added growth hormones. Animals naturally produce hormones, but we do not use growth hormones of any kind.

Yes—our meat is GMO free. We feed our pigs and poultry a local, non-GMO feed and our cows are 100% grassfed, raised entirely on pasture with no grain. It’s one of the many ways we prioritize clean, nutrient-dense food.

Our primary approach to the health of our pasture-raised animals focuses on prevention through a healthy environment and natural behaviors—including fresh air, sunlight, rotational grazing, and nutrient-dense diets. Our cows and pigs do not receive any vaccines. Our chickens receive one vaccine for Marek’s disease. Rather than a rigid approach, we prioritize giving our animals a natural, low-stress environment while also following the best veterinary advice to keep them healthy and avoid unnecessary suffering.

Right here! We’re a small family farm offering 100% grassfed beef for home delivery throughout central NC. If you’re searching for beef farms near me or meat farms near me, we’d love to be your source for high-quality, pasture-raised meat. We have much more than beef too – we’re also a pork and chicken farm!

Yes, you may place an order for pickup at our farm in Lillington, NC. Pickup is available for pre-orders only on Sundays from 1–3PM. As we are a small family farm, we aren't able to accommodate "drop ins."

We currently offer local Home Delivery serving central North Carolina including areas of: Raleigh, Cary, Durham, Chapel Hill, Carrboro, Apex, Morrisville, Lillington, Pinehurst, Sanford, Pittsboro, Angier, Southern Pines, Holly Springs, Fuquay Varina, Willow Springs, Fayetteville, Hope Mills and beyond. Check your zip code. Stay tuned, shipping throughout North Carolina is coming soon!

We sure do! We offer both Half Beef and Whole Hog options for folks looking to fill their freezer and save big. We also offer a variety of bulk bundles, which are a great way to lock in value and enjoy the full range of pasture-raised cuts—steaks, roasts, ground beef, pork chops, bacon, sausage, bones, organs, and more.

We raise a heritage breed called Dexter cattle. They’re known for their smaller stature and rich beef flavor. That smaller frame means you’ll sometimes see smaller steaks and roasts, but they’re still packed with nutrition and flavor. And we price by the pound, so if the cut is smaller, the cost is too.

Grass-fed, grass-finished beef is leaner than corn and soy fed beef (commonly found in grocery stores) and is richer in omega-3s. It can benefit from a bit less heat and a bit less time when cooking.

1. Start at Room Temp: Thaw fully and let sit out 20–30 minutes before cooking.
2. Lower the Heat: Use medium to medium-high—not blazing hot.
3. Cook For Less Time: Grassfed cooks ~30% faster—watch closely!
4. Find Your Temp: We like medium-rare (~130). Use a meat thermometer. Temp will rise ~5 degrees while resting.
5. Add Fat: Optional and yummy! Brush with oil or finish with butter for extra moisture.
6. Let It Rest: Rest 5–10 min after cooking so juices stay in the steak.

EXTRA TIPS
Marinate: Thinner steaks with more muscle fibers like skirt, flank, and hanger benefit from 2–24 hours in a marinade to boost tenderness and flavor.
Salt Steaks & Roasts: Salt evenly (½ tsp per lb), wrap, and refrigerate 2–24 hours for juicier, more tender meat.

As long as it stays vacuum-sealed and frozen, your meat will be good for up to a year. Once thawed, cook within 2–3 days. A broken seal? Just use that item first—it’s still safe, but won’t last as long.