At Happy Valley Meat Company our mission is to forge a direct connection between chefs and the farmers who grow their meat

Learn about us

Farmers

  1. Rising Spring Meats
  2. Wolfe Farm
  3. Thistle Creek Farm
  4. Bierly Farm
  5. Bickle Farm
  6. Valley Wide Farm
  7. Modzel Family Farms
  8. Tanis Farm
  9. Jubilee Hilltop Ranch
  10. Espy Farm

Rising Spring Meats

Spring Mills, PA

Rising Spring Meats (RSM) is our gateway to the farming community. All farmers need to have their animals processed and turned into sellable cuts of meat, but the number of small slaughterhouses is rapidly shrinking. If you've raised your animals responsibly, you want to make sure your animals are respected, that you are respected and that the people who are killing and cutting the animals you put so much hard work into know what they are doing. RSM fits the bill.

The story of Rising Spring Meats is the story of the American agricultural system. The plant itself is one hundred years old; however, as the processing industry began to consolidate to meet the needs of large companies, the old plant went out of business. The small farmers in the area recognized that they needed a plant where they could have a relationship with the people who play an integral role in turning animals into food. So, three farmers grouped together to obtained financing to buy the old plant, bringing RSM back from the dead.

We are glad to have found RSM, without them we wouldn't have meat, and it would be a shame to miss out on the delicious meat products that come from Happy Valley, PA.

Wolfe Farm

Centre Hall, PA

Wade Wolfe is known for having the best beef in Central PA. Instead of buying young beef cattle that another farmer raised, Wade has a cow-calf operation - which means that calves are born on his farm and they are raised on his farm until it's time to harvest. All of his animals are raised out on pasture and when the time is right, they are given grains to ensure a perfect, buttery, beautifully marbled steak.

Thistle Creek Farm

Tyrone, PA

George Lake is not your average farmer; he is a polymath that pushes the word expert to new limits. George runs 100% grass-fed operation with his wife Christy and five work dogs, leader among them, Mac.

George regularly lectures at important agricultural universities and conferences on the nuances between different grasses and when they should be used. Much of George's vast knowledge on grass comes from time he spent working as a commercial airline pilot. In between flights, George would visit European farms, absorbing the science of their generations of traditions.

Bierly Farm

Centre Hall, PA

Dave Bierly is known as the cattle king in Central PA. He knows everyone and everyone knows him. We won't say that he plays favorites with cattle, but have no such qualms with saying it about his wife, who hand fed some of the cattle we bought from them, taking an exceptional interest in their lives. Dave grows all of his own feed, finishing his beef with grains grown on his farm, producing exceptionally marbled animals.

Bickle Farm

Centre Hall, PA

Leroy Bickle is a third generation beef farmer in Centre Hall, PA. His methods are tried and true; from feeding his cattle organic hay to putting them on pasure that is never chemically treated to feeding them homegrown grains, Leroy puts in the time and effort needed to grow amazing beef.

Valley Wide Farm

Spring Mills, PA

Bethany and Adam Coursen run a small dairy farm that's been in Adam's family for generations. Recently, Valley Wide Farm has started raising beef cattle, an expansion that helps the dairy minimize waste and gives a purpose to the milkless males. All animals graze out on pasture and are only fed grains that are grown on Valley Wide Farm. Being a small operation, Beth and Adam have the chance to work more closely with their animals. So closely, in fact, that they name every animal they raise. Seriously, the first animal we bought from Adam and Beth was named Dave.

Modzel Family Farm

Morrisdale, PA

Modzel Family Farms is a family operation, run by Dennis Modzel, Sr. and his two sons, Dennis Modzel, Jr. and Matthew Modzel. They feed their animals grass and corn silage, producing beautifully finished beef. Denny Jr.'s ability to easily explain beef production, his wealth of knowledge and gregarious nature make him a great teacher and partner. The Modzel's hospitality is a most welcome retreat from city life, Denny Sr.'s culinary skills rival those of his chef visitors, inundating them with pies while Denny Jr. shows off his home made bourbon and moonshine.

Tanis Farm

Center Hall, PA

Jake Tanis is a third generation dairy farmer who has always loved keeping beef cattle. Originally, his family ran a large dairy in New Jersey, but since, Jake has moved his family to Pennsylvania where he has become a big part of the farming community. His animals are grass fed and grain finished and antibiotic and hormone free. Even in retirement, Jake works hard to produce some of the best beef out there.

Jubilee Hilltop Ranch

Osterburg, PA

Neal and Cheryl Salyards raise 100% grass fed cattle on their 90-acre farm in Osterburg, PA. The key mission for Jubilee Hilltop Ranch is fostering a strong community while raising healthy livestock with environmentally responsible techniques. With over 20 years of experience in sustainable agriculture, environmental stewardship is the Salyards native tongue.

Espy Farm

Tyrone, PA

John Espy III is known for finishing beef. He works with local farmers that raise cattle from birth until they are ready to go to John for finishing. His beef are so beautiful that they are in high demand in Japan, where they demand only the best. John doesn't use any hormones or prophylactic antibiotics. He's even trained his animals to respond to his special cattle call, a spectacle to watch.

Restaurants

We're so honored to count these restaurants amongst our clients

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How We Work

1

We meet a processing plant.

Rising Spring Meat Company is our most important partner; on top of being the gateway to the agriculture community of the area, they also serve as our eyes and ears ensuring consistent high quality beef.

2

We meet farmers.

The plant knows who produces the best beef in the area and how they raise their beef. With that knowledge, we go out and meet the farmers who are a good fit for our program. We let the farmer tell us the price that he/she needs to survive.

3

We make life easy for farmers.

We take whole animals so the farmer doesn't have to deal with the messy side of business. They can focus on what they do best, farming.

4

We age the beef.

We dry age the beef for two to three weeks to ensure that deep, beefy flavor.

5

We get chefs what they want.

Chefs request custom cuts that aren't industry standard and the butchers are all too happy to oblige.

6

We ensure consistency.

The plant inspects each piece of meat to make sure it's the best we can send out.

7

We deliver.

We partner with FedEx so that we can track our packages every step of the way. FedEx is one of the most efficient users of hydrocarbons in the world, and we benefit from their expertise.

8

We connect.

Traceability is one of our key values. We want our restaurants to know who raised their meat, where and how. We take chefs out regularly to meet the farmers and see Happy Valley.

9

We get chefs better beef.

Press

About Us

Our mission at HVMC is to forge a direct connection between chefs and the farmers who grow their meat. Working with responsibly operated small family farms, we buy pasture raised whole animals and break them into cuts, allowing convenient responsible sourcing for chefs.

We believe that a better, more sustainable food system is not only possible, but its time is now.