Light Hill Meats is powered by a passionate team dedicated to delivering top-quality, locally sourced meats. From experienced livestock professionals to skilled butchers and attentive customer service representatives, each member plays a vital role in ensuring a seamless and satisfying experience. They work diligently to manage every step of the process, from the pasture to the final product, upholding a commitment to sustainable practices and providing customers with exceptional, farm-fresh meat.
Raised on a small farm in Lynnville, Tennessee, Ben’s involvement in the cattle industry has grown from a childhood job to the global cattle business by representing U.S. cattle producers on the Five Nations Beef Alliance and involvement with multiple national associations. This also includes two decades of experience with purebred and commercial herd management, direct marketing of feeder and fat cattle, livestock feed sales and nutritional consulting, and now, owning Light Hill Meats. Light Hill Meats is a completed integrated business that consists of a cow herd that has been designed over a decade to make the best quality beef possible, a USDA-inspected processing facility in Lynnville, TN as well as the Light Hill Meats butcher shop in Spring Hill, TN.
He earned his Bachelor’s Degree in Animal Science from the University of Tennessee-Martin and later earned a Master’s Degree in Agricultural Operations and Masters of Business Administration from UTM.
Lauren Neale was born and raised in Cedar Rapids, Iowa. She attended the University of Iowa and majored in both Journalism and Anthropology. For nearly four years, Lauren worked to “tell the story of Montana family ranching” for the Montana Stockgrowers Association. This multimedia project sent her across Montana to gather photos and videos of Montana ranchers to share on social media with the goal of creating a positive message of the beef community.
Lauren also published a coffee table photo book with these images and stories called: “Big Sky Boots: Working Seasons of a Montana Cowboy.” In 2013, she won the National Cattlemen’s Beef Association’s Excellence in Public Relations and Communications Award for her work. She also won Vance Publishing’s 40 Under 40 Award in 2015.
Lauren is currently the Director of Communications for the Tennessee Cattlemen’s Association. In this role, she manages all online content and is the editor of TCA’s monthly magazine, Tennessee Cattle Business. In 2018, Lauren was named one of Murfreesboro Magazine’s 20 Under 40 Young Professionals. At the 2019 TCA Convention & Trade Show, Lauren received the honor of the President’s Award for her work developing strong communication platforms for the association.
Lauren handles all the marketing and communications for Light Hill Meats, where she and her husband, Ben, are the owners. Reach out to Lauren with all media inquiries.
Andreas Fragell is from Oslo, Norway and brings 15 years of experience in food product development and retail experience to Light Hill Meats. Andreas specializes in building flavors, including Tex-Mex and BBQ. He is knowledgeable in all things seafood and can share insights on cooking all proteins. Contact him for wholesale inquiries or special orders.
Danah Fink is a seasoned culinary professional with years of expertise in prepared foods, advanced knife skills, and butchery. Her passion for nutritious, high-quality food drives her commitment to craftsmanship. Beyond her professional life, she cherishes her roles as a wife, mother, and grandmother, and finds joy in outdoor activities. Danah is grateful to contribute to the Neale family’s mission at Light Hill Meats, where she supports their dedication to delivering wholesome, farm-to-table food.
Sara Jimenez is a Certified Sommelier and Olive Oil Expert with over a decade of experience in wine, hospitality, and farm-to-table dining. As the Sommelier and Events Manager at Light Hill Meats, she curates a thoughtfully selected wine program featuring sustainable, organic, and small-production wines that pair perfectly with our meats, seafood, and cheeses. Her passion for quality and sustainability stems from years spent traveling the world, meeting with winemakers, and working with top restaurants and boutique wine programs.
Beyond wine, Sara is also a Certified Olive Oil Sommelier, bringing her expertise in high-quality, sustainable olive oils to Light Hill’s offerings with Somm In The Grove. When she’s not sourcing exceptional wines and hosting tasting events at Light Hill, she’s in New York or making Guest Sommelier appearances at The Lodge at Woodloch and venues nationwide. Whether she’s educating guests on wine, food pairings, or artisanal olive oil, Sara is dedicated to creating unforgettable experiences that celebrate craftsmanship and sustainability.
Tammy Lowe is Light Hill Meat’s processing facility office administrator in Lynnville, Tennessee. She handles scheduling, oversight, and customer service. When you call the plant, you will most likely speak with her. She is a mother of two and has one grandson. She and her husband, Gary, met at a young age and together they raise beef cattle and sheep in Marshall County. Tammy has been with LHM for five years.
