Nestled in Vermont's Northeast Kingdom, Bartlett Family Farm represents the enduring spirit of generational agriculture, where tradition meets modern dedication. This third-generation operation has its roots deeply planted in the same land where Zach's father and grandfather ran a dairy farm until 1997, when young Zach was just seven years old. The farming legacy continued to call to him, and during high school, he began his own cattle-raising journey by purchasing a couple of dairy cows from a local farmer, setting the foundation for what would become a thriving beef and pork operation.

Today, Zach and Paige Bartlett balance their farming passion with full-time careers, operating their farm as a labor of love alongside their professional commitments. Zach brings both childhood farming experience and formal education to the operation, having studied biology with a minor in business management, and continuing his agricultural education through workshops and specialized classes, including artificial insemination training. Meanwhile, Paige contributes her expertise as an RN Hospital Supervisor at Northeastern Vermont Regional Hospital, while Zach works for Vermont's Agency of Agriculture, Food & Markets, bringing state-level agricultural knowledge directly to their farm practices.

With nearly 15 years of patient growth and persistent dedication, the Bartletts have expanded their operation to include almost 100 beef animals and 30 pigs, operating from two locations in Stannard and Greensboro Bend. Their commitment to quality shines through their rotational grazing practices, careful soil management with lime and wood ash applications, and meticulous herd health monitoring. The family takes pride in their grain and cracked corn finishing process, feeding their cattle twice daily for 12 weeks before slaughter to achieve optimal marbling and flavor, ensuring their customers receive the highest quality freezer meat and retail cuts year-round.

Meat

• Beef
• Pork