Our animals are pasture-raised and rotated regularly. We use no GMOs, no corn, and no soy, no hormones, no appetite stimulants, no vaccines, no antibiotic (except in life-saving cirucmstances). Our practices create a nutrient-rich product high in Omega-3s and CLA (Conjugated Linoleic Acid).

Our feed is milled locally at Tony's Seed & Feed in Meunster, Tx where they create non-GMO feed made from peanuts and milo as the primary ingedients for a truly corn-free, soy-free, flax-free product! This is fed to our chickens, turkeys, and pigs while our beef is strictly fed grass and organically fertilized hay.

We do use an organic fertilizer made locally using earth worm compost tea (to add soil bacteria and nitrogen), fish emulsion (for more nitrogen), sea kelp (for minerals), and molasses (to feed soil bacteria). This has been a game changer for our land, our grass, and our animals and has helped build organic matter into our soil.

We will never knowingly use mRNA vaccines on our livestock. When we do have to vaccinate (only breeding stock and if there's ever an outbreak), vaccines will be checked prior to make sure nothing like mRNA vaccines slip in. That said, we do not vaccinate animals destined for the plate. If any were vaccinated or treated with antibiotics for illness during its lifetime here, it will be noted on the product page until the entirety of that meat is sold. Life-saving efforts will always be taken with our animals when necessary, but mRNA vaccines are strictly off the table here.

We do not hold any certifications, however, we meet the criteria and beyond. We adhere to organic farming and the even more impactful regenerative farming principles that requires no chemical fertilizers, pesticides, herbicides, or other uncessary chemicals on our land or on our animmals. Our property was last fertlized with chemical NPK fertilizer in Feb. 2022 by the previous owner and never again since.

For us as the rancher, utilizing pasture based systems like this significantly reduces input costs (such as grain), daily rotation of animals breaks the parasite cycle of each species (eliminating the need for constant deworming), and works with nature to dump a high level and diverse set of nutrients, bacteria, and more back into the soil to feed soil dwelling insects (dung beetles), which in turn makes the grasses and plants explode back to life quickly. The next biggest key is allowing enough rest between each section of pasture (60 days+) in order for the plants to fully recover, which in turn puts more recovery time into the plant to grow roots deeper into the more nutrient rich soil. The last turn is because of increased plant health, the animals eat even more nutrient rich plants on each 60 day pass over the pasture, making the meat even more nutrient dense as we go along. We're working with nature in this system whereas conventional agriculture and feed lots are working against it, killing the soil, and creating bland, tasteless, and nutrient devoid meat. While our meathod has fewer up front input costs compared to conventional methods, our input costs in labor and time are higher. But the product is 10 times better than what you can find in the grocery store in both nutrition and flavor!

Our pricing reflects humane care, regenerative grazing, and slow-grown animals. While our methods are sustainable, they are heavily weighted in labor costs, but the increase in nutrient density, flavor, and tenderness creates a truly premium product! You can explore our detailed pricing here or our current grass-fed Dexter beef cuts here and our pasture-raised Kunekune pork cuts here.

Yes, but not on a set schedule. If you'd like to stop by and see our operation, please do so! (Just call ahead to make sure we're available!) It's free! All we ask is a donation of purchasing something from the freezers when we're done. :)

We deliver to Wise, Tarrant, Parker, Denton, Collin, Jack, Montague, Dallas, and Cooke counties in Texas using a local courier service such as Uber Eats or UPS Roadie. Local pickup and farmers market options are also available. We also offer 2-day shipping nation-wide with free shipping available! For more info about our service area, check out our delivery zones!

We offer free delivery when you order a minimum of $99 or more (locally), $140 in the greater DFW area, $150 regionally (TX, NM, OK, LA, AR), and $175 nationally. We deliver everywhere in the continental U.S.

Yes! We open pre-orders seasonally for heritage turkeys (pre-orders open each July), hams, and crown pork roasts. Join our newsletter to get first dibs on limited inventory drops.

Not yet! We're still growing and our biggest bottleneck right now is just waiting for the animals to produce offspring. We're not running down to the sale barn and flipping meat for a quick buck. We want to offer only the best bred meats that we've vetted through pedigree, genetic testing, and our own standards on the plate! All we can ask is please be patient, buy when have something come available that you want, and we'll get to the volume we need eventually to keep you well-stocked!

Not yet! Please see above question... we're working on it as fast as nature can go!

Locals who select on the farm pick up or pick up at one of our farmers markets get to enjoy 15-20% lower prices than our delivery pricing. If you pick up on the farm, ask for a farm tour sometime. We love to show of what we do and customers will always get a free tour!

Dexters are a smaller, heritage breed of cattle hailing from Ireland. Their history goes back hundreds of years and they're known for being a docile, dual purpose breed for high-quality gourmet beef and rich milk. Their small size makes them easier to handle, gentler on the land, and they finish and marble well on grass alone. They're the perfect breed for truly grass-fed and grass-finished beef. The only downside to them is because of their small size, there is a smaller carcass, and less beef yield than with your bigger breeds such as Black Angus. However, that tender, rich beefy flavor that they pack makes it well worth it in our book! Just a heads-up though... when we butcher, we sell out of all steak cuts in about 2 weeks. So shop our beef cuts, figure out what catches your eye, and subscribe to our newsletter so you can be one of the first to know when the butcher announcement goes out!

