Our New York farm delivers to your neighborhood 100% grass-fed beef and lamb, pastured pork and poultry

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We deliver to New York, New Jersey, and Pennsylvania. See all our delivery locations.

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Shop online for our farm’s grass-fed beef, grass-fed lamb, pastured pork and pastured poultry. Discover additional products in our local pantry produced by our neighbors in Central NY.

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We will meet you at the location and date you choose with your order. Interested in creating a buyers club near you? Email us to start your own!

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 Posts

Featured Recipes

February 11, 2018
I kid you not. I am preparing this for my lunch as I type. I had bumped into the concept of cooking lettuce several times over the span of a few years in my perusal of the NYTimes cooking section - Grilled Romaine and Lettuce Soup specifically. The idea was off-putting so I never went out of my way to try it. Enter Winter, 2018 - the ‘Bomb Cyclone’ and all that - and the pale looking Romaine Hearts in my fridge seemed a worthy sacrifice. I put a pan on medium-high heat, dropped some butter in and while I waited for it to sizzle, I sliced the entire romaine heart long ways down the center and put the two halves face down in the pan. I did nothing as it began to crackle. I waited as it snapped. I didn’t change course. I leaned into the discomfort. Finally when the edges were well browned and the pan began to smoke I turned off the heat and lifted them gently onto a nearby plate. A light sprinkling of salt was adequate adornment. They were incredible. Caramel flavors! Artichoke notes! They were crunchy while also supple. The best part was that I had no trouble eating an entire head by myself and could take comfort knowing that one of my winter day meals had an adequate vegetable component.

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January 8, 2018
Articles on the benefits of consuming collagen have been ascendant recently, and probably for good reason. What we know of ancestral eating habits suggests that people consumed more of every animal than we typically do today. That means that in addition to lean meat people ate more of the other animal parts too - organ meat, connective tissue, cartilage, fat. Now if this doesn’t have you salivating, then maybe there’s another way for you to balance your lean meat intake and increase your sense of well being.* Enter Collagen Hydrolysate. Unlike gelatin, collagen hydrolysate (or collagen peptides as some brands label them) dissolve in water and can be heated without congealing. I order Pasture Raised ‘Great Lakes’ Collagen Hydrolysate from Thrive Market online, but you can find it on Amazon and from the company directly. It’s versatile - you can put it in nearly anything from tea to smoothies - but I prefer to stuff it in these bars. These are what you want an ‘energy bar’ from the store to taste like. The flavor is bright, they are firm enough for a kid to handle easily but the texture is not dry, and best of all, they register as a real treat even though they contain no refined sugar. BONUS - this recipe is compatible with the Specific Carbohydrate Diet (SCD), so go share them widely...if you can. Garth and Ellis could eat an entire batch of these in three sittings. * If you’d like to know more about collagen, here’s a well written synopsis: https://www.marksdailyapple.com/collagen-benefits/

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