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Polyface, sustainable and amazing.

An organic "salad bar" for cows.

Unlike most cattle, Sage Mountain Beef Steers get to graze on organic watermelon and butternut squash plants, alfalfa, wheat grasses and other forages. The result is beef that is healthy and nutritious, with flavor and tenderness that can't be beat by most cattle growers.

Always sustainable, always moving forward.

For years, Sage Mountain Beef has brought the organic "salad bar" to the Steers by the tractor load. The next logical step in their beef operation evolution was to take the the Steers to the organic "salad bar" buffet by using portable electric fencing.

After the animals have finished grazing, the fields are then disced and re-planted. This is known as "landscape healing". "Polyface", sustainable and amazing, that's Sage Mountain Beef.

The Polyface way.

IN 1961, William and Lucille Salatin moved their young family to Virginia’s Shenandoah Valley, purchasing the most worn-out, eroded, abused farm in the area near Staunton.  Using nature as a pattern, they and their children began the healing and innovation that now supports three generations.

Disregarding conventional wisdom, the Salatins planted trees, built huge compost piles, dug ponds, moved cows daily with portable electric fencing, and invented portable sheltering systems to produce all their animals on perennial prairie polycultures.

Today the farm
arguably represents America’s premier non-industrial food production oasis.  Believing that the Creator’s design is still the best pattern for the biological world, the Salatin family invites like-minded folks to join in the farm’s mission:  to develop emotionally, economically, environmentally enhancing agricultural enterprises and facilitate their duplication throughout the world.

The Salatins continue to refine their models to push environmentally-friendly farming practices toward new levels of expertise.

So does Sage Mountain Beef.

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