Pastured pork from our Idaho Pasture Pig × Gloucestershire Old Spot cross, seasonal beef by the whole steer only, ringneck pheasants, heritage meat chickens, and turkeys. Nothing sits in a freezer waiting. You tag it, we raise it, you get called when it's ready.
Tag Yours See What We RaiseIdaho Pasture Pig · Gloucestershire Old Spot · The 3X Cross
True grazing pigs. Our cross pairs the Old Spot's legendary rendered fat with the Idaho Pasture Pig's omega-3-rich, pasture-built meat. Fed the finest feed on the market — non-GMO and organic. Purebred breeding stock from both lines; pork from the cross, finished slow on grass.
Weights are live weight. Pick your target when you tag — we'll tell you your pickup window. The 100 lb pig is the whole-hog roast special.
Ringneck · Whole Birds Only
Whole dressed ringneck pheasants raised in covered flight pens. Rich, lean, better-than-chicken table birds. One flat price per bird, no weighing.
Heritage-Type Red Rangers · Turkeys
Slow-grown heritage-type meat birds — Red Rangers raised on pasture, not in a barn — and turkeys for the table. Processed right here on the farm; you pick up whole dressed birds, farm-fresh. Florida sales only.
Every bird weighs different — final price is set at pickup weight.
Mixed-Breed Florida Cattle · Grass-Raised, Grain-Finished
Real Florida cattle raised on grass their whole lives. Tags open when an animal is six months out — and once it's tagged, your reserved steer goes on a grass-and-grain finish for superior taste and marbling, using the finest feed on the market: non-GMO and organic. You buy the whole steer — no halves, no shares — one flat price, and choose every cut on your cut sheet.
The Old Spot brings fat that renders like nothing else. The Idaho Pasture Pig brings healthy, omega-3-rich meat from a pig that actually grazes. Together: pork commodity hogs can't touch.
Documented purebred parent lines behind every cross. When you buy a gilt, boar, or share from us, you know exactly what you're getting and where it came from.
A handful of sows, a few hundred birds, one family. We'd rather sell out every litter than raise more than we can raise well.
Step 1 — Tag it. Costs nothing. Tagging puts you in the loop for the animal you want. No payment, no deposit — you're in line, in order.
Step 2 — Your tag number. When an animal is ready for you, we call with your tag number and send you a picture of your tagged animal. That tag holds the animal for you — it's reserved in your name, off the market to anyone else. The animal officially becomes yours when it's paid for.
Step 3 — Pay when it's go time. For pigs and beef, we call the week before your animal ships to the processor and take payment then. You fill out the cut sheet — thick steaks or thin, thick chops or thin, roasts, grind, exactly how your family eats — and pay the processor directly for cut and wrap when your meat comes back freezer-packed with your name on it. Chickens, turkeys, and pheasants are paid at farm pickup.
Beef pricing is simple: one flat price for the whole animal, no hanging-weight math. Processing is separate and paid directly to the processor — figure roughly $700–1,100 on a whole beef (harvest fee plus cut and wrap) and $225–325 on a whole hog, more if you add smoking, curing, or specialty cuts. We book the date, haul the animal, and confirm the processor's exact rates when your animal is scheduled.
Chickens and turkeys are different: we process those right here on the farm under our Florida limited poultry permit, and you pick up farm-fresh whole dressed birds. Florida sales only.