Grazing cattle using restorative practices can build soils and store carbon while turning weeds into the highest quality food available.  Here at Sapsucker Farm we raise a few cattle at a time to stay in balance with what our land can provide and minimize any imported feed.  Using an intensive rotational grazing schedule, we have increased our pasture quality and diversified the plant community in our fields.  We are planting nut-bearing overstory trees to develop a silvopasture system for our cows.  This mimics the native oak savanna ecosystem which not only provides bird habitat and stores substantial carbon, but also increases pasture production, provides shade for our animals and produces a staple food crop.


No herbicides are ever used on our land.  Winter hay is purchased locally.  Calves are sourced from small dairies. Supplemental grain is rarely used.  Slaughter and butcher are performed by local, small businesses with great integrity.  Respect for animals, people and land is paramount. We invite you visit the farm and see where your food comes from.

Customer Details

Beef is sold “on the hoof” with the smallest purchase being a split half (1/4 cow). Harvest is in November. Price is $5.50/lb hanging weight. $200 Deposit is required at purchase.  Some specialty meats need to be saved on-farm, please request at purchase (tongue, cheek, heart, liver, kidney).

How much beef is that?

Hanging weight is typically 40% less than live weight and 40% more than the cut and wrapped meat you get from the butcher.  This varies by animal and based on your preferences (bone-in roasts, tallow, bones for stock, etc.) Our steers may be 800 lbs live with hanging quarters at 120 lbs.  You would pay $660 and take home about 72 pounds of meat plus bones and fat if desired. You instruct and pay the butcher (~$1/lb) so you get the size and type of cuts you want.

%d bloggers like this: