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Located in Sperryville and owned by Cliff Miller, the 830 acre Mount Vernon Farm has been in Miller’s family since 1827. Two years ago, Rebecca “Becky” Brown, a second generation farmer from Massachusetts became a partner in the livestock and grazing operation at Mount Vernon Farm. The farm operation raises 100 percent grass-fed beef, lamb, and pork, marketing their products directly off the farm and at area farmers’ markets. In addition to meat products, the farm sells eggs from free range hens and they sell their sheepskins.
Brown has worked continuously to improve the farm’s soil and grass health through rotational grazing and other best management practices in an effort to produce a variety freerange, grass-fed meat products that are lean, flavorful, and healthy. According to Miller and Brown’s research, the meat they produce tastes the way nature intended with high levels of CLA, Omega 3’s, vitamin A and E, and beta carotene.
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