"Dry-aged beef" refers to a cut of beef stored in a controlled environment with low temperature and humidity for several weeks. This process allows natural enzymes to break down the meat’s connective tissue, resulting in a more tender and flavorful steak with a concentrated taste. Some moisture loss occurs from the exterior, which is later trimmed off. This method is considered a premium technique for enhancing beef quality.

Yes — our cattle are 100% grass-fed and finished, raised on open pasture with no grain at any stage.

At this time, we do not offer shipping or delivery services. We currently offer local pickup at the farm only.

No — there is no bulk requirement. You’re welcome to purchase as much or as little as you’d like, whether it’s a single cut or a larger order. We also offer discounted options for whole, half, and quarter beef. Learn more about our products here.

Yes, we love welcoming visitors to the farm! We take great pride in what we do and enjoy sharing what makes Sanford Farm special. Learn more here or reserve your visit today.

Yes — our cattle are 100% grass-fed and finished, raised on open pasture with no grain at any stage.

We primarily raise Angus–Hereford cross cattle, known for producing flavorful, high-quality beef.

Rotational grazing is a method where our cattle are moved regularly between pastures. At Sanford Farm, our cows rotate through ten fields, spending 1–2 days in each, allowing the grass time to rest and regrow naturally.

During the winter, our cattle are fed hay that we’ve grown and harvested on our farm for nearly 40 years. We cut and bale our hay (approx. 800 lbs) in late spring and store it in our covered barn to ensure a consistent, natural diet throughout the winter.

"Dry-aged beef" refers to a cut of beef stored in a controlled environment with low temperature and humidity for several weeks. This process allows natural enzymes to break down the meat’s connective tissue, resulting in a more tender and flavorful steak with a concentrated taste. Some moisture loss occurs from the exterior, which is later trimmed off. This method is considered a premium technique for enhancing beef quality.

Yes — we’re happy to work with you to find the specific cuts you’re looking for. If we’re unable to accommodate a request, we’ll gladly point you toward a trusted local farm that can.

Yes — our grass-fed beef is naturally leaner, offering a rich, clean flavor that stands apart. Because it contains less fat than conventional beef, it tends to cook faster and benefits from careful, lower-heat preparation for the best results.

At this time, we focus exclusively on beef. However, we’re happy to recommend trusted local farms that offer these products.

We are licensed by the Rhode Island Department of Health to operate as a food business. All of our cattle are processed at a USDA-inspected facility, which is required for beef to be commercially sold and ensures the highest standards of safety and quality.

If you’re not ready to purchase now, we’re happy to accept pre-orders for a future date.

No — there is no bulk requirement. You’re welcome to purchase as much or as little as you’d like, whether it’s a single cut or a larger order. We also offer discounted options for whole, half, and quarter beef. Learn more about our products here.

At this time, we do not offer shipping or delivery services.

Yes — we proudly supply our beef to local restaurants, including Celestial Café and Back 40.