Robey Farms

Robey Farms a small family farm business that is Veteran owned and has been raising pastured meats since 2019 when Matt was medically retired from Active Duty Army. Our objective, initially, was to raise the healthiest meat for our Family that we possibly could. We did this by raising meat (chicken, pork, beef, lamb) without medication or medicated feed and on rotated pastures. We feed the hogs and the chickens locally raised grain from local farmers. As we became more proficient with our tactics and procedures, we felt that

others in our community may be interested in the highest quality meats available, so we began Robey Farms.

We raise a meat chicken that thrives on pasture (up to 30% of a chickens diet can come from grasses and bugs) that is slower to mature (butchering at 12 weeks of age, twice the average age of commercial birds). We raise a purebred lowline Angus that finishes on grass alone. Beef cattle in our program will be, at a minimum, 24 months old to maximize marbling. Our first beef with be available in late August or early September 2025. We have also expanded our pastured herd to include a breed of hair sheep called Katahdin. This is a meat sheep that does not need sheered, they naturally shed their winter coat. We will have our first lambs due to be born in April 2025 and will have lamb for sale in the spring of 2026. Our pork

breed that we raise, is a purebred Berkshire, truly the best pork that we have eaten. Our pork is raised outside and has access to grass, hay and cover crops in addition to local grains as feed. Our goal is to provide locally raised meats, raised to the highest standards, fed from locally raised grains, processed at local Family run butchers and sold to our local community, in their local community, for their family’s dining table.

We want to provide the best locally produced pasture raised meat and eggs for our customers dining experience. Our meat is raised in our community, fed from locally raised grain, rotated pastures and, processed in a nearby small farm family ran USDA inspected butcher, and finally consumed at our customers diner table.