The Pasturage Pre-Order Form

The Pasturage Pre-Order Form

Select items from the tabs above, then fill in your contact information and select a pick up location! It's that easy! All meat is frozen unless otherwise indicated.
Ground Lamb $16 PER POUND
This shepherd's choice for shepherd's pie. 1 # tube (+/- .15 #). *Our sheep are Katahdins. They are Certified Grassfed (which means they never receive grain in their entire life), and Animal Welfare Approved. They are moved daily on pasture in the summer and eat hay in the winter. USDA slaughter. Pastured meat tends to cook 20% faster due to the lower ratio of omega 6:3 (just like olive oil smokes faster than vegetable shortening). Use a meat thermometer and pull lamb at the following temperatures and then rest for at least 15 minutes: for very rare 115°F; rare 125°F; medium 140°F; well done 160°F. Red meat = red juices but don’t be alarmed; it’s not blood. It’s a protein called myoglobin and our lambs have a lot of it because they actually use their muscles!
Lamb Stewmeat $16 PER POUND
From fajitas to fricasee, this is for more than stew. 1 # pack (+/- .15 #) of 1"ish chunks. *Our sheep are Katahdins. They are Certified Grassfed (which means they never receive grain in their entire life), and Animal Welfare Approved. They are moved daily on pasture in the summer and eat hay in the winter. USDA slaughter. Pastured meat tends to cook 20% faster due to the lower ratio of omega 6:3 (just like olive oil smokes faster than vegetable shortening). Use a meat thermometer and pull lamb at the following temperatures and then rest for at least 15 minutes: for very rare 115°F; rare 125°F; medium 140°F; well done 160°F. Red meat = red juices but don’t be alarmed; it’s not blood. It’s a protein called myoglobin and our lambs have a lot of it because they actually use their muscles!
Lamb Loin Chop $23.00 PER POUND
The best things come in small packages. 2 / pack, avg 0.47 # / pack. *Our sheep are Katahdins. They are Certified Grassfed (which means they never receive grain in their entire life), and Animal Welfare Approved. They are moved daily on pasture in the summer and eat hay in the winter. USDA slaughter. Pastured meat tends to cook 20% faster due to the lower ratio of omega 6:3 (just like olive oil smokes faster than vegetable shortening). Use a meat thermometer and pull lamb at the following temperatures and then rest for at least 15 minutes: for very rare 115°F; rare 125°F; medium 140°F; well done 160°F. Red meat = red juices but don’t be alarmed; it’s not blood. It’s a protein called myoglobin and our lambs have a lot of it because they actually use their muscles!
Rack of Lamb, Whole $32 PER POUND
Dinner party centerpiece. 8-9 ribs / pack, range 1.5-1.75 # / pack. *Our sheep are Katahdins. They are Certified Grassfed (which means they never receive grain in their entire life), and Animal Welfare Approved. They are moved daily on pasture in the summer and eat hay in the winter. USDA slaughter. Pastured meat tends to cook 20% faster due to the lower ratio of omega 6:3 (just like olive oil smokes faster than vegetable shortening). Use a meat thermometer and pull lamb at the following temperatures and then rest for at least 15 minutes: for very rare 115°F; rare 125°F; medium 140°F; well done 160°F. Red meat = red juices but don’t be alarmed; it’s not blood. It’s a protein called myoglobin and our lambs have a lot of it because they actually use their muscles!
Lamb Brisket, $16 PER POUND
Best Lamb Brisket I've ever seen. Avg 3.5 # / pack. *Our sheep are Katahdins. They are Certified Grassfed (which means they never receive grain in their entire life), and Animal Welfare Approved. They are moved daily on pasture in the summer and eat hay in the winter. USDA slaughter. Pastured meat tends to cook 20% faster due to the lower ratio of omega 6:3 (just like olive oil smokes faster than vegetable shortening). Use a meat thermometer and pull lamb at the following temperatures and then rest for at least 15 minutes: for very rare 115°F; rare 125°F; medium 140°F; well done 160°F. Red meat = red juices but don’t be alarmed; it’s not blood. It’s a protein called myoglobin and our lambs have a lot of it because they actually use their muscles!

Leg of Lamb, Bone-in $18.25 PER POUND
Epitome of a roast. 1 / pack, range 3.5-4.5 # / pack. *Our sheep are Katahdins. They are Certified Grassfed (which means they never receive grain in their entire life), and Animal Welfare Approved. They are moved daily on pasture in the summer and eat hay in the winter. USDA slaughter. Pastured meat tends to cook 20% faster due to the lower ratio of omega 6:3 (just like olive oil smokes faster than vegetable shortening). Use a meat thermometer and pull lamb at the following temperatures and then rest for at least 15 minutes: for very rare 115°F; rare 125°F; medium 140°F; well done 160°F. Red meat = red juices but don’t be alarmed; it’s not blood. It’s a protein called myoglobin and our lambs have a lot of it because they actually use their muscles!
