Humanely Raised  Meats

Individual cuts of meat can be ordered year-round. Visit our online shop to see what is available. 

Orders can be picked up or delivered. Click here for all the details.

Custom orders September - December

 

Grass fed lamb born and grazed on our pastures. Our lambs are finished without grain (no GMOs), and without any unnecessary drugs. Of course we always treat sick animals under the guidance of our veterinarian.

Our sheep are humanely raised without early weaning, tail docking, or castration. 

All orders come custom-butchered, cut and wrapped

- vacuum-pack available.

Prices based on the hanging weight*

Whole lamb   11.00/lb (45-55lb)

Download our butchering form here

 

Grass Fed Beef

Grass Fed beef grazed on our pastures and fed hay over the winter.

Our beef is raised without GMOs, and any unnecessary drugs or hormones. 

Of course we will always treat sick animals under the guidance of our veterinarian.

Our cattle are raised with minimal interventions. 

 

Due to limited supply we only sell individual cuts of our beef.

Custom orders Spring and Fall

 

Free range pork born and grazed on a diet of foraged nuts from our forest, pasture, a soy- and corn-free mix of non-GMO grains and legumes, and without any unnecessary drugs. Of course we always treat sick animals under the guidance of our veterinarian.

Our pigs are humanely raised without tail-docking, tooth clipping, or early weaning. 

All orders come custom-butchered, cut and wrapped

- vacuum-pack available.

 

Prices based on the hanging weight*

Whole pig   $6.00/lb (220-250 lb)

Half pig       $6.00/lb (~115 lb)

Download our butchering form here​

Our hens follow the sheep through their grazing rotation to clean up after the sheep and share the protection of the dogs while also improving our soil fertility and producing beautiful nutritious eggs. They are fed a balanced mix of non-GMO grains.

Free Range eggs      $7.00/dozen

Soup hens                 $12 each (seasonally)

What is the hanging weight?

The hanging weight of an animal is measured by the butcher once the inedible organs have been removed.