Lexington

4P Beef

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4P Beef, owned and operated by brothers Nathan and Graham Pierce, is a second generation business that evolved from 4P Cattle. The Pierce family began a cow calf business in 2008 which currently operates as 4P Cattle. Ou

  • grass fed
  • grain finished
  • dry aged
  • no additives
  • no preservatives

About 4P Beef

Lexington family cattle ranch selling 100% ranch-raised, grass-fed and grain-finished beef harvested under USDA inspection.

Use this farm page to buy direct from farmers and find farm-direct local food in Lexington. For broader local food searches, start with local food near me.

Delivery & pickup

Fulfillment
Pickup only
Hours
By appointment per Genuine MS profile.
Delivery summary
farm store, Pickup

Specialties

  • beef
  • brisket
  • ground beef
  • half beef
  • honey
  • meat
  • pantry
  • produce
  • quarter beef
  • raised
  • ranch raised beef
  • ribs
  • roasts
  • steaks
  • whole beef

Categories

  • farm store
  • Pickup
  • Grass-fed beef

More farm-direct searches

Visit 4P Beef

Address
1565 Brozville Road, Lexington, MS, 39095
Phone
Email
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Frequently asked

Where is 4P Beef?

4P Beef is located in Lexington. Address: 1565 Brozville Road, Lexington, MS, 39095. See the map on this page for directions.

Does 4P Beef deliver?

4P Beef is pickup-only. Drive to the farm during their hours (By appointment per Genuine MS profile.) to pick up.

What does 4P Beef sell?

Practices: grass fed, grain finished, dry aged, no additives, no preservatives. Specialties: beef, brisket, ground beef, half beef, honey, meat, pantry, produce, quarter beef, raised, ranch raised beef, ribs, roasts, steaks, whole beef. Products: Beef brisket (beef brisket), Beef ribs (beef ribs), Beef roasts (beef roasts), Beef steaks (beef steaks), Beef tamales (beef tamales), Beef variety cuts (beef variety cuts). Categories: Grass-fed beef.

How do I contact 4P Beef?

Phone: (662) 834-3888. Email: 4pbeef@gmail.com. You can also open the farm in the live directory and use the Get directions button.

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