Our Legacy
From Biltmore’s inception, George Vanderbilt provided the very best for his family and friends, from produce to meat, wine, and more. His commitment to quality and vision of Biltmore as a self-sustaining estate inspired the establishment of Biltmore Grown. Proud of our agricultural heritage, we are dedicated to offering the highest-quality premium, pasture-based products. By purchasing our products, you not only become part of Biltmore’s rich history, you also support the preservation of this working estate.
Biltmore Grown Philosophy
At Biltmore Grown, we pride ourselves on the superb quality of the estate-raised products born and responsibly raised on our 8,000 acres. We are committed to the wise use of resources, and to the long-term maintenance of sustainable farming operations.
We are dedicated to humanely raising livestock on lush pastures with top-quality grains while abstaining from growth hormones and growth-promoting antibiotics. Finally, we value environmental stewardship and view it as a natural extension of George Vanderbilt’s original vision for his self-sustaining estate.
Biltmore Grown Benefits
Family Owned Since 1895
Responsibly Raised,
Humanely Processed
Pasture-based,
No Added Hormones
Meet Our Farmers
Biltmore Estate in Asheville, NC
Kyle Mayberry, Director of Agriculture
North Carolina native Kyle Mayberry oversees all aspects of farm operations—crop and livestock production, natural resources management (6,000+ acres of forest, pasture, and crop lands)—and the Biltmore® Grown product division of Biltmore Agriculture. He holds undergraduate and master’s degrees in Animal Science from NC State University.
Eric Ellis, Livestock General Manager
Eric oversees nutrition, health, and production quality for Biltmore's Black Angus cattle, Dorper sheep, and Berkshire pigs, manages breeding programs, and maintains forage and pasture lands. He holds a bachelor’s degree in Animal Science from NC State University and lives on a family farm with his wife, children, and herd of Gelbvieh cows.
Carson Payne, Farmyard Manager
Carson’s dad was Biltmore’s Farm Manager for 33 years. Raised on the estate, Carson is now raising his own family here, and plays a vital role in educating guests about estate agriculture practices via agri-tourism programs and Farmyard demonstrations—he is especially proud of the goat milk soap made from our estate goat-milking demos!
Sarah Woodby, Field to Table Manager
A professional agriculturalist for 8+ years (4 of them with Biltmore), WNC native Sarah Woodby has been immersed in commercial agriculture her entire life. She combines a “root-to-table” passion for food with a belief that the best food begins with the finest, fresh ingredients to ensure Biltmore Grown’s offerings are of consistently exceptional quality.
David Jones, Estate Butcher
David oversees Biltmore’s butchery operation, provides our restaurants with estate-raised pork, lamb, and beef, and teaches classes and demos. Specializing in whole-animal butchery—utilizing the entire animal so nothing is wasted—David trained at NYC’s Fleishers Craft Butchery, has 10+ years of experience, and holds Fine Arts degrees.
