Growing Tomorrow, Today

• Beef Quarter = 145lbs
• Beef Half = 290lbs
• Pork Half = 90lbs
• Pork Whole = 185lbs 
• Lamb Half = 17lbs
• Lamb Whole = 35lbs
• Whole Chickens = 4-8lbs 
• These numbers are based on approximations of hanging weights 

• Beef: Plan on approximately one cubic foot of freezer space for every 35 – 40 pounds of packaged meat. A quarter of beef will fit into a 6 – 7 cubic foot chest freezer, where a half beef needs about 8 cubic feet. 
• Pork: Plan on approximately one cubic foot of freezer space for every 15-20 pounds of meat. For a hog, you will need 5-6 cu. ft 
• Lamb: Plan on approximately one cubic foot of freezer space for every 15-20 pounds of meat. For a lamb, you will need 2 cu. ft 

• When you order from our inventory, we can have your products to you within a few days. 
• When pre-ordering a larger order (your quarter, half or whole animal) it can take a little longer. 
• We only process an animal that is truly finished on forage, so the majority of our dates are booked for summer and fall. 
• We like our beef to hang for 21 days to age it to perfection for you. 
• When you pre-order a quarter, half or whole we like to say it will take anywhere up to one month for you to receive your product, but would like you to keep in mind that it could be longer depending on any sausage orders or curing. 

Grass, grass, and more grass! Our cattle and sheep are not given any grains, unnecessary antibiotics or additional supplemental hormones. Our pork and chicken are raised on pasture with the same guidelines but receive non-GMO grain to ensure they have the proper nutrition to thrive. We also supplement with salt, mineral and sea kelp. 

Regenerative Agriculture has become the latest buzz word in agriculture production, but it actually comes down to five principles:

1. Minimize Soil Disturbance: wether through mechanical, physical or chemical means, all unnatural disturbances (tillage, synthetic fertilizers, pest control, etc) has a negative impact on soil health/structure

2. Armour: leaving residual plant matter on your soil protects it from wind and water erosion, heat and provides food for the microbial life beneath the surface

3. Diversity:  Having a diverse group of livestock or planting polyculture crops enhances ecosystem functions aboveground and below your soil

4. Root: Living roots provide carbon to soil biology and in turn fuel the nutrient cycle that feeds plants. The more plant armour you have, the more life you’re bringing to your soil

5. Integrate Livestock: When grazed properly, livestock are the key ingredient to regenerative agriculture. They provide natural fertilizer, help spread seeds, encourage plant growth and stimulate soil life. 

Soil health is the foundation for a healthy animal and plays a major role in why we follow MIG and raise our animals the way we do.

We utilize a managed intensive grazing (MIG) program, meaning we move our animals on a daily basis to fresh forage. We leave behind a cover of manure, urine and residual plant matter to help shelter the soil, increase our water holding capacity and give our forage the best chance possible to grow. When all of these benefits come together, the microbial life in the soil is boosted which further promotes healthy plants, leading to a healthier animal and eventually a healthier product. 

A grass-finished meat is leaner than its conventional counterpart and is high in key nutrients like antioxidants, vitamins and omega-3 fatty acids.

For best results, we recommend: 

• Slowly thawing your meat (either in the fridge or on the counter) 
• Always cook your meat from room temperature, and allow it to rest after cooking
• Don’t trim that fat! Leave the fat cap on so it can melt into the meat and provide you with a tender, juicy meal
• Lamb is best eaten while still hot, otherwise the fat may harden and become very chewy