At Sweet Grass Farm we raise 100% Sweet Grass-fed Wagyu (“Kobe”) Beef.

We are pleased to serve customers from the Canadian border to central Oregon. It is particularly rewarding that so many of our Island neighbors who can see what we are truly about, choose our beef. We are grateful to all of you.

"FANTASTIC!"
           - Pamela Pauly, Lopez Island

"Folks who buy beef from you should know that they need to treat it somewhat differently from regular store-bought beef. It is so tender that I cut strips of stew meat and use them as if they were strips of steak. I cook them quickly and they stay tender and very flavorful. Whichever cut of meat I am cooking, I’ve learned to treat it as if it were a better cut. Better, and better for me too. I like that. Thanks!"
           - Magi Treece, Lopez Island

"Over the years my wife and I have purchased beef from many sources: both grain and grass fed local producers, butcher shops, markets, and at fine restaurants. This beef is by far the most flavorful and consistently tender we have ever had. No disappointments here; each and every cut is excellent."
           - Larry & Lorrie D’Arienzo, Day Creek, WA

"I have always eaten a lot of beef; I’ve had my share of the best and poor quality. I used to have my own steaks custom cut at a specialty butcher and there was a time in my life when I frequented high end steak houses and restaurants. The steak I’ve had from Sweet Grass Farm beef is more tender and flavorful than any I have eaten anywhere. I have even abused some of this beef, cooking it direct from frozen. It is still superior. Scott, it is clear that your dedication and hard work is paying off on the plate, so to speak. Cheers."
           - Brian Treece, Lopez Island

“We picked up the meat on our return from Montana and last night had the first steak. It was the most tender steak I have ever encountered and tasted great. I am going to try and send some to my ranching relatives in Montana”.
           - Jon & Carol Avent, Lopez Island

“The beef is fantastic. We have now tried both the hamburger and steak and both were tender, rich and full of flavor!”
           – Sonya Erickson, Seattle

“So far we have had the chuck roast which was braised and then roasted with wine in a sort of beef vegetable medley..when I took my first bite, I thought I’d gone to heaven!! It was very luscious and broke apart with my fork”.
           - Patsy Haber, Lopez Island.

Our goal and obligation as farmers is to treat the animals, land and natural environment with which we share our lives with respect and consideration. Rather than just sustaining our environment we work to create greater fertility and more diversity.

"Scott is doing things the right way.

Nine years ago we bought the 120 acres of mixed farmland & wetland on Lopez Island that had been used pretty hard to graze cattle. The fields were rutted and weed infested, and the wetlands were under constant pressure from wandering livestock.

A few years later Scott and his family purchased a property neighboring ours, and in 2002 he approached us with a plan to revitalize our tired fields while using them to raise Kobe’ cattle. His strategy involved preservation and enhancement of the wetlands, coupled with less intrusive grazing practices that he believed would rejuvenate our land. We liked what we heard then, and today in 2006, we couldn’t be more pleased with his stewardship of our now healthy, beautiful farmland."
           - K.C. & Amy Sheehan, Lopez Island

“What you're doing has not compromised water quality, but, on the contrary, is building a more fertile and sustainable pasture.”
           - Russel Barsh, Director, Center for the Study of Coast Salish Environments.

“Through attentive care of his herd and scrupulous rotational grazing and other ecologically-sensible land stewardship techniques, Scott Meyers is producing an excellent quality beef while restoring the vitality and health of his farm soils. His techniques are practical, sustainable, and environmentally sensitive.”
           - Scott Rozenbaum,
           Soil Scientist, Wetland Scientist, and Geologist;
           Rozewood Environmental Services, Inc., Lopez Island, WA

“In 1985 the land, which is now Sweet Grass Farm, was protected by a conservation easement that encourages agriculture while permanently prohibiting further development. Nevertheless, the pastures and wetlands had suffered under many years of overgrazing and neglect before the Meyers family purchased the property in 1999. Thanks to their thoughtful planning and stewardship, the land is now as healthy and fertile as the beautiful animals that they are raising on it.”
           - Tim Seifert, Executive Director
           The San Juan Preservation Trust

Zero stress animal management is essential in producing our 100% sweet grass fed and finished beef.

“I am pleased to have our fall born heifers raised and bred at Sweet Grass Farm. Scott and his family do an excellent job of both pasture & livestock management. If everyone farmed like them we would all be better off.”
           - Gerry Pittenger
           Blue Rock Cattle Co.
           Awarded Cattleman of the year by the American Wagyu Assoc. for his outstanding contribution to the breed.