Our Story
At Dyer Livestock BEEF, raising high quality livestock and producing a high quality end product for our customers is our mission. We have a deep passion for the agricultural industry and strive to bring the best the industry offers to our local community; safe, wholesome, delicious protein fit for any palate.
Our beef is grass-fed and grain finished, and is harvested at an ideal finishing point, allowing us to achieve the desirable marbling and flavor beef-lovers enjoy. We provide a range in marbling (fatness/leanness), enabling you to choose the cut of beef that best suits your individual taste preferences. As is all inspected beef sold in the U.S., our beef is antibiotic free, and we do not use any added hormones in raising our beef.
Our story began many years ago, selling bulk beef shares to our neighbors. About 7 years ago we had a vision of expanding our farm-to-table beef program to reach more beef lovers like you. In 2020 we made the change from selling only bulk beef shares to also offering individually packaged beef cuts. We became a vendor at the Rabbit Valley Farmers Market in its inaugural season in 2021. We began shipping our beef nationwide + providing our beef to Scottie's On The River in 2022. We opened The Beef Shop in our hometown in 2023. In 2024, we released an online course to teach fellow farmers how they too can successfully sell their products directly to consumers.
As we’ve grown, we’ve had the opportunity to build relationships with people close to home who share our standards and values in raising meat. In 2025 we partnered with our neighbors and friends, the Adkins family, to offer locally raised pork. We’ve also partnered with Fuquea Farms to turn our beef fat into a variety of tallow products! In 2026, we sold more beef than ever before, selling out of customer favorites week after week. As we continue to grow, we’re expanding our partnerships with local farmers who share our standards for bringing our community high-quality, delicious, and safe beef & pork. In 2027 and beyond, we look forward to offering even more products (Hint: think bone broth as a byproduct of our beef & seasonings to elevate your favorite cuts!).
We are honored to have served thousands of customers, and we truly mean it when we say that each and every one of our customers has made a positive impact on the success of our business. We genuinely would not be where we are today without the trust and support of each of you, whether you’re local or shipping our products to your doorstep across the country.
We look forward to serving you and sharing with you our passion for the agriculture industry. As a good saying goes, “No farmers, no food,” but, as we like to encourage: “Know Your Farmer, Know Your Food.” Thank you for believing in us, the products we offer, and continuing to come back time & time again to support our family’s business. We are beyond grateful!
Know your farmer
well, in our case, farmer-s-
Jeremy
Jeremy is a life-long resident of Dade County and to put it simply, he was born into the cattle business. His family has been heavily involved in the beef industry for generations. Jeremy’s grandfather, Jack, was a long time Extension Agent in Gordon county and he is responsible for starting the Red Carpet Tele-Auction. Jeremy’s late father, Ted, was the Extension Agent in Dade County for ~20 years and later became a Beef Specialist for UGA. Growing up surrounded by the cattle industry, Jeremy began his own Angus herd while showing cattle through 4-H. Jeremy continued his passion for cattle through college as a member of the livestock judging teams at Northeast Oklahoma A&M and then at the University of Georgia, where he received a bachelor’s degree in Animal Science. Upon graduation, Jeremy began his own business, Dyer Livestock. Dyer Livestock is a diversified livestock operation specializing in the production of seedstock cattle, farm-to-fork beef, and show goats & show cattle that youth exhibit across the nation. Besides seeing Jeremy with the Dyer Livestock BEEF trailer, you can find him at the farm taking care of all the responsibility that comes with the day-to-day management of such. You’ll often find Jeremy feeding livestock twice a day & 7-days a week, mowing pastures, cutting & baling hay, tending to sick or hurt livestock, or at shows managing livestock & teaching the next generation of farmers. Jeremy has spent invaluable time traveling the country engaged in the livestock industry, but he’s always glad when he gets to spend his days on the farm located in the heart of the New Salem community that he’s proud to call “home.”
Sarah
Sarah grew up in Florida where she and her family run a cow-calf operation. Like Jeremy, Sarah’s passion for beginning her own herd stemmed from showing cattle through 4-H. Following the spark that was ignited through showing livestock in the youth circuit, Sarah decided to pursue an Animal Science degree at the University of Florida. While at UF, Sarah was a member of the Livestock Judging team and the Live Animal & Meat Evaluation team, both of which she later coached during graduate school. During undergrad, Sarah spent some time interning in the industry. Sarah interned for the National Cattlemen’s Beef Association and later for the Seminole Tribe of Florida, Inc. These opportunities opened Sarah’s eyes to realizing she wanted to dive deeper into the science behind the cattle industry. Sarah decided to pursue graduate school and obtained a Master’s in Animal Science and a Master’s of Business Management. During her graduate studies, Sarah specifically studied the genetics of cattle that affect meat quality characteristics, healthfulness of beef, and consumer preferences and willingness-to-pay for beef products. This unveiled Sarah’s passion for the end-product, and for educating consumers about such a vital and delicious protein. Sarah loves to converse with Dyer Livestock BEEF customers about the high quality product she and Jeremy are committed to producing.