The following farms and ranches have certified
that they meet Eatwild's
criteria for producing grassfed meat, eggs and dairy products.
Contact them directly for additional information
or to buy their products:
A Land of
Grass raises natural grass-fed beef and lamb because
it is good for the land and good for you. We realize everything comes
from the sun. We harvest grass, the sun's bounty, in the form of
beef and lamb. Low fat, grassfed meat tastes better, too. You can
almost taste the sunshine.
We work diligently to provide a healthy product
and sustain our land holistically. Our cows and ewes calve and lamb during
April and May, so the calves and lambs get to start on fresh spring grass.
We do not use growth hormones. We rarely use antibiotics because we keep
our livestock healthy (knock on wood!) with proper nutrition and low
stress. We will use an antibiotic to save a life, but then will not keep
it in our beef or lamb program. You will not consume antibiotics from
Research shows that grassfed beef contains fat that
is actually good for you. Grassfed beef and lamb has more Omega-3 fatty
acids, which reduce the risk of heart disease. Grassfed also contains
more beta-carotene and up to five times as much CLA.
You can order quarters, halves, or wholes of beef
between June and January. We have lambs available, too; just call. We
will deliver within 100 miles of Conrad.
Come visit us anytime.
A Land of Grass, Lisa Schmidt, 564 Graham Ranch Lane, Conrad MT 59425. (406) 278-0159.
email@example.com. Website: https://www.a-land-of-grass-ranch.com.
The B Bar Ranch in Big
Timber, Montana started raising Ancient White Park Cattle to preserve
the breed. From our start with 15 cows and a bull in 1989 the herd
has grown to over 150 females and a full battery of bulls. We are now
ready to sell some of these magnificent animals as beef.
The cattle are almost eligible for organic certification
and the land they live on has been certified for over 10 years. No hormones
or other growth promotants are used and no low level antibiotic use occurs
on our operation. Animals that require treatment with antibiotics for
illness are identified and removed from our White Park Beef program.
Harvest begins as the animals and pastures reach
peak condition in July and continues while the animals are gaining rapidly
into late November or early December, depending on the fall. We maintain
records on the identity of our animals from birth to your table. Our
USDA inspected local processor does not have the desire or the means
to irradiate meat. We offer meat cut and packaged to our customers specifications
and package in either Cryovac or plastic wrap and white freezer paper.
We sell by the head, half, quarter and half quarter, as well as sampler
packages of cuts.
B Bar Ranch, Wes Henthorne, 1273 Otter Creek Road, Big Timber MT 59011. (406) 932-4177.
firstname.lastname@example.org. Website: https://bbarbeef.com/
Blue Sage Ranch in Big Horn, WY raises lamb and beef in a natural environment, using low-stress handling and minimal human intervention to provide a wholesome product grown for naturally superior genetics as nature has selected. We also sell eggs locally in multiple markets throughout Sheridan, WY.
Through multi-species grazing and careful pasture management, we raise healthy, productive chickens, sheep, and cattle without the use of additives, supplemental feeds or industrial chemicals. Supporting local produce, merchants and ranchers is a win-win situation. It limits the cost of shipping, excess fuel consumption and other costs to the environment while growing the local economy and improving our overall quality of life.
Lambs and calves are born on pasture in the spring, following the natural cycle of mother nature and all other wild herbivores to limit predation and parasites and maximize a grass-finished product for late fall.
Half or whole beef is available late summer as mixed cuts; select cut orders are available by special request. Half or whole lamb is available early spring as mixed cuts.
Please check our website for prices and order forms.
Polled Hereford bulls are available in the fall to add well mannered, high-efficiency, calving ease to your herd. These bulls do their job easily. We also have full-blood, black head Dorper rams available in the fall with request by June.
Blue Sage Ranch, Caroline Arrott, 66 Kruse Creek (PO Box 273), Big Horn, WY 82833.
E-mail: email@example.com. Website: www.BlueSageRanch.com.
Broken Spoke Yaks is a family operation in the high mountain valley of Star Valley, Wyoming. We have pristine air and water. Our yaks are naturally pasture raised on organic fields. We raise our own hay from these fields also. No pesticides, fertilizers or chemicals of any kind have been used since.
