Shop — Pasture Raised Meat & Poultry
Browse our full selection of pasture-raised beef, pork, chicken, and lamb below. Click any cut to read a full description and learn how it's raised. When you're ready, click the button to place your order — we'll confirm availability and send you an invoice within 24 hours.
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Grass-Fed & Finished Beef
Our cattle are raised on a rotational grazing system, moved to fresh, pesticide and chemical-free pastures every single day. They graze on a diverse mix of grasses and legumes from birth to harvest — no grain, no feedlot, no shortcuts. No hormones, no preventative antibiotics. Just beef the way it's supposed to be raised, on Texas land, by a family that cares.
The most tender cut on the animal, from cattle that spent every day moving across fresh Texas pasture. Our tenderloin is lean, buttery, and clean in flavor — no feedlot, no shortcuts. Slice into filets, sear in a hot cast iron with butter and thyme, and finish in the oven. This is the cut that earns applause at the dinner table.
Bold, beefy, and satisfying — the New York Strip is a steak lover's steak. Ours comes from cattle grazed on pesticide-free pasture and finished exclusively on grass, which gives the meat a deeper, richer flavor than grain-finished beef. Season it simply with salt and pepper, cook it hot, and rest it well.
Two steaks in one — the T-bone gives you a piece of the strip and a piece of the tenderloin, separated by that iconic bone. From cattle moved daily to fresh pasture, our T-bones are packed with the kind of deep, honest beef flavor you remember from before everything tasted the same. Grill it over high heat and eat it close to the bone.
Rich, well-marbled, and full of flavor — our ribeye comes from cattle that graze on a diverse mix of grasses and legumes on chemical-free Texas land. Grass-finished beef develops a distinct, complex flavor that grain-fed simply can't replicate. Cook it a touch lower and slower than conventional beef.
Lean, flavorful, and versatile — the sirloin is a great everyday steak that punches above its weight. From cattle raised on open pasture without hormones or antibiotics. Great for fajitas, grilling whole, or slicing into stir-fry.
Flank steak rewards a good marinade and a hot grill. Lean and deeply flavorful — tacos, salads, sandwiches, stir-fry. Ours comes from grass-finished cattle raised on Texas pasture. Slice it thin against the grain and it'll disappear fast.
Bold, beefy, and made for the grill — skirt steak is the original fajita cut, and ours is the real deal. Pasture-raised on chemical-free Texas land. Marinate it, sear it screaming hot, rest it a few minutes, and slice against the grain.
Thin, tenderized, and ready to cook fast. Our grass-fed beef cutlets are great breaded and pan-fried, stuffed and rolled, or used wherever you want real beef flavor without a long cook time.
Low, slow, and deeply satisfying. Our grass-finished beef ribs are big, meaty, and full of rich flavor. Give them four to six hours in a smoker or oven and they'll reward you with fall-off-the-bone tenderness that's hard to beat.
Texas and brisket go hand in hand. Slow smoke the flat for clean, sliceable BBQ, or go with the point for rich, fatty burnt ends. Grass-finished, no hormones, raised right.
Chuck, arm, 7-bone, eye of round, round, rump, and Pikes Peak — all from our grass-finished herd. Braise them in a Dutch oven, slow cook with broth and aromatics, or shred for tacos.
The everyday staple, done right. 100% grass-fed and finished. Richer and leaner than grocery store ground beef — it tastes the way beef used to taste. Burgers, tacos, meat sauce, meatballs — everything is better when the beef comes from a real farm.
Ground beef combined with organ meats — liver and heart — for a nutritional powerhouse that still cooks and tastes like great ground beef. Nose-to-tail eating made easy.
A bold, garlicky sausage made from a blend of our own grass-finished beef (40%) and pasture-raised pork (60%). Grill it over high heat, slice into pasta, or cook low and slow with peppers and onions.
Cubed and ready for the pot. Our grass-finished stew meat comes from flavorful working muscles that break down beautifully over a long, slow simmer. Use it in beef stew, chili, birria, or any braise.
Excellent for stews, soups, beef ramen, or stroganoff. You get the richest beef flavor plus marrow and collagen. A few hours in the Instant Pot and your taste buds will sing.
The secret weapon for making the best broth of your life. Rich in collagen and minerals. Roast them for even more flavor — or serve cut-side up from the oven with crusty bread and flaky salt.