Leg of Lamb, Boneless $18.25 PER POUND
Any way you cut it: delicious. Netted, 1 / pack, range 3.5-4.5 # / pack. *Our sheep are Katahdins. They are Certified Grassfed (which means they never receive grain in their entire life), and Animal Welfare Approved. They are moved daily on pasture in the summer and eat hay in the winter. USDA slaughter. Pastured meat tends to cook 20% faster due to the lower ratio of omega 6:3 (just like olive oil smokes faster than vegetable shortening). Use a meat thermometer and pull lamb at the following temperatures and then rest for at least 15 minutes: for very rare 115°F; rare 125°F; medium 140°F; well done 160°F. Red meat = red juices but don’t be alarmed; it’s not blood. It’s a protein called myoglobin and our lambs have a lot of it because they actually use their muscles!
Lamb Sirloin Roast $23.00 PER POUND
Melt in your mouth amazing. Boneless, netted, 1 / pack, avg 3.4 # / pack. *Our sheep are Katahdins. They are Certified Grassfed (which means they never receive grain in their entire life), and Animal Welfare Approved. They are moved daily on pasture in the summer and eat hay in the winter. USDA slaughter. Pastured meat tends to cook 20% faster due to the lower ratio of omega 6:3 (just like olive oil smokes faster than vegetable shortening). Use a meat thermometer and pull lamb at the following temperatures and then rest for at least 15 minutes: for very rare 115°F; rare 125°F; medium 140°F; well done 160°F. Red meat = red juices but don’t be alarmed; it’s not blood. It’s a protein called myoglobin and our lambs have a lot of it because they actually use their muscles!
Lamb Shoulder Roast, Bone-in $18.00 PER POUND
Best for braising. 1 / pack, range 1.3-2.5 # / pack. *Our sheep are Katahdins. They are Certified Grassfed (which means they never receive grain in their entire life), and Animal Welfare Approved. They are moved daily on pasture in the summer and eat hay in the winter. USDA slaughter. Pastured meat tends to cook 20% faster due to the lower ratio of omega 6:3 (just like olive oil smokes faster than vegetable shortening). Use a meat thermometer and pull lamb at the following temperatures and then rest for at least 15 minutes: for very rare 115°F; rare 125°F; medium 140°F; well done 160°F. Red meat = red juices but don’t be alarmed; it’s not blood. It’s a protein called myoglobin and our lambs have a lot of it because they actually use their muscles!
Lamb Shoulder Roast, Boneless $18.00 PER POUND
Traditional cut for curry, like lamb vindaloo. 1 / pack, avg 4 # / pack. *Our sheep are Katahdins. They are Certified Grassfed (which means they never receive grain in their entire life), and Animal Welfare Approved. They are moved daily on pasture in the summer and eat hay in the winter. USDA slaughter. Pastured meat tends to cook 20% faster due to the lower ratio of omega 6:3 (just like olive oil smokes faster than vegetable shortening). Use a meat thermometer and pull lamb at the following temperatures and then rest for at least 15 minutes: for very rare 115°F; rare 125°F; medium 140°F; well done 160°F. Red meat = red juices but don’t be alarmed; it’s not blood. It’s a protein called myoglobin and our lambs have a lot of it because they actually use their muscles!
Lamb Shanks, Whole $18 PER POUND
Better than roast beef. 1-2 shanks / pack, 6"-8" long, range 1-3 # / pack. *Our sheep are Katahdins. They are Certified Grassfed (which means they never receive grain in their entire life), and Animal Welfare Approved. They are moved daily on pasture in the summer and eat hay in the winter. USDA slaughter. Pastured meat tends to cook 20% faster due to the lower ratio of omega 6:3 (just like olive oil smokes faster than vegetable shortening). Use a meat thermometer and pull lamb at the following temperatures and then rest for at least 15 minutes: for very rare 115°F; rare 125°F; medium 140°F; well done 160°F. Red meat = red juices but don’t be alarmed; it’s not blood. It’s a protein called myoglobin and our lambs have a lot of it because they actually use their muscles!

Lamb Bratwurst $18.25 PER POUND
4 links / pack, ≈1.4 # / pack. Ingredients: lamb, salt, brown sugar, pepper, sage. *Our sheep are Katahdins. They are Certified Grassfed (which means they never receive grain in their entire life), and Animal Welfare Approved. They are moved daily on pasture in the summer and eat hay in the winter. USDA slaughter. Pastured meat tends to cook 20% faster due to the lower ratio of omega 6:3 (just like olive oil smokes faster than vegetable shortening). Use a meat thermometer and pull lamb at the following temperatures and then rest for at least 15 minutes: for very rare 115°F; rare 125°F; medium 140°F; well done 160°F. Red meat = red juices but don’t be alarmed; it’s not blood. It’s a protein called myoglobin and our lambs have a lot of it because they actually use their muscles!
Lamb Smoked Polish Sausage $19.00 PER POUND
3-5 links per pack, 1.3-1.7# per pack. Ingredients: lamb, uh... I'll get back to you tomorrow.
