What a great response to our Fall 2013 harvest. We are sold out for 2013.
Scott & Brigit
We will begin taking orders for the June 2014 harvest after January 1st.
We have been working with a great videographer and will begin posting the results shortly. Please check back in November.
Seattle area customers - We do a delivery rendezvous for each harvest.
"We adore it. Every guest who ate a cut said it was hands down the best piece of beef they had ever had…. Truly, truly amazing."
Holly Smith, Chef-Owner of Cafe Juanita
"He is truly a grass farmer who passionately explores ALL avenues in creating the absolute best product he can. Not only for the end product that we eat but also for the health and well being of his animals and our environment."
Tamara Murphy, Chef
"The melt-in-your-mouth texture is juicy yet resilient. The flavor is very complex, a perfect balance of well aged tang and a sweet rich earthiness. It was unlike any beef I've tasted before, a taste that kept me coming back for more. This meat is truly magnificent!"
Kim Bast, Custom Chef
April, 9th 2013
Hello, I am interested in some grass fed beef but after what seems like a ton of research I am even more confused than when I started. It seems like each rancher says their beef is the best… It is all so confusing, any information you can give me would be very helpful.
September, 5th 2013
Debbie Mahitka, New Customer
Excellent management and the Wagyu breed combine to produce the best
No other farm produces Wagyu Beef like Sweet Grass Farm.
At Sweet Grass Farm we walk the walk. You are always welcome to visit and see how we farm.
Winter can be an exciting and challenging time. You never know what to expect. We have spent years building winter holding areas to protect our herd and keep them clean and healthy.