John and Emily Barnes are first generation farmers who are making it easier than ever to buy meat directly from a farmer. This innovative young couple founded Bravo Steaks in 2019, and they’ve amassed a following of hundreds of families who now stock their freezers with premium beef and pasture-raised pork from John and Emily’s farm.
In the early 2010s, Emily enjoyed perusing farmer’s market aisles on lazy Saturday mornings. She loved the freshness and flavor of the market, and she admired the farm owners and artisans. But as life got busier, she often was unable to make it to the weekly markets despite desiring locally raised options and wanting to support small farms.
Emily and her husband, John, shared an aspiration to farm, and they dreamed of someday owning their own livestock. It wasn’t until John was laid off from a corporate job in 2019 that they decided to take a risk and make their dream a reality. It was the motivating factor for the couple to create Bravo Steaks, specializing in raising Angus cattle and pasture-raised Berkshire pigs.
Emily wanted to ensure that beef and pork from their farm was the finest quality and convenient for customers, so she and John began shipping frozen meat nationwide from their farm in North Carolina, including a meat subscription box that features their locally raised beef and pork. They recently completed updates to the Bravo Co-Op Meat Delivery, including now offering 20+ cuts of beef and pork and a smaller subscription box for 1-2 person households. Bravo Co-Op boxes range from $147 to $299 monthly, depending on how many pounds of meat are included. Bravo Co-Op boxes offer free shipping across the East Coast and flexibility in the frequency of deliveries (every 4-12 weeks).
John and Emily pride themselves in the fact that their beef cattle and pigs are raised with consistent, unwavering care on their farm in central North Carolina. They offer a candid glimpse into daily farmlife on their Instagram @bravosteaks. Their cows graze rotationally in pastures with seasonal and perennial grasses, and they’re given hay during cold winter months. Cattle are finished with a barley-based feed made specifically for the Barneses by a locally-owned feed mill. Learn more at www.bravosteaks.com.
Emily enjoys cooking and sharing farm-fresh recipes featuring beef and pork from Bravo Steaks with customers all over the US. Ground beef is a favorite weeknight staple because of its versatility. Emily says the flavor of Bravo ground beef is exceptional and tastier than grocery store options. All beef sold by Bravo Steaks has extended dry-aging, a natural 14-21 day process whereby the flavor and tenderness of the meat are enhanced, much akin to aging of cheeses or wine. She also loves osso buco and says that John’s favorites are bratwursts, Andouille links, and amazing Berkshire pork chops.
Company Name: Bravo Steaks
Contact Person: Emily Barnes
Email: Send Email
Country: United States