Collection: Farm to Table - Pasture Raised Proteins

Soy Free/Corn Free raised on sunshine, love, and rolling green pastures. 

It was always our family's dream to raise what meat we could if we were going to remain omnivores. We started with chickens in 2017, then graduated to lamb in 2021. In 2023 we harvested our first silvopasture raised pork. We raised heritage slow growing low PUFA (poly unsaturated fats - aka good fats) Beef for delivery beginning in February 2024. 

It is the ultimate way to know that the proteins we consume are ethically raised. We love them every minute of their lives. We thank them for the sustenance they give our family and we take them to a USDA licensed abattoir that handles their end to our standard. This is what we believe and now we're walking the walk. 

  • Soy Free/Corn Free and raised on pasture
  • Ethically dispatched & processed by Caledonia Packing in Caledonia Michigan
  • USDA certified processing
  • Available for shop pickup or Overnight shipping in insulated coolers with dry ice 
  • Free recipe books are included with every lamb purchase

We know everything our pasture raised livestock eat because we're the ones feeding it to them. No corn, no soy ever. Locally grown hay. Locally sourced oats, heritage red wheat (non gmo), barley, alfalfa, sunflower & a wee bit of kelp for protein was given as an occasional treat and when they were building their rumens as wee lambs/piglets/calves. We use grain sparingly to train them to bond with us. It makes handling much less stressful on the flock and let's be honest, sheep snuggles are the best!

What is the difference between lamb & mutton? In our case it mostly relates to the size of the cuts. The USDA defines it by age. Under two is a lamb. 2 years is a hogget (weird huh?) and 3 years+ is a mutton. Our oldest mutton is just barely 3. We've eaten both and it's nearly impossible to differentiate. Both have beautiful rich red meat and well balanced marbling. The main difference in our case is the size of the cuts. If you want big cuts, go for mutton. Either way you'll be pleased!

Why heritage breeds? Short story- it's healthier for our farm, for your bodies, for the planet. Animals who roam because they have proper animal life skills to do so. Before factory farming took over in favor of feed lot stagnation bulking up muscle. That's not how we roll, it's not what we believe and it's not what we're comfortable eating. We work with the Livestock Conservancy to support heritage breed conservation. We believe that animals should ROAM freely eating the way nature designed them, on grass.

How are heritage breed livestock different? They grow significantly slower than genetically modified animals. Faster does not equal better in meat, in fact we believe the exact opposite is true. An opinion staunchly held by the folks who regularly buy & consume our meat! They also tend to have greater disease resistance which translates to healthier animals and less need for medical intervention - which we do provide when needed for animal welfare. But we do not vaccinate, animals given antibiotics are withdrawn from the meat program following proper protocols. In short- they're long lived breeds for a reason, they're good breeds who are naturally healthy and who are we to think we need to mess with nature?

 Our beef - Texas Longhorn  Highland   Belted Galloway

Our Pork - Gloucester Old Spot 

Our Lamb - Tunis  Targhee & Finnsheep