Professional Chef Meets Regenerative Farmer

What happens when a CIA-trained chef with 25 years of culinary experience decides to help rebuild a more regenerative food system?

You get beef that proves exceptional taste and responsible farming are not mutually exclusive.

Martha never planned to become a farmer. After decades in professional kitchens, she became deeply interested in how soil health, grazing practices, and livestock management directly influence flavor, nutrition, and food quality.

That journey led to the creation of Provenance Farms — a regenerative livestock operation focused on pasture-based production, soil restoration, and chef-driven quality standards.

Today, Provenance Farms works with regenerative farming partners who raise 100% grass-fed and grass-finished cattle using rotational grazing and pasture-based management practices. Animals are processed through USDA-inspected facilities, including partner processors in Maryland.

The result is beef selected to meet both culinary and regenerative standards:

exceptional flavor, strong marbling, and restaurant-quality performance from cattle raised outside the conventional industrial feedlot system.

Martha’s background as a professional chef influences every aspect of the business — from cattle selection and finishing standards to aging, butchery, and customer education.