MiBek Farms
Website: mibekfarms.com
MiBek Farms’ journey to producing extraordinary tasting beef began over a decade ago. Since 2001, Dr. Michael Worrell has been perfecting the details of the MiBek Beef Program. Michael, who has a PhD in Cattle Nutrition, and his wife Becky both grew up working on farms. They are the “Mi” and “Bek” of MiBek Beef. They, along with their children, have created a cattle program that produces consistently tender, well-marbled, rich-tasting beef.
The MiBek taste is in the details. South Carolina’s climate permits MiBek’s Black Angus cattle to graze year-round on well managed pastures. Daily human interaction and gentle handling reduces cattle stress. The MiBek Program does not include corn, cereal grains, growth-promoting hormones, or fed antibiotics. MiBek cattle mature naturally with a taste unique to the region and climate of South Carolina.
Determining when cattle are at their peak quality for beef is an art and a skill that Michael and Becky learned in the course of their agricultural education and professional experience. The MiBek herd is carefully evaluated and only those with the right finish are selected, harvested, and dry-aged for 18-20 days. The cuts are hand-carved and even the ground beef is made from dry- aged cuts. The care for detail and resulting taste is appreciated by customers around the country.
MiBek Beef is the culmination of a farm family’s pursuit of excellence. We are grateful for the opportunity to serve you. Whether dining in or dining out, our family is honored that you chose MiBek Beef for your table.