Lamb Spicy Breakfast Links $18.25 PER POUND
Heat up your day from the start. Mild heat. ≈10 links / pack, 1 # / pack. Ingredients: lamb, salt, brown sugar, crushed red pepper and sage. *Our sheep are Katahdins. They are Certified Grassfed (which means they never receive grain in their entire life), and Animal Welfare Approved. They are moved daily on pasture in the summer and eat hay in the winter. USDA slaughter. Pastured meat tends to cook 20% faster due to the lower ratio of omega 6:3 (just like olive oil smokes faster than vegetable shortening). Use a meat thermometer and pull lamb at the following temperatures and then rest for at least 15 minutes: for very rare 115°F; rare 125°F; medium 140°F; well done 160°F. Red meat = red juices but don’t be alarmed; it’s not blood. It’s a protein called myoglobin and our lambs have a lot of it because they actually use their muscles!
Lamb Jerky, Classic $13.00 PER EACH
Tender beyond belief. About 4 ounces per package. This is whole muscle jerky, not from ground meat. Ingredients: lamb, salt, spices, dextrose. *Our sheep are Katahdins. They are Certified Grassfed (which means they never receive grain in their entire life), and Animal Welfare Approved. They are moved daily on pasture in the summer and eat hay in the winter. USDA slaughter. Pastured meat tends to cook 20% faster due to the lower ratio of omega 6:3 (just like olive oil smokes faster than vegetable shortening). Use a meat thermometer and pull lamb at the following temperatures and then rest for at least 15 minutes: for very rare 115°F; rare 125°F; medium 140°F; well done 160°F. Red meat = red juices but don’t be alarmed; it’s not blood. It’s a protein called myoglobin and our lambs have a lot of it because they actually use their muscles!

Lamb Heart $16 PER POUND
So good for you, aorta be standard fare. 1 per pack, avg wt per pack is 0.25 lbs. *Our sheep are Katahdins. They are Certified Grassfed (which means they never receive grain in their entire life), and Animal Welfare Approved. They are moved daily on pasture in the summer and eat hay in the winter. USDA slaughter. Pastured meat tends to cook 20% faster due to the lower ratio of omega 6:3 (just like olive oil smokes faster than vegetable shortening). Use a meat thermometer and pull lamb at the following temperatures and then rest for at least 15 minutes: for very rare 115°F; rare 125°F; medium 140°F; well done 160°F. Red meat = red juices but don’t be alarmed; it’s not blood. It’s a protein called myoglobin and our lambs have a lot of it because they actually use their muscles!
Lamb Liver $16 PER POUND
I cannot say enough about the benefits of eating liver from Certified Grassfed ruminants. *Our sheep are Katahdins. They are Certified Grassfed (which means they never receive grain in their entire life), and Animal Welfare Approved. They are moved daily on pasture in the summer and eat hay in the winter. USDA slaughter. Pastured meat tends to cook 20% faster due to the lower ratio of omega 6:3 (just like olive oil smokes faster than vegetable shortening). Use a meat thermometer and pull lamb at the following temperatures and then rest for at least 15 minutes: for very rare 115°F; rare 125°F; medium 140°F; well done 160°F. Red meat = red juices but don’t be alarmed; it’s not blood. It’s a protein called myoglobin and our lambs have a lot of it because they actually use their muscles!
Lamb Kidney $8.50 PER POUND
Better than beef kidneys! Mild flavor. 2 / pack; some have the leaf fat still with them and avg 1.6# per pack, others don't and are avg 0.45 # / pack. *Our sheep are Katahdins. They are Certified Grassfed (which means they never receive grain in their entire life), and Animal Welfare Approved. They are moved daily on pasture in the summer and eat hay in the winter. USDA slaughter. Pastured meat tends to cook 20% faster due to the lower ratio of omega 6:3 (just like olive oil smokes faster than vegetable shortening). Use a meat thermometer and pull lamb at the following temperatures and then rest for at least 15 minutes: for very rare 115°F; rare 125°F; medium 140°F; well done 160°F. Red meat = red juices but don’t be alarmed; it’s not blood. It’s a protein called myoglobin and our lambs have a lot of it because they actually use their muscles!
Lamb Tongue or Sweetbreads. $6 PER POUND
Usually one per package which is about 0.3# for both. *Our sheep are Katahdins. They are Certified Grassfed (which means they never receive grain in their entire life), and Animal Welfare Approved. They are moved daily on pasture in the summer and eat hay in the winter. USDA slaughter. Pastured meat tends to cook 20% faster due to the lower ratio of omega 6:3 (just like olive oil smokes faster than vegetable shortening). Use a meat thermometer and pull lamb at the following temperatures and then rest for at least 15 minutes: for very rare 115°F; rare 125°F; medium 140°F; well done 160°F. Red meat = red juices but don’t be alarmed; it’s not blood. It’s a protein called myoglobin and our lambs have a lot of it because they actually use their muscles!

Ground Pork $12.00/each
Versatile, flavorful, easy. What better way to say dinner? 1 # tube, metal clips at both ends.
