Our Story

OUR STORY begins at the end of WWII when Captain Glynn West returned home from service to Hopeful, Georgia. He took the farm land he had been left by his father and started a dairy. He married, had five children, and fostered a love for the country life in all of them. Glynn eventually purchased a second farm in Grady County (circa 1970), giving birth to Grady Ranch and its name. Glynn’s oldest son stayed at home to help with the Hopeful farm (West Haven), while younger brother Bill West and son-in-law Bob Holden came to Grady Ranch to work. A dairy was established here, and with such lush pastures, Bill and Bob utilized an open grazing plan with rotational grazing from the beginning. Bob's son Bobby came back to the farm in the early 1990's after graduating from the University of Georgia's School of Agriculture. The three worked together side by side until 2011, when Bob decided to retire. It was at this time Bill and Bobby collaborated and looked for a change. With the incredible pastures and Bill and Bobby's combined knowledge of cows and forage, they decided to trade in their milk cows and raise totally grass-fed beef. In 2012, the first Black Angus cattle arrived on the farm and they have been thriving here ever since. The cattle are raised with a particular focus on quality and flavor using only grasses, resulting in a great tasting beef, free of antibiotics, added hormones, and grain. It is a family affair with both wives and children participating in the business. The next generation is being groomed as well, with Bobby's oldest son Ben now working on the farm, after receiving his degree in Agriculture from UGA-Tifton. We are pleased and honored to share with you our story and our beef.

About Us

GRADY RANCH is a local, fourth generation family farm located near Whigham, a small Southwest Georgia town. Our mission at Grady Ranch is to provide the consumer with the highest quality agricultural product we are able to produce, while practicing natural and environmentally sustainable stewardship of the land in order to maintain it for future generations. We are dedicated to being a transparent and authentic family business, striving at all times to apply the highest level of integrity in all business practices. All of the cattle are bred, born, and raised here on our farm. The cattle are allowed to graze and grow at their own rate, using open rotational grazed pastures. They are free of hormones and antibiotics. Grady Ranch feels that grass fed, grass finished, pasture raised beef is better for the environment, for the animal, and for you. 


GRADY Ranch produces 100% Grassfed and Grass Finished Angus Beef. All of our animals are individually processed, the meat is never commingled. All standard cuts are available, please click the pricing button above to view available cuts. You may contact us directly for purchase. Online ordering is available weekly through the Red Hills Online Market, Sunday 8am - Wednesday 6am, with pick up on Thursdays in Tallahassee, FL and Thomasville, GA at Sweet Grass Dairy.

* Our products are individually vacuum packaged and frozen by

  a USDA inspected facility.

* Our products are available for both commercial and private


* For our retail and larger volume prices, click on the button above.


* For our wholesale prices please contact us at 229-378-7672 or


* Live animals may be purchased and delivered to a local butcher

  of your choice. This is the most economical option if you

  have the freezer space or if you would like to "cow"-pool with

  your neighbors.

  Please contact us directly for purchasing a live animal.

Where to Find Us

Tallahassee, FL

Thomasville, GA

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Bainbridge, GA

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Tallahassee, FL

Tifton, GA

Quincy, FL

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Tallahassee, FL

Tallahassee, FL

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Thomasville, GA

Tallahassee, FL

at Cornerstone & Kerry Forrest Pkwy

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Ashburn, GA

Tallahassee, FL

Bainbridge, GA

Albany, GA

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Bainbridge, GA






  • 2 lbs Flank Steak

  • 1 large Vidalia onion or sweet onion quartered

  • 1 tsp. coarse salt

  • 3/4 cup olive oil

  • 1/3 cup distilled white vinegar

  • 1/3 cup fresh lime juice

  • 2 tbsp oregano

  • 1 cup diced tomatoes

  • 1/4 cup chopped fresh cilantro

  • sliced avocados


By: Lara Lyn Carter 


Arrange the beef in a crockpot that has been sprayed with non-stick cooking spray. Arrange the onion around the beef. Mix together the salt, olive oil, vinegar, lime juice, and oregano. Pour the mixture over the beef. Cover and cook the beef on high for 8 hours. Remove the beef and onion from the crockpot. Shred the beef and onions onto a large platter. Serve with the diced tomatoes, cilantro, and avocado.


Marinated Sirloin Steak

Marinade by: Lara Lyn Carter


Combine ingredients and marinate overnight. Grill on a high heat (around 400 degrees) for about 5-6 minutes on each side, or until internal temp reaches medium rare (around 135-140 degrees). Remove from heat and allow to rest 5-10 minutes. Cut thinly across the grain and serve over salad.



