Our Story
Hess Farm is a seven generation Angus farm just outside of State College. We sell Angus beef (processed under USDA inspection, custom cut, vacuum-sealed, labeled, then frozen and we'll deliver to customers in the Centre Region) as well as calves, bulls and hay.
Our beef is grass fed and grain finished because we like the flavor and marbling that goes with feeding and finishing cattle that way. Our butcher dry-ages our beef for at least 14 days before it's cut and that also adds to the flavor and quality. At Hess Farm, cattle are fed grain that is grown either here on our farm or on a neighbor's farm; we like to think we're the definition of "local." We've been selling beef for over 25 years and are always happy to add new customers to our list.
We sell quarters (really halves of halves, so that buyers get the same variety of cuts as if they bought a half or a whole steer, just fewer of them), halves and whole steers. Generally, we only finish enough steers to meet the demands of our customers, so if someone is interested in Hess Farm beef, the sooner we hear from them the better, regardless of when they prefer to take delivery. Our beef "season" usually starts around the end of August and runs through December.
