The Queen City’s culinary culture has taken shape with curious chefs and edgy eateries. While the new-aged chefs gain rockstar-like status, two brothers behind the scenes remain virtual unknowns.
Peek into the kitchen of Charlotte’s finest restaurants and you’ll find traces of Julius and Rossi Price, the brains and brawn behind Salem Hills Farm.
These clean-cut, converted farmers left corporate America to return to their roots. Julius said goodbye to a regional sales position and Rossi ditched his career at a car dealership to turn a lifelong dream into reality.
Their hobby-turned-career began on a 74-acre organic pasture nestled just 30 miles from uptown in Marshville.
As certified Black Angus farmers, the Price brothers are providing grass-fed beef to a laundry list of Charlotte’s premier establishments.
Now recognized by the NC Department of Agriculture, they’ve gained elite status as the premier provider of top-quality steaks and free-range chicken.
I met the Price brothers on a busy Saturday afternoon at Kings Drive Farmer’s Market. I watched them hand out everything from filet mignon to beef brisket while the line wrapped around the watermelon table and into the produce stand.
The brothers delivered quick tutorials about their farm and the products they serve.
“No hormones, antibiotic-free,” Julius told the elderly woman loading up a grocery bag full of sirloin tips.
“Remember, the white fat on our steaks is the tell-tale sign that our cows are eating grass,” he said as another loyal customer swiped her credit card.
Their commitment to quality is unmatched, so if you’re ready for a mouth-watering, 100 percent grass fed experience directly from their farm to your table, try the steak burger. Cook it medium rare, add a pinch of sea salt and enjoy!
Where to buy the meat
Where to eat the meat
Photos by BradleyUtz / Michael C. Hernandez / SalemHillsFarm.com.
Bradley Utz @bradley_utz