Yeoman Beef in Alfred
Drawing on a lot of research and reading – and using sustainable farming-pioneer Joel Salatin as his north star – Trimm learned the finer details of the farming he wanted to do.
Yet he doesn’t care to get too much caught up in jargon or the catch phrases and nomenclature of the farming he does: it’s more about what he calls “doing the right thing” and taking proper care of the land and the animals he’s raising on it.
Yeoman’s farming practices feature few inputs, and a lot of labour, to keep the soil whole and healthy and rich.
“The soil builds up instead of depleting. We never spray anything on our fields. We don’t even add mineral amendments or fertilizer, nor manure that isn’t our own. Our goal is to create a closed system. Our inputs are minimal.”
Getting to that point took six years of converting a conventional cash crop soy and corn farm to certified organic land.
He renovated an old barn, installed a watering system and fences, equipment buildings, planted 3,000 trees and transitioned to organic, with a caveat.
“It’s pricey and a lot of paperwork to get certified, so we just do the actual land. The more things you certify, the more complex it gets. We did use to certify the animals, but it just wasn’t worth it,” he says.
Key is the fact that the farm produces sustainable, grass-fed beef, but it’s almost a by-product of caring for the environment, good animal welfare, developing food security and engaging in the tradition and love of the “natural world,” according to Trimm.
Currently, his pricing for beef is similar to the most expensive supermarket products. But the value therein is much, much higher given the way it is farmed, he maintains.
Yeoman Beef Farm operates as a fashion of “beef club:” as a “member,” you get about 10 pounds of beef each month, whatever the cuts are. You come to the farm to pick up and that’s your monthly portion.
(For more about Yeoman Beef Farm, visit Editions Andre Paquette.)
