ÐÔÊӽ紫ý

When Bryson Lamboy, co-founder of Lamboy Beef, was 8 years old, he received a couple head of cattle as a birthday gift from his grandfather. He nurtured the two cows and had almost a dozen in his herd by his late teens.

Bryson and his wife, Erika Lamboy, are both Berry College graduates. They started Lamboy Beef in 2020, during the covid pandemic, as they saw the benefits of being more in control of their economic futures.

“Well, we both have degrees in animal sciences, so the beef business made sense to us,� Erika said. “And Bryson worked with Berry College on their Angus beef business as well as the former Lyons Bridge Farm.�

Erika said their business goal is very simple: Produce delicious beef through quality, pasture-raised cattle.

“Our cows are pasture-fed and supplemented with grain every day,� she said. “This produces healthy cows and fantastic beef.�

Beef is produced by steers, which are young neutered males. Neutering has the effect of increasing the quality and taste of beef because it lowers the testosterone level in the animal. When testosterone is present, the taste and flavor changes, she said.

The purpose of the daily grain supplement is twofold: To increase fat content in the steers and to get them used to interacting with people to make them easier to manage.

Their beef business is new and their herd is still relatively small. They have about 130 head of Angus cattle as well as two Longhorn cows, which are ErikaÐÔÊӽ紫ý pets, Lucky and Ruby.

Because of the relatively small size of their operation, both have full-time jobs, but they’re hoping the business can eventually support one, and eventually both of them, full-time.

They also own a building on Alabama Street in Cave Spring where their retail operation, Graze: Growcery & Goods, sells their beef as well as other local goods.

“The beef business works best when itÐÔÊӽ紫ý vertically integrated,â€� Erika said. “And now we own the land, the cows and a retail store.â€�

When asked what is the most challenging part of their business, Erika said she was surprised about the costs involved with even ordinary things.

“Everything is expensive with farming now. ItÐÔÊӽ紫ý no wonder why farmers are in trouble across the country,â€� Erika said. “And nothing is in our control, from weather to beef prices to equipment breaking to cows getting sick. It never ends.â€�

Despite business challenges, Erika said beef prices are near historic highs and their business is solid.

Bryson is the more taciturn partner and he said the business is about what he expected, and what he studied for at Berry College.

“I worked for BerryÐÔÊӽ紫ý Angus beef business as well as Lyons Bridge Beef in Cave Spring, so the work is pretty much what I expected and itÐÔÊӽ紫ý been pretty smooth,â€� he said. “Not a lot of surprises, and not a lot of free time.â€�

Berry CollegeÐÔÊӽ紫ý Angus beef enterprise maintains a herd of approximately 250 beef cattle and around 150 sheep, according to their director of agricultural operations, Eddie Elsberry.â€�

“Bryson and Erika are fantastic people and excellent ranchers,� Elsberry said. “In fact, they’ve purchased many cattle from Berry. They have a very good herd.�

For the most part, Berry raises Angus cattle and has one of the oldest registered herds in Georgia. Elsberry said the BC cattle brand goes back to the 1920s and 1930s.

Berry Angus Beef and Lamboy Beef have similar business models, with their products available online and at certain locations in Floyd County. Berry beef is also available at the Cartersville Farmers Market on Saturdays.

They both offer full, half and quarter bulk options on their Facebook pages, and .

Erika and Bryson also supply their beef to local homelessness assistance organizations, including the Rome Floyd Community Kitchen.

“ThereÐÔÊӽ紫ý no question that running a farm and raising beef is challenging,â€� Erika said. “But itÐÔÊӽ紫ý also incredibly rewarding when you see your operation growing and feeding people.â€