Mills Family Farm

The farm has been in the family since 1935, originally purchased by Bradley Mills' great-uncle Odus Blackwelder. It transitioned from a dairy farm in the 1950s and '60s to a beef operation in the 1970s under the management of Frank and Phyllis Blackwelder Mills. Today, Bradley Mills, a veterinarian, along with his wife Nicole and other family members, manage the 200-acre farm, which now includes over 240 head of cattle. The farm has expanded its offerings to include Mills Meats, selling locally produced beef to the public and restaurants.

All cattle are pasture-raised and fed a custom veterinary-designed vitamin and mineral mix to ensure a complete diet, enhancing tenderness and flavor. The diet consists of grass year-round, hay in the winter, and supplements like soy hulls and corn gluten. The farm emphasizes conservation and environmental protection, utilizing byproducts in cattle feed as a beneficial practice. The beef is dry-aged for 14 days and raised without antibiotics or added hormones.

The farm offers a variety of products including nitrate and nitrite-free pork, humanely raised veal, and local dairy products, honey, eggs, jams, and jellies. They provide gift certificates, custom beef cuts, and supply restaurants and retail outlets in the Carolinas. Additionally, the farm conducts tours, agriculture educational seminars, and cattle veterinary consulting. They have partnered with C & C Farms to offer a produce CSA and Buying Club, alongside their Beef and Pork Buying Club programs. Mills Family Farm is part of the Iredell County Farmland Preservation District and strives to be good stewards of the land.