• Our Restaurant Partners

    The highest quality restaurants serving the highest quality meats.

  • Our Farm Partners

    Our animals are rotationally grazed on free-ranging pasture in RI, MA and PA.

  • Buy A Pasture Pack

    Order a selection pack of Grass Fed Beef and have it delivered to your Rhode Island home.

  • Our Blog

    Keeping you educated and up-to-date on Grass Fed Meats

New England's Home for Grass Fed Meat

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  • The Dad Lessons…….

    Any successes that might be enjoyed by our small meat business focused on high-quality animal care and processing can be traced directly to the influence of one man.  That man was a country veterinarian who showed me how to find a passion, do your best, have fun, speak your truth, help others and know you are loved.   These are the Dad lessons I was ...

    Posted at June 26, 2016 | By : | Categories : Grass Fed Beef | 0 Comment
  • Heaven On A Bun…….

    For many Americans summertime visions include glowing coals and sizzling meat on the grill.  Just sayin'... but it might be time to step up to the finest ground beef you and your family will ever taste.  Our country's sometimes shameful love affair with bovine ruminants features the ubiquitous burger in a multitude of personae defining the culinary landscapes that surround us.  They'll be slathered ...

    Posted at June 10, 2016 | By : | Categories : Grass Fed Beef | 0 Comment
  • The JBF Dinner Invitation……

    The weekend duffer dreams of chipping in from the rough on the iconic 13th hole at Augusta.  The steely-eyed Little Leaguer imagines taking a few cuts with Cal Ripkin and impressing the Iron Man with solid contact that's "sure to find a hole".  Would-be country crooners take the stage at The Grand Ole Opry in their minds.  And small livestock farmers ...

    Posted at May 27, 2016 | By : | Categories : Grass Fed Rabbits | 0 Comment
  • Using Your Head……

    We feel deeply compelled to harvest all we can from the beautiful animals we graze and slaughter for our label.  Rather than pay lip service to the notion of whole animal usage, we make a point of marketing the underappreciated off-cuts, bones and organs to chefs and friends who appreciate rustic old country recipes.  It is the only way we can afford to follow ...

    Posted at April 27, 2016 | By : | Categories : Farm to Table Chefs | 0 Comment