Mack Brook Farm is owned and run by Kevin Jablonski and Karen Christensen. Nestled between the Adirondack and Green Mountain ranges in New York, Kevin and Karen have made a comprehensive effort to preserve the land as well as its Scottish heritage. Argyle, New York was originally a Scotch land grant where many immigrants from Argyll, Scotland settled. Angus cattle, native to Scotland and bred from indigenous wild species, find the area a natural home and consequently Kevin and Karen chose to raise this breed on their farm. They made a special effort to seek out the grandson of a bull brought from Aberdeen, Scotland to strengthen the genetics of the herd to be suitable for a grassfed operation. This has led to a robust herd and a symbiotic relationship between the cattle and the land.

Kevin and Karen decided to apply to Animal Welfare Approved while also researching an American Grassfed Association certification. They felt that the Animal Welfare Approved label was in line with their own ideals, and that they already used most of the practices required. In fact, minimizing stress to their herd and maintaining high animal welfare is central to their farm. Transportation to slaughter is minimized by using a USDA approved processing plant only five miles away, the cattle are born and raised on the farm, and they only eat pasture grass and hay produced directly in their own fields.

Mack Brook Farm meat is sold at local stores and from the farm. A farm-to-chef program in New York City also makes their beef available at participating restaurants, such as Gramercy Tavern. With the help of Kevin’s two sons and Karen’s daughter they are excited to continue providing high-quality grassfed beef, and to watch the demand grow.