PASTURED RAISED & SUSTAINABLY FARMED
We work with nature rather than against it. Most of the year our cattle graze established Bermuda grass pastures and are given hay as needed. We plant and no-till cover crops like rye and clover in the fall and winter. We put up hay in the summer and annually plant some pearl millet. We spread manure often and only use commercial fertilizers when we have to. Our cattle's diet is supplemented with hand-mixed grain and roughage grown right down the road by other Eastern North Carolina farmers. Our cotton gin byproduct comes from Lenoir County, Tidewater Gain Co. rice bran from Pamlico, corn stalks from Craven, and baled peanut vines from Beaufort County and Pitt County.
WHY BEEFMASTER CATTLE?
Beefmaster cattle are the first American composite breed and are a cross of Brahman, Hereford, and milking Shorthorn. They were developed at the Lasater Ranch in Texas in the early 1900s. Beefmasters blend strong maternal traits with excellent growth and carcass abilities. Our cattle are drought and insect resistant, able to consume and process diverse roughage feed sources, and can typically withstand the hot and humid Eastern North Carolina summers easier than commercial European breeds.
You will always hear us brag about our caring, attentive mama cows and our prolific bulls. Our girls have minimal calving problems and solid milk production; our calves have heavy weaning rates, and overall we have very few health problems. There are even a few grandma cows in the bunch due to a Beefmaster's long lifespan. There is no set color pattern in the breed, so you will see an array of hide colors across our herds. We love a brindle bull and because of our climate we are able to calve year-round. Beefmasters are intelligent, gentle cattle and are an important part of our family.
Our story begins in an era when glass milk bottles were still delivered on front porches. After an electrical engineer career, John Campbell bought and ran a dairy in East Tennessee. After losing the farm in the Great Depression, his son Winston Campbell bought it a second time and converted it to beef cattle. Forestry Research and Development brought Robert Campbell to Eastern North Carolina where he established Campbell Farms in Askin. In its fourth generation, Catherine Campbell is bringing the beef she was raised on to your table. From our family to yours - thank you for choosing to make us part of your story.