We bought our farm in 1986. Our animals are not fed any grain. They are 100% grass fed. We do not vaccinate or use antibiotics. We rotate pastures for parasite control. Our meat is processed at a USDA facility and has been certified e-coli negative. The meat has been dry aged for 10 days then flash frozen in cryovac packaging. This ensures the most nutritious, flavorful and tender meat.
Please visit our website for the nutritional facts and pricing. You may call 307-887-6638 (or text) or email firstname.lastname@example.org for further information. Visitors are always welcome.
Broken Spoke Yaks,
Gene or Colleen David, 1909 Hwy 241, Star Valley WY 83110. (307) 887-6638 or (307) 887-6639.
Crary Beef holistically raises
all-natural, grassfed and finished beef.
These black angus cattle are born and raised
on our fourth-generation ranch. From birth to harvest, they are
happily consuming omega-3 rich native grasses and forages along Montana's Rocky
Mountain Front. They share pastures with a variety of wildlife
including grizzly bears, elk, deer, and sandhill cranes.
Our cattle are never confined and are raised with
no hormones, no antibiotics, no grain, and no animal by-products. They
are always handled in a low-stress manner. We are passionate about
producing a nutritious and delicious product while improving and maintaining
native grasslands and riparian areas.
Our all-natural, grassfed and finished beef
is an average age of 2 years at harvest. It is rich in omega 3 fatty
acids (the good fat!), conjugated linoleic acid, vitamin E, and beta-carotene.
To enhance the flavor and tenderness, we age the beef with a local
processor for 14–21 days.
Our beef can be purchased by the whole,
half, or quarter and customized to your personal satisfaction. These
are seasonally available late June to October to capture the greatest
nutritional benefits of the lush grasses.
Individual cuts are available year-round and can
be shipped. The individual cuts are from animals harvested
in the fall and stored frozen in our Meat Depot for sale throughout
Call or e-mail us anytime to talk BEEF!
Crary Beef, Danelle Crary, 891 Teton Canyon Road, Choteau MT 59422. (406) 466-2245.
E-mail: email@example.com. Website: https://www.facebook.com/crarybeef/.
EZ Rocking Ranch, located just
south of the Montana border, produces high quality grassfed beef and
provides a healthy and delicious alternative to the feed-lot
beef sold in most supermarkets today. Our beef is raised
naturally, without steroids, hormones and antibiotics. Our
grassfed beef has a unique, genuine flavor based on a longer,
naturally tuned growing cycle. We bring quality beef straight
from the ranch to you.
You can order by calling us directly at (307) 682-2968.
We offer custom orders, whole, half or split quarters. Your grassfed
beef will be dry-aged at a Wyoming inspected or USDA certified plant
for at least 14 days for maximum flavor and tenderness. It is then hand-cut,
packaged and frozen. We can deliver locally.
We also sell at the following farmers markets:
- Gillette, WY - Saturdays, August through to killing frost,
- Sheridan, WY - Thursdays, mid July to mid September, 4PM
- Buffalo, WY - Wednesdays, mid July to mid September, 8:30AM
- Ranchester, WY - Fridays, mid August to mid September, 3PM
EZ Rocking Ranch, Frank Wallis, 1050
Bitter Creek, Recluse WY 82725. (307) 682-2968.
Feiring's Grassfed Beef is located in the rolling plains of western North Dakota, on the Montana border. We have been raising registered Angus cattle since 1982 and grassfed beef since 2014. We started raising grassfed beef after listening to Dr. Don Huber speak at the Grassfed Exchange in Bismarck, ND. At that point, we decided that if we don’t have our health, then neither will our soil or livestock.
Our cattle are raised in a holistic manner without antibiotics, GMOs, growth hormones, commercial fertilizers or pesticides. They are 100% grassfed and grass finished. We practice low-stress livestock handling to assure our cattle are raised in a stress-free environment. Our ranch has been practicing holistic resource management since 2012. The main motto on our ranch is "If you take care of the soil, it will take care of you!" We utilize conventional and high-density rotational grazing to assure the cattle are on the highest plain of nutrition.
