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OUR BEEF IS BETTER FOR YOU because our cattle are fed a healthy mix of pasture forage, hay, baleage, kelp for trace minerals, and water mixed with a healthy batch of sunshine. Our farm's 450 acres of pastures, hayfields and forest is now Certified Organic by NOFA-NY.

Compared to grain-fed beef, research has found that beef raised exclusively on a grass fed diet: is naturally lean, less than half the total fat and less saturated fat and 100 fewer calories in 6 oz. has as low as 2:1 ratio of omega 6 to omega 3 fatty acids where grain fed beef has up to 20:1 ratio has a polyunsaturated/saturated fatty acid ratio similar to wild game is 3-5 times higher in conjugated lineolic acid is 4 times higher in vitamins A and E has more beta carotene carries minimal risk of E.coli contamination Because we raise our beef from start to finish, we can assure you that our beef have been given: no grain except the natural grasses seeds in the pastures no daily low level antibiotics no hormone growth implants or feed supplements no pesticides, insecticides, pour-on or internal wormers no feed additives or animal byproducts Grass-Fed and Finished Beef has been recognized in many books and cookbooks in the last few years. Be sure to read our cooking tips or use a one of the many grass-fed cookbook for your recipes temperatures and cooking times. Dry-Aged, Grass Fed, Grass Finished Beef is Delicious Reduced Stress Lifestyle - Tenderness and taste in beef, especially grass-fed and finished beef, is enhanced by reducing stress throughout the animal's life and during the final processing. Our mixed Angus-Hereford herd has a wonderfully peaceful life on our farm. They only wonder which pasture is next for their next meal! Sometimes they are waiting by the gate to let us know their preference. We only take small groups of cattle for processing. Each steer is processed individually using a small family run USDA inspected facility for safe and humane processing. Dry-Aged Flavor - Grass fed and finished beef is an extremely lean and nutritious beef. The art of dry aging tenderizes the beef and concentrates its wonderful beefy flavor. Dry aging is a simple, natural process but a more time consuming one. Dry aging requires longer storage (at least 2 weeks), and creates increased shrinkage (equates to 15-20% less marketable beef) but concentrates the flavors as in vegetable drying. In the profit conscious and mass production oriented big business beef industry, dry aging is becoming a lost craft. The processors at our chosen facility are skilled craftsmen who take pride in their work and their knowledge of the dry-aging process. Our Angus-Hereford cattle's exclusive diet is wholesome grass, hay, water, trace minerals, salt and fresh air and like the pigs, receive: no growth hormones and no low level antibiotics are given no animal by-products or other unnatural feed additives are included in their diet no herbicides or pesticides on the fields are used for weed control , we want diverse forage types and we are Certified Organic no 'pour-on' insecticides on the cattle for insect control no genetically modified organisms grow in our pastures no pharmaceutical medications of any kind if an animal requires antibiotics for its health, that animal is culled from our beef program

Our Philosophy - We are believers in consuming fresh, natural, locally grown foods and do our best to grow as many of our own foods as possible. Our 450-acre farm is now NOFA-NY Certified Organic. We rotationally graze our cattle which is intended to increase the fertility of our soils, increase the diversity of the plants in our pastures, hayfields and woodlands and use no unnatural chemicals on our land or animals. Sustainable practices and "slow food" concepts are a key to our endeavors.

Spring on the Farm

Alan and Nancy Brown At the End of Lewis Hill Lane Town of Jackson Greenwich, NY 12834 phone (518) 692-9208 or 692-3120 | Email

Spring on the Farm