Tray Marcus

Grass-fed beef, raised the old-fashioned way.

I've spent my life around cattle, and these days that means running Sugar Hill Farm with my wife, Carly, in the mountains of north central Pennsylvania. We raise registered Scottish Highland cattle on pasture, 100% grass-fed, no shortcuts, no grain finishing.

What started as local sales out of our farm store turned into shipping across Pennsylvania after our oldest boy asked why cousins two hours away couldn't get "the good beef" too. These days I split my time between the pasture, the packing room, and the kitchen, where Sunday pot roast and Friday reverse-seared ribeye are standing appointments with all four kids.

I write about what I actually do on the farm: how we raise our cattle, what makes a cut worth cooking a certain way, and what I've learned feeding a family of six on the same beef I ship to yours.