Beef & Pork
Grassfed Cattle
We use an intensive Holistic Management grazing system for all of the cattle on our farm. That means our animals are grazing exclusively from April to December every season. They enjoy an all-you-can-eat buffet of fresh greens every 24 hours during the 8 month grazing season. Their manure builds soil fertility and their constant movement keeps the parasite load low. Our pastures include a diverse species of native grasses with perennial grasses and legume that we’ve planted - 3 varieties of clover, rye, timothy, orchard grass, and alfalfa to name a few. We make 100% of our own winter forage, meaning no synthetic fertilizers, chemicals, insecticides, or herbicides ever touch their diet.
Due to land constraints, not all of our beef is finished on our home farm. We use a combination of sub-contractors and rented pasture to finish our beef using the same grass-based methods and to ensure we control the quality of our product from birth to freezer!
Please use the form below to reserve your Grassfed Beef.
Reserve Your Grassfed Beef
We are currently taking reservations for summer & fall 2024 dates and adding to our cancellation list!
Beef is custom processed at Sage’s Meats in Greenville, Byron Center Meats or Pease Packing in Scotts, MI. Choice of processor is dependent on finding the best dates that line up with when our beef is ready for harvest.
Please review the following: Split Half (1/4) Beef Information Sheet, Beef Processing Guide (PDF), and Freezer Space Guide. These resources are from Byron Center Meats but are similar for all the processors we use.
Quarter Beef averages 150 lbs hanging weight. Beef is priced at $5.99/lb (hanging weight) plus custom processing costs averaging $85 per quarter. The farm incurs the cost of the kill & transport fees. The deposit ($150/quarter) will be applied to the final meat price.
Pastured Pigs
Our pastured pigs are fed a diverse diet of vegetable scraps, bulk milk from our dairy, and 100% non-GMO grain, in addition to lots of fall apples and pumpkins (with the occasional batch of stale doughnuts)!
They live on pasture, with plenty of space to root around and wallow in the mud. We do not dock their tails, file their teeth or use restrictive farrowing crates, unlike conventional pork production. We don’t vaccinate or use prophylactic antibiotics, hormones on our animals.
Due to land constraints, not all of our pork is finished on our home farm. We have two sub-contractors who use the same pasture-based methods and help to ensure we control the quality of our product from birth to freezer!
Please use the form below to reserve your Pastured Pork.
Reserve Your Pastured Pork
We are now taking reservations for summer & fall 2024 pork dates!
Please review the following: Half Pork Information Guide, Pork Processing (PDF) and Freezer Guide. These resources are from Byron Center Meats but similar for all of the processors we use (including Mike’s Processing, DeVries Meats, Sage’s Meats and Byron Center Meats).
Half Pork averages 90 lbs hanging weight. Pork is priced at $4.25/lb (hanging weight) plus custom processing costs averaging $100 per half (this can vary greatly depending on your cutting instructions). The farm incurs the cost of the kill & transport fees. The deposit ($50/half) will be applied to the final meat price.