02/05/2026
⭐️Working on a new-ish endeavor. Really, a spin on the old one. 🍃
🛑We no longer offer pork or lamb, as our facilities and feed options have changed drastically.
🤗Ben has been focusing to switch the cows to a fall calving season which means a gap in available meat. Fall calving allows us to grow out a steer on a multispecies forage system that is higher in the proper nutrients and biodiversity for it to reach peak size and flavor.
🌾Ben has also spent the last 2 years regenerating our soil and implementing practices of old, in order to forgo common and modern practices, and instead pasturing our animals on our limited, but scientifically and microbially cared for acres. The product, is a healthy animal that ate what God intended it to, as well as was, raised to be quality meat, instead of gratifying a fast and furious consumer economy. 🥩
🌎Just like a brisket tastes best cooked low and slow with patience, we are attempting to raise the animal it came from holistically and with consideration for the soil, water and environment. It’s important to us to raise something in an ethical way we can get behind, while producing a product we want to feed our kids. 👧🏼
That means, in slogan, ‼️Grass fed AND Finished. ‼️
It also means the meat has a different flavor and costs more to produce. We understand this is not everyone’s preference and price point and have friends we can refer you to for other product options happily. If this is something you want to try or purchase, please reach out. 🤗 Messenger or personal text are both welcome. We have some availability now and should have a larger amount this fall, including ground beef and some cuts. 🗓️ Our processing has also changed and we are pleasantly surprised at the quality, packaging and usability of it. 🤓 If you are still reading, thanks for your interest in learning about our passion and process. Questions are always welcome! Ben loves to talk about soil, cows and cooking. 👨🏻🦰
With overalls and bells on,
Benjamin and the Walton Women
