Farming
Organic farming
Bergs Gård is an EU-certified farm by SMAK. Our animals graze grass and herbs in our pastures here on the farm and around Sörmland during the summer. The animals only eat grass, all year round.
The farm is run by Magnus & Frida Jonsson, the 6th generation at Bergs Gård. Their son Ivar is the 7th generation of the year studying at an agricultural high school.
Our animals
Our animals only eat grass and for us it is a matter of course to offer the animals a good life. Our animals are slaughtered at the earliest at the age of 3 years, this is because our animals are grazing animals that keep our beautiful landscape open. The animals grow at the rate they should when they eat the food they are meant to eat – grass, in our beautiful pastures around Sörmland and silage from our own grassland.
We have 2 large airy animal stables on the farm where the animals are in winter. The animals are then divided into groups according to age, sex and whether they are going to calve. Our calving period starts around Christmas. We have a small-scale production and have about 200 animals at a time of different ages.
Biodiversity in the pasture
We need our grazing animals to keep our land healthy and to keep vegetation and biodiversity going. The animals graze out on natural pastures that would otherwise become overgrown. The soil is enormously rich in animal and plant species. When the meadows are kept open, we continue to benefit biodiversity.
Carbon in the air is bound in the soil thanks to cows grazing, making it a climate-neutral process. The animals prefer to drink the water from the surroundings naturally over water from the troughs. All year round, the cows seek out the watercourses they prefer, which saves our drinking water.
Since the animals eat only grass, they grow at a normal rate, unlike animals that also eat grain. The meat becomes more marbled and also contains more omega 3.
Our Meat
We use the meat from our animals in our café on the farm and sell meat boxes and cuts in our farm shop. In the farm shop you will also find other products from our colleagues around Sörmland.
The animals are slaughtered at Närke Slakteri when they are about 3 years old. The meat is dry-aged there before it is cut up at Närke Kött. The butcher cuts all the meat, vacuum-packs and labels it. Both of these companies are certified organic, just like us.
The meat has always been dry-aged but the parts can be tenderized for another 2-3 weeks after the packing day in their vacuum packaging.
