You can reserve half a cow directly from the Texas farm that raised it. That’s one option alongside ribeyes, ground beef, and roasts, all from cattle fed and finished on grass.
The operation also sells pasture-raised chicken and heritage pork, so the choices go beyond beef.
The husband-and-wife founders left careers in oil and gas and pharmaceutical sales to restore an old farmhouse and work 57 acres. They rotate livestock through pastures, allowing grasses time to recover between grazing periods.
I find the direct connection between farmer and customer especially appealing. You can order individual cuts, choose a meat subscription, or arrange local pickup after purchasing online.
Frozen orders also ship to homes across the country. For anyone curious about where dinner starts, knowing the people and practices behind the meat adds an interesting layer to the meal.
The Farm Got Its Name From A House Nobody Else Wanted
Most farms get named after a family or a creek. 1915 Farm got named after a run-down house that came free with a lot of work attached.
Owners Tanner and Catherine Klemcke picked up the old farmhouse in rough shape. They didn’t patch it up and call it a day.
They stripped it all the way down to the studs.
During the remodel, they found the original build date. The year was 1915, and suddenly the farm had a name with real roots.
That’s a better origin story than most brands could buy.
The couple brought in materials from old barns to finish the job. Their goal was to return the house to how it looked back in 1915.
That takes patience, and probably a lot of splinters.
I love that the house came first and the cattle came later. Their early years went mostly to renovation before the pilot year of selling meat.
It shows how much they cared about doing things right.
So when you see that name on a box of steaks, remember the story. It started with a free house in Texas that two stubborn people refused to give up on.
Two Corporate Careers Got Traded For Muddy Boots
Oil and gas on one side. Pharmaceutical sales on the other.
Neither job exactly screams cattle rancher.
Tanner and Catherine Klemcke left those careers behind after buying their 57-acre property. A Netflix documentary about the meat industry got them thinking hard about where food comes from.
Then they did something brave and a little wild.
Catherine had two years of 4H experience. That was pretty much the whole farming resume.
The rest came from trial and error, which is a polite way of saying lots of lessons learned in the field.
They studied regenerative practices and figured things out season by season. Mistakes became teachers.
Small wins added up into a real working farm.
I can’t imagine walking away from a steady paycheck to chase chickens across a pasture. Yet that bold choice is exactly why this place feels so personal.
The owners aren’t faceless suppliers hiding behind a logo.
Their story also makes buying from them feel different. You’re supporting a couple who rebuilt their lives around better food.
That’s a pretty good reason to pick their ribeye over a random grocery store package.
Black Angus Cattle Eat Grass From Start To Finish
Grass-fed is a nice label. Grass-fed and grass-finished is the full promise, and that’s what you get here.
The farm raises Black Angus cattle. The breed was chosen because it does well on rotational grass-feeding.
These cows don’t just sit in one spot munching the same patch forever.
Instead, the herd moves often to fresh pasture. That rotation gives the grass time to recover and helps keep the land healthy.
Happy grass, happy cows, happy soil.
The beef is also dry-aged. Dry-aging is an old method that butchers have long used for deeper flavor.
It takes time, which fits this farm’s whole slow-and-steady style.
You won’t find hormones or sub-therapeutic antibiotics in the plan. The focus stays on animal welfare, land health, and nutrition.
It’s a simple formula, but it takes daily work to pull off.
Steak lovers can choose individual cuts like ribeye and strip. Ground beef fans have plenty to work with too.
Either way, you’re eating Texas beef raised on pasture the whole way through.
Honestly, it’s hard to look at a plain supermarket steak the same way afterward.
The Pigs Here Live Their Best Rooting Lives
Back scratches on tree trunks. Snouts deep in the dirt.
Heritage pigs at 1915 Farm get to act exactly like pigs.
These hogs are pasture-raised and allowed to show natural behaviors. Rooting in soil is a big one.
Pigs love digging, and here nobody tells them to stop.
Their diet starts with pasture. It’s supplemented with non-GMO feed that skips soy and corn.
That’s a careful choice many shoppers specifically look for.
Heritage breeds are older types of pigs. They’re different from the pigs most big operations raise.
Pairing them with open pasture makes the whole setup feel old-fashioned in the best way.
