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Our New York farm delivers to your home Grass-fed & Grass-finished beef and lamb. Pastured pork and poultry

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Pastured Chicken Grass-fed Beef Pastured Pork Grass-fed Lamb
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  • $85 minimum (plus $15 shipping)
  • Shipped via UPS or FedEx
  • Free shipping over $200
  • Wednesday delivery each week

We believe in local agriculture. If you live outside our shipping zone and need to find a trusted source of meat, please email us and we will do our best to direct you to a principled farm in your region. Free shipping on orders over $200.

Your meat is so delicious and I love knowing that it is raised with care and integrity. You treat your animals with kindness and respect and I feel good about feeding my family your products.

Kim in Cooperstown, NY

I want to thank you for the quality of the meats. Amazing. I already used up the ground beef and I would like to buy more.

Adriana in Monsey, NY

My friend said that the rib eyes and the top sirloin were probably the best steaks he had ever had – including a $100 steak he had recently had at one of NYC’s top steak houses. And I have to say that I agreed with him.

Jamie in Cherry Valley, NY

Featured Recipes

February 24, 2019
This simple recipe is quick to put together but results in a dish with remarkable complexity. The richness of the beef complements the caramelized cabbage and carrots. Serve with noodles or rice if desired, but it's also great by itself.

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November 27, 2018
These buttermilk and mashed potato doughnuts are fluffy and light, not overly sweet, and do not leave you with a heavy feeling so common after eating a doughnut fried in vegetable oil. The secret? Cooking them in our Pastured Lard. After an exhaustive period of exploration cooking every doughnut recipe that seemed worthy for my attention I finally adapted a mashed potato doughnut recipe I came across on Serious Eats. This is the recipe I use for special occasions and the one I make on Christmas morning. * A note for those of us who prefer to bake with Einkorn wheat: If you want to replace all purpose flour cup for cup with Einkorn wheat all purpose flour and not end up with a sticky mess the trick is reducing the liquid components of the recipe by 1/4. When making this recipe with Einkorn flour I reduce the buttermilk to 3/4 cups. The eggs and the vanilla I leave alone. You’ll thank me later. ** A note to those of us who like to make this recipe in two rounds: If you keep this dough in the fridge for longer than a few hours (I’ve kept the second portion for as many as 48 hours) the dough will begin to look like witches food (i.e., green) even though it’s been wrapped tightly in plastic wrap. That is merely oxidation. It’s fine to eat and fine to cook. In fact, it may even be better to eat because the flour in the dough has had time to become fully saturated by the liquid elements in the recipe. I do find that the second batch of dough doesn’t rise as high when dropped in the oil. (This makes sense because the buttermilk and baking soda have already undergone their reactions together so there’s less potential for expansion when fried.) The only problem in this scenario is the reaction inside of us. Let’s name it. Let’s call it “WARNING!” There is natural (and freakishly strong) desire to not be sickened by our food. We all have it. I understand it well. I appreciate what it has to offer and it needs to be told that this doughnut dough is going to be very good. Repeat after me: ‘This is safe to eat and it is going to be delicious.’ Okay, now make your second batch.

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