Our grass-fed beef
Our Farm
Bergs Gård is a family farm and are the Jonsson family who work with our animals. The whole family helps to take care of the animals according to their own ability. Our animals live well and eat what they are made for, grasses and herbs. Bergs Gård is an EU organically certified farm and our animals are our best conservationists. They create the open landscapes and graze on natural pastures that would otherwise become overgrown. When the land is kept open, we continue to benefit biodiversity.
During the winter season, we feed with our silage. Silage is a lactic acid grass that is usually seen as large white wrapped bales. The grass is harvested during the summer months on our land 2 times per season. We are happy to welcome visitors to the farm. School classes are welcome to us through the collaboration Bonden i skolan. Other groups are also welcome, please contact us for more information.
Grass-fed beef
Since the animals eat only grass, they grow at a normal rate, unlike animals that eat grain. The meat has time to develop a rich and full-bodied flavor, while at the same time becoming well-marbled and naturally tender.
The meat has a good balance between omega-3 and omega-6. Research shows that grass-fed beef has a high proportion of omega-3 fatty acids. We need to ingest these polyunsaturated fats to build and repair cells.
Animals are slaughtered when they are at least 3 years old. We have chosen to let the animals get a little older as we think the meat gets a deeper and tastier, more mature flavor. The meat is dry-aged for 1 week, but the parts can advantageously be tenderized for another 2-3 weeks after the packing day in their vacuum packaging. The meat should then be refrigerated at a maximum of 4 degrees and the package should be kept intact.
All meat that is vacuum-tenderized should be aerated before cooking for a few minutes. When you open the package, the meat smells trapped by the tight package, there may also be a small amount of meat juice in the package. Pour it off and wipe the meat. After tenderizing, you store the meat in the freezer, frozen meat tastes no worse than meat that has not been frozen – it only takes a little planning when you have to thaw the meat slowly in the refrigerator. Minced meat should be frozen immediately. The meat will keep in the freezer for at least 1 year. The sausages are made solely from the farm’s beef at Mälarchark in Eskilstuna. The sausages will keep in the freezer for 12 months.
The meat we produce at Bergs Gård is primarily sold in our farm shop & to Trosa and Salem municipality.
Biodiversity in the pasture
The animals that graze on our farm contribute to biodiversity. See more about it in the video below that Frida participates in!
During the summer months, most of the animals graze in other areas. This year we will have groups of animals in these places: Sävö, Borgmästarholmen in Trosa and Sörby Oppgård in Årdala (Frida’s childhood home). The remaining animals graze at Bergs Gård and Örboholms Gård, the neighboring farm that we lease.
There are many benefits to grazing animals and we need grazing animals. By buying your meat from farmers who work with grass-fed meat, you can contribute to improving our environment. Carbon in the air is bound in the soil thanks to cows grazing, making it a climate-neutral process. You can read more about circular food production here.