Generational farming  
    The couple, who have been married for almost 10 years, were    inspired by Grimes family history in the farming industry. Her    late-father had started grain farming in the 1980s after owning    the John Deere Dealership in Urbana and his father had raised    Angus and Hereford cattle on the same property. Grimes said her    great-grandmother was the one that started the family in the    farming industry in the 1930s  raising everything from hogs    and sheep to various crops.  
    Grimes originally went to college in Florida to study business,    but returned home and started studying agricultural business at    The Ohio State University. At this time, she was working on the    grain farm with her dad.  
    Frantz did not come from a farming family, but said he had    wanted to be a farmer since high school. He recalled working at    a dairy farm milking cows his junior and senior years and    falling in love with the personalities of the animals. With    some guidance from a professor at Wilmington College, he    graduated with a degree in agronomy. He was working for an    agriculture retail supplier where he met Grimes because her dad    was one of his customers.  
    The start of Honey Creek Beef  
    There were two unique instances that sparked the start of Honey    Creek Beef.  
    The couple recalled going to a farming conference in Minnesota    where one of the speakers suggested that as grain farmers we    should be looking for alternative markets to sell our grain on    a more regular basis, Frantz said.  
    This was at a time when grain prices were fairly low, Grimes    added. One of the suggestions was to deliver grain to a cattle,    chicken or hog farm and they thought why not take it to their    own livestock operation.  
    They also recalled eating dinner at Seasons Bistro and Grille,    previously located at 28 S. Limestone St. in Springfield, and    talking with co-owner Doug McGregor about where he sourced the    restaurants beef from. Frantz said McGregor was using a    corporate distributor because he was having a hard time getting    the same quality and consistency locally.  
    And that just kind of lit a fire under Adam, Grimes said.  
    Seasons Bistro and Grille became their first customer.  
    Its all about genetics  
    The couple is raising American Black Angus cattle due to their    genetics.  
    Angus genetics have given us a set of cows and bulls that    basically take care of themselves as long as they have good    grass and fresh water, Frantz said. The American Angus    Association has done a lot of genetic research to help create a    modern cow that produces healthy calves and eventually high    quality steaks.  
    Frantz is breeding for cows with a maternal characteristic     meaning they are good mothers to their calves and dont need    assistance. Hes looking at their carcass traits for marbling    and the size of the ribeye loin. He said the way cows bodies    develop is genetic. He also makes sure the cows on his farm are    docile to protect those that work at their farm like farmhands    Jacob Green and Katie Turner.  
    Feed is grown on the same farm  
    All cows at Honey Creek Beef are fed grass that is grown at the    farm.  
    Nutritional cool season grasses have the best nutrition for    cattle, Frantz said.  
    Their cows are fed a mix of orchard grass, perennial ryegrass,    Kentucky bluegrass and Timothy grass. They also use Triticale,    a hybrid grass with a high nutritional value, in the winter    months when grasses dont grow very well. When they feed the    cows Triticale, they also mix in haylage or corn silage based    on what an animal nutritionist recommends.  
    We dont use any unnecessary medications on this farm, Frantz    said. We dont use any feed additives that are medications or    anything like that and we dont use any hormone injections. We    think the genetics itself has all the right balance of what    that animal needs.  
    Soil health and conservation are also extremely important at    Honey Creek Beef.  
    We make decisions that have lasting impacts on the soil and we    are constantly thinking of ways to make it better, Frantz    said.  
    Cow comfort and care  
    Another important part of Honey Creek Beef is cow comfort and    care. They want their cows to naturally exist without constant    influence from humans to alleviant any stress.  
    Their comfort, ability to choose their own feed, and an all    natural pasture environment, contribute heavily to the quality    of the meat and are critical to the success of the farm,    Frantz said.  
    If a cow is stressed, then the quality of its beef decreases.    This could result in tougher and less marbled meat, Frantz    said.  
    To create a less stress or no stress environment, Honey Creek    Beef uses horses and horsemanship. Frantz said the cows are    less stressed when their team is riding horseback through the    pasture, rather than driving an ATV or pick-up truck.  
    Growing the herd from scratch  
    Honey Creek Beef started off with two heifers (female cows that    havent given birth). They ended up breeding one and then    buying three female calves from partner rancher Wesley Lambert,    who has became a huge influence in helping Frantz grow his herd    from scratch.  
    A lot of beef farmers they will buy calves just to feed out    (and then sell the beef). All of our calves are born here,    Grimes said.  
    The couple breeds every cow on the farm to calve every 11    months. They have two bulls that are rotated. With the bulls,    they make sure bloodlines do not overlap and that their    characteristics are a good match for their average cow.  
    When a cow has a bull, Honey Creek Beef castrates the bull at    six months and separates it from the mom. The bull is fed on a    separate pasture and lives until about one year old. Their goal    is to raise the bulls naturally to 1,200 pounds before they are    harvested. Frantz said the average age a steer is harvested in    the U.S. is 18 to 24 months. Honey Creek Beef is able to    harvest younger steers  resulting in more tender and higher    quality beef.  
    All steers are taken to Cavens Meats, an Ohio Department of    Agriculture inspected facility located in Fletcher right    outside of Piqua.  
    Its an important part of this process too for us to make sure    its done with the same quality and care standards that animal    has experienced for its entire life, Frantz said.  
    Honey Creek Beef harvests one steer a week  resulting in 500    pounds of processed, package beef products like steaks, ground    beef, roast, hamburger patties or bratwurst, Frantz said.  
    Where to find Honey Creek Beef  
    Honey Creek Beef can be found at the Springfield Farmers    Market, Harmony Farm Market & Gifts in Springfield, Gills    Quality Meat Market in Springfield, Charlos Provisions &    Eatery in Springfield, Harens Market in Troy and Current    Cuisine in Yellow Springs.  
    The cattle farm is also open from 11 a.m. to 2 p.m. every    Sunday for customers to buy meat and see where their meat is    coming from. If youve never had Honey Creek Beef, the couple    recommends trying their burgers, ribeyes, New York strips or    chuck roasts.  
    Honey Creek Beef also works with several chefs with restaurants    and food trucks in the Dayton and Springfield area including    CULTURE in Dayton, Little Fish Brewing Company in Dayton,    Seasons Kitchen in Springfield, Sushi Hikari Moe in    Springfield, Fully Cooked Sushi in Springfield and Yellow    Springs Baking Company in Yellow Springs.  
    The couple said working with local chefs is one of the best    parts because its amazing to see what they are able to create    using their beef.  
    Chefs were where we wanted to go because raising this beef is    an art for us, Frantz said. Cowboying is an art. The chef    world is an art.  
    Future of Honey Creek Beef  
    Honey Creek Beef wants to continue growing their business in a    sustainable and organic way in 2024. They hope to reach more    customers and get more people on the farm to help make the    connection of where their food is coming from.  
    They also plan to start a second pasture near their main farm    location.  
    Im proud of being able to say when I was a little kid this is    what I wanted to do and were actually doing it, Frantz said.  
    Honey Creek Beef is named after the creek located across the    street from the farm. For more information or to order beef,    visit honeycreekbeef.com or the farms Facebook or Instagram pages (@honeycreekbeef).  
    Natalie Jones writes about where our food comes from and dining    in Dayton and the Southwest Ohio region. If you would like your    business to be considered for this feature, email natalie.jones@coxinc.com    or find her on TikTok @natalie_reports and Instagram    @natalie_reports937.  
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Honey Creek Beef farm's success spurred by focus on animal comfort, genetics and feed - Dayton Daily News