Are your cattle grass fed and finished?

Yes, all of our cattle are raised and finished on grasses, forage, and hay. They spend all of their days outside on our pastures while they live on our farm. We grow diverse pastures, cover crops for grazing, and a variety of hay (alfalfa, grass, rye) for our cattle to eat and graze throughout the year. This variety is why our beef is packed with nutrients and offers a rich and delicious flavor.

Are your chickens and eggs corn and soy free?

Our laying hens are fed a non-GMO corn and soy-free feed (much of which we grow and mix here on our farm in our feed mill). They are rotated through our pastures to give them access to a variety of forages and insects and are allowed to free range. We also feed fruit and veggie scraps, along with occasional liver and meat scraps because chickens are opportunistic omnivores. Meaning they will eat plants and animals and will often choose the proteins first when given a choice.

Our meat chickens are fed a non-GMO feed, but not corn or soy free. They are raised on our pastures with access to forage and bugs, as well as moved several times a day to a new section of pasture. If there is a demand in the future then we will look at other feed options.

What is the total cost for a 1/4 of grass fed and finished beef, etc?

Cost will vary depending on the weight of the animal and how you choose to have it processed, but we charge $4.25/lb hanging weight plus processing. We estimate $1,200 total with processing for a 1/4 grass fed and finished beef. This is custom cut, meaning we don’t choose the cuts you do! A 1/4 will yield approximately 100-120 lbs of beef and require approximately 3-5 cu. ft. of freezer space.

What is the total cost for a 1/2 of a pasture/forest raised hog?

Much like the beef, cost will depend on the weight of the animal and how you have it processed. We charge $2.50/lb hanging weight and estimate $350 total with processing per 1/2 of our forest/pasture raised pork. Our 1/2 and whole hogs are custom cut, which means you get to choose the cuts you’d like. A 1/2 will yield approximately 75-90 lbs of pork and require 3.5 cu. ft. of freezer space.

What is the process for ordering a 1/4 beef or 1/2 hog?

You can call or text me, Stephanie at 260-316-4189 to be added to the interest list. When we are within a couple months of our processing dates we will reach out to give you a specific date and the details of our meat processors. At that time we require a $50 deposit per 1/4 beef or 1/2 hog for any new customers. Once the animal is delivered to the processor you will call and place your cut order, which the processor will walk you through. After we receive the hanging weight from the processor we will send you an invoice for the animal. Once we’ve received payment and your meat is ready, then you will pay the processing portion when you pick up from the processor. Please feel free to reach out if you have any questions.

Do you use hormones, antibiotics, or vaccines in your livestock?

We do not use any hormones in our livestock. Our animals are grown and finish on the diversity of our pastures, no hormones needed. We also breed our cows and heifers the way nature intended with the bulls we raise on our farm. No cycle syncing hormones needed for AI purposes.

Our livestock are not fed antibiotics. We will only use antibiotics if we have a sick or injured animal under the care of our veterinarian because that is just good herdsmanship. However, the advantages of raising animals the way that we do is they are healthier and seldom need interventions from us.

Vaccines are becoming less and less on our farm. We do not vaccinate the livestock that are born on our farm. We do purchase cattle, replacement heifers and sows/gilts from local grass fed and pasture raised livestock producers that do vaccinate at birth.

We do not have a blanket or scheduled deworming program and will only use if absolutely necessary. Another perk of rotationally grazing our livestock is that our parasite load seems far less.

Why we choose to raise grass fed and finished beef?

In our opinion, the grass fed and finished beef we raise is richer in flavor because of the diversity in our cattle’s diet. We also feel it’s healthier for our cattle to be eating a species appropriate diet. As ruminants, they are designed to thrive on grass, forage, and vegetation as their digestive systems are created to breakdown and ferment this type of feed. We like to say “the healthier the animal the healthier the meat they provide us.” Not only are our cattle healthy, but raising them with regenerative principles in mind allows us to improve the land they are grazing on. It’s a win win in our eyes.

Do you raise organic produce?

We are not a certified organic farm and do not intend to work through the cost and paperwork to become one. We also eat the produce we grow, so how it’s grown is at the forefront of our mind. We buy heirloom, some organic, and mostly untreated seeds for growing. We are working toward more regenerative practices in our garden and produce acres, so no till/limit till, cover crops, zero fungicides or insecticides used, weed barriers, and mostly local manure for fertilizer. If you ever have questions about our practices please reach out. Transparency is a must for food production.