09/29/2026
We are so excited to open up reservations for our farm-raised beef from our own closed herd. This isn't your typical commercial feeder steer. These animals are generationally unvaccinated, raised with zero growth hormones, zero antibiotics, and absolutely no grain, ever. Plus, imagine knowing the actual meat on your plate is the real deal—not falling victim to clever marketing labels or industry greenwashing where packages claim one thing while hiding behind ambiguous standards. When you have a direct relationship with your farmer, you can finally skip the guesswork.
🌱During the green seasons, we move them through rotational paddock grazing so they are always on fresh pasture at the exact right stage of growth, giving them the most nutrient-dense feed possible. Because we cannot make our own hay on-site with our rotational grazing efforts, we buy our round bales directly from neighboring local farmers, supporting the people in our community who do the hard work of putting up hay. Through the freezing winter months and all year round, we put in the daily care to raise them right, and we handle all the logistics of getting them to the butcher and brought back to the farm so you dont have to miss any work.
This is a true 2-year journey. They aren't bought at a local sale barn, fed grain, and just grass-fed at the end. This breed is specifically designed to finish beautifully on grass without any of that gamey taste.
Looking at where agriculture is right now, raising beef takes a heavy, intentional investment. This spring, just buying a solid calf was sitting around seventeen hundred dollars, and input costs across the board are high. Many local producers have retired, and neighboring farmers are having to downsize just to cover the operational realities of raising an animal. At the same time, conventional grocery store beef is a mystery, often blended from over a hundred different cows, making tracking impossible, not to mention standard industry fillers or treatments.
Knowing what you are eating and where it comes from matters. We trust our animals to the USDA-inspected folks at Pelkin's in Crivitz, Wisconsin, and working with a quality processor to get meticulous, clean cuts done right runs over 1k just for the slaughter and processing of a single animal.
Reflecting those actual production and processing costs, we will have quarters available at 7.25 a pound, sold by hanging weight, with the average 1/4 hanging around 125-150lbs, or whole cow ground beef at $12 dollars a pound, sold by the lb. Processing is fully included in both of those prices.
Our next harvest is coming up toward the end of October, with more potentially available at the end of December. Reach out to us right away if you want to get your name on our list and get your order started.
