Frequently Asked Questions

What makes your meat better?

Haha, Everything!  Our animals are raised better!  All of our animals have daily access to high quality grass & hay instead of just corn & grain. Our pigs are either grazing or munching on nutrient dense hay.  A diet containing pasture and hay results in slower growth, but more flavor and nutrient density in the meat.  They are raised safer, happier, healthier, environmentally responsibly and locally!  No artificial 'extras' are added to our meats before or after processing.  No hormones, no fillers, no extra water.  We process all our animals locally.  We breed our animals for meat quality and pride ourselves in keeping our focus on quality, health, and temperament.  You can totally taste the difference and even see the difference in our meat!

How does it work to order a whole or half a pig?  Whole, half, or quarter steer?

So a lot of people have never ordered bulk freezer pork or beef before and it can be intimidating.  We are here for any questions you have at any point and no question is silly or sounds stupid.  It can be very confusing the first time and we will be happy to walk you through it.  
Ordering a whole or half hog/steer is basically ordering your choice of cuts from the entire animal.  Now, you can't get your whole hog turned into bacon, they only have one belly, but you can decide if you would like more chops and steaks verses roasts, you get to decide if you want your hams smoked or fresh, or if you want them ground into brats.  It's kind of a choose your own adventure (well guided if needed) for your freezer and your dinner table.  
A whole hog usually ends up being about 175-210lbs hanging and about 120-150lbs of meat depending on the cuts and of course the size of the hog when it started.  Beef is similar but on a larger scale.  A whole steer varies on start weight a bit more but can average 800-1000lbs hanging weight and 450-750lbs take home meat.  Most people find that a whole hog is doable for their family but would prefer a half or quarter of a steer.
Refer to cut sheet page to view some of the available options when getting your own hog or steer.

Where are you located?

We are located in Ixonia, Wisconsin.  Our family farm was established in 1895 with it's first dairy herd and has always been family owned and operated.  We are proud to carry on the family farming tradition with three generations currently living and working on the farm.  We are so excited to continue to share our wonderful products with you.

What kind of pigs and cows do you have?

Our grass-fed beef herd is made up of Angus and Angus crosses.  The Angus we have were specifically bred for thriving on grass and pasture, they are a little smaller than your typical Angus, making them perfect to finish out on grass.  Until our grass-fed herd is more established (our first crop of calves are still growing), we have ground beef available from our family's dairy farm.  Retired dairy cows make wonderful hamburger that is flavorful and lean.  Our dairy herd have all been fed corn in their lives, but as their milk production comes to end eat much more forage and hay than anything else.  All our cows spend time in the pasture during the day.
Our hogs are Berkshire and Idaho Pasture Pigs (IPPs).  Berkshire meat is meat darker, firmer, and more flavorful. Berkshire is a sought after by many high end chefs.  IPPs are a newer breed that are actually a mix of three breeds, Kune Kune, Berkshire, and Duroc.  They are gentle in nature and specifically bred to thrive on pasture. They are also highly regarded for the flavor of their meat. Most of our herd is half IPP and half Berkshire and we are thrilled with our pigs.

Are your animals hormone and antibiotic free?

The answer is... mostly.  Our animals are living as they would naturally, rooting in the dirt, basking in the sun and playing in the fields which keeps them healthier and so much happier than those packed in tiny commercial pens. There will never be any antibiotics in the feed. Rarely, an animal will get sick or injured and we see it as our responsibility to treat any infection with an appropriate course of antibiotics.  As this does not happen very often, most of our animals will never experience any kind of antibiotics. The meat will always be free of anything artificial.  We never use hormones.