What This Service Entails
Beef with a Pasture You Can Visit
Our beef herd lives out on rotated pasture from spring melt to first snow, finishing slowly on grass and farm-grown hay. No feedlots, no growth promoters — just time, grass, and careful handling.
We sell by the cut at the farm stand, in curated grill and roast boxes online, and in whole, half, and quarter shares with a local butcher’s cut sheet you choose yourself.
What’s Included
Every Cut, Accounted For
- Quarter, half & whole shares
The most economical way to fill a freezer, with your own cut sheet and dry-aging included.
- Grill and roast boxes
Curated seasonal boxes of steaks, roasts, and stew cuts, frozen at peak freshness.
- Farm-stand butcher counter
Fresh cuts every Saturday, plus bones, tallow, and organs for nose-to-tail cooks.
- Full traceability
Every package names the animal, its pasture, and its butcher date — ask us anything.
Our Process
Slow Beef, Done Right
Raise on rotation
Calves grow with the herd on daily-moved pasture, building flavor for two full seasons.
Finish on hay
Farm-grown hay and mineral forage finish animals gently through winter — no grain rush.
Butcher locally
A family abattoir eleven miles away processes one animal at a time, with dignity.
Dry-age & pack
Carcasses hang fourteen days, then are cut, wrapped, and frozen for peak eating.
“We split a quarter with neighbors. The roasts are superb and the traceability is total.”
Benjamin Taylor — Market Customer
FAQs
Good to Know
How much freezer space do I need?
A quarter fits in about four cubic feet — roughly a large cooler and a half. We lend chest freezers locally.
Is the beef grass-fed and finished?
Yes — 100% grass-fed and grass-finished on our pastures and hay. No grain, no feedlot time.
When are shares available?
Butcher dates run spring and autumn; deposits open two months ahead and sell out quickly.
Reserve Your Share of the Herd
Deposits for the autumn butcher date are open now — tell us your cut preferences.
Request a Quote