I’ve been waiting three long years to say this to you:

Steers are looking good – getting fat on an all grass diet…

Hello, Hel-lo! It’s hard to believe three years have passed since beginning this sustainable farming project.  It certainly doesn’t feel that long, but since my calendar says so, it must be true. No kidding, this farming business is tough.  And relentless.  And it keeps reminding me how not-young-anymore I really am.  It’s been a huge lesson in tenacity, sustainability and humility, but it’s been such a worthwhile and eye-opening journey too. I hope you’re as excited as I am because, finally, the moment I thought would never come is here: I have beef to share with all of you!

Is it bragging if I say so myself? I can’t help it. I’m very, VERY jazzed up about this beef.  Rich, amazingly flavorful, tender and juicy on an all-grass diet; it’s the best beef I’ve ever eaten.  And, I know the cows were treated with care and respect.

What’s different about our Devon beef?  Science shows that the meat from old-fashioned, un-improved British breeds of cattle eating an all grass diet makes the most flavorful, finely textured and succulent beef.  And you must be hiding under a rock if you haven’t heard the bawking about grass-fed beef being the most nutritious and healthy – for you, the cattle and the environment. Cows don’t come any more old-fashioned, un-improved or British than ours.  And 100% guaranteed Pink Slime Free.  It’s never been more important to support local farms and one of the best and easiest ways you can do that is to buy your food directly from farmers you know as often as possible. I hope you’ll take a minute to consider a different way of provisioning for your family – one that’s healthier, more affordable and so much tastier.  And easier too, once you get used to thinking a little differently about food. Without your support, small, sustainable farms like mine struggle to live long enough to provide a lasting and healthy alternative to factory meat and produce.  If you know me at all, you know that this farm isn’t just a business to me.  It’s a calling.  A mission.  A legacy.  And if you believe in the importance of sustainable agriculture, I can really use your help.

Here’s what you can do:

Buy our beef! I have a small number of steer ready for butchering beginning July.  These steer live perfect cow lives, work to improve the land and produce the most nutritious, flavorful beef available.  If you think enjoying the best tasting, humanely raised, rare heritage breed grass-fed steaks for about $7.00 a pound sounds like a good thing, click here. You don’t need beef but want to stay in touch?  Consider joining the Auburn Meadow Farm community by subscribing to our blog and/or liking us on Facebook. Spreading the word about our beef to others helps tremendously.  It would be so awesome if you would forward this post to anyone you think may be interested. I love to share stories about the cows, tips to help break your processed food habits, and lead hands-on old-fashioned farm kitchen workshops focused on mastering and preserving farm-fresh ingredients.  If you’d like me to speak to your group, lead a Menu For the Future reading group or host a preserve swap for your business, church or neighborhood group, let us know.  Our fees are extremely reasonable. The future of small sustainable farms is up to you – if you don’t patronize them, small farms won’t be around to continue their work building an alternative to Corporate Agriculture. Happy Eating, Jackie & The Ladies of Auburn Meadow Farm

8 thoughts on “I’ve been waiting three long years to say this to you:

  1. This is great news! The tough thing about starting a combined cow/calf and finishing operation as you did from scratch is how loooong it is to the first payday. I will do what I can to let people know about your beef.

  2. Wow! I love your cows and am happy you have reached this point. If my husband and I didn’t exist on a minimal income I would certainly order from you. Unfortunately, although I do have friends, I have no like minded friends to pass this on to. But I hope it all continues to go well for you. :)

  3. Beeeaaaautiful cattle. Really stunning. I am content at the moment with my brush-fed goat operation (although tiny!) When I get into beef eventually I may have to make a road trip for some breeding stock if you aren’t located too far from WI.

      1. It’s a blessing and a curse. :) I have gotten to see some of the best, most innovative, sustainable dairy farms and also some of the most gigantic, fossil-fueled, or simply ill-run dairy farms. Thanks for doing what you do, as a veterinary student I hope all of my clients will someday have a similar mindset as you and the rest of the livestock-bloggers I follow.

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