Lost River Butcher Block and Teets Cattle Company are two parts of the same family-run operation in the Lost River Valley of Hardy County. The cattle are raised by Teets Cattle Company, while the meat is processed and sold through Lost River Butcher Block, creating a true farm-to-table operation where the Teets family oversees every step from raising the cattle to selling the finished cuts. The farm

Matt and Jill Teets, along with their sons Justin, JW, and Jordan, operate the cattle farm using a family-centered approach. Their beef program features ranch-raised cattle that are finished on non-GMO corn grown on their own farm, along with grass and hay produced in the Lost River Valley. The family emphasizes managing the entire process themselves rather than purchasing cattle from outside sources. The family has been farming for generations and also hosts agricultural events such as the Bulls N' Barrels Rodeo and annual cattle production sales. The butcher shop

Lost River Butcher Block is located at 7271 WV-259, Lost River, and serves as both a retail meat market and custom processing facility. Lost River Butcher Block offers:

Fresh-cut steaks
Roasts
Ground beef
Brisket
BBQ cuts
Beef patties
Frozen meats
Bulk beef purchases
Custom processing for local livestock producers One of the distinguishing features is that customers can literally see cattle grazing near the property while shopping. Because the Teets family raises, feeds, harvests, processes, and sells much of the beef themselves, they maintain control over the entire supply chain rather than relying on outside suppliers. The shop has also expanded beyond a traditional butcher counter by including a coffee bar, snack bar, gift shop, and ice cream, making it a stop for both travelers and local residents. I had to try a fresh pattied burger, of which they had several options. I ordered the Cheeseburger - "Our FRESH 8 oz. burger with American cheese. Add lettuce, tomato, onion (raw or caramelized), pickles, mayo, ketchup and mustard. I opted for tomato, onion, mayo and ketchup. The cheeseburger starts with a thick beef patty made from the same locally raised beef sold in the butcher case, giving it a coarse, hand-ground texture and a rich beef flavor. The burger is cooked on a flat-top until the exterior develops a browned crust while the center stays juicy, then topped with melted cheese on a plain bun that holds everything together without becoming soggy. The simple toppings allow the quality of the beef to stand out, and the combination of the fresh bun, melted cheese, and well-seasoned patty creates a straightforward burger that reflects the shop's farm-to-table approach.

Grade: A