Meadow Harvest

Brian and Sage have been farming together since 1988, initially starting with dairy farming in the Northwest. Brian, who began dairy farming in 1978 despite being virtually blind, and Sage, who has a background in fine arts and sheep farming, transitioned to raising grass-fed beef and lamb as they planned for retirement. Their farm is known for its commitment to animal welfare and land stewardship, selling their products at local farmers markets.

The farm employs no-till rotational grazing methods on small pastures, inspired by the ideas of Andre Voisin. They prioritize the health and comfort of their animals, using antibiotics only when necessary and ensuring lambs for butcher never receive them. The pastures are fertilized solely with manure from their animals, and herbicides are used minimally. The farm is in the process of certifying all its land as organic, with 40 acres already certified. They protect the river and wild areas with fences and have planted trees to shade and cool the river water, creating a large riparian area for wildlife.

The farm's meat is processed at a USDA inspected butcher where it is dry aged, cut, and wrapped. They offer most popular cuts of beef and lamb, as well as whole and half lambs in the fall. Despite the butcher not being certified organic, the farm ensures transparency and traceability with unique USDA ID numbers for each animal. Sage also engages in fiber arts, creating handspun yarn and other artistic creations available at farmers markets and the farm studio.