Our Story
How Harry turned to Farming
At Grace Hill Farm, we believe knowing where your food comes from creates a deep connection to the land and the people who care for it. Founded by Harry Shannon, who was born and raised in southwestern Virginia and retired from the practice of law to return to his roots in the Shenandoah Valley, our farm is steeped in history, originally established as a 19th-century homestead.
Our farm’s journey into raising Wagyu began as a personal quest for the best beef—better than anything on the market. After nearly a decade operating a cow/calf farm with various breeds, we scaled back around five years ago to focus on raising a small, carefully managed herd of Wagyu cattle. In an ideal environment, with spacious pastures, fresh spring water, and a carefully tailored diet, the cattle thrive, producing some of the finest, most flavorful beef imaginable.
Grace Hill Farm is situated on forty acres of rolling farmland, nestled at the foot of Jump Mountain, twelve miles northeast of Lexington, Virginia. The property includes a historic 19th-century home, working barns, and cattle facilities. Harry personally manages the farm alongside a dedicated farm manager, ensuring the highest standards of care and attention.
We started our Wagyu venture with fullblood Wagyu embryos, selected for their exceptional genetics, and consulted with a leading nutritionist to develop a precise feeding regimen. With expert veterinary care nearby, our cattle lead stress-free, hormone-free lives, and antibiotics have never been necessary. We partner with USDA-certified, locally owned slaughterhouses and butchers to ensure the highest quality at every stage.
What began as a quest to fill our own freezer with premium Wagyu has evolved into something more. Having more than met our own needs, we’re excited to share our Wagyu beef with the local community. At Grace Hill Farm, we don’t just raise beef—we cultivate a connection to the land, the history, and the people dedicated to producing the finest Wagyu available.
