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Pasture-Raised Beef, Bison, Pork, and Lamb

We have one overriding belief when it comes to our animals, namely that our all of our animals come from small family farms, where they are free to roam and graze on open pastures, and never exposed to hormones or antibiotics. Our bison farmer has about 35 head, our beef farmer produces about 20 steers, our pig and sheep farmers each raise about 50 animals.

By dealing only with very small farms, we develop personal relationships with our farmers, and know that their animals are well cared for. At Horse and Buggy, we believe that happy animals make happy customers, besides, we know it's just the right thing to do.

If you've never tasted local, pasture-raised meat before, prepare to be wowed.

Beef

As one of our unsolicited emails attests: "I just wanted to tell you that I had the best steak I have EVER eaten last week. I am from Iowa, where people are known to eat steak for breakfast, but the sirloin steak from HBP was by far the best I have ever eaten. My kids loved it too, and kept asking for more (which is a compliment since they are at the picky eating ages of 5 & 3). " - Allison Wiley

Our steers are raised by one Mennonite farmer. From early spring to late fall they feed on his spray-free, ryegrass pastures. During the winter, they only eat ryegrass hay baled from these same fields plus a small suppliment of insecticide-free corn and soybeans grown by this same farmer. Grass-fed steers take about 1/3 longer to grow than feedlot-raised, exclusively grain-fed animals do, but we believe the extra time is worth the leaner, more healthful meat.

Continue to learn more about how our beef is raised and butchered, and how our beef subscription works.

Bison

pending more info

Pork

Our pig farmer in the Valley believes that pigs ought to be able to behave like pigs, so he allows them to roam freely outside. As with all of our animals, they are hormone- and antibiotic-free. Our farmer also butchers them himself, employing antiquated techniques that emphasize quality, rather than speed and efficiency. Ronnie has been raising and butchering hogs for over 40 years, and he still does everything about the same today as when he was first taught as just a kid over four decades ago. As he said to me the other day, “Your customers have never had pork like this before. They’d never be able to get it from the grocery store.” I told him that was music to my ears.

Continue to learn more about how our pork subscription works.

Lamb

pending more info

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