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. Their son Ivar is the 7th generation of the year studying at an agricultural high school.

Frida with her son Ivar
Our animals are mostly Hereford & Angus

Our animals

Bergs Gård is an EU organic 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.

We have a shed for our animals where we sprinkle straw as bedding. It becomes a so-called deep litter bed that generates heat and is comfortable for the animals to lie and walk on. We have a small-scale production and have about 140 animals at a time of different ages. The animals are very calm and have large areas to graze near the farm.

Biodiversity in the pasture

They graze on natural pastures that would otherwise become overgrown. The cows have access to grass all year round. 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.

Midsommar på Bergs
Ekhagen's nature trail in the yard with signs about different plants
Gräsbeteskött från Bergs gård i Trosa
Our own entrecôte

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 2.5 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.

SE EKO 03 Smak Certification AB
Our partner
Manufacturers of our beef sausages