This Maine Family Farm Raises 100% Grass-Fed Beef You Can Buy By The Half

One family has worked the same hilltop land since 1928, and today their cattle eat nothing but grass and homegrown hay. That’s five generations of farming on one piece of ground. I’ll admit, that alone earns points in my book.

The cows here also get moved to fresh pasture every single day during grazing season. They’re a breed called Murray Grey, known for easygoing personalities and seriously good beef.

The fields haven’t seen chemical fertilizer in roughly 20 years. Then comes the fun part for your freezer. You can buy this beef by the whole, the half, or the quarter.

Pastured pork, pastured chicken, and fresh eggs are on the table too.

All of it happens on a quiet hill in western Maine with mountain views stretching to the horizon. So how does a family farm end up with a herd this happy and a freezer plan this tempting? I’d be curious to find out.

Five Generations Have Called This Hilltop Home

Back in 1928, Harold Shaw, Sr. bought a small piece of land that would grow into Shaw Farms. Over time, it became four small farms stitched together into one operation.

For about 50 years, the place ran as a dairy. Harold started milking in the early 1930s, and his son joined him in the early 1950s.

At its busiest, the dairy handled up to 110 milking cows. That’s a lot of early mornings and a lot of milk pails.

Today the family counts five generations connected to this land. Very few farms can say the same, especially in an age when land changes hands constantly.

The story didn’t stay smooth the whole way, though. Beef cattle were paused in 2020, and the future looked uncertain for a moment.

Then Harold’s son David restarted the operation with encouragement from his two daughters.

When you buy from this Maine farm, you’re supporting a family story nearly a century in the making.

Meet The Mellow Cattle Breed Behind Every Steak

Silver-gray coats, calm attitudes, and a reputation for great beef. That’s the Murray Grey, the main breed raised here.

The breed is known for its gentle disposition. In plain terms, these cows are pretty chill, which makes handling them easier and less stressful.

Murray Greys also have strong mothering instincts. Good moms raise healthy calves, and healthy calves grow into quality beef.

Quick fun fact for your next dinner party. Murray Greys trace their roots to Australia, where the first gray calves showed up in the early 1900s.

The family at Shaw Farms chose this breed for good reason. It’s prized for high-quality meat that does well on a grass-only diet.

Not every breed handles grass finishing equally. Some need grain to fill out, but Murray Greys are well suited to pasture living.

So when your freezer fills with steaks and roasts from this herd, there’s a real plan behind it. Breed choice matters, and this one makes a lot of sense for a grass-fed farm.

Plus, a calm herd on a sunny hill is simply nice to know about. Happy cows tend to make for happier dinners.

Your Burgers Start With A Fresh Salad Bar Every Day

Grass, hay, and that’s the whole menu. The cattle eat only fresh green pasture and hay grown right on the farm.

That means the beef is 100% grass-fed and grass-finished. Some beef labeled grass-fed still ends with grain, so the finished part really counts.

During grazing season, the herd moves to a new patch of pasture every day. Think of it as a daily trip to an all-you-can-eat salad bar.

Moving cattle this often helps the grass too. Each section gets time to rest and regrow before the cows come back around.

In winter, the herd relies on the farm’s own naturally grown hay. No mystery feed shipped in from who knows where.

Why should you care about this at home? Diet shapes flavor, and grass-finished beef often tastes richer and a bit more earthy than grain-fed.

One cooking tip worth keeping handy. Grass-fed beef tends to be leaner, so cook steaks a little lower and slower to keep them juicy.

A meat thermometer helps a lot here. Your burgers will thank you, and so will everyone at the table.

Half A Steer Might Be The Smartest Freezer Move You Make

Buying beef by the half sounds like a lot. Honestly, it’s one of the easiest ways to stock up on quality meat for months.

Shaw Farms sells beef by the whole, half, or quarter. A wide range of individual retail cuts is available too, if you just want a few steaks.

A quarter is a solid starting point for a small household. Bigger families or serious grill fans may want to jump straight to a half.

Before you order, check your freezer space. A dedicated chest freezer makes life much simpler when a big order arrives.

Bulk buying gives you a mix of cuts. Expect steaks, roasts, and ground beef, which pushes you to try new recipes beyond burgers.

Got a pot roast you’ve never cooked? Grab a slow cooker and some root vegetables, and you’ll figure it out fast.

Splitting a half with friends or neighbors is another smart move. Everyone gets a share, and nobody’s freezer overflows.

Best of all, you’ll know exactly where your beef came from. That peace of mind lasts long after the last steak is gone.

