We sell our own grass-fed beef, pork, lamb, pastured chickens and fresh eggs, and we take meat orders online.

Our cattle are Polled Hereford and Devon-Hereford Cross and live in the hills of Chilmark at Bethhaven Farm, while sometimes spending time at Crow Hollow Farm in West Tisbury and at Morning Glory Farm in Edgartown. We maintain a herd of 20 to 30 head, sired by the great New Zealand bull Moshup. They are grass-fed, free-range animals and some even have a water view.

Grass-fed beef generally has more flavor, a finer texture, and less overall fat; this makes it a less tender but great-tasting meat — try it for yourself. We raise our herd on carefully rotated pastures and hay which we grow and harvest ourselves. 

Lamb is a new product for us in 2019. We have been raising a flock of Navajo Churro sheep, a heritage breed that provides not only good meat but gorgeous wool as well, and even milk. These sheep are the United States’ oldest domesticated farm animals, brought to New Mexico by Spanish explorers in the 1500s. The rare breed was almost wiped off the map more than once, dwindling to fewer than 500 sheep by the 1970s. Preservation efforts have brought Navajo Churros back, and we are delighted with our ram Tornado and his flock.
Our pigs eat the bruised and excess fruit and vegetable trimmings from the farmstand—barrels upon barrels of lettuce leaves, carrots, beets, tomatoes and whatever else we can’t sell or cook. They also enjoy our Island-raised, GMO-free corn, expired milk, and a ration of commercial hog feed. The pigs live in a generous pen where they can hang out in the sunshine, dig huge pits or wallow in the puddles. They have an airy but snug “pigloo” where they go when it is rainy or cold.

Our chickens for meat are in a wire shelter that is moved every day to give them a fresh patch of grass to eat and scratch in. These “chicken tractors” also leave exceptional manure for our soil.

The birds can choose sun or shade and are protected from predators by their shelter. They grow fast on their diet of grain, grass and insects, and are ready for slaughter in 8 weeks. A local organization (Island Grown Initiative) with a trained crew provides humane and sanitary preparation of the chicken for your table. These birds really taste good.

Photo by Alison Shaw

Our eggs are produced in a two-story henhouse which was built to specifications drawn by the University of Connecticut. We wanted a simple environment with natural ventilation, birds on the floor and minimal energy use while still efficient enough for a farm of our small scale. Laying hens get the same grain ration most layers do, but ours also get occasional treats of vegetables, especially greens, from the farm and a daily scatter of scratch feed to encourage them to scratch in their litter. Their environment was designed to be consistent with the humane standards used for organic certification.

Photo by Alison Shaw

We now produce 50 dozen eggs a week, often selling out at the farmstand in summertime. In the off-season our eggs are available at Cronig’s Markets, Alley’s General Store and on the honor system outside the farmstand exit.