Farm life teaches the value of hard work, as producers see the results of their labor firsthand.
It’s one of the reasons Robert and Samantha Satterfield are dedicated to their farm business, selling farm raised beef, chicken and pork. They believe it is the perfect setting to raise their children — daughter, Emerson, and sons, Mason and Weston.
“We want them to understand the value of working equals what you have,” said Samantha Satterfield. “They work. They have responsibilities right before school in the morning and after school.”
Robert and Samantha, are both teachers in the Sevier County School System, where Robert teaches agriculture at Pigeon Forge High School. They were high school sweethearts, and the knew they wanted to own a farm someday.
Robert’s family already owned a farm, so he grew up in agriculture. They purchased land and joined the operations together to a large degree.
“We have cows in both places and pigs in both places,” Samantha Satterfield said.
They just started doing the retail side of it, selling cuts of meat themselves by appointment and at the Sevierville Farmers Market, about a year-and-a-half ago.
“We do retail cuts like this, but we also do wholes and halves of the steers,” Robert Satterfield said.
They love what they do and feel fortunate. It’s their dream, and they feel blessed to be able to sell their product at the farmers market.
“We love teaching people about this and sustainable practices,” Samantha Satterfield said.
Samantha said they were already having meat processed for themselves when they decided to venture into selling it.
“We did it for ourselves and loved it. We decided to expand it and offer it to our local community,” Samantha Satterfield said.
They go to a processing facility in Kentucky or in Greenback, Tennessee, to get their meats processed.
“We sell by the hanging weight. We don’t ever go by live weight,” Samantha Satterfield said.
To break it down, between 50-60% of the hanging weight yields meat.
“We raise steers. We retain some heifers based on how they grow up and dress out and look and which ones we want to keep,” Robert Satterfield said.
“Steers are going to dress out at a higher percentage. They are going to put more meat on than a cow will.”