Our beef
Most beef labeled grass fed in a grocery store spent its last few months on grain to fatten up faster. Ours never does. Here is exactly what we raise, how we raise it, and what arrives in your freezer.
Grass and forage their whole lives. No grain, no feedlot finish.
Never routinely dosed to push growth or cover crowding.
Clean pasture, managed without chemical spray.
The way nature intended — soil first, then grass, then cattle.
Cattle move between paddocks so the grass recovers and the soil keeps its roots.
On the pasture
Our cattle spend their days on open grass with space to graze and shade to rest in. A slower-grown animal on good forage puts on fat differently — that is where the flavor in a grass finished ribeye comes from.
We keep the land in shape because the land is what feeds the herd. No pesticides go on our pasture.
Every share, side by side
Beef first, then the two pasture-raised pork shares. Yields vary a little animal to animal — these are honest ranges, not marketing numbers.
One or two people, or a first trial run
A family of four, eating beef most weeks
A big family, or two households splitting it
Large families, or several households going in together
A household that wants premium pork without a whole hog
Families filling a freezer for the year
After harvest
Your beef is dry aged, cut to your sheet, vacuum sealed and flash frozen so it holds its flavor until you are ready for it. Everything is labeled, so nobody is squinting at a mystery package six months from now.
Shipping is included on every share, anywhere in the US. Most orders leave within 1–4 business days and arrive 1–3 business days later.
Reserve your share