  • 2 pounds of Sirloin Steak

  • 1/4 cup pecan oil

  • 2 Tbsp chopped fresh rosemary

  • 2 Tbsp chopped fresh oregano

  • 1 clove minced garlic

Eye of Round


  • 3 pound Eye of Round

  • Salt to taste

  • Pepper to taste

  • Any other preferred seasoning of your choice


Preheat oven to 500 degrees. When oven reaches temperature, place roast in oven and reduce temperature to 475 degrees. Cook for 21 minutes (7 minutes per pound). After this, turn your oven off. Leave roast in oven for an additional 1 hour and 10 minutes, or until internal temperature reaches 150 degrees. Remove roast from oven and let rest for 10 minutes, Slice thinly and serve. 

Beef Cheeks

Author: Vered DeLeeuw


  • 2 large beef cheeks, around 2 lb. raw weight

  • 1 teaspoon Diamond Crystal kosher salt

  • ½ teaspoon black pepper

  • ½ teaspoon onion powder

  • ½ teaspoon garlic powder

  • ½ teaspoon smoked paprika

  • ½ teaspoon ground cumin


Courtesy of Pinterest


  1. Place the beef cheeks in your slow cooker. Mix the salt and spices in a small bowl and sprinkle the mixture all over the meat. There’s no need to add liquids. The meat will release liquids as it cooks.

  2. Cover and cook on low for 6-8 hours (I cooked for 8 hours). When done, the beef cheeks will smell amazing and the meat will be super tender.

  3. Serve with the strained cooking liquids for dipping.

  4. Optional: Make gravy. When done, transfer the meat to a baking dish, cover with foil and place in a warm (150 degrees F) oven. Strain the cooking liquids into a glass measuring cup. Use a spoon to skim off the fat layer that floats to the top.

  5. Pour the cooking liquids into a medium saucepan. Bring to a gentle boil, then lower heat and simmer, whisking occasionally, until reduced into a rich sauce, about 10 minutes.

  6. Serve the slow cooked beef cheeks topped with the gravy.

Tips for Cooking your Grassfed Beef

(compiled from our own experience and American Grassfed Beef Association)

1. Completely thaw meat in refrigerator, NEVER in the microwave.

2. If you need a faster thaw time, place vacuum sealed bag in cold water until thawed.

3. We suggest "wet aging" in the refrigerator in sealed vacuum package for 7-10 days. For leaner cuts (New York Strip, Flank, Sirloin, etc.), marinade in the refrigerator to add flavor and enhance moisture content. We suggest orange juice and olive oil with your favorite herbs for a tasty marinade!

4. Always bring meat to room temperature before cooking. We suggest allowing meat to drain any additional blood while waiting on meat to reach room temp. (We place ours on clean paper towels in a clean tray while waiting)

5. REMEMBER: Grassfed meat will cook about 30% faster than grain fed beef. We suggest investing in a good meat thermometer to keep track of your temperature. Also, drop your traditional cooking temperature by 20-30 degrees.

6. Grassfed beef is most ideal when served medium rare. Should you prefer more well-done meat, consider cooking at lower temps in a sauce. A slow cooker or crock pot is ideal for this method.

7. Use tongs or a spatula for turning meat, a fork will puncture the meat and allow moisture and flavor to escape.

8. Always preheat your grill, pan, or oven prior to placing meat.

9. On the stove: pan sear on high heat then turn the heat low to continue to cook.

10. On the grill: quickly sear on high and then reduce heat to medium to low to finish cooking. (Some recipes call for a pan or grill sear and then finish at low temp in oven- this is also a delicious method!)

11. When roasting: sear beef first to lock in delicious juices, then place in your preheated oven. Reduce your traditional roasting temperature by 50 degrees.

12. Always let the beef rest covered for 5-10 after removing from heat. Remember, meat continues to cook even after it is removed from heat, so keep an eye on your thermometer.

13. ENJOY! You have invested in a quality product that is healthy and delicious! There are multiple sites that give endless ideas and recipes which allow you to be creative and make something you, your family, and friends will love! Have fun!


See what everyone is saying about

"As a cook, I work with choice and prime cuts of beef on a daily basis and am overwhelmingly pleased with the Grady Ranch flavor, quality and fat content. When I first met Bill I didn't quite understand all of the agricultural finesse, but I could see and hear the passion that the family had for their animals and of course their customers. Farm to table has never tasted so good!"   

- Stephen M.

"Grady Ranch Beef made the best hamburgers we've had!"   - Suzanne F.

"Tasty, quality meat and wonderful friendly family-owned business! Make sure to get a few of their delicious recipes!  

- Rose G.

5 Stars On Facebook

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Source: Grady Ranch Facebook

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Grady Ranch Farms

200 Grady Ranch Lane

Whigham, GA 39897

(229) 378-7673

(229) 378-7672

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