We’re located near Fairfield, in Southeast Iowa, operating on farmland that has been in our family since 1858. It’s a place where history, stewardship, and a love of the land all come together.

To us, regenerative agriculture means working with nature, not against it. We harness natural ecosystem processes to improve soil health, increase biodiversity, sequester carbon, and raise animals in ways that honor their instincts. Our goal is to leave the land better than we found it—for the next generation and beyond.

Our family has been connected to this land for over 165 years. Our first ancestor arrived from Sweden in the mid-1850s and settled here in Jefferson County in 1858. While farming methods have evolved, the values of hard work, humility, and stewardship remain at the heart of everything we do.

Starting this farm was both a return and a step forward. After years of managing a certified organic college training farm, earning a master’s degree in regenerative organic agriculture, and learning directly from practicing regenerative farmers, Kris felt called to bring those values home. Johnson Heritage Land and Livestock is his way of carrying the family’s legacy forward with intention—raising animals in harmony with nature, feeding our community well, and stewarding the land in a way that builds resilience for generations to come.

Yes. Our cattle and sheep are raised entirely on pasture and hay, with no grain. We provide free-choice mineral and salt supplements to support their health. They graze rotationally across diverse pastures, which enhances soil biology, supports animal well-being, and produces high-quality meat.

No hormones—ever. Antibiotics are used only in rare, extreme cases when an animal’s life or safety is clearly at risk. Our system is designed from the ground up to promote animal health and resilience, so interventions are seldom necessary.

Not at this time. While our practices meet or exceed many organic standards—avoiding synthetic chemicals, GMOs, and unnecessary medications—we currently market our products as grass-fed and local rather than certified organic.

Our beef and lamb come from animals raised entirely outdoors on pasture, never confined to feedlots or treated with synthetic inputs. Regenerative grazing and low-stress handling result in meat that’s more flavorful, more nutrient-dense, and better for the environment.

We offer both. Individual retail cuts are available as inventory allows—primarily through our local farmers market—and are a great option if you’re trying our products for the first time or have limited freezer space. We also take reservations for whole, half, or quarter animals processed to your specifications. Bulk purchases offer better value and provide a full range of cuts for your freezer.

Availability changes seasonally and depends on current inventory. We keep a rotating selection of beef and lamb cuts on hand—especially ground beef, roasts, chops, steaks, and more. If you’re looking for something specific, just reach out and we’ll let you know what’s in stock.

Yes. We regularly take reservations for whole, half, and quarter beef, as well as whole and half lamb. These animals are processed to your specifications at a local state- or USDA-inspected facility. We recommend placing your order in advance, especially during the spring and fall seasons when demand is highest.

Yes. A deposit is required to reserve a whole, half, or quarter animal. The deposit is applied to your final balance and helps us schedule processing with confidence.

Yes. Our inventory is limited by what our land and animals can naturally produce, so we do maintain a waiting list—expecially for bulk orders. If we’re currently sold out, we’ll be happy to add you to the list and notify you when new inventory is available.

Yes—some of it. Retail cuts sold at the farmers market or by the piece are processed under either state or USDA inspection, depending on the facility. Bulk orders are processed at either a USDA- or state-inspected plant based on the processor’s availability. All transport, processing, packaging, and handling comply with USDA, state, and FSMA food safety regulations. We’re happy to walk you through what that means when you place an order.

All meat is frozen and packaged in either butcher paper or vacuum-sealed for freshness and long-term storage. Packaging depends on the nature of the order and the capabilities of the specific processor. Bulk orders are labeled with cut names and weights, making it easy to organize your freezer and plan meals.

For beef, plan on needing approximately:

• 4 to 5 cubic feet for a quarter
  
• 8 to 10 cubic feet for a half
• 16 to 20 cubic feet for a whole animal

For lamb, a whole animal generally requires 1.5 to 2.5 cubic feet of freezer space. Keep in mind that cut size, packaging style, and whether you keep bones or organ meats can slightly affect the space required. If you’re unsure whether your current freezer is large enough, we’re happy to help you estimate based on your specific order.

Bulk orders are picked up directly from the processor. Once your order is ready, you’ll coordinate a convenient pickup time with them. Retail cuts are available most Saturdays from 8:00 a.m. to 1:00 p.m. at the Fairfield Farmers Market, May through October.

We don’t offer regular home delivery, but for retail orders or special circumstances, we may be able to coordinate a local delivery or meet-up. Let us know what you’re looking for—we’ll do our best to accommodate.

Not at this time. We focus on serving our local community directly, which helps ensure product quality, reduce environmental impact, and maintain strong relationships with our customers.

Right now, our primary events are lamb roast potlucks—hosted a couple of times a year. These are casual, family-friendly, evening gatherings centered around good food, community, and connection to the land. We roast a whole lamb over a live fire and invite guests to bring sides, drinks, and good company. It’s a great way to share a meal, meet neighbors, and experience the farm firsthand.

Yes. We’re actively developing on-farm workshops, hands-on learning experiences, and exploring the potential for seasonal internships. Topics may include soil health, rotational grazing, livestock care, regenerative practices, and full-season immersion in regenerative farming. Whether you’re a farmer, homesteader, student, or curious eater, we aim to create educational opportunities that meet you where you are.

We’re also working toward expanding into agritourism—offering photography locations, hunting, limited camping and short-term farm stays through Airbnb. These experiences will give visitors a chance to slow down, spend time on the land, and see regenerative agriculture in action. More details will be available soon, and updates will be shared through our website and farmers market booth.

You can sign up for updates on our website or stop by our booth at the Fairfield Farmers Market. That’s where we announce upcoming lamb roasts, workshops, and other opportunities to visit and learn.