We take a lot of pride in the animals we raise and in the transparency we believe our customers deserve. Our livestock are raised with daily hands-on care, attention to detail, and plenty of love for them and the land that raises them. Our goal is simple: what goes into your freezer should be something you can trust.
DRY AGED ANGUS BEEF
Our Angus beef is raised right here on our farm from birth to butcher, without added hormones and on glyphosate-free pasture and feed. Our cattle spend the majority of their lives outdoors grazing grasses we grow ourselves. They are finished on pasture with a small amount of non-GMO, glyphosate-free barley for about 180 days. About 97% forage-fed over their lifetime, with only about 3% of their lifetime diet coming from barley. This barley allows us to develop the marbling and flavor we prefer while still keeping the health benefits of grass-raised beef without the heavy grain finish.
After harvest, our beef is dry aged for a minimum of 16 days and cut by small craft butcheries that take the time to do things right, resulting in tender, deeply flavorful beef we are proud to feed our own family.
CHICKEN
Our meat chickens are raised on pasture and moved to fresh grass every day in mobile shelters that protect them from sun and predators while still allowing them to live outdoors. As they rotate across our fields, the birds forage for bugs, seeds, clover, and grasses, with pasture making up about 40% of their diet. The rest is supplemented with an organic, custom-milled feed sourced locally to support steady, healthy growth.
Because our birds are raised outside, we only grow chickens during the warmer months when pasture conditions are right. Our poultry season runs from May through September, so our chicken is available in limited quantities each year.
We process our poultry right here on the farm in our own small processing plant, which helps keep stress low and allows us to bring small craft butchery directly to the farm. Keeping the entire process close to home means better handling, better quality, and chicken we are proud to feed our own family.
HERITAGE PORK
Our heritage cross pigs are raised outdoors in the Pacific Northwest woods, where they spend their days rooting, wallowing, and foraging on forest ground. We rotate them through wooded pasture using a high-quality feed from a local mill. This natural lifestyle produces deep red pork with excellent marbling and rich, old-fashioned flavor.
PASTURED EGGS
Our laying hens spend the majority of the year on pasture, where they are free to roam, scratch, and forage for bugs, seeds, and grasses. During the grazing season, the birds are rotated across fresh ground to keep them on clean pasture while also protecting the health of our soil and grass.
In the late fall, our hens are brought off pasture from November through March to allow the fields time to rest and regrow during the wet winter months. This seasonal break helps keep our pastures healthy long-term while still allowing us to care for the birds in a clean, comfortable environment until they return to grass in the spring.
Our hens are supplemented with a high-quality feed to support consistent laying, but their time on pasture contributes to the rich yolk color and flavor our customers expect. The result is eggs with strong shells, deep yellow yolks, and the kind of quality that comes from birds raised with fresh air, good feed, and plenty of space to live the way chickens were meant to.
SEASONAL TURKEYS
Our turkeys are raised outdoors on pasture, where they spend their days grazing, foraging, and exploring fresh ground. They are rotated regularly to keep them on clean grass while giving the pasture time to recover, which keeps both the birds and the land healthier.
We supplement with a high-quality feed to support steady growth, but these birds live outside with plenty of room to move and grow at a natural pace. Because pasture-raised turkeys take longer to finish and require warm weather, we only raise them seasonally in small batches each year, processing in October and ready for your freezer until the Holidays.
That slower growth and outdoor lifestyle produces a turkey with better texture, richer flavor, and the kind of quality that reminds people what turkey is supposed to taste like.
