Sebago Lake Ranch

Located near Sebago Lake, the ranch has been raising beef under a Natural label since the 1990s and transitioned to a no-grain, grass-only diet in 2006. The manager holds a BS from Cornell University in Animal Science and has attended various schools and seminars on Grass-Fed beef. The ranch has been certified with the Maine Beef Quality Assurance program and uses a local USDA-inspected abattoir for processing.

The ranch has practiced management intensive grazing since 1999, collaborating with the USDA Natural Resource Conservation Service on projects to improve soil, water, and air quality. Animals are humanely, safely, and efficiently handled with a chute system. Cows graze on lush Maine pastures throughout the spring and early winter, supplemented with farm-raised hay during the winter. The ranch avoids growth hormones and feeds with antibiotics, aiming to maximize Omega-3 and CLA levels in the beef.

The ranch also produces and sells maple syrup. They participate in the Portland Farmers Market from May to November and are featured at Sebago Brewing Company locations. The ranch emphasizes the health benefits of grass-fed beef, recommending books like 'Why Grass Fed is Best' and 'Pasture Perfect' by Jo Robinson. They finish animals at about 24 months old around the Summer Solstice and currently sell beef by the 1/4, 1/2, and whole animal quantities during the summer months.