Pride and patience
The driftless area of Wisconsin holds opportunity for small farmers like myself who believe in conserving our most important natural resource, our soils, through animal management.
dry aged 21 days!
The dry aging process is a thing of the past. Unless....
1. You buy your beef from a small producer who cares about quality.
2. They have a butcher who will do it.
You came to the right place!
My beef is grassfed and finished, never given growth hormones, or antibiotics. Raised on pasture as long as the season allows in a 24 hr pasture rotation grazing plan. Hay is also grown and made on our farm start to finish.
I choose to raise a regenerative beef product for people who choose to make environment and quality a priority.
You are my people!