Our beef is processed at a USDA federally inspected facility and sold under a ND retail meat license, which allows us to sell by the retail cut and in bulk (quarters, halves and wholes). We sell our products at the ranch and local farmers markets in the area. We also deliver to Dickinson, Williston, Watford City, Bismarck, Bowman and the surrounding areas.
You can find updates on product availability on our website at www.feiringsgrassfedbeef.com or on our Facebook page at Feiring’s Grassfed Beef.
Feiring's Grassfed Beef, Donnie and Trisha Feiring, PO Box 725 / 16851 21st St SW, Beach, ND 58621. (701) 872-5888.
E-mail: firstname.lastname@example.org. Website: www.feiringsgrassfedbeef.com.
Humbird Natural Beef comes from a small 1000-acre family ranch in the mountains of Central Idaho. We have irrigated pastures as well as rangeland for our steers to graze. During the winter months we supplement our animals' diet with organic hay. Our goal is to raise a healthy herd of grazers without any hormones or medications and at the same time offer our customers an affordable natural product that can be served throughout the week.
Our steers are short horn crosses of Angus, Normandy, Charolais, and Jersey. They are grass finished, grading out as Choice and Prime and delicious any way you prepare them. There is a 14-day hang on the carcass before the cut and wrap.
We sell the steers as a custom cut order from you of the hanging weight of a half or whole beef. You pay for the hanging weight of the half or whole; the cut and wrap is included in the charge of $3.75 per pound of the hanging weight.
We can deliver in a 500-mile radius or you can pick up the beef yourself. Call anytime if you have questions. Thank you for looking!
Humbird Natural Beef, Tim Kemery,
Box 621, Challis, ID 83226. 208-731-0290.
Indian Prairie Ranch is located half-way between Victor and Stevensville, against the Bitterroot Mountains. This is not a big, commercial venture, but a small, family run operation. It began as a great idea to re-live some of the romance of the Old West and start up a small herd of Texas Longhorns.
We raise all-natural, Texas Longhorn beef cattle. Our cows roam free year-round on hundreds of acres of lush pastures, grazing pesticide-free grasses and drinking fresh water from streams that meander though our ranch. Our operation is unique in many ways: The cows are raised naturally – they roam freely and eat on grassy pastures and drink from fresh water sources.
- We provide salt, minerals, and natural food additives "free choice" to be consumed if needed
- They do not receive any vaccinations, hormones or antibiotic injections like commercially processed beef
- We supplement with baled hay when grass is not available (due to deep snow). The hay is grown and baled on our ranch without the use of pesticides
- We DO NOT force-feed grain (most commercial cattle are "hot fed"in the last 90 days of their life)
We credit the unsurpassed tenderness and wonderful flavor of our beef to the way our animals are raised – naturally, free on the range to eat and drink as they please. We invite you to give us a call and schedule a visit to see our unique management style.
Indian Prairie Longhorns, Tom Gingerich, Indian Prairie Loop, Victor MT 59875. (406) 369-0945.
E-mail: email@example.com. Website: www.indianprairielonghorns.com.
At Lair Ranch, Doug and Mary Lair and Family raise grass-finished beef and lamb in the beautiful and fertile Yellowstone River Valley just downstream from Big Timber, Montana.
We are non-certified organic, using the regenerative practices of our ancestors for the past many years—no pesticides or herbicides on our pastures, no hormones, antibiotics, or grain supplements in our grass-finished market beef and lamb, and gentle and humane handling in a rotational grazing system that promotes overall animal, soil, and human health. We raise and feed our own hay for winter feed.
Our cows are Red Devon (a Heritage Breed), Red Angus and Devon/Angus crosses. It takes around 24–26 months to finish an animal on grass in this part of the Country. Much slower than a feed lot, but much healthier meat and well worth the wait! We calve on grass in late May thru July with our top beef prospects finishing at a perfect time in the late Summer and Fall as the weather cools and the grass hardens.
