Central Grazing Company envisions a more just and equitable food system that cares for the environment.
To honor that goal, we produce quality, grass-fed lamb using regenerative agriculture practices that nourish the soil and prairie ecosystems. Learn more about the soil-based movement changing the food system and addressing climate change, and read stories about our role in this work.
Despite its potential to create more sustainable food systems and healthier soil, American lamb consumption is among the lowest in the world. Learn more about why Americans are so sheepish about lamb and how you can incorporate pasture-raised lamb into your diet!
The instability of our current food system most impacts small and mid-sized farms and ranches, including Central Grazing Company. In this interview, we spoke with our head shepherdess Jacqueline Smith to learn more about what is happening in the Midwest, our food system, and what Central Grazing Company is working on locally to address these challenges.
Rotational grazing of sheep provides a series of symbiotic benefits to the soil, the grasses, the animals, and, ultimately, to us. In this Q&A, Jacqueline discusses mid-spring farm activities and what impact those have on the environment and the sheep.
Learn how to make fresh lamb sausage! Order a Lamb Box by May 22 and enter for a chance to win two passes to attend a class at Kansas City's top whole-animal butcher shop on June 5.
In this Q&A, Chef Alex Pope of the Local Pig in Kansas City elaborates on his view of “Big Meat” versus local supply chains, and the extensive benefits of whole animal cooking.
Learning to cook lamb nose-to-tail means making use of every part of the lamb to prepare flavorful, healthy meals with each lamb cut and reduce food waste. Start with this nose-to-tail cooking guide for the best cooking techniques.
The timing of the lambing is intentional — as is every step of the rotational grazing management system our Head Shepherdess, Jacqueline Smith, employs at the farm. We sat down with Jacqueline to learn more about springtime on the farm, the realities of lambing season, and the seasonal activities in a pastured grazing system.
In this Q&A, we spoke with Chef Ted Habiger of Room 39 about the value of supporting local farmers and sustainable agriculture, cooking seasonally, and how he prepares amazing lamb dishes — and his recommendations on the best wines to pair with different lamb recipes.
Acknowledged by Consumer Reports as the only “highly meaningful” food label for farm animal welfare, outdoor access and sustainability, Certified Animal Welfare Approved by AGW (AWA) is an independent, nonprofit farm certification program—and now one of the nation’s top 5 fastest growing certifications and label claims.
We are in a moment that knows no boundary or language. We want you to know we are thinking about all of you, our community, as we are all connected. The changes that are taking place are transformative and it’s normal to feel fear, anxiety, and isolation – we are experiencing all of this too.
The rapid spread of the coronavirus and the current COVID-19 crisis are highlighting how interconnected we all are, as well as the places where the industrial food system is broken.
Just as we care for people and the planet, we also care for the animals on our farm. Animal welfare is one of our values and has been from the very beginning.