Kunekune pigs are a heritage breed of hog hailing from New Zealand. This breed of pig was almost extinct and were revived in the 70's and 80's from fewer than 20 individuals left in the population. They are a dual purpose breed meant for meat and lard production. Their meat has a slighly sweet flavor to it and their lard is soft and buttery and makes for excellent cooking. Their sweet temperament and sharply upturned noses makes them into a grazing pig that has trouble rooting, so they're easier on land without digging to China. We raise a line of Kunekunes called 200 in 12 genetics that gets the pig to market weight in about 12-14 months compared to 18-24 months of traditional Kunekunes. The meat from these guys is well worth the wait! Two of our best and most popular pork cuts are the extra thick-cut pork chops and our 1.5 inch pork ribeye. These don't hang around long, so grab one if it's in stock!

Our beef is never fed grain of any kind. We prefer beef that is raised on a species specific diet and for cattle, that means grass, forbs (weeds and other pasture plants), and whatever else pops up in our pasture. Raising them this way, especially on native Texas prairie grasses, according to studies creates the most nutrient-dense profile in beef. While our pasture is mainly monoculture coastal bermuda grass, as time has gone on, we've noticed native species slowly returning. The native species are key to building that nutrition profile into your beef.

Our pork gets to experience the same level of pasture access as our cattle. By allowing them to graze behind the cows, they get to graze on the stuff that that cattle don't like and leave behind. Our pigs especially love dove weed, ragweed, and many species of wild flowers that have popped up in our field. In turn, eating this type of forage helps to enhance meat quality and nutrients. Access to sunshine 100% of their life allows for high concentrations of Vitamin D to be stored in their fat which in turn gives humans a whopping dose of Vitamin D that you would otherwise struggle to get otherwise. Not to mention the flavor of the pork is out of this world!

Our flock of egg laying chickens, ducks, and our flock of heritage breed turkeys are kept on pasture and rotated behind our pigs and cows in a leader-follower system. By allowing our birds to freely explore and forage on pasture (behind electric netting for predator protection), they get to eat grasses, bugs, and at the same time fertilize the soil. In turn, our chicken eggs and duck eggs become very richly colored in deep, dark yellow yolks, and the flavor is unmatched by anything else. The turkeys get the same benefits as the laying flock and their meat becomes rich and flavorful as well. This is how to create nutrient dense eggs and poultry while at the same time returning nutrients (manure) to the soil.

Bone broth of any kind (pork, beef, poultry) can be made with things such as our Chicken Backs, Beef Bones, or Pork Bones. Just make sure to cook them on low (we use a crock pot) for 36-72 hours. This is the secret to bone broths. Just discard whatever bones are left and you'll be left with mineral-rich, collagen packed bone broth that can be frozen into ice cubes and used in all types of cooking!

This is a blend of ground beef specially blended upon request by our butcher and includes a percentage of both the heart and the liver from the animal. This blend gives you a dose of rich vitamins, minerals, and kicks the flavor up a notch. We currently offer blends of 5%, 10%, and 20% heart and liver in our Ancestral 10 Ground Beef. If you're new to organ meat, feel free to jump in slow with one of the lower percentage blends (we promise, you don't hardly taste a difference), but if you jump right in to the 20%, you'll notice a much stronger flavor. If you're ok with boldly jumping head first into the most nutritious option, we recommend using it in a very spiced dish like chili or tacos first. You'll be hooked after that. :)

This is probably one of the easiest transitions from seed oils that you can make in your everyday cooking! Lard is good for literally anything... sauteing veggies, baking flakey biscuits, pan-searing chicken or fish, and even beef in the skillet! (But for the best flavor profile, use beef tallow on beef and pork for everything else!) We offer three options for pork lard. Like it (16 oz), Love it (32 oz), and Gotta Have it (5-20 pound packs of frozen fat that you can render yourself for cheaper than our already rendered options! Bonus: because our pigs are raised on pasture their whole lives, they accumulate a lot of vitamin D into their fat which translates to a huge dose on your plate that you would otherwise have a hard time getting in your diet!

When they don't get put into one of our ancestral blend ground items (like if we already have more in stock than we can sell), we will put organ meat up for sale in the store such as heart, liver, tongue, ox tail, and kidneys. These don't sell too often, so if they sit for more than a year, they'll get moved along to our dog's food bowls. We'll always get more. :)

Believe it or not, we do get asked this a couple of times per year. The answer on brains is no, because we use a USDA butcher and they usually dispatch the animal with a rifle, there's a risk of debris in the brain from the bullet slug. The butcher will however give us the head back with the brain removed that can be sold to customers who plan ahead and subsribe to our newsletter for a heads up when we announce upcoming butcher dates. Just contact us in advance and you can request your special food item. That goes for any cuts, not just specialty cuts. Want a whole ham not smoked and seasoned? Just ask and we'll work out a pre-order payment. :)

Yes, but only when we get enough. Very rarely do we take a steer to butcher and get extra fat back that doesn't get put into the ground beef. If we do get any, it's usually in a package of about 5 pounds or less and it goes quick!