Our sheep are South African Meat Merinos (SAMMs) which are known for their outstanding carcass traits and flavor (along with very good wool). They also take a little longer to finish than some sheep breeds, but once again, are well worth the wait. Our sheep and cows are protected by three beautiful livestock protection dogs, each of a different breed.
The integrity of our business is entirely dependent upon the integrity of our processor, and we have a great one. Try our grass-finished products and we think you will agree.
We sell beef by the whole, half and quarter. Lamb by the whole and half. Beef and lamb available for 2022. Please contact Doug Lair, 406-930-2233, firstname.lastname@example.org.
Visitors always welcome! Please call in advance as we’re out pushing water (irrigating), pulling weeds, moving livestock, or fixing something most of the time.
Lair Ranch, Doug Lair, P.O. Box 1591 / 304 Highway 10 East, Big Timber MT 59011. 406-930-2233.
E-mail: email@example.com. Website: None.
Mannix Family Grass-Finished Beef raises grass-fed and finished beef on their fifth-generation family ranch in Montana's Blackfoot Valley.
Our beef are born and raised on our ranch from birth to slaughter, and we guarantee they are:
- 100% pasture raised and grass fed.
- Never given growth hormones or antibiotics.
- Hand selected when they have reached optimal levels of fat cover, or "finish."
- Dry aged for 10–14 days for optimal flavor and tenderness.
We strive to produce beef with the long-term health of our land, our community, and our customers in mind. With proper stewardship our ranch will continue to provide a healthy ecosystem supporting diverse wildlife, healthy soils and streams, a good living for our family, good food for our customers, and contribute to the long term health of our community.
What we offer:
Everything from retail cuts, to bulk burger, beef bundles, halves, and wholes.
How to order:
Order online, and pickup at a drop off location near you; visit us at farmers markets in Missoula, Seeley, and Lincoln; or enjoy our beef from grocery stores and restaurants in Missoula and Helena. Visit the "Find Us" page on our website for an updated list of drop off locations, markets, grocery stores, and restaurants that carry our beef. https://www.mannixbeef.com/find-us.
Mannix Family Grass-Finished Beef, Logan Mannix, 83 Mannix Ranch Drive, Helmville MT 59843. (406) 241-9634.
E-mail: firstname.lastname@example.org. Website: www.mannixbeef.com.
My Own Beef is a new
program created by Montana Natural Grass Fed Beef.
The program enables non-ranchers the opportunity to own their
own beef cattle. The Owners own the cattle, with Montana
Natural Grass-Fed Beef providing the labor and management.
In a nutshell, the program consists of:
- A person buys one or more high quality
purebred Angus cows.
- The cow is bred, fed, and maintained by Montana
Natural Grass-Fed Beef.
- The resulting calves are grown to market weight
and either sold or processed as grass-fed beef for the owners.
- The heifer calves can be retained as breeding
stock in order to enlarge the herd or harvested as grass-fed beef.
- The owners are invited to visit their cattle and
maybe vacation in one of the absolutely most beautiful places on earth.
- The program can be used as an investment, as a
reliable source of beef for your family and friends, or both.
My Own Beef, Jerome or Kathy Stenberg, 36402 Dublin
Gulch Road, St.
Ignatius MT 59865. (406) 644-3636.
North Bridger Bison is a family-run, family-owned bison ranch located in the Shields Valley of Montana. We focus on producing the healthiest, most regenerative, most delicious bison meat you can buy.
Our bison spend 365 days a year outside on diverse grasslands. And when it comes time to harvesting an animal, we field-harvest each bison on the ranch—as opposed to putting them on a truck and hauling them to a feedlot or a slaughterhouse somewhere.
Field-harvesting is unique, and it's the most ethical and humane practice—with no stress for the animal and no stress in the meat, which leads to unbelievably healthy and delicious bison meat.
We ship throughout the United States via UPS, and we would be more than happy to answer any questions you have.
We are also strongly committed to conservation, and our ranch is home to a wide variety of wildlife.
To learn more, please visit www.northbridgerbison.com -- or contact Matt Skoglund at (406) 223-1950 or email@example.com.
North Bridger Bison, Matt Skoglund, 29525 Muddy Creek Road, Wilsall, MT 59086. 406-223-1950.
