Frequently Asked Questions

1. What are your animals fed?
2. Why do you raise your animals with grain?
3. Is your meat organic?
4. Are your animals Free Range?
5. What are the baking instructions for Hamloaf?
6. What are the baking instructions for Meatloaf?
7. How many animals do you have on your farm?
8. What does Dry Aged mean?
9. Are your animals slaughtered humanely?
10. How fresh is your meat?
11. Can you help me find the right cut of meat?
12. How big is your farm?
13. Who takes care of the animals?
14. Do you sell to restaurants?
15. What is the difference between retail & slaughter house cut?
16. Do you make custom made sausage?
17. Do you give tours of your farm?
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1. What are your animals fed?
Firstly, we NEVER unnecessarily give our animals any Growth Hormones or Antibiotics! Our animals get all of the grass and hay they want. Then, if they want, they can have a balanced grain ration that is available to them (which is different from straight corn). Our balanced grain ration includes minerals, bean meal, oats, and corn. Ruminant animals naturally fill up on fiber first and then they will eat grain (like we eat candy).

2. Why do you raise your animals with grain?
We raise our livestock like our grandparents did; we never changed. Our animals get all of the grass and hay they want.  Then, if they want, they can have a balanced grain ration that is available (which is different from straight corn). Our balanced grain ration includes minerals, bean meal, oats, and corn. Ruminant animals naturally fill up on fiber first and then they will eat grain (like we eat candy).

3. Is your meat organic?
Our meat is not certified organic, but it is raised with NO Growth Hormones or Antibiotics.

4. Are your animals Free Range?
Yes, our animals are NOT confined to small areas. We house our animals in a more old fashioned manner. We do our best to make sure they are in a comfortable environment to roam in as much space as possible.

5. What are the baking instructions for Hamloaf?
Bake @ 325° for 1 hour 30 minutes.

6. What are the baking instructions for Meatloaf?
Bake @ 350° for 1 hour 30 minutes.

7. How many animals do you have on your farm?
We normally have anywhere between 150 and 200 head of livestock on hand at all time (at various sizes).

8. What does Dry Aged mean?
Dry Aged means that the beef hangs in the slaughter house for an amount of time to help tenderize and increase the flavor of the meat.  Usually we Dry Age our beef for 2 weeks.

9. Are your animals slaughtered humanely?
Yes, we deal with a small, local, state inspected slaughter house that is very careful and conscientious of the livestock they handle.

10. How fresh is your meat?
We butcher fresh every week.

11. Can you help me find the right cut of meat?
We would be happy to help you find the right piece of meat! Many people come in with a general idea of what they want to do, and we help them find the freshest, most wonderful cut for their meal.

12. How big is your farm?
We have 106 acres, 75 of that is pasture. We also rent extra hay ground because we raise our own hay to feed to our livestock.

13. Who takes care of the animals?
We all play a part in the farm work, but our son Cody does a large portion of the day to day activities. I (David) spend my Sundays and Mondays doing the extra chores that need to be caught up on.

14. Do you sell to restaurants?
Yes, we do sell to a few restaurants in the Columbus area. If you are interested in eating somewhere that handles our meat, or getting our meat for your restaurant you can take a look at our "Restaurant" page for more information.


15. What is the difference between retail & slaughter house cut?
The extra quality cuts that are overlooked at the slaughter houses (the pieces they don't have time to seam out) are cuts that you can get through a retail cutter.  Through a slaughter house you tend to get more ground, and less steaks and roasts.

16. Do you make custom made sausage?
Yes, we can do small batches of sausage if you order it ahead of time. We have a 6-10 pound minimum (depending on the difficulty of the recipe).
Our Swedish Sausage (that we now handle around Christmas) was originally a custom order. If a sausage is exceptionally good and we like it, we could decide to handle it permanently.

17. Do you give tours of your farm?
No, I'm sorry; we do not do tours of our farm. HOWEVER, we do a "CSA Appreciation Day" twice a year for everyone who gets a CSA. We hope in the next few years to increase our Farm Activities, but for right now we recommend you get a CSA and enjoy a Smores filled evening on the farm!