Vermont's taste buds have spoken and they're calling out for beef on the grill. Discover local recipes, flavors and meet members of the beef community.
After a dip in a flavorful marinade, Strip Steaks are grilled with pears and onions to create a unique and tasty salad.
Meet Vermont Cattle Farmers, Scott and Tara Oeschger of Spring Hill Angus. Scott and Tara are first generation cattle farmers who also own Northeast Kingdom Processing (NEK), a USDA inspected meat processing facility. The main focus is for local producers as themselves to have access to a USDA inspected processor to get their products to restaurants, markets and farmers markets in a timely manner. From farmer to farmer they know the hard work and dedication that it takes to achieve this on a daily basis. Spring Hill Angus and NEK Processing take pride in their Beef Quality Assurance certification by always evolving with the herd and current trends.
Raising beef is a complex process, but throughout the entire journey, one thing remains constant – the shared commitment to raising cattle in a safe, humane and environmentally sustainable way by using the latest technology and resources. Today, there are more than 250,000 cattle and over 2,300 cattle farms in Vermont. Learn more about Vermont's beef farmers and ranchers who are raising beef from pasture to plate.
Vermont is the biggest producer of maple syrup in the United States producing about 36% of the nation’s total output.