Pork lovers have plenty to explore. The farm sells cuts like pork chops and the pork secreto, a cut you rarely spot at regular grocery stores.
Shoulder steaks and picnic hams show up too.
I like that the pigs seem to have the most fun job on the farm. Dig, snack, scratch, repeat.
Not a bad schedule.
If you mostly buy beef, give the pork a chance on your next order. It might steal the spotlight at dinner.
Chickens Ride Around In Coops On Wheels
Moving day happens a lot for the chickens at 1915 Farm. Their coops are mobile, and they get rolled to fresh pasture on a regular basis.
That system does two jobs at once. The birds get new grass and bugs to explore.
Meanwhile, their droppings naturally fertilize the land they leave behind.
It’s a smart trade. The chickens help the pasture, and the pasture helps the chickens.
Nobody needs a fancy chemical spray to make it work.
Their feed is corn-free and soy-free. That detail matters to many families who read labels closely.
It’s also part of what makes this farm stand out among Texas meat sellers.
Shoppers can pick up whole chickens, breasts, and leg quarters. The birds tend to run smaller than the giant ones in supermarkets.
That’s normal for chickens raised outside with room to roam.
Bigger isn’t always better, anyway. A smaller bird raised on fresh grass is a good deal for anyone who cares where dinner comes from.
I love the image of a coop rolling across a field like a tiny farm RV. Somewhere, a chicken is enjoying the view.
Ordering Feels More Like Joining A Club
Meat that shows up at your door frozen solid. That’s the everyday magic of buying from this Texas ranch online.
The Grassroots Meat Club is the farm’s subscription option. Members get regular boxes without needing to reorder every time.
Busy families tend to like that kind of autopilot.
Prefer to pick your own? You can choose individual cuts instead.
That works great if your household loves steaks but goes light on ground meat.
Big planners can reserve a half or whole animal. That’s a serious freezer commitment, so measure your space first.
Nobody wants a standoff between a side of beef and the ice trays.
Everything gets vacuum-sealed and frozen. Boxes ship through UPS with dry ice in insulated coolers.
The meat is meant to arrive still frozen, even after sitting on a porch for a while.
The farm also shares recipes on its website. That’s handy when you open a box and find a cut you’ve never cooked before.
I like how this setup lets city folks buy straight from ranchers. No middleman, no mystery, just a box from people who raised the animals.
You Can Actually See Where Your Dinner Grew Up
Transparency sits at the center of 1915 Farm. Their mission is to build trust in the food system, and they back it up by opening the gates.
The farm offers quarterly tours. Visitors can see the pastures, the animals, and the methods behind every package.
It’s a rare chance to meet your food before it meets your grill.
Four tours a year means spots are worth planning around. Keep an eye on the farm’s announcements if you hope to go.
Showing up randomly isn’t the move here.
The property is often described as stunning and peaceful. The Klemckes are known for their welcoming spirit, too.
That combo makes a farm visit feel more like a friendly invite than a field trip.
Kids especially might love seeing pigs root around and chickens roam. It’s a hands-on lesson no textbook can match.
Grownups will probably learn a thing or two as well.
I believe every family should see a working farm at least once. Watching where food starts changes how you think about the grocery store.
This tour makes that lesson pretty fun.
Getting There Puts You In The Middle Of Everything
Meyersville is a small rural community about a half-hour drive from Victoria. It’s quiet, open country with plenty of sky.
The farm sits at 224 Fox Crossing Road, Meyersville, TX 77974. Its spot lands right between Houston, San Antonio, Austin, and Corpus Christi.
Dallas folks are looking at roughly four hours south.
That central location makes a road trip easy to justify. Plenty of Texas cities are within reach.
A day out in the country sounds pretty good after weeks of traffic.
Local pickups are available by appointment. That’s a key detail, so don’t just roll up and knock.
Set it up ahead of time and the visit goes smoothly.
Picking up in person also saves on shipping and lets you see the countryside. You might even catch a glimpse of the restored farmhouse that started it all.
I love that a farm this far down a country road can feed families across the country. Yet it still feels deeply rooted in its corner of Texas.
Bring a big cooler for the ride home. Trust me, your freezer will thank you.
