The centerpiece of River Run Farms will always be their 100-percent grass-fed beef. Ray Oliver has spent his whole life on a farm, and he runs River Run with his wife Nancy and their son Les and his wife Paige. It’s hard to get good marbling on grass-fed beef, so Oliver and his family go through extra measures to ensure the beef their Black Angus cows produce will be tasty. The grass Oliver plants is high in sugar, so the cows have succulent feed that will translate into succulent meat. It takes three years to bring a River Run cow to slaughter weight. After slaughter, all the meat is dry-aged for 21 days for additional flavor. The Olivers also have an organic kiwi farm, turning leftover kiwis into sweet jam. Their number one goal is sustainability, and they do as much as possible to limit carbon emissions. You can purchase kiwis, ice cream, and beef at their farm.