Sustainable Farming Producing Locally Grown Beef

Our naturally raised, pasture fed animals...

  • are free to grow at their natural pace by foraging on various pastures of grasses and legumes.
  • are free from additives, enhancers or drugs, and are not fattened on grain, corn, soy or other weight gain supplements.

Good Choices

When you choose to eat meat from animals raised on pasture, you are:

  • improving the welfare of the animals
  • helping small farms make a living from the land
  • sustaining rural communities
  • giving your family the healthiest possible food

Grass-Fed Beef is More Nutritious

Grass Fed Beef contains a far better nutrient profile than grain-fed beef. Pasture raised meat contains significantly higher Omega-3s, Vitamins like Vitamin A, Vitamin E, Vitamin C and contains higher levels of CLA (conjugated lineolic acid) and minerals.

Grass-Fed Beef is More Humane

Pasture raised cows receive plenty of fresh grass, clean air, sunshine and exercise and live like cows were meant to live. These are all critical elements denied of over 90% of our country’s farm animals today.

    Grass Fed Beef is More Environmentally Friendly

    Our practices enhance the quality of the soil and plants, not deplete them. grazing helps move pastures through their seasonal cycles. Manure becomes natural fertilizer rather than a major waste management problem like in factory farms.

      The Details


      The animals chosen for product are less than 30 months old. Hanging sides vary but typically are between 200-325lbs.

      Hanging/Dressed Weight

      For custom freezer orders, we charge by the pound of hanging weight:

       The beef is weighed when first hung to age. Over the aging process moisture is lost as well as bones and fat removed in the butchering process. Resulting “cut weight” will be about 65-72% of the hanging weight – depending on how you have ordered your cuts (lots of bone in or mostly bone-out cuts)

      The Aging Process

      We use the dry-aging process where sides are hung for a time before cutting to allow natural enzymes to break down tough collagen between muscle cells. Our butchers typically age our beef between 14 and 21 days (see chart).

      Our Products

      Custom freezer orders of any size

      • Mixed quarters
      • Sides
      • Full animals
      • Sample boxes

      Get In Touch With The Farm Anytime 

      We will do our best to respond to your email within 48-72hrs, if you have not heard from us please check your ‘junk’ folder, or give us a call!

      Contact us by email at: