Frequently Asked Questions

Pasture-based regenerative farming works with animals, plants, and natural cycles to continually improve the land rather than simply taking from it.

Our grazing animals are moved regularly onto fresh pasture. Previously grazed areas are then given time to rest and regrow. This movement helps distribute natural fertility, protects plants from repeated overgrazing, encourages deeper roots, and keeps the soil covered with living plants.

We continually adjust the size and timing of each grazing area based on animal needs, plant growth, weather, soil moisture, available shade, and the condition of the pasture.

Our farm is not certified organic, but our pastures and hayfields are managed without herbicides, pesticides, fungicides, or other chemical sprays—including sprays that may be approved for use in certified-organic production.

We build fertility through carefully managed grazing, animal manure, compost, plant diversity, clover, alfalfa, and soil amendments such as lime and potash when soil testing indicates they are needed.

We commonly describe our fields as zero-spray or chemical-free because we do not substitute organically approved sprays for conventional ones.

Managed grazing allows animals to harvest plants while returning manure, organic matter, and trampled vegetation to the soil. The grazed area is then rested so plants can recover and regrow.

Maintaining living roots, keeping soil covered, growing diverse pasture plants, minimizing unnecessary disturbance, and integrating grazing animals all support healthier soil structure, better water retention, more biological activity, and more resilient pastures.

Working with the USDA Natural Resources Conservation Service, we have restored acreage to natural wetlands, excluded grazing animals from sensitive areas, and planted native trees and shrubs.

We have also installed bird-nesting boxes, planted more than 2,000 native trees along streams and waterways, and used terraces and field contours to slow runoff, reduce erosion, and protect water quality.

These areas provide habitat for birds, insects, amphibians, and other wildlife while helping protect the surrounding watershed.

Each species is fed according to its natural nutritional needs.

• Beef cattle: Grass and other pasture plants during the growing season, plus stored grass hay and fermented baleage during winter. Our cattle are never fed grain.
• Pigs: Pasture and woodland forage supplemented with a balanced ration made from organic ingredients and without corn or soy.
• Chickens and turkeys: Grass, clover, seeds, insects, and other pasture forage supplemented with nutritionally balanced feed made from organic ingredients and without corn or soy.
• Lamb: The lamb we offer comes from trusted local partners raising sheep entirely on grass and forage without grain.

Animals also receive clean water, salt, minerals, and other species-appropriate nutritional support.

Our cattle are never fed grain. The supplemental feed provided to our pigs, chickens, and turkeys is made without corn, soy, or GMO ingredients.

Pigs and poultry are omnivores and cannot receive all the calories, protein, vitamins, and minerals they need from pasture alone. Their supplemental ration is carefully formulated to support healthy growth while meeting our feed standards.

It means the animal is raised on grass and forage throughout its life and is never finished on grain.

Our cattle graze diverse pasture during the growing season. During winter, they eat stored grass hay and fermented baleage that we grow and harvest. They also have access to salt and minerals, but never grain.

Unlike cattle and sheep, pigs and poultry are omnivores. They actively forage on pasture, but pasture alone cannot consistently provide everything they need for healthy growth.

Their balanced supplemental ration supplies the necessary energy, protein, vitamins, minerals, probiotics, and salt that may not be available in sufficient quantities from seasonal forage.

No. Our animals are raised without antibiotics, added hormones, or growth-promoting drugs.

Our focus is on providing fresh pasture, clean water, proper nutrition, sufficient space, low-stress handling, and close daily observation so animals have the conditions they need to remain healthy.

No. We do not use vaccines in our livestock program, including mRNA-based vaccines.

Customers often ask about mRNA vaccines specifically, so we want to be clear: they are never used here.

No. We do not use nosodes.

Nosodes are preventive preparations sometimes described as homeopathic vaccines. They are different from traditional homeopathic remedies, which are derived from substances found in plants, minerals, and other natural sources and selected for an individual animal’s particular symptoms.

We may occasionally use a traditional homeopathic or holistic remedy for an individual animal when a need arises, but nosodes are not part of our livestock program.

Our animals are observed closely during daily chores and pasture moves. If an animal appears unwell, we evaluate it individually, provide appropriate supportive care, and separate it from the herd or flock when necessary.

We focus first on the animal’s environment, hydration, nutrition, comfort, and the specific cause of the problem. Traditional homeopathic or other holistic remedies may be used individually when appropriate.

We use slower-growing breeds and do not harvest an animal simply because it has reached a predetermined date. Animals are given the time needed to mature properly.

• Beef cattle: More than 36 months, often up to 42 months
• Pigs: Nearly one year
• Chickens: Around three months
• Thanksgiving turkeys: Nearly half a year

Our beef herd is primarily Red Angus and Angus-influenced cattle selected for hardiness, grazing ability, temperament, and excellent beef quality.

Our pigs are slower-growing heritage breeds that may include Red Wattle, Tamworth, Berkshire, and crosses chosen for their ability to thrive outdoors and produce richly flavored pork.

Our chickens and turkeys are slower-growing heritage-type birds suited to an active life on pasture.

No, and we believe in being transparent about that.

We raise our beef cattle, pigs, chickens, and turkeys. We also work with trusted local family farms and artisan producers for products including eggs, grass-fed lamb, raw dairy, cheese, baked goods, maple syrup, coffee, and other specialty foods.

Partner products are selected because their farming or production standards exactly align with and complement our own. The producer is identified on applicable product pages so customers can see where their food comes from.

By partnering with other local regenerative producers, we help strengthen a resilient local food system—one built on trusted relationships and less dependent on the distant, large-scale commodity supply chain.

