We raise cattle in Central Florida and we’re building our own USDA-inspected harvest and processing facility in Avon Park. Opening 2027 — and we’re building our accounts now.
Florida is one of the top cattle-producing states in the country. Almost none of the beef on a Florida shelf or a Florida menu was harvested here. Calves born on Florida grass get trucked a thousand-plus miles to the Midwest, processed there, and shipped back as a commodity box with no name on it.
The reason is simple: the state has almost no USDA-inspected slaughter capacity. You can find Florida-raised beef. Florida-harvested beef barely exists. That’s the gap we’re building into.
For a butcher shop or a specialty market, that’s the difference between “local” as a marketing word and local as something you can actually stand behind at the counter — a supplier two hours up the road who can tell you what the animal ate and when it was harvested, because we raised it and we harvested it.
Most accounts start with one and grow into another. Nothing here is all-or-nothing — tell us how your shop runs and we’ll build around it.
Finished, packaged, case-ready beef under the Wabasso Ranch brand. You put it in your case and sell it as-is. Florida beef with a Florida name on the label, backed by a story your customers can check.
Carcasses, sides, quarters, and primals for shops that do their own cutting. You break it down your way, merchandise it your way, and keep the fabrication margin in your building.
Your brand on the package, our beef inside. For shops and restaurant groups with a name their customers already trust, who want a Florida supply chain behind it instead of a commodity box.
Neither one is the “better” beef. They’re different products for different counters, and we run both so you can stock what your customers actually buy.
Finished on grain for marbling — the rich, buttery profile most American customers grew up on and most steak menus are built around. Consistent, predictable, and the workhorse of a retail case.
Finished on Florida pasture. Leaner, with a more pronounced flavor that comes off the grass. The program for customers shopping on how the animal was raised — and for menus that want to say so.
The reason we can commit to supply is that we’re not buying it on the open market and hoping. We own the chain from the pasture to the package.
Cow-calf herds across six Central Florida ranches, plus a steady dairy-beef pipeline. Supply we control, not supply we bid on.
We farm 500 acres of forage and mix our own ration. Feed cost and finish consistency stay in-house.
USDA-inspected harvest and processing, purpose-built on our own ground in Avon Park. No third-party plant setting our schedule.
Phase one opens at 20+ head per day and is engineered to scale well past it as accounts come on.
Fair to wonder whether a facility that opens in 2027 actually opens. Here’s the honest status as of today.
Planning & Zoning passed it unanimously, and the Highlands County Board of County Commissioners gave final approval.
The county issued our Certificate of Concurrency. No road improvements required.
Engineered plans in hand. Refrigeration and major systems under contract.
Working through commercial site plan review with the county, with construction following.
Federal inspection application and pre-operational review ahead of opening.
Doors open. Accounts that are already set up get served first.
We’re not taking orders yet — we’re building the account list and learning what Florida buyers actually need before we set the lineup. What you tell us genuinely shapes what we make.
Easiest thing is to just call or text. If you’d rather write, that works too.
That last one is the most useful thing you can tell us. We’re setting the lineup now, and we’d rather build it around what Florida shops actually can’t get.