For years, the devoted care and prime diet of the herd at Herr Angus Farm in Nottingham blessed buyers in wholesale markets.

Now, some of the best butchers and restaurants in the Philadelphia region are taking notice — and orders — of the top-quality, grass-fed, and grain-finished beef.

“What we’re trying to do is bring a high-quality, farm-to-table food to the market,” said Bill Pew of marketing partner Pewter Valley Provisions in a Chester County Press report by Steven Hoffman. “This is a labor of love for us.”

Herr Angus Farm started as a sustainability division of Herr Foods in order to recycle the snack food production byproducts and water, and that investment in the environment and in quality has produced a product in high demand.

“I’m an old-fashioned butcher,” said Domenick Crimi of Cappuccio’s Meats. “People want a quality product. They want to know where their food comes from. They want prime cuts of locally raised, shop-butchered meat and store-ground burger meat. So far, we’ve had a lot of interest in this product.”

Read more of the history of Herr Angus Farm and its new focus on sales in the Chester County Press here.