Here in Lincoln County, we’re fortunate to have farmers who produce and sell beef and other livestock products, helping put fresh, local food on your table. Raising livestock involves more than just the farmer — it supports local businesses like feed and hardware stores, equipment repairs services, processors, and retail outlets that sell local meats. When you buy from a local producer, you’re investing in our community, supporting agriculture, and preserving a way of life that’s been part of Lincoln County’s history for generations.
Most of our local beef producers are what we call “cow-calf” farms, many of which are family operations which have been caring for the same land for decades. These farmers breed cows and raise calves, providing good nutrition through pasture, hay, and -when needed- supplemental feed, as well as clean water and room to roam. In these farms, the best quality female calves are often kept as future “mama cows” to maintain the herd for years to come. Other animals may be sold based on gender, performance, health, or other factors.
For our local beef production, farmers typically keep weaned calves (6-8 months old) in their own herd and raise them to market weight – typically 1,000lbs to 1,400lbs. Cattle can be finished in different ways. If the animal eats only grass and forage for its entire life after weaning, it’s called “100% grass-fed” or “grass-finished.” This method often produces leaner beef with a distinct flavor and generally takes longer — around 2–3 years — for the animal to reach market weight. In Extension, we often call our livestock producers “grass farmers”, since healthy pastures are the foundation of cattle production. Grain-finished cattle, on the other hand, spend their final months eating a balanced diet that includes grains like corn or barley along with forage. This approach typically results in more marbling, a milder flavor, and a faster timeline — around 14 months to market weight.
When cattle reach market weight, local farmers transport them to processing facilities in nearby towns. Keeping these trips short helps reduce stress on the animals and keeps more of the processing dollars within our region. Farmers can choose to use either a USDA inspected facility or a Georgia Department of Agriculture (GDA) inspected plant. These allow the sale of a live animal “on the hoof” directly to consumers for their personal use only (Custom Exempt). In this method, one animal can be shared by multiple people (half, quarter, etc.). Alternatively, USDA-inspected facilities meet federal standards that allow beef to be sold as individual cuts — such as steaks, roasts, and ground beef — at farmers markets, directly off the farm, and through local stores and restaurants. At either type of facility, cattle are carefully inspected for health and quality. The beef is then processed into familiar cuts, packaged, and labeled according to state or federal requirements. From there, the finished product returns to Lincoln County, ready to be sold directly from the farm, at local markets, or through businesses that proudly feature local beef.
Purchasing local beef keeps your money local, supports farm families, strengthens local supply chains and businesses, and preserves farmland in Lincoln County. Local beef is a product of hard work, careful stewardship of the land, and historic roots in our community. The next time you shop for beef, consider choosing local. Need help finding a local producer? Contact us at rlstew2@uga.edu or 706-359-3233
