About Us

Tradition - "Cattle is in our blood"

Our ranch has been in the family since 1940. My grandfather, Neil Trask, Sr. was a successful 2nd generation vegetable farmer in Beaufort county, SC. He purchased an island near Burton and part of the deal was a herd of commercial cows. So really, by accident, this was the spark that led him from farmer to "Cattleman".

He began to study soil types that were best suited to produce blue grass (the ideal pasture crop), white clover, dallis grass, lespedeza, and fescue. He located and aquired 5000+ acres near Calhoun Falls in the late 1930's. The land had been used for cotton farming with rolling land, hills, shade trees, springs and brooks. He leveled parts, limed, applied phosphate and potash and planted seedlings. He essentually developed a nurturing homeland of grass for cattle.


Mr. Trask believed cattle should be bred and adapted to use grass to their best advantage. He was always careful to never over grazed his pastures. Mr. Trask is in the Polled Hereford Hall of Fame for his development of superior cattle.




Billy has been involved in ranching since he was very young. He was always drawn to cattle and farming. His father, J. W., Sr., and grandfather, Joe, Sr., had cows and owned and operated an abetoir. Billy's maternal grandfather, Neil Trask, Sr. was the one that strongly engrained in him how to raise quality cattle on good grass. For most of his adult life, Billy managed the farm until his grandfather's death in 1998.Through all those years he soaked up all the knowledge of raising cattle on grass. He uses the same ideals to raise his grassfed beef today.


Cameron is the 4th generation of cattlemen in his family. He has inherited the feel and the "eye" for good cattle. He has grown up working on the farm. He is involved in all daily aspects of running the cattle operation from fencing to feeding and from buying to selling.




We are committed to growing the best tasting beef we can. We insist on the treatment of cows with dignity and respect. Our cows have as little stress as possible. They are born and raised on the farm. Their only transport is to the processor. This is healthier for the cow and makes for tastier beef.