Pork Spare Ribs $12.00/#
These come from the belly section of the pig. Comes with the costal cartilage and flap still attached. Meatier and fattier than back ribs. Range 1.2-3.5 # / pack
Pork Chops $14/#
Stellar sous vide. Bone-in, ≈3/4" thick, 2 / pack, range 0.5-1.8 # / pack
Pork Steak $14/#
Beef takes a backseat to this meaty, stunningly red cut that is decidedly not the other white meat. Bone-in, 2 / pack, range 1-1.75 # / pack
Pork Loin Roast $16/#
This goes by many names: prime rib of pork, pork rib end roast, rack of pork, center-cut pork loin roast, pork standing rib roast...all of which could be true but not simultaneously, if that makes sense. I can draw you a diagram if you want. All that matters is this: it's delicious. Bone-in, range 1.5-4.75 # / pack
Pork Shoulder Roast, Half $15/#
Aka the shoulder picnic roast. Bone-in. Range 2-3.5 # / pack, avg 2.7 #. This tends to be fattier, more sinewy and tougher than the butt roast although they are both from the shoulder. This is the classic cut to make pulled pork because it can handle long, low heat. Description from The River Cottage Meat Book by Hugh Fearnley-Whittingstall.
Pork Butt Roast, Half $15/#
Prime roasting joint of pork. Bone-in. From the shoulder, range 2.5-4 # / pack. Here's the difference between the butt roast and the shoulder roast, which are both from the shoulder of the pig: the butt is the upper part of the leg and includes the shoulder blade; the shoulder picnic roast is below and includes the arm bone. Description from The River Cottage Meat Book by Hugh Fearnley-Whittingstall.
Pork Hocks, Fresh $8.00/#
Schweinhaxe (German dish, look it up). These look amazing. 2 hocks per pack, range 0.5-2 lbs. per pack.

Pork Breakfast Links $14/#
Sweet and savory. 10 links / pack, 8" long link, no casings, range 0.8 - 1.3# / pk. Ingredients: pork, water, salt, sugar, spices
Pork Breakfast Patties $14/#
Round is a shape. 10 patties / pack, range 0.8 - 1.3# / pk. Ingredients: pork, water, salt, sugar, spices
Pork Bratwurst Links $14/each
Wisconsin Approved. 5 links / pack, 1 # / pack. Ingredients: pork, water, salt, dextrose, pepper, sage, onion, mace, celery and diced green jalapeno pepper. Collagen casing.
Pork Bratwurst, Jalapeno $14/each
Medium heat. 5 links / pack, 1 # / pack. Ingredients: pork, water, salt, dextrose, pepper, sage, onion, mace, celery and diced green jalapeno pepper. Collagen casing.
Pork Chorizo $14/# *No sweetener
Traditional Mexican sausage. Bulk in 1# tubes. Ingredients: pork, water, chili pepper, salt, spices, garlic powder, spice extractives.
Pork Italian Links $14/each
Spaghetti ready. 5 links / pack, 1 # / pack. Ingredients: pork, water, salt, fennel, pepper, sugar, paprika. Collagen casing.
Pork HOT Italian Links $14/each
Mild heat at the end. 5 links / pack, 1 # / pack. Ingredients: pork, water, salt, spices (including fennel and pepper), paprika. Collagen casing.

Pork Bacon $18/#
Beloved belly. 15ish slices/pack; average pack size is 1# with a range of 0.94 – 1.08# per pack. Nitrates used to cure; I am happy to explain why. Ingredients: pork, water, salt, sugar, brown sugar, maple syrup, sodium erythorbate, sodium nitrite. Maple flavoring added.
Ham $14/#
Skin on. Do you know how rare that is? Truly, this is worth getting ecstatic about. Whole (8-10# per pack), Half (4-6# per pack) or End (3-4# per pack) available. Specify above. Nitrates used to cure; I am happy to explain why. Ingredients: pork, water, salt, sugar, brown sugar, maple syrup, sodium erythorbate, sodium nitrite. Maple flavoring added.
Pork Canadian Bacon $18/#
The loin, smoked and sliced, perfect for Eggs Benedict; average pack size is 1# with a range of 0.94 – 1.08# per pack. Nitrates used to cure; I am happy to explain why. Ingredients: pork, water, salt, sugar, brown sugar, maple syrup, sodium erythorbate, sodium nitrite. Maple flavoring added.
Pork Cottage Bacon $18/#
The shoulder this time, smoked and sliced, perfect for hash; average pack size is 1# with a range of 0.94 – 1.08# per pack. Nitrates used to cure; I am happy to explain why. Ingredients: pork, water, salt, sugar, brown sugar, maple syrup, sodium erythorbate, sodium nitrite. Maple flavoring added.
Pork Ham Slice, Smoked $14/#
Practically serves itself for dinner. Center cut, bone-in, ≈1" thick, range 0.5-1.5 # / pack. Ingredients: pork, water, salt, sugar, brown sugar, maple syrup, sodium erythorbate, sodium nitrite. Maple flavoring added.
Pork Jowl, Smoked $18/#
Aka jowl bacon or guanciale. Thick sliced, range 0.6-1.6 # / pack. Ingredients: pork, water, salt, sugar, brown sugar, maple syrup, sodium erythorbate, sodium nitrite. Maple flavoring added.
