Grass-fed beef from the other side of the fence.


At Greener Grass Farm, we raise Angus-Saler cattle, a mix that combines North America's most popular breed of beef cattle with a breed native to the South of France prized for its gentle disposition and foraging ability.

By the time the cattle on Greener Grass Farm reach their full weight, they have been on pasture for 18-24 months. It is much faster and cheaper to finish calves on corn in a feedlot, but finishing cows on pastures is a more natural process that is better for the cows and better for us. Beef from grass-fed cows has more vitamin E and higher concentrations of conjugated linoleic acid, one of the "good" fats associated with the healthy blood lipid levels.

We process all of our grass-fed beef at a small, family owned USDA inspected facility that hand processes each package with care. Our beef is dry aged for 7-14 days to enhance tenderness and flavor, a step the big processors skip because of the time and cost involved. All our grass-fed beef is flash-frozen and shrink wrapped for optimal freshness.