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Acerca de

livestock and grass- fed meat


Scottish highland cattle: Our Highland cattle descend from the native cattle of Scotland and are named after the Highland region where they originated. The breed was shaped primarily by natural selection and as a result it’s best known for its survival qualities, hardiness, reproductive efficiency, and longevity. Highland cattle thrive on rough forage and in cold, wet climates. Their skill in foraging for food allows them to survive in steep mountain areas where they both graze and eat plants that many other cattle avoid. They can dig through the snow with their horns to find buried plants. They have a docile temperament, their milk has a high butterfat content, and their meat quality is lean and well marbled with lower levels of cholesterol and higher levels of iron than other beef breeds. With a long lifespan, Highland cattle live into their 20's. The gestation period of our mama Highland cows is about 9 months and we sell the calves after they are fully weaned. Message us for information about available calves.

beef: We raise happy cows here that enjoy open grass pastures during the summer, and a diet of grass and alfalfa hay during the winter.  Unlike commercially raised cows in cramped overstocked quarters on a feedlot, our herd of Scottish Highlanders and Wagyu eat lush grass and range as they see fit between the woods, wetlands and open pasture.  We follow the Joel Salatin model here and do intensive rotational grazing to constantly improve the health of the pasture grasses and the woods that our cows frequent. The cows are spoiled, receiving the best inputs from balanced minerals, fresh spring water, orchard fruit treats, and high quality forage. They are a food source for our family and others who buy our meat, but it is important to us that they live the ultimate 'cow life' until the very end. Message us for information about Half and Whole cows for sale as well as retail cuts.  


pork: We raise heritage breed pigs on the ranch, specifically Berkshires. Berks are considered the 'wagyu' of pork because of their delicious beef-like flavor and marbling. Many commercially raised pigs these days live on concrete floors and are fed buckets of corn, but pigs were designed to be in the woods using their snouts to dig for roots, shoots, and insects.  Our pigs rotate through wood lot and grass pasture all day foraging for treats. For additional protein they are also fed a non-GMO mix of wheat, peas and barley with added minerals along with fruit from our orchards and eggs from our chickens. Since they are a heritage breed, Berks aren't as huge as a typical pink or white commercial pig which is bred to put on weight as quickly as possible. Berks take a little bit longer to reach butcher size, but they're worth the wait. Our Berk chops look like red marbled steaks from a cow, not the dry white pork you'd find in a store. Seasonally we have Half and Whole Berks available as well as retail cuts.

Genesis 1:11, KJV: And God said, Let the earth bring forth grass, the herb yielding seed, and the fruit tree yielding fruit after his kind, whose seed is in itself, upon the earth: and it was so. 

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