“The beef was unbelievable. It was among the best I’ve ever had. We all just stood around, amazed at the fat, and the long persistence of taste… like a glass of fine red wine. We were amazed. We have to get some of this beef.”
—Dan Barber, Executive Chef and Co-Owner, Blue Hill in Manhatten and Blue Hill at Stone Barns.
Barber was appointed by President Obama to serve on the President’s Council on Physical Fitness, Sports, and Nutrition and is also a member of the Advisory Board to the Harvard Medical School Center for Health and The Global Environment. His writings on food and agricultural policy have appeared in the New York Times, along with articles in Gourmet, The Nation, Saveur and Food & Wine Magazine. Barber’s efforts to create a consciousness around our everyday food choices have led him to the World Economic Forum’s 2010 annual meeting in Davos, Switzerland as well as to TED2010, where he looked toward a new ecological approach to cuisine.
“Summerfield Farms grass fed and finished beef makes a great burger. It cooks up tender and delicious. In fact, it’s one of our most popular items. It is nice to be able to get such wonderful beef right up the road.”
—Paul Branly, Iron Hen Executive Chef
“I’ve been on a journey the past 2 years to improve the health of my family. The more I’ve learned, the more frustrated I’ve become trying to sort through misleading labels at grocery stores. I started to think the only option would be to order clean, healthy meats online. The shipping can be very expensive so when I found out about Summerfield Farms I was thrilled. Completely grass fed and most importantly grass finished beef right here in my town, unbelievable! I know that the produce, meat and eggs I purchase there will not only taste delicious but will also provide nutrients to my family without having to worry about anything added that can be detrimental to our health. They do things the right way at Summerfield Farms and I thank God for the great service they provide to our community.”
—Josh Seawell, Brown Summit, NC
“Summerfield Grass Fed beef is an all-natural, locally-raised beef with a richness that is attainable only by small-farm production, and a complex sharpness that elevates meals from great to amazing.”—Steak Street’s Exec Chef, Mitchell Nicks
“Looking out onto the rolling hills of Summerfield Farms, it’s hard to not see opportunity.Fields of cattle grazing, free-range chickens and a color palette of summer produce are preparing for a plentiful season on the market. Summerfield Farms is bringing ethics and responsibility back into farming and land management – and they are doing that through selling top quality, nutrient-dense foods.”
—Cecelia Thompson, Mod Meals on Mendenhall
“At Reto’s Kitchen we always search for the best available ingredients, and prefer local suppliers. As a chef, it is my responsibility to provide my customers with the healthiest foods that I can prepare. When I first met the farmer, David, he had such passion for raising the best grass fed beef meat that I already knew I would love it too. The quality and taste is fabulous, and it is the only ground beef we use.”—Chef Reto
I recently ate at a new restaurant in Greensboro called the Mad Hatter. They have beef on their menu and the menu says it comes from you. It was the best hamburger I’ve ever had in my life. A lot of meat in general that I get from the local grocery stores just makes me feel bad when I eat it. I am very interested in purchasing from your company.” – Becky B., Greenbsoro