Our chickens live happily outdoors, scratching and pecking in the pasture as part of our regenerative farming system. We provide them with a healthy diet of non-GMO and non-medicated feed, without any antibiotics or vaccines. Each chicken is hand-harvested at a USDA-inspected facility and air-chilled at the peak of freshness. This ensures that you receive a top-quality product that we are proud to share with you!
All cattle enjoy grazing on grass at some point, but what truly sets them apart is how they are finished. We currently run two herds on the ranch: South Poll and 100% Wagyu cattle. Both are 100% grass-fed which gives their meat an exceptional flavor. We take pride in rotationally grazing our cattle on lush pastures, ensuring they stay healthy and produce leaner meat. Plus, this method boosts the levels of Omega-3 fatty acids, conjugated linoleic acid (CLA: a great fatty acid for fighting cancer and reducing body fat) and vitamins A and E. We’re excited to bring you this delicious and nutritious beef!
Our pasture-raised eggs are a vital component of our ranch. We move our coop, which houses various chickens, guinea hens, and ducks, around the pastures using electric netting to keep them safe. This approach allows the birds to forage on a diverse diet of grasses and insects, eliminating the need for any medications. As a result, our hens are happier, our eggs are more nutritious, and our pastures receive natural fertilization.
Our Katahdin lamb is clean, mild, and remarkably tender. Katahdins are a heritage hair sheep, not a wool breed. Because they produce very little lanolin, their meat stays clean-tasting and avoids the strong, gamey flavor many people associate with lamb. Often called the “salmon of the land,” lamb is naturally rich in omega-3s, zinc, iron, and B vitamins. Raised on open pasture and grass-finished, our Katahdin lamb is both exceptionally nourishing and delicious even for those who think they don’t like lamb.
We partner with trusted farms that raise traditional lard-type breeds, including Mulefoot, American Guinea, and Idaho Pasture Pigs which are selected for their superior fat quality, rich marbling, and exceptional flavor. These slower-growing heritage breeds produce pork that is naturally deeper, cleaner, and more complex than modern commercial hogs.
