Bacon ipsum dolor amet fatback turducken ribeye jerky. Corned beef ribeye ground round pork loin brisket fatback, frankfurter jowl pork kielbasa drumstick. Alcatra short ribs spare ribs, tenderloin filet mignon buffalo tri-tip leberkas hamburger pig pancetta strip steak flank bresaola. Pork loin meatball pork, filet mignon biltong kielbasa chuck sausage doner ham corned beef t-bone tri-tip tenderloin sirloin.
Antibiotics are used on our farm when in a situation of life or death, or when an animal is suffering. Thankfully both of those scenarios are few and far between. Like humans sometimes our animals have complications during pregnancy, calves can get sick with pneumonia due to extreme weather changes, and on rare occasions, they can get an infection from a scratch or injury. When an animal is treated with antibiotics, they must go through a withdrawal period to ensure that all the antibiotics have cleared their system prior to shipping.
We attempt to give our chickens the best of both worlds, growing and thriving in a free-range contained environment. They are safe and protected from predators and have the freedom to roam with access to fresh air and sunshine. They are not restricted to cages, have access to free-choice water and food.
pasture raised, grain-finished
On our farm, we use a hybrid approach. Calves are born on the pack at the barn throughout a period of about 6 weeks beginning mid to late March. They head to pasture with their moms around May 1st depending on the ground conditions. They remain on pasture until they are weaned mid to late fall when they are brought to the barn and finished on a grain ration until they are 18-22 months of age.
On our farm, we believe in allowing all our animals to grow naturally. We do not utilize the use of any growth hormones in any of our animals- cattle or chickens.
purchasing by the quarter, half or whole beef
“Live Weight”- how much the animal weighs standing on pasture or in the barn. “Hanging Weight, or Rail Weight”- how much it weighs after it’s been dressed- the hide, head, organs, blood removed. Hanging weight is for the most part meat, as well as the bones. When purchasing a quarter, you are paying based on the Hanging Weight. Dry aging happens when the beef is put into a controlled open-air environment to go through a flavor transformation. By exposing the meat to air, moisture is pulled out and the natural enzymes in the beef break the muscles down slowly over time, making it more tender. We dry age our beef for 21 days. After 21 days the beef is cut, wrapped in butcher paper, and flash-frozen by the butcher prior to pick-up.