Pork Hocks, Smoked $8/#
Pea soup! Mild smoke flavor. 1 hock / pack, range 0.5-1.5 # / pack. Ingredients: pork, water, salt, sugar, brown sugar, maple syrup, sodium erythorbate, sodium nitrite.

Pork Offal $6/#. Includes: Heart, Kidney, Ears, Snout, Tongue, Feet, Femur Bones.
HEART: 1/pack, avg 0.3#/pack. KIDNEY: 2/pack, avg 0.8#/pack. EARS: 6ish/pack, 1#/pack. SNOUT: 1/pack, avg 0.5#/pack. CHEEK: 1/pack, avg 1.5#/pack. TONGUE: 1/pack, avg .7#/pack. FEET: 2/pack, avg 1.3#/pack. FEMUR BONES: 1/pack; average pack size is 1.7# with a range of .9 - 3#/pack. Whole femur bone, very little meat. NECK BONES: Meaty, cut into 2" pieces. Range 3-4.5#/pack.

Whole Chicken $8.50/#. Avg cost per chicken: $32.25
Scrumptious. No need for gumption here: roast & eat... so simple yet so fancy. Does not include giblets; order those separately. One chicken/pack; average pack size is 3.79# with a range of 3-5.5# per pack. *Our chickens are Freedom Ranger with red feathers and a slower grow-out than the white Cornish cross. They are moved daily on pasture and supplemented with Certified Organic grain. MDARD slaughter. Pastured meat tends to cook 20% faster due to the lower ratio of omega 6:3 (just like olive oil smokes faster than vegetable shortening). Use a meat thermometer and pull poultry at 157°F then rest for 15 mins for moist, tender and flavorful chicken. The juices will always run pink because they actually use their muscles!
Old-fashioned Wyandotte Whole Chicken $8.50/#. Avg cost per chicken: $25
Chicken noodle soup, chicken and dumplings, chicken pot pie... Does not include giblets; order those separately. One chicken/pack; average pack size is 3.79# with a range of 1.6-4.3# per pack. *Our chickens are Wyandotte, a true heritage chicken with slower grow-out than the white Cornish cross. They are moved daily on pasture and supplemented with Certified Organic grain. MDARD slaughter. Pastured meat tends to cook 20% faster due to the lower ratio of omega 6:3 (just like olive oil smokes faster than vegetable shortening). Use a meat thermometer and pull poultry at 157°F then rest for 15 mins for moist, tender and flavorful chicken. The juices will always run pink because they actually use their muscles!
Chicken Breast $18.00/#. Avg cost per pack: $15.50
Boneless and skinless. 2 breasts/pack, average pack size is 0.76# with a range of 0.58-0.89# per pack. *Our chickens are Freedom Ranger with red feathers and a slower grow-out than the white Cornish cross. They are moved daily on pasture and supplemented with Certified Organic grain. MDARD slaughter. Pastured meat tends to cook 20% faster due to the lower ratio of omega 6:3 (just like olive oil smokes faster than vegetable shortening). Use a meat thermometer and pull poultry at 157*F then rest for 15 mins for moist, tender and flavorful chicken.
Chicken Thigh $18.00/#. Avg cost per pack: $48
Skin-on, bone-in. 6 thighs/pack; average pack size is 2.7# with a range of 2.22 – 3.09# per pack. *Our chickens are Freedom Ranger with red feathers and a slower grow-out than the white Cornish cross. They are moved daily on pasture and supplemented with Certified Organic grain. MDARD slaughter. Pastured meat tends to cook 20% faster due to the lower ratio of omega 6:3 (just like olive oil smokes faster than vegetable shortening). Use a meat thermometer and pull poultry at 157*F then rest for 15 mins for moist, tender and flavorful chicken.
Chicken Drumstick $14.00/#. Avg cost per pack: $20
Skin-on, bone-in. 4-6 drumsticks/pack, average pack size is 2.25# with a range of 1-2.6# per pack. *Our chickens are Freedom Ranger with red feathers and a slower grow-out than the white Cornish cross. They are moved daily on pasture and supplemented with Certified Organic grain. MDARD slaughter. Pastured meat tends to cook 20% faster due to the lower ratio of omega 6:3 (just like olive oil smokes faster than vegetable shortening). Use a meat thermometer and pull poultry at 157*F then rest for 15 mins for moist, tender and flavorful chicken.
Chicken Liver $16/#. Avg cost per pack: $8
I cannot say enough about the benefits of eating liver from pasture raised animals. About 5 livers/pack; average pack size is 0.47# with a range of 0.42 - 0.62# per pack. *Our chickens are Freedom Ranger with red feathers and a slower grow-out than the white Cornish cross. They are moved daily on pasture and supplemented with Certified Organic grain. MDARD slaughter. Pastured meat tends to cook 20% faster due to the lower ratio of omega 6:3 (just like olive oil smokes faster than vegetable shortening). Use a meat thermometer and pull poultry at 157*F then rest for 15 mins for moist, tender and flavorful chicken.
