Chapel Hill Farm in Berryville has played a tremendous role in reviving this dying breed, starting with 25 cattle in 2002 and bringing that number up to 300 today. Joe Henderson, the owner of Chapel Hill Farm, estimates that to ensure the breed’s survival, that number needs to rise to 1,000. He’s on his way there—in an ironic twist of fate, today the breed’s survival depends on its demand. Eating the rich meat, high in Omega-3s, Vitamin E, and CLA, is actually helping the Randall Lineback survive.
Today, many top Northern Virginia restaurants offer Randall Lineback beef from Joe Henderson’s farm. In Old Town Alexandria, the beef is offered from time to time on the menu at the four star Restaurant Eve, as special Randall Lineback burgers at the American tavern Virtue Feed & Grain, and sold to prepare at home at the new Society Fair, an epicurean emporium for food lovers.
How to “Dress” a Burger: Winning Flavor Combos
Chef Ryan Wheeler at Virtue Feed & Grain shares a few ways he’s dressed his Randall Lineback burgers:
- Caramelized onions, and Cashel blue cheese, and Guinness stout sauce
- Sauteed local mushrooms and aioli
- Blue cheese dip and pickled jalapenos