• 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 World Tour of Chevon

    We are excited to announce our first-ever collaboration with Public Kitchen & Bar in the Renaissance Providence Hotel on a remarkable All Star Guest Chef goat-centric dinner next month on Thursday 3/27. "The World Tour of Chevon" will feature five dishes prepared by five accomplished Rhode Island chefs committed to local organic produce and proteins.  They will offer creative preparations of

    Posted at February 28, 2014 | By : | Categories : Farm to Table Chefs | 25 Comments
  • Better By The Half

    Our top-quality, heart-healthy 100% grass-fed and grass-finished beef can look a little bit expensive compared with the feedlot junk that is out there on the market.  We focus on heritage breeding from a number of rotationally grazed source herds that have the ability to finish low-stress animals to amazing quality at smaller size scaled to coastal New England pastures.  We know you ...

    Posted at February 19, 2014 | By : | Categories : Grass Fed Beef | 14 Comments
  • Using Your Head

    We feel deeply compelled to harvest all we can from the beautiful animals grown naturally and killed for our meat business.  Rather than pay lip service to the notion of whole animal usage, we make a point of selling and sharing the underappreciated off-cuts, bones and organs with chefs and friends who appreciate rustic old country recipes.  Sometimes we give ...

    Posted at February 14, 2014 | By : | Categories : Farm to Table Chefs | 23 Comments
  • The Veal Neck Challenge

    We want to thank our Farmers Market friend Tori Seites-Rundlett for providing this week's interesting story : Challenges come in all shapes and sizes.  Big or small or intimidating, most of them are rewarding.  Our friend Pat from New England Grass Fed proposed to us a veal neck challenge.  He gave us some meaty veal neck bones to conjure up something tasty and delicious.  Greg, being ...

    Posted at February 3, 2014 | By : | Categories : Grass Fed Beef | 5,381 Comments