Salt Creek Meats is rooted in Sara and Jay Shivers' third generation farm in southeast Kansas; it is here they raise cattle, chickens, honey bees, and kids. Salt Creek Meat's flagship product is high-quality beef, using Black Angus cattle that spend their entire lives on pasture in the Flint Hills. The meat is processed at a local facility where it is dry-aged for 14 days for optimum flavor and texture. They currently wholesale to a number of restaurants in the Kansas City and Wichita areas and directly to the public via online ordering using community pickup points and overnight shipping. In 2020, Salt Creek Meats will expand into 100% pastured poultry and eggs as well as wildflower honey, all grown in the Flint Hills of Kansas.