Truly Pastured Turkeys are here ~ Free Shipping on orders $150.00+

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

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Grass-fed Local Grass-finished

Pastured Chicken Grass-fed Beef Pastured Pork Grass-fed Lamb
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Delivered to Your Door

  • $80 minimum.
  • Free shipping over $150.
  • Order by Wednesday for delivery on Saturday.

We now offer home shipping to your door via FedEx if you live the region highlighted below. 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 above $150.

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 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 plan to make on Christmas morning.

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