If you drive past our farm during the spring through fall you'll see our beef cows grazing. Many of our cows were born right here at the farm. We're inspired by holistic management and rotational grazing practices that improve our soil and protect natural resources. We take special care in keeping our cows happy and handling them using low stress husbandry methods.

During our long winter and wet early spring (known here in Vermont as Mud Season!) cattle are fed hay that we harvest during warmer months. Cattle are processed at a Temple Grandin designed, USDA inspected slaughterhouse. Since each one of our cows has a name, not a number it is imperative that on their last day they are handled and honored with as much care as we have given them while living on our farm. Our beef comes with each cut individually sealed and labeled in various cuts and weights.


“I dislike the thought that some animal has been made miserable to feed me. If I am going to eat meat, I want it to be from an animal that has lived a pleasant, uncrowded life outdoors, on bountiful pasture, with good water nearby and trees for shade.”
— Wendell Berry, What Are People For