Fischer Farm

About the Farm

Fischer Farm is a multigenerational Vermont operation rooted in practical innovation and sustainable practices. Mary Beth, the farm's driving force, began her agricultural journey in Albany County, New York, where her family had maintained a presence on a former dairy farm for four generations. After graduating high school and losing her grandfather who had provided the means to keep animals, she found work at a neighboring beef and crop farm that operated according to 1970s practices with big tractors and cheap fuel.

The transition to Vermont in the early 1980s marked a pivotal shift toward sustainable farming methods. Starting with a barn for raising pigs in December 1984, Mary Beth gradually developed a network of fenced pastures and began raising grass-fed cattle for specialty markets including Whole Foods. This evolution coincided with the emerging pasture-raised beef trend, requiring her to master an entirely different production model than conventional confinement systems. The challenge of connecting all pieces of the food chain to deliver quality products to consumers became a 20-year journey of continuous learning and adaptation.

Today, Fischer Farm represents over 40 years of Vermont farming expertise, with practices refined through decades of evaluation for practicality, usefulness, and profitability. The operation has developed its own NE Wagyu breed by crossing Simmental and Angus females with Wagyu sires, while also incorporating heritage pork breeds like Berkshire, Large Black, and Mangalitsa. The farm's philosophy centers on humane animal husbandry, soil health improvement, and resource conservation, with all cattle, hogs, and lambs born and raised on the property. Their commitment extends beyond production to community strengthening, believing that maintaining local food availability benefits everyone while preserving vital agricultural skills for future generations.