“Your meat tastes like what I remember when I was a kid!” is the comment we get from customers constantly. Part of it is that our animals are all pasture-raised and only feed the best grass or grains, NO antibiotics, hormones or artificial supplements. But we also raise heritage breeds that are meant to be pasture-raised, especially our grass-fed beef, which you don’t see that often. Although the animals are all raised organically, Eric has only gone thru all the paperwork to certify the farm (& grains) as organic. You can buy cuts of frozen meat in our Retail freezer April to Christmas or see us at the Winona Farmer’s Market year-round (some cuts also found at the Winona Bluff Country Co-op). If you need to stock up your freezer, contact us to order Whole or Half animals. Here is the current availability status:
Red Wattle Pork – named for the “wattles” hanging from their jowls. It has been labeled “The Best Pork” in blind taste tests (conducted by renowned St. Louis chef, Julie Ridlon), as well as noted as the favorite pork by several chefs across the country, including Mario Batali.
The meat is deep red and interlaced with rich veins of fat, which liquefies when cooked, imbuing/permeating the meat with moisture.
· Heritage Red Wattle pigs are raised in a large pasture
· Grown with non-GMO feed and organic feed from our farm – NO Soy!
· Fresh water, sunshine and frolicking with the kids during the summer finishes the process
Available as half or whole hog year-round, $50 non-refundable deposit to reserve. If you’ve never purchased a whole or half hog, here’s some basic Ordering Info.
Click here to order our Red Wattle pork cuts for pick up locally – our all-natural cured bacon, ham, brats, etc. are nitrate-free, no-MSG!
American Milking Devon – received by a member of the Plymouth Colony and was favored for its hardy foraging ability in uncertain grass conditions; their rich milking ability, and their docility and strength adapted them for use as oxen. They were the first importation of cattle from Britain, although the Spanish had introduced cattle in the south. Today Devon has become the all-American cow because of its ability to perform and finish on grass, its superior fertility and maternal traits, and most of all its ability to deliver high quality grass finished organic beef to the consumers’ table.
· Cattle are raised in a large pasture
· Grown with grass-based feed from our organic farm
Available as quarter, half or whole beef with $50 non-refundable deposit to reserve, next available Fall 2014
Broiler Chickens & Eggs
· Fed organic, soybean-free feed
· Cage free (Free Range during Summer)
· Locally butchered, 5-8 pounds dressed weight
$10 non-refundable deposit, available throughout Summer 2015
We are currently taking $20 non-refundable deposits on Turkeys for availability just in time for Thanksgiving. Muscovy ducks and Geese are available frozen right now. All of our poultry are raised free-range & soy-free like our Chickens.
Ever wonder where to find great local food? There are a growing number of MN restaurants that know the best produce can be found right here. The Bachelor Farmer restaurant in Minneapolis has our pork (and vegetables during the winter) on the menu every week. If you have a restaurant or are looking for large quantities of our meat, contact us for wholesale pricing.