While Dennis and Emily Wettstein both grew up on farms, it was not until 1985 that they chose to become organic farmers. At a time when heavily subsidised conventional farming was becoming every more industialized, the Wettsteins chose to move in the oposite direction. Today the Wettsteins farm more than 140 acres of beautiful Central Illinois land. Located near Carlock, IL, their land rolling land is as picturesque as it is bio-diverse. Through hardwork over the years their operation has become not only organically certified, it has a energy use and carbon footprint that is a fraction of that of neigboring farms. Emily and Denny sell certified organic beef, pork, poultry and eggs directly to a growing number of customers. They also raise organic soybeans, corn and other grains and sell organic feed to other organic livestock and dairy farmers in the area.

Lillian's beef is grass fed, grass finished, and on the pasture until the day they go to the locker. We will be selling beef at the Peoria Riverfront Market

Grass Fed Beef Our cows are raised on lovingly tended pastures in communal groups. We employ regenerative farming methods that include small acreage paddocks with frequent rotation onto new ground with newly emerging grasses. They are never exposed to grains, synthetic fertilizers or pesticides. There is no confinement, no antibiotics, and no hormones. Ever. Every calf we raise is born and raised on our farm, so we know exactly who they are and how they mature. Having this degree of knowledge and control is at the heart of how we assure uniform quality of our beef.

**WHY CHOOSE US**Grass-fed and finished beef is better for human health as well as cow heath than grain-fed beef in several different ways. In a recent study, grass-fed beef is lower in total fat; higher in beta-carotene, vitamin E, the B vitamins thiamin and riboflaven; higher in the calcium, magnesium and potassium as well as Omego-3. It’s also lower in the saturated fats linked with heart disease. **WHY WE ARE DIFFERENT**Raising animals on pasture for its’ entire life requires more knowledge and skill than sending them to a feedlot. For example, in order for grass-fed beef to be succulent and tender, the cattle need to forage on high quality grasses, legumes and forbs. Providing this nutritious and natural diet requires healthy soil and careful pasture management so that the plants are maintained at an optimal stage of growth. High-quality pasture and hay is the key to high-quality animal product. So at Brinkman’s Farm, we practice pasture rotation. Cows move from one pasture (paddock) to another every day or two. This helps each paddock to recover and begin new growth before the cows are returned to this particular paddock. We grow and purchase locally grown high-quality hay for winter feeding. Grass-finished beef is usually more flavorful and tender because of the low-stress, pasture-fed program. By comparison, grain-fed cows are typically ready for market in one year; we raise ours exclusively in pasture for two years before sending to market. Picture contented cattle munching on lush pasture, their hair coats slick and shiny and no manure cakes their hide. That’s Brinkman’s Farm! Also on Brinkman’s Farm, we breed our cows the old-fashioned way. We do not practice artificial insemination. Our cows get pregnant by a very handsome bull! Ours is a “generational” farm, meaning we breed and raise all of our cows here in our pastures, so no parasites or diseases can come into our herd from outside sources. **ABOUT US**We purchased our farm almost 23 years ago and our first cow, Billie Jo in 2005 (our little girl passed away in January, 2022) and what an experience it has been! Since neither of us were raised on a farm, we have had to learn farming language, how to drive a tractor, buy seed, bale hay, walk among 1200 pound animals and so much more. We have studied, listened and learned farming practices that fit us best. We also believe that we have been entrusted to be good stewards of our herd and land as long as we are here. We’ve come a long way from being simple city folks to hobby farmers! We, Ellen and Tony, the owners of Brinkman’s Farm, are always striving to maintain the best practices on our 110-acre farm. We continue to broaden our knowledge by attending seminars, reading articles and talking with other experienced farmers. Each year that we have been “in the country” we have grown in farm skills, maintained our pasture, built buildings and acquired equipment so that we may be more efficient while giving the best to our herd. We are currently in the process of adding another 20 acres in pasture and hay!

Amber Oaks Ranch is a 70-acre homestead just south of Thorndale, TX (about 35 miles ENE of Austin). It was established in December 2015 by John & Molly Pantalone John and Molly raise beef, pork, chicken, and Lamb - on pasture.

Reyes and Kacie Carballo farm, ranch, and sell some of the highest quality beef you can find in the beautiful town of Parowan, Utah. Dry Lakes Ranch, formerly known as Mitchell Herefords; a ranch dating back to 1873.

Serving the community of Placer County CA

Produce up to 25 butcher beef each year. We work with local butchers. Cows are raised on green pastures.

Burnett Beef is 100% Angus, grass fed, and grain finished. We are part of both the American Angus Association and Texas Angus Association. We sell bulk beef and bundle boxes. Inquire with wholesale interests. Visit our online store to shop our beef, and pick-up your products right here on our farm!

We raise beef with Wagyu and Angus genetics in a family herd in the Columbia River Valley. All of our beef were born on the farm and raised in the herd on natural grass pastures. We sell beef as quarters from May through December. Reservations and payments online, including crypto checkout.