Bacon Lovers And Egg Fans Get Their Turn Too

Beef may headline the show, but the supporting cast is strong. The farm also raises pastured pork, pastured chicken, and hens for fresh eggs.

The pigs and chickens get access to pasture. That means fresh air, sunshine, and room to act like actual pigs and chickens.

Pigs love to root around in the dirt. Chickens love to scratch and peck for bugs, and both get chances to do just that.

Those pastured hens produce the farm’s eggs. If you’ve only bought pale supermarket eggs, farm eggs can feel like a small revelation.

Here’s a breakfast idea worth trying. Fry a farm egg in a little bacon fat and serve it over a grass-fed burger patty.

Chicken from the farm works great for weeknight dinners. Roast a whole bird on Sunday, then use leftovers for soups and sandwiches.

Adding pork and chicken to a beef order is pretty convenient. You can fill your freezer with a full lineup in one trip.

Variety keeps meals interesting. One stop covers breakfast, lunch, and dinner from the same Maine hillside.

No Shortcuts Means No Hormones Or Antibiotics

Shortcuts are common in modern meat production. At Shaw Farms, the family skips them on purpose.

Animals here are raised without antibiotics or growth hormones. Cattle, pigs, and chickens all follow the same simple rule.

Stress matters too. The farm focuses on gentle, humane care in a calm environment for every animal.

Fresh air and sunshine are part of daily life. That might sound basic, yet many animals in big operations rarely see either.

So what does this mean for your dinner plate? You’re getting meat raised in a way many people feel good about serving their families.

Parents especially tend to appreciate this kind of transparency. It’s easier to answer the question of where food comes from when the answer is a sunny hill.

A good habit for any meat shopper is asking how animals were raised. Farms like this one usually love sharing the details.

Knowing your farmer is a little old-fashioned. It’s also a pretty great way to eat with confidence and support the folks doing the work right.

The Soil Here Gets Treated Like Family Too

Roughly 20 years have passed since any chemical fertilizer touched these fields. That’s two decades of letting nature handle the job.

So how do the pastures stay green? The beef cattle provide the answer, one cow pie at a time.

Manure from the herd naturally fertilizes the fields. Cows eat grass, return nutrients to the ground, and help the next crop grow.

This approach is called regenerative farming. The goal is to build healthier soil over time instead of wearing it out.

Daily pasture moves play a big role here. Spreading the herd around helps spread nutrients evenly while giving grass time to bounce back.

Healthy soil grows better grass. Better grass feeds healthier cattle, and healthier cattle produce better beef for your table.

It’s a full circle, and it’s surprisingly simple. Old farming wisdom and modern science meet nicely in the middle.

If you garden at home, there’s a lesson in this. Compost and natural inputs can do wonders for tired soil, no chemistry degree required.

Pickup Day Comes With A Mountain View

Few grocery runs come with a view of Mount Washington. This one does.

The farm sits on a hill south of South Paris, Maine. From up there, the White Mountains stretch across the horizon.

You’ll find it at 175 E Oxford Rd, South Paris, ME 04281. It’s in Oxford County, a scenic corner of western Maine.

Mount Washington is the tallest peak in the Northeast. Seeing it from a working cattle farm adds a little extra wow to picking up ground beef.

Fall is a great time to make the trip. Foliage season turns the surrounding hills into a patchwork of reds and golds.

Bring a camera or at least a charged phone. Pasture views with mountains behind them make for easy, pretty pictures.

Remember that this is a working family farm. Respect the space, follow any directions, and keep a safe distance from animals.

A scenic drive plus a cooler full of local meat sounds like a fine Saturday. That’s a combo worth adding to the calendar.

Ordering Takes Minutes, Not A Whole Weekend

Good news for busy people. Getting your hands on this beef doesn’t require a complicated plan.

Shaw Farms runs an online store where you can place orders. Browse the options, pick what you need, and you’re mostly done.

Farm pickup is available too. You’ll arrange the details directly with the family, which keeps things friendly and personal.

The farm keeps hours from 8 AM to 5 PM, Monday through Saturday. It’s closed on Sundays, so plan your trip around that.

Bring a cooler with ice packs when you pick up. Frozen meat stays happier on the drive home, especially in summer.

Big orders like a half or whole steer take more planning. Reach out early so the family can walk you through timing and cuts.

Smaller orders work well for first-timers. Try some ground beef or eggs, then scale up once you’re hooked.

Supporting a farm that came back strong in 2021 feels pretty good. Every order helps keep five generations of Maine farming going strong.