Chicken Hearts $16/#. Avg cost per pack: $8
These sell fast. About 30 hearts/pack; average pack size is 0.52# with a range of 0.44 – 0.62# per pack. *Our chickens are Freedom Ranger with red feathers and a slower grow-out than the white Cornish cross. They are moved daily on pasture and supplemented with Certified Organic grain. MDARD slaughter. Pastured meat tends to cook 20% faster due to the lower ratio of omega 6:3 (just like olive oil smokes faster than vegetable shortening). Use a meat thermometer and pull poultry at 157*F then rest for 15 mins for moist, tender and flavorful chicken.
Chicken Backs $6/#. Avg cost per pack: $12
The backbone of flavorful bone broth. AND, these are so meaty, you'll get a meal of shredded chicken before you ever get to the stock. 6 backs/pack, average pack size is 3.09# with a range of 2.6-3.6# per pack. *Our chickens are Freedom Ranger with red feathers and a slower grow-out than the white Cornish cross. They are moved daily on pasture and supplemented with Certified Organic grain. MDARD slaughter. Pastured meat tends to cook 20% faster due to the lower ratio of omega 6:3 (just like olive oil smokes faster than vegetable shortening). Use a meat thermometer and pull poultry at 157*F then rest for 15 mins for moist, tender and flavorful chicken.

Whole Turkey $8.50/#. Avg cost per turkey: $158, range $140-$190
Why limit yourself to Thanksgiving? Sizes are listed in the drop down menu. Does not include giblets; order those separately. FROZEN. Allow one day per 5 pounds of bird to defrost in your fridge OR cook form frozen (it really works!). *These turkeys are Standard American Bronze, Signature Black or Broad Breasted White. If you find dark pin feathers, it wasn't white! They are moved daily on pasture and supplemented with Certified Organic grain. USDA slaughter. Pastured meat tends to cook 20% faster due to the lower ratio of omega 6:3 (just like olive oil smokes faster than vegetable shortening). Use a meat thermometer and pull poultry at 157*F then rest for 15 mins for moist, tender and flavorful turkey.
Ground Turkey $16 PER POUND
Phenomenal. 1 # square pack (+/- .15 #)
Turkey Breast $14.00/#. Avg cost per pack: $55
Get all the goods without the trappings. BoneLESS and skin-on. One half breast/pack, average pack size is 4# with a range of 2.8 – 5.64# per pack. *Our turkeys are Standard American Bronze, Signature Black or Broad Breasted White. If you find dark pin feathers, it wasn't white! They are moved daily on pasture and supplemented with Certified Organic grain. USDA slaughter. Pastured meat tends to cook 20% faster due to the lower ratio of omega 6:3 (just like olive oil smokes faster than vegetable shortening). Use a meat thermometer and pull poultry at 157*F then rest for 15 mins for moist, tender and flavorful turkey.
Turkey Thigh $14.00/#. Avg cost per pack: $48
Dark meat delight. Skin-on, bone-in. 2 thighs/pack; average pack size is 3.41# with a range of 2.52 – 4.36# per pack. *Our turkeys are Standard American Bronze, Signature Black or Broad Breasted White. If you find dark pin feathers, it wasn't white! They are moved daily on pasture and supplemented with Certified Organic grain. USDA slaughter. Pastured meat tends to cook 20% faster due to the lower ratio of omega 6:3 (just like olive oil smokes faster than vegetable shortening). Use a meat thermometer and pull poultry at 157*F then rest for 15 mins for moist, tender and flavorful turkey.
Turkey Drumstick $13.50/#. Avg cost per pack: $37
Classic cut to smoke and chomp, just like at Disney World! Skin-on, bone-in. 2 drumsticks/pack, average pack size is 2.74# with a range of 2 – 3.38# per pack. Our turkeys are Standard American Bronze, Signature Black or Broad Breasted White. If you find dark pin feathers, it wasn't white! They are moved daily on pasture and supplemented with Certified Organic grain. USDA slaughter. Pastured meat tends to cook 20% faster due to the lower ratio of omega 6:3 (just like olive oil smokes faster than vegetable shortening). Use a meat thermometer and pull poultry at 157*F then rest for 15 mins for moist, tender and flavorful turkey.
Turkey Wing $11/#. Avg cost per pack: $21
Red Bull does not give you wiiiings (real energy) like these uplifting protein packs. Skin-on, bone-in. 2 wings/pack; average pack size is 1.94# with a range of 1.3 – 2.64# per pack. *Our turkeys are Standard American Bronze, Signature Black or Broad Breasted White. If you find dark pin feathers, it wasn't white! They are moved daily on pasture and supplemented with Certified Organic grain. USDA slaughter. Pastured meat tends to cook 20% faster due to the lower ratio of omega 6:3 (just like olive oil smokes faster than vegetable shortening). Use a meat thermometer and pull poultry at 157*F then rest for 15 mins for moist, tender and flavorful turkey.
Turkey Liver $16/#. Avg cost per pack: $15
I cannot say enough about the benefits of eating liver from pasture raised animals. About 5 livers/pack; average pack size is 1# with a range of 0.74 – 1.26# per pack. *Our turkeys are Standard American Bronze, Signature Black or Broad Breasted White. If you find dark pin feathers, it wasn't white! They are moved daily on pasture and supplemented with Certified Organic grain. USDA slaughter. Pastured meat tends to cook 20% faster due to the lower ratio of omega 6:3 (just like olive oil smokes faster than vegetable shortening). Use a meat thermometer and pull poultry at 157*F then rest for 15 mins for moist, tender and flavorful turkey.
