We are a 500 acre family owned certified organic farm which is operated by Lincoln, Shelly, and Toby Clark. We raise grass-fed beef and all their hay and pasture. Our cattle receive no antibiotics, hormones, or grain; only pasture and our hay. They are raised here from birth on our farm and are available to you as quarters, halves, and whole beef. We take reservations for custom processed beef anytime for various availability dates throughout the year. Your carefully processed, clear wrapped, and labeled beef is then available for pickup. You can be sure that our 100% grass-fed beef is of the highest quality you will find anywhere.
Perhaps you have come to our website because, like many, you are trying to find out where you can purchase our beef now that it is no longer available in your local store. Or, perhaps, you are trying to find out where you can find grass fed organic local beef for the first time. In either case we are glad you are here.
We apologize to you if you are one of the hundreds who have acquired our beef for years in one of the many fine stores throughout Michigan, Northern Indiana and Ohio that we were so grateful to have supplied. The many decades of serving you in this way has allowed us to work with some of the finest individuals and organizations in this region. The decision to no longer supply these fine stores was a very difficult decision to make, but this change was necessary.
There are many aspects to providing our meat to you in the way we were that make it difficult and expensive. Many hurdles from USDA and organic regulations, DOT regulations, transportation and storage expenses, supply limitations, and man power limitations have taken their toll on us. While we, among many, would have liked to see that continue we sadly cannot.
To clarify, our farm is certified organic but the beef, as we now use a non-certified organic processor, is not; but it is of the same quality.
We continue to provide our beef to anyone who would be willing to partner with us in this endeavor. By that we mean, you can purchase beef quarters, halves and wholes that would be custom processed specifically for you via a small processor that is near us. Then these can be picked up there, at the farm, or delivered to you. So in a sense you would be partnering with us as we navigate together our little food web designed to provide you our beef as efficiently as possible.
John Clark (1938-2006), Ph.D., biochemistry, University of California; Worked as a postdoctoral fellow and research associate at the Massachusetts Institute of Technology; taught at the University of Notre Dame. Research associate at Miles Laboratories, Elkhart, In. John borrows his research, biological and chemistry know-how from university/research background to provide solid footing to the operation of this large, diverse and all-organic farm.
Merrill Clark, journalist, former Chairperson for Michigan Organic Food and Farm Alliance; member of charter National Organic Standards Board (USDA), 1992-1996; member of Michigan Organic Advisory Committee (Michigan Department of Agriculture).
Lincoln and Shelly Clark along with their children Emily, Landon, and Grace (Managers)
Toby Clark (co-manager) keeps a handle on a major portion of the cattle (cow/calf) herd at his farm/pastures just outside the Village of Cassopolis on M-60. He also concentrates on hay cutting and baling, for organic feed for the cattle throughout the winter.
"Outstanding customer service. Very friendly and helpful. We love doing business locally. Thank you for being there, Roseland, and thank you for providing top notch products." - Jennifer Dewey Wolf
"Excellent beef! Also, very knowledgeable, friendly, and helpful customer service. Looking forward to purchasing from Roseland Organic Farms again!" - Ella Goodwin
"The best beef and pork that I have ever had!" - Carol Gokey
"I love this place, great quality meat." - Ojosverde Anna Sanchez