The social concerns:
1. Your beef will not have traveled thousands of miles (from pasture to conditioning lot - in Texas? - to finishing lot in Nebraska?) to one of five mega slaughter houses - in Kansas, 5000 animals a day? - then as meat to a distribution center - then in trucks to - a super market chain warehouse? - then to the local store.) Michael Pollan calculated that it took two barrels of oil to bring a steak to a local family if the meat went through the standard industrial chain.
2. You are sustaining local agriculture. If the national distribution system ever broke down, a strong local ag. community will help neighbors survive the crisis. There are some of us who still raise what we eat, and consider that a good thing to do. We're so good at it, that we can raise way more than we need. Your good fortune!
3. The subclinical use of antibiotics required to raise confined, factory beef fed an unnatural diet of corn (cattle are grazers and browsers; they don't look for seeds to eat as birds might) leads to an increasingly antibiotic resistant flora. There are today forms of E. Coli which are deadly to humans. But they aren't found in fresh from the pasture, locally pastured and processed beef.
4. Beef produced in pastures locally and processed locally is humanely produced. Take a look at the movie "Beef Inc" and read Pollan's book, "The Omnivore's Dilemna". The article, "Power Steer" is on Mr. Pollan's website, and sums up the issues neatly.
5. We sell beef from South Poll, Angus and Polled Hereford cattle. These breeds are naturally heat tolerant, insect and parasite resistant. They are naturally lean, and designed to flourish on nothing but grass and natural forage. They do not grow as large as commercial versions of the breeds, hence their ability to thrive without supplemental foods, such as grains. They are docile, have great maternal instincts, and ideal for the central Florida climate.
6. We aren't a big operation. We have a herd matched to our land. This means that there will be times when our customers have to wait until a steer is ready. We think of our business as akin to making wine. We want to produce a wonderful item, and that takes time and thoughtful preparation. It's also seasonal, as we wait for the maturity that brings such superior flavor to forage based meats.