Turkey Heart $16/#. Avg cost per pack: $4
The word is out: these are delicious. About 5 hearts/pack; average pack size is 0.34# with a range of 0.22 – 0.46# per pack. *Our turkeys are Standard American Bronze, Signature Black or Broad Breasted White. If you find dark pin feathers, it wasn't white! They are moved daily on pasture and supplemented with Certified Organic grain. USDA slaughter. Pastured meat tends to cook 20% faster due to the lower ratio of omega 6:3 (just like olive oil smokes faster than vegetable shortening). Use a meat thermometer and pull poultry at 157*F then rest for 15 mins for moist, tender and flavorful turkey.

Lamb Soup Bones $1.50 per pound (Regularly $6 PER POUND- 75% off!)
Bone Broth! Cut into ≈4” pcs, also ideal for dog’s raw diet. Minimal meat. All sizes of bones. ≈1.8-6.5 # / bag. *Our sheep are Katahdins. They are Certified Grassfed (which means they never receive grain in their entire life), and Animal Welfare Approved. They are moved daily on pasture in the summer and eat hay in the winter. USDA slaughter. Pastured meat tends to cook 20% faster due to the lower ratio of omega 6:3 (just like olive oil smokes faster than vegetable shortening). Use a meat thermometer and pull lamb at the following temperatures and then rest for at least 15 minutes: for very rare 115°F; rare 125°F; medium 140°F; well done 160°F. Red meat = red juices but don’t be alarmed; it’s not blood. It’s a protein called myoglobin and our lambs have a lot of it because they actually use their muscles!
Lamb Fat $1.50 per pound (Regularly $6 PER POUND- 75% off!)
Must be rendered into tallow. 1# fat yields ≈1.5 cups tallow. Vacuum sealed, frozen. About 2# per pack. *Our sheep are Katahdins. They are Certified Grassfed (which means they never receive grain in their entire life), and Animal Welfare Approved. They are moved daily on pasture in the summer and eat hay in the winter. USDA slaughter. Pastured meat tends to cook 20% faster due to the lower ratio of omega 6:3 (just like olive oil smokes faster than vegetable shortening). Use a meat thermometer and pull lamb at the following temperatures and then rest for at least 15 minutes: for very rare 115°F; rare 125°F; medium 140°F; well done 160°F. Red meat = red juices but don’t be alarmed; it’s not blood. It’s a protein called myoglobin and our lambs have a lot of it because they actually use their muscles!
Pork Heads $1.50 per pound (Regularly $6 PER POUND- 75% off!)
For real. Average 6#, tongue not included, whole. I have a lovely scrapple recipe if you're interested!
Chicken Wing $9/# (Regularly 11.00/#) Avg cost per pack: now $27
Partake at your par-tay! Crisp skin with flavorful tender meat that can shine through whatever spice you choose. Skin-on, bone-in. 12 wings/pack; average pack size is 3.4# with a range of 3-3.7# per pack. *Our chickens are Freedom Ranger with red feathers and a slower grow-out than the white Cornish cross. They are moved daily on pasture and supplemented with Certified Organic grain. MDARD slaughter. Pastured meat tends to cook 20% faster due to the lower ratio of omega 6:3 (just like olive oil smokes faster than vegetable shortening). Use a meat thermometer and pull poultry at 157*F then rest for 15 mins for moist, tender and flavorful chicken.
Chicken Gizzard $1.50 per pound (Regularly $6 PER POUND- 75% off!)
Gizzard lovers unite! Finally, enough gizzards to do something with. About 5 gizzards per pack; average pack size is 0.5# with a range of 0.52 – 0.87# per pack. *Our chickens are Freedom Ranger with red feathers and a slower grow-out than the white Cornish cross. They are moved daily on pasture and supplemented with Certified Organic grain. MDARD slaughter. Pastured meat tends to cook 20% faster due to the lower ratio of omega 6:3 (just like olive oil smokes faster than vegetable shortening). Use a meat thermometer and pull poultry at 157*F then rest for 15 mins for moist, tender and flavorful chicken.
Chicken Necks $1.50 per pound (Regularly $6 PER POUND- 75% off!)
Phenomenal flavor addition to bone broth. Or as a snack for your canine companion. About 10 necks/pack; average pack size is 1.8# with a range of 1.02 - 1.46# per pack. *Our chickens are Freedom Ranger with red feathers and a slower grow-out than the white Cornish cross. They are moved daily on pasture and supplemented with Certified Organic grain. MDARD slaughter. Pastured meat tends to cook 20% faster due to the lower ratio of omega 6:3 (just like olive oil smokes faster than vegetable shortening). Use a meat thermometer and pull poultry at 157*F then rest for 15 mins for moist, tender and flavorful chicken.
Chicken Heads $1.50 per pound (Regularly $6 PER POUND- 75% off!)
