Our animals are born, raised, and finished on biologically diverse pastures. For processing, we haul them to a small local, licensed and inspected facility that is less than an hour from our farm. We know that we can be sure to get our own animals back, including the ground beef.

We use absolutely NO Chemicals, Hormones, Antibiotics, GMO Feed, Grain, or Vaccines. All forage (hay and pasture) that we feed is grown without chemical fertilizers or pesticides, on land that has been certified organic for many years.

Red Devon Beef is simply superb. It is flavorful, tender, and juicy. Because our cattle are never fed grain, the beef has many health benefits not found in regular grain-finished meat. Compared to feedlot beef, beef from grass-fed animals is leaner, and has much higher levels of Omega-3 fatty acids, Conjugated Linoleic Acids (CLA), and Vitamin E.

Boerson Farm
Red Devon beef is available by the cut at the Farmers Market and at the Farm. We also offer convenient 25 lb Pasture Packs which contain an assortment of steak, roast, stew meat, and ground beef. A Pasture Pack will easily fit into a small freezer or into the freezer compartment of a fridge. There are many options available in terms of contents, size of cuts, etc, and we do our best to accommodate the customer's needs.

Starting in the fall of 2019, Boerson Farm beef will be available in Half and Whole Carcasses. We require a $100 deposit to reserve a quarter, half, or whole. Send us an
e-mail and we will put you on the waiting list and let you know when the beef will be available.

Environmental Benefits of Grass Fed Beef

Beef from well-managed grazing and grass-fed operations are better for the environment than conventionally raised feed lot beef. We use fewer energy-intensive inputs and, by regularly moving animals to fresh pasture the cows spread manure more evenly and improve the quality and quantity of forage growth. This builds soil, reduces erosion and water pollution, increases carbon sequestration and preserves biodiversity and wildlife (Johnson 2002, FAO 2009, Pelletier 2010).