Render it down into tallow — one of the best cooking fats around. High smoke point, rich beefy flavor, long shelf life. Use it to fry potatoes, sear steaks, or make the flakiest pie crust.
Pasture-raised liver is one of the most nutrient-dense foods you can put on the table. Pat it dry, cook it hot and fast. If you've never liked liver before, try it from a grass-finished animal — the flavor is surprisingly mild and clean.
Beef heart is a lean muscle — mild, beefy flavor closer to skirt steak than liver. Slice it thin, marinate it, and grill or pan-sear it hot and fast. Incredibly nutritious and surprisingly approachable.
Incredibly tender after a long braise — peel, slice, and use for tacos lengua, sandwiches, or charcuterie. Rich and surprisingly mild. From our grass-finished herd, raised without hormones or antibiotics.
Braised low and slow, the collagen-rich meat falls from the bone and thickens the broth into something silky and profound. Use it for oxtail stew, ramen broth, or Korean gochujang braise. One of the most rewarding things you can cook on a weekend.
Pasture-Raised Pork
Our pigs live on open pasture and roam freely through wooded land, foraging year-round the way pigs are built to. They have access to everything they need — shade, shelter, wallows, and plenty of vegetation — on chemical and pesticide-free land. No growth promoters, no preventative antibiotics. That active, natural life shows up in every bite: richer flavor, better texture, and pork you can feel good about.
A whole pork loin from pigs that spent their days on pasture and in the woods. Lean, tender, and mild in flavor — it roasts beautifully with a simple herb crust or brine. Slice it into chops yourself, or cook it whole for a centerpiece-worthy dinner.
The most tender cut on a pig, and one of the quickest to cook. Lean, delicate, and mild — takes on marinades and rubs beautifully and cooks in under 30 minutes. Slice into medallions for a weeknight meal or roast it whole.
Our pigs live on open pasture and roam through the woods, foraging the way pigs are meant to. That active life shows up in every bite — genuine flavor and satisfying texture. Season simply. Sear hot. Let the meat do the talking.
Cut from the shoulder, pork steak is flavorful and affordable. Grills and braises beautifully. From pigs that foraged on pasture and in wooded land, giving the meat a rich depth that sets it apart.
Thin, tender, and ready in minutes. Great breaded and pan-fried (schnitzel, anyone?), dipped in egg and herbs, or just seasoned and seared. From pigs raised the right way on real land.
Low and slow is the only way to do justice to our pasture-raised pork roast. Whether you're making pulled pork, carnitas, or a classic Sunday roast, the flavor from pigs that truly lived on the land is on another level.
Meaty, flavorful, and made for the smoker. From pigs that foraged on open land — more flavor in every rack. Low and slow for a few hours with your favorite rub, and you'll have ribs worth bragging about.
Rich, layered, and endlessly versatile. Cure it and smoke it for homemade bacon. Braise it Korean-style. Roast it low and slow then blast it high for crackly skin. The cut chefs love, straight from a Texas farm.
Versatile, flavorful, and a great introduction to pasture-raised pork. Our ground pork has a richness that shows up in everything from dumplings to meatballs to lettuce wraps. Mix it with beef for the ultimate burger blend.
Made from our pasture-raised pork, seasoned for a classic morning flavor — savory, lightly herbed, with just enough fat to crisp beautifully in the pan. No fillers, no mystery ingredients.
Bold garlic flavor in a snap-when-you-bite-it link, made from our own pasture-raised pork and grass-finished beef. Grill over high heat, slice into pasta, or cook low and slow with peppers and onions.
Pork organs from our pasture-raised pigs — milder and more delicate than beef, and a great entry point for nose-to-tail eating. Liver is wonderful sautéed in butter with onions. Heart is lean and mild, best sliced thin and seared hot.
Render it down into lard — one of the most flavorful, versatile cooking fats in your kitchen. Clean, mild flavor and a high smoke point. Perfect for frying, sautéing, or making incredible pie crust and tamale masa.
Pasture-Raised Chicken & Eggs
Our flocks are moved to fresh, chemical-free grass every single day — a true pasture-based system that lets them forage naturally in the sun. No growth promoters, no hormones, no preventative antibiotics. The result is chicken with firmer texture, richer flavor, and eggs with those deep golden yolks that tell you exactly how well these birds are living.
A whole chicken worth roasting. Our birds are moved to fresh chemical-free pasture every single day, where they forage freely in the sun. The meat is firmer, the skin crisps up beautifully, and the flavor is richer than anything raised in a barn. Save the carcass for the best broth you've ever made.
