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Tips for Finishing Grass Fed Beef

By   /  November 6, 2017  /  2 Comments

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Forrest’s newest book has just come out and it’s a beautiful thing! Click on over to the
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About the author

Forrest Pritchard is a professional farmer and writer, holding degrees in English and Geology from the College of William and Mary. His farm Smith Meadows was one of the first “grass finished” farms in the country, and has sold at leading farmers’ markets in Washington DC for more than fifteen years. His book Gaining Ground, A Story of Farmers’ Markets, Local Food and Saving the Family Farm (Click HERE) was named a Top Read by The Washington Post and NPR. Forrest’s new book The Farmer In Your Kitchen: A Celebration Of Extraordinary Farms And Local Flavors is slated for release in Fall 2015, from the award-winning press The Experiment.


  1. Tony says:

    I’m a bit confused after just reading the article titled, “Is Mob grazing as effective as we thought” by Dennis Hancock. The science does not suggest there are many benefits to Mob grazing though it also indicated more research is needed. What indicators are you using to suggest your pastures “continue to steadily improve?” Just curious,

  2. Dan Kaplan says:

    Great piece! Thanks for the good info. Could you describe your winter setup for your herd? Do you do bale grazing in pastures or a sacrifice area or something else? Thanks!

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