the highest quality food begins with
commitment to craft
Dry-aged and highly marbled prime cuts. Single-sourced, traceable Indiana beef. Custom, sustainable feed developed to nourish our animals. Butchers and chefs who never settle for less than exceptional. That’s the difference between good beef and Legacy Maker’s remarkably good beef.
Prime Above Everything
Only 11% of USDA-graded cattle nationwide reaches Prime grade. At Legacy Maker, over 50% of our herd qualifies. We achieve this through an all-natural diet and raising cattle on nature's timeline—never using growth promoters or industrial shortcuts.
Dry Aged for Flavor
Every cut ages 7 to 14 days minimum, concentrating natural flavors as moisture evaporates. Enzymes break down muscle proteins and connective tissue, creating extraordinary tenderness. Combined with Prime-grade marbling, dry aging delivers the rich, buttery quality that defines our beef.
Single Sourced for Consistency
Every cut comes from our own herd—never blended, never multi-sourced. Single sourcing means complete control over genetics, diet, handling, and harvest timing. Unlike large distributors sourcing from dozens of farms with different practices, we guarantee consistency from farm to plate. That's signature beef, not supply-chain beef.
Hand-Cut by Craft
Our butchers use seam boning—knife work along natural muscle seams—to minimize stress on the meat and create precisely defined, single-muscle cuts that cook more evenly. It's a technique that can't be mechanized, separating artisan butchery from factory production.
Sustainable by Definition
A true 100% closed-loop operation where nothing goes to waste. Every byproduct is put to use throughout the long, deliberate process of raising Legacy Maker beef—an ever-evolving model that redefines responsible farming.
A Model of Clean Power
The farm produces renewable energy 24/7, generating enough clean power for 5,000+ homes and businesses. Our renewable natural gas (RNG) operation serves Low Carbon Fuel Standard states across the U.S.—and it's not just carbon neutral. It's dramatically carbon negative.
A Team That Shares in the Glory
The farm processes discard material from dairy producers and food manufacturers throughout the Midwest—keeping material out of landfills. It's a key part of the operation and demonstrates true partnership in sustainability.
Certified Quality
The USDA regularly inspects our operation and grades every cut. We maintain SQF certification, the standard required for retail and restaurant partners. Every purchase—from your doorstep to grocery shelves to restaurant kitchens—delivers consistent premium beef.
Truly Amazing Results
Beyond creating craveable beef, the farm delivers measurable environmental impact every year.
remarkable taste
Prime Above Everything
Only 11% of USDA-graded cattle nationwide reaches Prime grade. At Legacy Maker, over 50% of our herd qualifies. We achieve this through an all-natural diet and raising cattle on nature's timeline—never using growth promoters or industrial shortcuts.
Dry Aged for Flavor
Every cut ages 7 to 14 days minimum, concentrating natural flavors as moisture evaporates. Enzymes break down muscle proteins and connective tissue, creating extraordinary tenderness. Combined with Prime-grade marbling, dry aging delivers the rich, buttery quality that defines our beef.
Single Sourced for Consistency
Every cut comes from our own herd—never blended, never multi-sourced. Single sourcing means complete control over genetics, diet, handling, and harvest timing. Unlike large distributors sourcing from dozens of farms with different practices, we guarantee consistency from farm to plate. That's signature beef, not supply-chain beef.
Hand-Cut by Craft
Our butchers use seam boning—knife work along natural muscle seams—to minimize stress on the meat and create precisely defined, single-muscle cuts that cook more evenly. It's a technique that can't be mechanized, separating artisan butchery from factory production.
responsible practice
Sustainable by Definition
A true 100% closed-loop operation where nothing goes to waste. Every byproduct is put to use throughout the long, deliberate process of raising Legacy Maker beef—an ever-evolving model that redefines responsible farming.
A Model of Clean Power
The farm produces renewable energy 24/7, generating enough clean power for 5,000+ homes and businesses. Our renewable natural gas (RNG) operation serves Low Carbon Fuel Standard states across the U.S.—and it's not just carbon neutral. It's dramatically carbon negative.
Certified Quality
The USDA regularly inspects our operation and grades every cut. We maintain SQF certification, the standard required for retail and restaurant partners. Every purchase—from your doorstep to grocery shelves to restaurant kitchens—delivers consistent premium beef.
Truly Amazing Results
Beyond creating craveable beef, the farm delivers measurable environmental impact every year:
- 200,000 tons of CO2 from the atmosphere
- 128,000 tons of material waste from landfills
- 36.5 million gallons of wastewater
- 70,000 tons of natural mineral resources
frequently asked questions
Here are some common questions about our company.
Located 75 miles north of Indianapolis, our cattle and hogs are humanely raised in Reynolds, Indiana.
Legacy Maker meat is responsibly raised, processed and distributed in Indiana. All of our processes are also maintained with an active and unrivaled respect for our environment. Located on a 100% sustainable Indiana farm, all the byproduct from the Legacy Maker operation is turned into renewable electricity that powers 5,000 local homes, a renewable natural gas (RNG) that’s merged with the public utility’s gas pipelines and a high-quality, nutrient-dense agricultural fertilizer that’s applied to crop fields.
Beef is graded by the U.S. Department of Agriculture (USDA) into eight main categories and several sub-categories based on the quality of the meat per its intramuscular fat. The categories include Prime, Choice, Select and No Roll. Legacy Maker produces only Prime or the upper one-third of Choice Beef.
The national average for Prime beef ranges between 3% and 5% of all beef produced. Among all the beef that’s USDA graded, only about 11% grades Prime. Legacy Maker averages 50% Prime.
One of the two essential factors is our proprietary feed program, which is a truly unique result of the material resources that are integral to our sustainable farm operation and its renewable energy production. The other factor is our commitment to slow-raising our cattle according to nature’s schedule in a low-stress environment with absolutely NO use of hormones or other growth promoters. This relaxed pace allows the animal to gain weight, muscle and fat in the manner and at the rate that nature intended.
Prime beef has the optimum degree of marbling (intramuscular fat) that enhances the flavor and buttery tenderness of the meat when cooked.
Dry aging is a process of holding meat in a humidity- and temperature-controlled environment with consistent airflow for a set period of time. Legacy Maker beef is dry-aged for a minimum of 7 days and up to 14 days.
Dry aging is done to reduce the meat’s moisture content, which effectively tenderizes it while also intensifying the natural beef flavor. This is the traditionally ideal, time-tested way of aging beef because it results in a better taste and aroma than wet-aged beef.
Beef is either shipped directly to the grocery store/butcher shop or it is wet-aged invacuum-sealed bags. Wet-aging simply refers to a product that is vacuum packed and ‘wet’ from sitting in its own liquids. Wet-aging is a faster and cheaper process because only a vacuum-sealable bag is needed. In addition, it’s a more popular method because none of the product is lost to shrinkage. However, from a quality and taste-experience standpoint, wet aging cannot measure up to the results of dry aging.
Dry aging is a multi-step process that requires extra labor and careful control of temperature and humidity conditions. It also causes a measurable amount of “shrinkage” that is essentially weight lost during the dry-aging process. For example, if a cut starts with 10 pounds and ends up with eight pounds, the two pounds of weight loss is the shrinkage, and that adds a cost to dry-aged beef due to its reduced yield.