Pasture-raised chicken breast is leaner and more flavorful than the grocery store — firmer, which means it doesn't dry out as easily. The workhorse cut of our lineup. Grill it, bake it, slice it for salads or sandwiches.
Thigh and drumstick together — the best of dark meat in one piece, and one of the most forgiving things to cook. Rich, juicy, and full of flavor. Roast high for crispy skin, braise low for falling-off-the-bone tenderness.
Juicier and more flavorful than breast meat, thighs are incredibly versatile — crispy in a cast iron, slow-cooked in a curry, grilled with chimichurri. From birds that moved freely on fresh Texas pasture every day.
The crowd-pleaser cut — and a great value from our pasture-raised flock. Richer flavor and firmer texture than conventional chicken. Bake them, grill them, toss them in your favorite sauce. Naturally kid-friendly.
Pasture-raised wings with real flavor to back up whatever sauce you put on them. Bake them until crispy, toss in buffalo or honey garlic, or smoke them low and slow. Once you've had wings from a real farm, the bar version is hard to go back to.
Leaner than ground beef or pork, but with real flavor from birds that foraged freely on open pasture. Great for lighter burgers, meatballs, Asian-inspired dishes, or anywhere you want a clean protein with a mild, savory taste.
The foundation of great chicken broth. Packed with collagen and flavor — simmer low and slow with aromatics for a rich, golden broth that makes store-bought taste thin by comparison.
Pasture-raised chicken livers are mild, creamy, and some of the most nutrient-dense food you can eat. Sauté quickly in butter with shallots and thyme, or blend into a silky pâté.
Tiny but mighty. Skewered and grilled over high heat until slightly charred on the outside and tender inside. Mild in flavor, incredibly nutritious, and cook in minutes. A Brazilian BBQ favorite.
Loaded with collagen and a staple in kitchens around the world. Add to your broth pot for a thick, rich, deeply nourishing result. Also a dim sum classic — braised in black bean sauce until tender and gelatinous.
You can see the difference before you even taste it. Our hens roam on open pasture and forage for insects, seeds, and grasses all day long — deep golden yolks that stand tall in the pan. Rich, creamy, and full of flavor. Once you've had a real pasture-raised egg, going back just isn't an option.
Pasture-Raised Lamb
Our lambs are rotationally grazed on chemical-free Texas pastures, where they graze freely on a diverse mix of natural grasses, herbs, and wildflowers. We never use hormones or antibiotics. That biodiverse diet is what gives our lamb its delicate, clean flavor — not gamey, just honest and satisfying. Good for you, good for the earth.
Our lambs produce meat with a delicate, clean flavor that isn't overly gamey. Sear them hot with garlic and rosemary, and dinner is ready in under 10 minutes. Worth every penny.
The centerpiece of any great holiday or Sunday dinner. Tender, flavorful, and aromatic in the best possible way. Stud it with garlic and rosemary, roast it low and slow, and carve it at the table.
A lean, flavorful cut from the hindquarter, great for quick cooking. Clean, mild lamb flavor. Sear in a cast iron, finish in the oven, and serve medium rare. Pairs beautifully with roasted vegetables or mint yogurt.
Cut from the shoulder and full of flavor. A well-worked muscle — more flavorful than the loin cuts and very forgiving to cook. Great with a simple marinade and a hot grill or cast iron.
One of the most versatile cuts and one of the best ways to try lamb for the first time. Use it for burgers with mint and feta, shepherd's pie, spiced kofta meatballs, or stuffed peppers. Approachable and flavorful.
Cubed and ready for a slow simmer. Becomes incredibly tender after a long braise. Irish lamb stew, Moroccan tagine, Greek stifado — whatever direction you take it, it starts here.
Smaller than pork ribs but packed with rich, sweet lamb flavor. Great slow-roasted with garlic and herbs, or grilled over charcoal and eaten with your hands. An underrated cut at a great price.
Lamb organs from animals raised on chemical-free, biodiverse pasture — milder and more delicate than beef. Lamb liver pairs beautifully with caramelized onions and herbs. Heart takes well to a quick, hot sear. Tongue becomes incredibly tender after a long braise.
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Click the button below to open our order form. We'll confirm availability and send you an invoice within 24 hours. We deliver to all our farmers market locations.
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