new stores
100% grass-fed Hardwick Beef is now available from FreshDirect.com. Look for our label on the Local Producers page, along with other area farms, dairies and fisheries, whose operations rely on sustainable methods to make fresh foods of the highest quality.

We welcome new locations that sell Hardwick Beef: Marshalls Fenway Farm Stand (1345 Boylston St., Boston MA 02215 617-375-6100); Brattleboro Food Co-op in Brattleboro, Vermont, and Don Otto's Market in Boston.

In addition, please visit these fine restaurants serving Hardwick Beef: The Farmhouse Tap & Grill in Burlington, Vermont, and the Stanhope Grille (Raymond Southern, Executive Chef), The Back Bay Hotel, 350 Stuart Street, Boston.

In addition, The New York Times recently featured these stores as part of "Brooklyn's New Culinary Movement": Roebling Tea Room in Brooklyn and Prime Meat Store, in Carroll Gardens, Marlow & Daughters in Williamsburg, Brooklyn, and Concord Provisions in Concord, Mass.

Wild Willy's Burgers in Watertown, Mass. has introduced the "Wrangler Burger," their first all-local burger, made of Hardwick Beef, cheese from Vermont and tomato from Maine. It's on the menu blackboard at Wild Willy's in Watertown: Ask for the "Wrangler Burger." Get directions.

Hardwick Beef is the featured beef supplier at Burlington's Healthy Living store. Get Directions.

Author Michael Pollan (Omnivore's Dilemma, In Defense of Food) samples some Hardwick Beef at a Madison (CT) Farmer's Market.

Hardwick Beef is proud to be added to the menu at Blue Hill at Stone Hill Barns, Pocantico Hills (Westchester County, NY). Chef Dan Barber's menu features fresh and locally grown products, and the restaurant is getting rave reviews. Read more.
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Hardwick Beef is now being served to students at Dartmouth (College Dining Services, Thayer Hall, Hanover, NH)
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Visit our sister site:
Rotokawa Cattle Company


At Hardwick Beef, we provide the very best beef from animals that are raised on grass, without any antibiotics or added hormones. There is an increasing demand for safe and healthy food, and a demand for an ability to track a cow from birth onward. With mad cow disease an ever growing concern, consumers want to know if their food is safe.

We are promoting a return to grass farming. As animals are moved from one fresh paddock to another, grass is continually being grazed when the vitamins, minerals, and proteins are at their best. Consequently, cattle get the best possible nutrition, manure is spread evenly across the land, and the farmland actually improves with use. Visit our sister site: Rotokawa Cattle Company


Above: First side of Hardwick Beef delivered to the Brattleboro Food Co-op. The complete side of beef is here, every bit available as retail cuts in an 8 foot case. More photos.

Where to Buy Hardwick Beef


View Where to Buy Hardwick Beef in a larger map


We are offering a Special Bundle for shipment. Order here.


Read a review of Hardwick Beef.

We work with farmers throughout the Northeast to raise animals humanely. Look for our label to assure you are buying 100% grass-finished beef.


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Greener Pastures by Kate Clancy: A Free 87-Page Report from UCS
A free downloadable report is available from the Union of Concerned Scientists that "examines the potential nutritional benefits of grass-fed and grass-finished beef and dairy products." Click here for the report.

    features
Hardwick Beef is featured in New York City's NBC affiliate report on East Village restaurants selling burgers made with Hardwick Beef cattle, fed on New York or Vermont grass. View the report. May 28 was National Hamburger Day, so the report is timely.
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Ridge Shinn is featured in an article in a national magazine. Read the article: "How Cows (Grass-Fed Only) Could Save the Planet."
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We enjoyed "Tender Grassfed Steak, Inside and Out" by Shannon Hayes, host of grass fed cooking.com. She and her family produce pastured meats in upstate New York.
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  • The New York Times visited Bryn Teg, a Vermont farm owned by Judith Jones, editor of Julia Child’s Mastering the Art of French Cooking, among others. Hardwick Beef’s own Michael Gourlay advised the farms' managers on grass-finishing the cattle. Read the article.
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  • Marian Burros recommends Hardwick Beef in the New York Times. She writes of Hardwick Beef, "This dry-aged, grass-fed and -finished beef is tender and full of meaty flavor."Read the article.
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  • Hardwick Beef's Ridge Shinn is interviewed in Eating Well magazine. Read it online.
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  • Rave Review for Hardwick Beef at TheCityCook.com: "The beef also tastes fantastic. Hardwick beef is noticeably juicier, with a richer, more forward flavor." Get the recipe for Braised Short Ribs here.
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    Grass-Fed Beef: Pets
    Buy 100% grass-finished beef mixture specially formulated to meet your pet's dietary needs. We collaborated with Susan Beal, DVM, to assure it provides a concentrated source of essential nutrients. Read more.
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    How to Order Grass-Fed Beef Packaged for Pets
    • © Copyright, Hardwick Beef, Inc. 2004-2010