What happens when a CIA-trained chef with 25 years of kitchen experience decides to heal damaged farmland? You get beef that proves exceptional taste and ethical farming aren’t mutually exclusive. Martha never planned to become a farmer—she was perfectly content creating extraordinary food in professional kitchens. But when she encountered 168 acres of soil that had been chemically treated since 1933, everything changed. “I was brought here to heal this land,” Martha explains. “But I refused to compromise on quality to do it.”

Today, Provenance Farms represents the marriage of culinary expertise and regenerative agriculture. Our cattle graze on more than 40 forage varieties, developing complex flavors and superior marbling that consistently grade Choice to Prime. Martha’s chef training ensures every animal meets restaurant standards, while her farmer’s mission focuses on restoring the earth. The result? Beef that tastes incredible while representing land that grows healthier with every grazing season.