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


  1. Rising Spring Meats
  2. Wolfe Farm
  3. Thistle Creek Farm
  4. Bickle Farm
  5. Valley Wide Farm
  6. Modzel Family Farms
  7. Tanis Farm
  8. Espy Farm
  9. Shook Farm
  10. Ste-Wan Farm
  11. Kuhns Farm
  12. Rattlesnake Mountain Farm
  13. Shady Ridge Farm
  14. Yoder Farm
  15. Masonic Village Farm
  16. Grassy Meadow 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.

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.

Espy Farm

Tyrone, PA

John Espy is known for finishing beef. He works with local Pennsylva farmers that raise cattle from birth until they are old enough to go to John to be finished. When he brings in new cattle to finish, temperment is key, he looks for docile animals that won't cause trouble with the rest of the herd. His beef are so beautiful that they are in high demand in Japan, where they demand only the best. All the grains are grown on John's own property where he built practically every building. One of the marvel's of Espy's farm is the clear planning that went into the layout. When the animals are loaded or weighed, they are lead effortlessly though walkways designed to keep the cattle calm and stick to the Temple Grandin rules for animal welfare - no sharp corners, high gates or choices that add extra stress on the animals and make work unsafe for farmers like John. John doesn't use any hormones or prophylactic antibiotics.

Shook Farm

Centre Hall, PA

Dan Shook's farm is only minutes from Rising Spring, a great help in keeping his beef stress free until the end. Most farmers have to travel hours with their animals to a slaughterhouse, but Dan gets to avoid this high stress point and go from farm to fork with less transportation. Dan's animals are raised on pasture and finsihed with grains he grows on his own property.


Middleburg, PA

Ste-Wan Farm is run by husband and wife Steve and Wanda Hook in Middleburg, PA. The Hooks are known for raising and showing their pure bred Simmental cattle. We benefit from the Hooks' Simmental genetics in their beef animals which are Angus with a Simmental addition. The result is large aninals with big steak muscles and spot on marbling. When we first started out, Ste-Wan's beef were intimidatingly large, clocking in at nine hundered pound carcasses! Ste-Wan's beef is exceptional, and we're glad to have more of it. Steve and Wanda raise their animals on pasture and then finish with grains they grow on their own property.

Kuhns Farm

Spring Mills, PA

Chris Kuhns is a restauranteur in Happy Valley, PA, in looking for the best quality beef he ended up raising his own. Chris now, with the help of Jamie, his herdsman, raises more than his restaurants can handle and that's where we come in. Kuhns farm is located two miles from Rising Spring Meat Company, which reduces the stress put on the animals before slaughter. Typically, farmers have to truck their animals many miles to reach the slaughterhouse, this transport causes stress and we're happy to work with local farms who can alleviate this stress. Kuhns raises Herfords, on pasture, and finishes them with grains grown on his own property to ensure perfect marbling. Chris doesn't use any antibiotics or hormones, giving us natural and healthful meat.

Rattlesnake Mountain Farm

Julian, PA

Rattlesnake Mountain Farm is run by Charlie Hall, his son Mark and now his grandson Dalton. Charlie started raising beef, naming the farm after the mountain on which the farm resides. Charlie says there are still rattlesnakes on the mountain, though bites are rare. The Halls raise hogs as well as beef. Dalton showed his Future Farmers of America beef steer at the Center County Grange Fair this year and won Grand Reserve Champions!

Shady Ridge Farm

Port Matilda, PA

Shady Ridge is run by Scott Brown. Scott used to be a dairyman, who raised beef cattle for himself. He decided to try his hand at the beef business and expand the beef herd he raised for himself -- we think he's doing a great job. Scott's father raises Elk on the farm, and we're excited to see if we can try to work with Shady Ridge on some new and exciting protiens.

Yoder Farm

Rebersburg, PA

When we first started working with Yoder Farm, we worked with Mahlon Yoder, patriarch of the Yoder family. Maholon had bought some cattle from a friend and decided to raise them. He enjoyed it so much that he decided to jump headfirst into the beef business. Now, his son Amos has taken over, a self desciribed businessman, he sees the value in healthy beef. We're proud to work with the Yoders because the Amish won't work with just anybody and that means we must be doing well for farmers and the community seems to be sharing that fact. That makes us feel good.

Masonic Village Farm

Elizabethtown, PA

Masonic Village Farm is part of a former Free Mason commune. Founded in 1910, Masonic Village was built as a completely self-sustaining retirement community for Masons. They grew their own food, cattle for beef and milk, orchards for fruit and plenty of produce. During the 70s, the USDA began to crack down on regulations and labor costs increased exponentially. While Masonic Village is still and active retirement community, not just for Masons, but for anyone who wishes to retire there, the only farming aspects that remain are the beef herd and the orchards. We're lucky enough to partner with Masonic Village, the head farmer, Frank Stolfutz, has been on the farm since the 80s and keeps a close and scientific eye on the herd. Masonic Village has a cow-calf operation, meaning they have momma cattle that produce calves that Frank finishes for beef.

Grassy Meadow Farm

Jersey Shore, PA

Grassy Meadow Farm is run by Amos Beiler, an Amish farmer from Jersey Shore, PA. Amos raises delicious California Red lamb for us out on pasture and given non GMO grains towards the end of their lives. His lamb are extraordinarily tender and have a nice pronounced lamby flavor. Amos also raises 100% grass fed beef.


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

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How We Work


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.


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.


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.


We age the beef.

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


We get chefs what they want.

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


We ensure consistency.

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


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.


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.


We get chefs better beef.


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.