Omega Beef raises grass-finished Wagyu beef. Wagyu is a breed of cattle originating in Japan that produces the legendary “Kobe” beef delicacy, famous for its flavor and tenderness. The Wagyu breed produces a higher percentage of beneficial omega oils than any other breed of cattle known in the world.
Our Wagyu cattle are raised in the hills of southeast Montana where we ranch with the longstanding practices of caring for the land and water resources. Our cattle are fed grass and water – no growth hormones – no antibiotics.
Our aim is to provide healthy, grassfed and grass-finished beef that is tender, delicious and affordable. You can buy a half or whole beef directly from us. Our grass-finished Wagyu is dry-aged, cut and packaged to your specifications by our USDA butcher. We pay basic butchering costs and we deliver regionally. We have beef available two times a year in July and December. Call to reserve a half or whole beef.
Omega Beef, Jeanie Alderson and Terry Punt, PO Box 505, 29 Bones Lane, Birney MT 59012. (406) 984-6229.
E-mail: firstname.lastname@example.org. Website: www.omegabeefwagyu.com.
Roaming Bison Ranch is here to offer the most convenient way to get grass-fed, grass-finished bison and beef. We also have pastured Mangalitsa pork available intermittently.
What we offer: We have an assortment of bundles available on our website for our customers to choose from. Pick the bundle that works best for you, order online, and we can ship it to your doorstep (for free!). We ship anywhere in MT, ID, WA, OR, UT, WY, ND, and CO, with other states available upon request.
If you are close by and want to make a day of it, we love having people come to the ranch to see our operation when picking up their order. You can see the bison, the pigs, the friendly cows, and a couple fuzzy miniature donkeys.
Our products are individually vacuum sealed. Only want one steak? No problem! Animals are processed at a local USDA facility, and dry age 14 days before packaging.
About the ranch: We are a built-from-the-ground-up, first generation ranch. We fully embrace sustainable and regenerative agriculture practices. We aren’t battling tradition to implement new ideas as we find them, and the quality of our products is a great example of how effective newer practices can be.
Roaming Bison Ranch is in St. Ignatius, MT. All our animals are slow grown and harvested when they are truly “finished.” Our grass-finished beef (and even bison) have wonderful marbling. Intramuscular fat is deposited in grass finished animals after most of the animals’ bone growth is completed, so age 24–30 months is an ideal time to harvest. No sub-therapeutic antibiotics, no grain, nothing unnatural.
Animal wellbeing and product quality are our main priorities. Everything goes hand-in-hand, and having healthy soil means healthy pasture, which means healthy, happy, delicious animals.
Roaming Bison Ranch, Laura Wheeler, 60756 Watson Road, Saint Ignatius, MT 59865. (406) 546 5197.
E-mail: email@example.com. Website: https://roamingbisonranch.com.
Thirteen Mile Farm has been producing grassfed lamb for over 30 years, certified organic since 1999. We raise dual purpose animals, celebrating both the tender meat and diversity of fiber types that can grow on grass. In early 2018 we sold our wool mill of 14 years to one of the mill employees, allowing us to return our primary focus to the land and animals. Tender, mild, medium-framed animals that thrive on grass, grown on our calcium-rich Intermountain Valley soils, remain our priority.
Our pasture rotation system primary includes a sheep grazing/hay harvest rotation, with a few acres of vegetable/cover-cropping rotation. Neighbors’ cattle-grazing is integrated into the system when conditions permit. We have sought this diversity for the benefit of the sheep, the people, the land, and the lamb. Consideration of wildlife diversity is a guide as well; we do not kill native carnivores, and the pastures often host as many wild ungulates (year-round whitetail deer and seasonally, elk) as domestic livestock.
Protection of multiple waterways on the ranch through fencing and/or other management strategies is paramount.
Thirteen-Mile Farm, Becky Weed and David Tyler, 13000 Springhill Road, Belgrade MT 59714. (406) 581-8543.
E-mail: firstname.lastname@example.org. Website: www.lambandwool.com.
Page updated 10/11/2021.