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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 the challenges facing farmers venturing into a more regenerative market, a growing number of consumers are turning toward sustainably sourced food. Central Grazing founder Jacqueline Smith is leading the charge toward building a model to overcome barriers to a regenerative food system with a plan to establish a community-owned meat processing facility.
In 2022, the Douglas County Commission granted Central Grazing Company funding from the American Rescue Plan Act to develop a proposed meat-processing facility. In March, Central Grazing and local partners completed a feasibility study which determined that the prospective Kaw Valley Meats is indeed viable and would help underserved farmers while encouraging new entrepreneurs to enter the local food and farm industry.
Steve Wilson, co-owner of City Wine Market in Lawrence, Kansas, shares insight into the role of sheep in wine vineyard and what qualities to look for in wines to find the perfect pairing for Central Grazing lamb, including specific recommendations for recipes in our catalog!
In 2023, Central Grazing aspires to build a collaborative community that creates pathways for increased land access for underrepresented farmers and access to agricultural infrastructure for small-scale producers. Below, we reflect on our key accomplishments in 2022 and share our goals for the New Year!
"Entertaining is a gift you give to others,” says Philadelphia’s legendary restaurateur and caterer, Chef Steve Poses. Get ready to entertain this holiday season with his insightful tips for hosting dinner parties better, easier, and with the most important ingredient — LOVE.
The global challenges we face sometimes seem too big to comprehend, much less solve. We asked our Head Shepherdess Jacqueline Smith how she believes people can individually and collectively be empowered to positively impact our food system.
Central Grazing’s Founder and Head Shepherdess Jacqueline Smith shares how funding from the Douglas County Commission will help expand Central Grazing’s capacity to be part of creating a more resilient food system.
Owner and Operator of Jóia Food Farm Discusses Food System Reform and Regenerative Agriculture
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.