At Reifsnider Farm, our cattle are pasture-raised year-round and calves stay with their mothers for at least six months until naturally weaned. Their diet is primarily grass and hay, supplemented with a small amount of grain to ensure balanced nutrition. With rotational grazing, diverse pastures, and natural soil enrichment, our land stays healthy and productive—producing beef that is both wholesome and sustainable. We never use antibiotics or growth hormones, and nearly everything our cattle eat is grown right here on the farm.

For over four generations, our family has grown food on the same land using sustainable farming practices such as crop rotation, cover crops, and natural mulching methods. These practices protect soil health, replenish nutrients, and naturally reduce weeds allowing us to grow a wide variety of fresh, seasonal produce. By combining time-tested techniques with modern methods, we continue to provide our community with nutritious vegetables year after year.