The foundation of our beef is our forages, mainly grass and legumes on pasture. These plants take sun, water, and carbon from the air and produce the energy and protein needed to grow and sustain the cattle. We see this as the most restorative and forgiving process on our farm.
We rotate our small herd multiple times per week on pasture. This resting of the pasture allows for regrowth, as well as a break in the parasite life cycle. In the winter they are fed hay, mostly harvested from our land. Our cattle are never fed grains. We raise a variety of heritage breeds and are moving towards breeding our own stock.
All of the beef is dry aged for 3 weeks and can be purchased in bulk or by individual cut. Read more about purchasing here.
First calf born on the farm, a Belted Galloway
Enjoying the shade
In a new paddock
Early spring grass