Learn more about the local farms and artisans whose products we’re proud to carry.

Our dairy comes from trusted local family farms raising grass-fed, pasture-raised heritage cattle and goats.

Our plastic-gallon raw cow milk comes from A2/A2 Ayrshire cattle. Our raw cow milk in returnable glass bottles comes from A2/A2 Jersey cattle. We also offer raw goat milk from a local pasture-raised dairy herd.

We identify the farm or producer on individual product pages whenever applicable.

Our beef, pork, and lamb are processed by trusted local, small-scale butchers and processors with whom we have longstanding relationships.

Our chickens and turkeys are processed here on our farm. On-farm poultry processing eliminates the stress of transporting live birds to another facility and allows us to oversee their handling through the final step.

Our meat is carefully portioned, vacuum sealed, and labeled. Most products are then flash frozen to preserve their quality and freshness.

Vacuum packaging protects the meat from air exposure and freezer burn while also making many cuts suitable for wet aging after thawing and for sous-vide cooking.

Freezing allows meat to be preserved at peak freshness, without relying on additives or an artificially extended refrigerated shelf life.

Our meat is vacuum sealed and frozen promptly to protect its flavor, texture, and freshness. It also allows us to offer seasonal pasture-raised foods throughout more of the year.

Our Thanksgiving turkeys are the primary exception: they are processed shortly before pickup and offered fresh, never frozen.

Yes. When meat is vacuum sealed properly and kept continuously frozen, it maintains excellent quality for an extended period.

For the best results, thaw meat gradually in the refrigerator while it remains inside its sealed package.

Grass-fed beef develops differently from grain-finished beef. Genetics, forage quality, animal health, and sufficient time all matter.

We raise our cattle slowly for more than 36 months, often up to 42 months, and harvest only after they have had enough time to finish properly on grass. That patient approach allows our beef to develop rich flavor and natural marbling without grain finishing.

Yes. Our beef is dry-aged by our butcher before it is cut and packaged. Dry aging helps concentrate flavor and improve tenderness.

Because the individual cuts are subsequently vacuum sealed, many cuts can also benefit from additional wet aging while thawing under refrigeration.

Grass-fed beef benefits from careful temperature control and should not be overcooked.

For thick steaks, our preferred method is to thaw the steak completely, leave it sealed in the refrigerator for additional wet aging (if desired), dry-brine it uncovered with salt, and then use a reverse sear. Cook it gently at a low temperature before finishing it briefly over very high heat.

Roasts and slow-cooking cuts generally perform best when cooked gently for enough time to allow connective tissue to soften. Individual product pages include more specific preparation guidance for each cut.

The heart of our dairy selection is raw A2/A2 cow milk and dairy from local grass-fed Ayrshire and Jersey herds.

Our fresh cow milk is raw and non-homogenized. Much of the cheese we offer is also made from raw milk. Some products—such as certain butter, cream, yogurt, cottage cheese, or specialty cheeses—may be pasteurized or cultured differently.

Each product page identifies the specific product and how it was made. We do not describe every dairy product as raw when it is not.

A2/A2 refers to the genetics that determine which form of beta-casein protein a cow produces. A2/A2 cows produce milk containing the A2 form rather than a mixture of A1 and A2 beta-casein.

Some people who find conventional cow milk difficult to enjoy report that A2/A2 milk works better for them, although individual tolerances vary and A2/A2 milk still contains lactose.

Our raw cow milk is not homogenized. Homogenization mechanically breaks milk fat into very small particles so it remains evenly dispersed.

Without that processing, the cream in cow milk naturally rises toward the top. Gently shake or turn the container before pouring to redistribute it.

Store milk low and toward the back of the refrigerator, where the temperature remains most consistent. Never store it in the refrigerator door.

For the freshest flavor, keep it at approximately 36°F. Our general experience is that unopened milk retains its freshest taste for about a week beyond the date on the bottle when it has remained properly refrigerated. Once opened, consume it within 3–5 days for the best flavor.

No. All purchases are placed through our online store before pickup. We do not operate a conventional walk-in retail store.

Once your order has been packed, you will receive a notification that it is ready. You can then collect it from our self-serve pickup area that is open Monday through Saturday from 8am to 6pm.

Orders are generally packed within 1–3 business days. Our fulfillment team packs orders Monday through Friday.

Please contact us before ordering if you have an urgent need. We will help when possible, but same-day fulfillment cannot be guaranteed.

Our self-serve pickup area is open Monday through Saturday from 8:00 a.m. to 6:00 p.m. We are closed on Sundays and on the major holidays listed on our How to Order page.

Please wait until you receive confirmation that your order is packed and ready before coming to the farm.

Park in the lined parking spaces near the red pickup barn and enter through the large sliding doors. Frozen items will be inside the freezers in bags or boxes marked with your name and order number.

Refrigerated products are packed separately in the glass-door refrigerators. Shelf-stable products may be placed on the nearby pickup table. If your order has multiple packages, each package will be numbered.

Yes. We offer private farm tours by advance reservation and occasionally host open-house-style field days, when visitors can learn more about the farm and see our regenerative grazing practices firsthand.

During regular pickup visits, we may also be able to point you toward a nearby cattle herd that can be viewed on foot. Please ask a member of our team first, since the animals’ locations and pasture conditions change frequently.

For the safety of our visitors and animals, please remain outside fenced pastures unless accompanied by our team, avoid touching electric fencing, and never approach or feed the animals on your own. Children must remain with an adult, and pets should be left at home. Access may be limited by weather, farm operations, or the location of the herd.