JUST AFTER World War II, families passed around dishes made from the harvest of their victory garden, eggs gathered from their coops, and meats pastured and butchered locally. Local dairy products and seasonal fruits from local orchards contributed to desserts. It was simple but nourishing food using available ingredients with little waste.
Eight decades later, it’s an instant world — instant access to entertainment through streaming services, instant access to friends and family through texts and social media, online shopping with an instant click, and countless instant options answer the age-old question, “What’s for dinner?” The availability of dinner on the doorstep via services like DoorDash and Grubhub redefines “ fast food.” We can even check off our grocery lists without ever leaving home.
The pace of life tends to dictate what we bring to the table. But it doesn’t have to. What Johnny and Melody Divers bring to the table at Chapel Creek Farms makes the best of what you bring to yours. What these first-generation, full-time farmers feed their beef cattle enables you to feed your family premium, nutrient-dense beef raised through ethical, sustainable methods.
FEED AND CARE
Pursuing the highest quality of beef through Johnny’s tailored farming practices is a Divers’ guiding principle.
Knowing the herd and the land is critical. Johnny cares for and connects with his cattle.
“I could always tell the cows were his love language — something he was comfortable with,” Melody said. “Johnny grew up on a beef farm. The methods we use today are built upon that experience modified to fit our personal goals.”
With a degree in agriculture and a minor in business and biology, Johnny’s farming methods and style produce high-quality grass-fed, grass-finished beef through sustainable practices and a closed-herd model. The operation covers about 2,000 acres of farmland in Bedford County.
“We focus on grazing cattle 300 days out of the year, where a lot of people feed six months out of the year and graze six months out of the year,” he explained. “Cattle was intended to graze. They’re a forage animal that’s intended to get their own forage. If I’m having to feed them the majority of the year, it means that I’m not doing my job right and growing grasses for them. I can’t control weather, but I can control my stocking rate on farms to adapt to weather.”
All the hay comes from pasture, not hay fields, and Johnny makes every effort to minimize the need to feed hay. Some of the cows graze all through the winter. The beef share cattle herd operates separately and is fed high-protein, fast-growing grasses that produce good-quality meat. It’s the source of good marbling, tender beef, and the best possible flavor.
“You’re not always going to get a perfect marbled animal on grass, and sometimes that’s not what it’s all about. It’s the taste, the tenderness, and the quality. Yes, marbling is part of quality, but it doesn’t mean it’s the best quality just because it’s got marbling in it,” said Johnny.
BEEF SHARE
The Divers’ commitment to quality and transparency is evident in their beef share program, which allows customers to purchase a percentage of an animal’s available meat.
“Our animals, whether it’s storefront or beef share, are born on our farm and stay with us until it’s time to go to the processor,” Melody said.
This closed-herd approach ensures complete control over the animals’ care from birth to processing.
Melody, who taught for 15 years before becoming a full-time farmer, applies her teaching skills to explain the beef share program, and Johnny shares their farming practices. The beef share process is intentionally personal.
“We have a beef share contract appointment,” Melody said. “We help you fill in all your paperwork, what cuts you’re getting, thicknesses, how you want it packaged. If you have questions about how to cook it or what something looks like, we’ll make sure all your questions are answered.”
This blend of modern efficiency and old-fashioned personal service sets Chapel Creek Farms apart. While they have a website, Melody insists on face-to-face interactions for beef share contracts, emphasizing the importance of personal connections.
TEENAGE FARMERS
Forever looking ahead, the Divers are cultivating a legacy. Their teenage sons, Creek and Chapel, have their own separate herd and are learning the ropes of sustainable farming firsthand.
“We have this really cool thing happening where we’re kind of going forward with something new and also helping guide our sons into their path with their farming, too,” Melody said.
The boys are welcome, but not obligated, to join the family business as adults.
“We tell them, ‘If you have another idea for your future, please pursue that. But if you come back, come back with something you can bring to the table,’” Melody shared.
AND THEN THERE’S MORE
In addition to the beef share program, the farm’s storefront, The Cider Barn, is open on Fridays and Saturdays for meat sales. Pick up something for the freezer or dinner. In the fall, you can purchase beef and unpasteurized apple cider pressed onsite from locally sourced apples.
Treat yourself to the “Filet Mignon Table on the Farm Dinner” on Oct. 12. The limited ticket event showcases Chapel Creek Farms’ beef while enabling you to view the operations. The cost is $60 per person.
Mark your calendar for the first Saturday in November and attend the free customer appreciation event in The Cider Barn from 11:00 a.m. to 2:00 p.m. It’s the perfect opportunity to sample the cider and beef.
In an era of instant gratification, Chapel Creek Farms offers a refreshing return to a more grounded food source. Yes, it’s about quality beef, but it’s also about cultivating relationships, educating consumers, and stewarding the land for future generations.
It’s what they bring to the table. GN
