Iverstine Family Farms

Meet the Farmers

Galen Iverstine, COO of Iverstine Family Farms, graduated from LSU with a degree in political science in 2009. His introduction to the impact of the industrialized food system led him to explore alternatives capable of restoring America’s small scale farm economies. After completing an internship on a farm in New Hampshire, Galen and his father Jack purchased 65 acres in St. Helena Parish in Kentwood, LA in 2010. When Galen secured a house on the property and two pigs, Iverstine Family Farms was born.

After “retiring” from their respective careers, Jack and Brenda Iverstine, owner and CFO of Iverstine Family Farms, have combined to start seven different businesses. When Galen pitched the idea of Iverstine Family Farms to his parents, they were excited to reconnect with their family’s agricultural roots. They provided the initial funding and Brenda helps manage the farm finances.

Through several land purchases, the Iverstines expanded the farm to 130 acres, and in 2016 they started Iverstine Farms Butcher in Baton Rouge—the city’s only whole animal butcher. Owning and operating their own smokehouse and butcher allows IFF to manage all elements of production and eliminate costly middlemen. 

Sustainable Agriculture Practices

• Managed Intensive Rotational Grazing builds soil and breaks pest cycles
• High animal welfare standards are upheld 
• IFF livestock are not treated with growth promoters or hormones
• Livestock enjoys diets of grass and high-grade animal feed 
• Silvopasture projects restore woodland health 
• Open door policy means no certifications needed
• In-house processing committed to total carcass utilization (the ultimate way to respect an animal’s life is to not waste any part)