About Us

     D’Ameri Acres located at 46 Shaker Road, Gray, ME was founded by Bruce and Wendy Emery 40+ years ago with 2 grade Hereford cows and a registered Hereford Bull. Bruce had fond memories of being on his Uncles farms during his childhood and wanted to continue the farming tradition.  We lost our patriarch, Bruce, to a 12 year battle with Multiple Myeloma, in October 2014.  The farm will continue to thrive under the ownership of Wendy and Heath. As many of you know Heath got married on the 4th of July 2015 to a wonderful woman, Kelly, and with this union comes two wonderful boys Brandon and Dillon. Bruce’s sister Sally was active in the family farm for many years.  We lost Sally in November 2024.

     Heath became involved in 4-H at the age of 9. Wendy took over the County 4-H Beef club a year later. Bruce worked during the day running his logging business, and came home in the evening to tend the farm chores. The herd slowly began to grow.  In 1994, through a 4-H project, Heath became interested in the Blonde d’Aquitaine breed. We sent him to Ontario, with his Aunt, to the National Blonde d’Aquitaine show and sale. They came back with 2 heifers. The next year he went to Quebec and brought home 2 more heifers. The following year, he went back to Ontario and brought home 2 heifers and a herd bull.

     At first we cross bred our Hereford cattle with a Blonde bull and slowly culled out the Hereford bloodlines.

     We now have a full blooded Blonde D’Aquitaine herd of approximately 100 head.  To add marbling to our lean beef we now cross breed with Red Angus.  We calve out 30+ calves a season. It has taken us a number of years but we now have enough animals to be able to keep a Farm market stocked with retail cuts of beef. We also sell native pork, lamb, chicken, eggs, maple syrup, honey, and Denny/Mike's seasonings.

     Our beef is all natural. We do not use any hormones or additives. The feed is raised on the farm. We farm approximately 200 acres, harvesting last year 675 ton of grass silage (chopped grass), 3,052 square bales, 703 round bales, and 248 ton of corn silage.

     The animals are processed at Windham Butcher Shop, a USDA inspected facility. It arrives back to the Farm Market after aging for two weeks, before it is packaged. Once packaged it is flash frozen at the Butcher Shop before bringing back to the Farm Market.

     Our beef is genetically lean. To ensure success remember 3 easy steps. 1. Don’t overcook; 2. Take off heat source a little before it is done to your liking, plate and cover with aluminum foil; 3. Allow the meat to rest for 10 minutes before you cut it. The resting period allows the natural juices of the meat to redistribute.

     We hope you enjoy our beef and pork as much as we enjoy raising them. Its long days and hard work, but the reward at the end of the day is priceless.