Pasture Livestock & Daily Fresh Egg Shares
Nourish your household with uncompromised, pasture-raised meats, registered Icelandic lamb, and fresh farm eggs. Raised on green forage beneath the Black Hills of Crook County, Wyoming—without feedlot confinement, routine antibiotics, or artificial growth hormones.
"We raise our herds as nature intended—moving across fresh pasture paddocks every day. From 100% grass-finished beef and purebred registered Icelandic lamb to pastured heritage pork and foraging poultry, our animals live under open skies, converting sun and soil into nutrient-dense food for our member families."
The Art of Regenerative Husbandry
Sunlight, native range forage, active paddock rotation, and deep respect for animal life.
Daily Paddock Movement
Our cattle, registered Icelandic sheep, and goats are moved regularly to fresh pasture paddocks. This rotational grazing prevents soil erosion, breaks pest cycles naturally, and gives livestock continuous access to peak tender grasses rich in minerals and Omega-3 fatty acids.
Multi-Species Harmony
Following our ruminants, mobile hen coops bring foraging poultry onto recently grazed fields. The birds sanitize pastures, control insects, spread natural fertilizer, and produce rich, deep-orange egg yolks packed with dense nutrition.
Clean, Unadulterated Yield
No feedlot grain finishing, no sub-therapeutic antibiotics, and no synthetic mRNA vaccines or artificial growth implants. Our meats are dry-aged, custom-butchered, and vacuum-sealed for maximum freezer storage and pure flavor.
Livestock & Poultry Share Allocations
Reserve your seasonal harvest of grass-fed beef, registered Icelandic lamb, heritage pork, Boer goat, and farm-fresh eggs.
Grass-Fed Beef Share
Raised entirely on Wyoming range forage and winter hay. Dry-aged for 14 to 21 days for tender, rich steak, roast, and ground beef profiles.
- Quarter, Half, or Whole Steer Allocations
- Includes ribeyes, NY strips, tenderloins, roasts & ground
- Vacuum-sealed & labeled for long-term freezer vault storage
Registered Icelandic Lamb & Mutton
Raised on high-plains range grass and sweet clover. Purebred Icelandic sheep yield fine-grained, gourmet grass-fed lamb with exceptional tenderness and sweet natural flavor.
- Half or Whole Lamb Harvest Shares
- Includes chops, rack of lamb, leg of lamb & ground
- Dual-purpose fleece & high-butterfat grass dairy genetics
Heritage Pork Share
Berkshire and Idaho Pasture pigs raised outdoors on green paddocks and skimmed creamery whey. Beautifully marbled, dark meat with rich, golden lard.
- Half or Whole Hog Shares
- Includes thick chops, pork belly bacon, roasts & sausage
- Natural wood-smoked uncured options available
Daily Pastured Egg Share
Hens roosting in mobile prairie coops, foraging daily for bugs, seeds, and fresh greenery. Produces thick shells and rich, deep-marigold orange yolks.
- Weekly 1-Dozen or 2-Dozen Carton Subscriptions
- Unwashed for natural bloom pantry shelf life
- Packed with Vitamin A, Vitamin D3 & Omega-3s
Livestock Harvest Schedule & Storage Reference
Plan your annual freezer allocations and learn optimal storage parameters for pastured meats.
| Meat or Egg Provision | Seasonal Harvest Window | Average Packaged Yield | Freezer Vault Storage Life |
|---|---|---|---|
| Grass-Fed Beef (Quarter Share) | Late Summer through Late Fall | 100 – 130 lbs Cut & Wrapped | 12 – 18 Months (Deep Freeze) |
| Registered Icelandic Lamb (Whole) | Fall & Early Winter | 35 – 50 lbs Cut & Wrapped | 12 Months (Vacuum Sealed) |
| Heritage Pork (Half Share) | Spring & Late Fall | 70 – 90 lbs Cut & Wrapped | 9 – 12 Months (Cured Bacon 6 Months) |
| Daily Pastured Hen Eggs | Year-Round (Peak Spring to Fall) | 1 to 2 Dozen Cartons Weekly | 3–4 Weeks Unrefrigerated / 3 Months Chilled |
"Restoring the sacred bond between healthy pasture soils, honorable animal husbandry, and pure household nutrition."