A delicacy for your dog. Or you. It's a very nutritious addition to bone broth. About 20 heads/bag. If you're squeamish, get some one else to put them in the pot for you. I promise, your body will love you for it and in a year or two, you'll get over it. *Our chickens are Freedom Ranger with red feathers and a slower grow-out than the white Cornish cross. They are moved daily on pasture and supplemented with Certified Organic grain. MDARD slaughter. Pastured meat tends to cook 20% faster due to the lower ratio of omega 6:3 (just like olive oil smokes faster than vegetable shortening). Use a meat thermometer and pull poultry at 157*F then rest for 15 mins for moist, tender and flavorful chicken.
Chicken Feet $1.50 per pound (Regularly $6 PER POUND- 75% off!)
Feet down, this adds the most collagen to any stock with the exception (maybe) of pork trotters. About 10 feet per pack, average pack size is 1.0# with a range of 0.94 – 1.28# per pack. Toe nails not removed: if you're squeamish, get some one else to put them in the pot for you. I promise, your body will love you for it and in a year or two, you'll get over it. *Our chickens are Freedom Ranger with red feathers and a slower grow-out than the white Cornish cross. They are moved daily on pasture and supplemented with Certified Organic grain. MDARD slaughter. Pastured meat tends to cook 20% faster due to the lower ratio of omega 6:3 (just like olive oil smokes faster than vegetable shortening). Use a meat thermometer and pull poultry at 157*F then rest for 15 mins for moist, tender and flavorful chicken.
Turkey Backs $6/#. Avg cost per pack: $13
Every good soup begins with backs. 1 or 2 back(s)/pack, average pack size is 2.15# with a range of 1.62 - 3# per pack. *Our turkeys are Standard American Bronze, Signature Black or Broad Breasted White. If you find dark pin feathers, it wasn't white! They are moved daily on pasture and supplemented with Certified Organic grain. USDA slaughter. Pastured meat tends to cook 20% faster due to the lower ratio of omega 6:3 (just like olive oil smokes faster than vegetable shortening). Use a meat thermometer and pull poultry at 157*F then rest for 15 mins for moist, tender and flavorful turkey.
Turkey Gizzard $9/# (Regularly $12/#)
Did you know? Gizzards are a muscle. Truly, few people dislike these nuggets, especially when they’re perfectly fried. About 3 gizzards per pack; average pack size is 1# with a range of 0.72 – 1.3# per pack. *Our turkeys are Standard American Bronze, Signature Black or Broad Breasted White. If you find dark pin feathers, it wasn't white! They are moved daily on pasture and supplemented with Certified Organic grain. USDA slaughter. Pastured meat tends to cook 20% faster due to the lower ratio of omega 6:3 (just like olive oil smokes faster than vegetable shortening). Use a meat thermometer and pull poultry at 157*F then rest for 15 mins for moist, tender and flavorful turkey.
Turkey Necks $1.50 per pound (Regularly $6 PER POUND- 75% off!)
Two meals in one! Get a pile of pulled turkey, then boil again for broth! 2 necks/pack; average pack size is 1.32# with a range of .84 – 1.84# per pack. *Our turkeys are Standard American Bronze, Signature Black or Broad Breasted White. If you find dark pin feathers, it wasn't white! They are moved daily on pasture and supplemented with Certified Organic grain. USDA slaughter. Pastured meat tends to cook 20% faster due to the lower ratio of omega 6:3 (just like olive oil smokes faster than vegetable shortening). Use a meat thermometer and pull poultry at 157*F then rest for 15 mins for moist, tender and flavorful turkey.
Turkey Heads $1.50 per pound (Regularly $6 PER POUND- 75% off!)
According to your dog, this is a “supersize me” delicacy. Also, keep in mind (pun intended), that it's also very nutritious. About 2 heads/pack. *Our turkeys are Standard American Bronze, Signature Black or Broad Breasted White. If you find dark pin feathers, it wasn't white! They are moved daily on pasture and supplemented with Certified Organic grain. USDA slaughter. Pastured meat tends to cook 20% faster due to the lower ratio of omega 6:3 (just like olive oil smokes faster than vegetable shortening). Use a meat thermometer and pull poultry at 157*F then rest for 15 mins for moist, tender and flavorful turkey.
Turkey Feet $1.50 per pound (Regularly $6 PER POUND- 75% off!)
Feet down, this adds the most collagen to any stock with the exception (maybe) of pork trotters. About 2 feet per pack, average pack size is 1# with a range of 0.52 – 1.42# per pack. Toe nails not removed: if you're squeamish, get some one else to put them in the pot for you. I promise, your body will love you for it and in a year or two, you'll get over it. *Our turkeys are Standard American Bronze, Signature Black or Broad Breasted White. If you find dark pin feathers, it wasn't white! They are moved daily on pasture and supplemented with Certified Organic grain. USDA slaughter. Pastured meat tends to cook 20% faster due to the lower ratio of omega 6:3 (just like olive oil smokes faster than vegetable shortening). Use a meat thermometer and pull poultry at 157*F then rest for 15 mins for moist, tender and flavorful turkey.