Croftburn Farm is a family owned and operated business, dedicated to raising all-natural Black Angus cattle and Dorset sheep, as well as grass and small grains.
We practice sustainable and holistic management farming techniques as we feel it is better for the animals, the soils, and the environment. The animals are pasture raised and humanely treated. We do not use hormones and we do not feed animal by-products.
Croftburn Farm has both grass-fed/grass-finished and grass-fed/grain-finished beef available for purchase. They are all pasture raised. Our beef is dry aged for 14 to 21 days.
Three generations are involved in our farming operation. Laura Campbell has run the farm for over 30 years. Meg oversees management of the daily operation, including grazing plans and finishing the beef.
In 2011, Andrew opened Croftburn Market, a butcher shop and gourmet food market, to sell our meat, hand-crafted sausages and charcuterie, and other local foods. Croftburn Market recognizes that people want to know what they are eating and to support local farmers. Our meat and specialty sausages are featured at a number of local restaurants, vineyards, conference center, the hospital and a health care facility.