HOW WE RAISE ANIMALS

Old-fashioned practices. Genuine results.

We take a pasture-based approach to producing meat, poultry, and eggs — animals raised outdoors, breeds selected for flavor and resilience, and supply chains short enough that we know every farm our products come from. We don't think this is remarkable. We think it's just how food should be made.

Pasture-Raised Eggs

From our farm on Secor Road, and a small network of Amish partner farms

Our laying hens live on pasture from April through November in mobile coops moved to fresh ground every 2–3 days. This gives them regular access to new grass, insects, and open space — while helping maintain healthy soil conditions. The soil feeds the hens, and the hens feed the soil. This regenerative cycle improves soil health over time and reduces the need for tilling or chemical inputs. Their diet is supplemented with a locally sourced, custom feed blend designed to support both hen health and egg quality. During winter months (mid-November through mid-April), hens are housed in a greenhouse that provides protection from the elements while maintaining natural light and adequate space.

Year-round, our hens are protected by Sam — our Great Pyrenees guardian dog, who lives with the flock and deters predators. He takes his job seriously.

Eggs are hand-collected daily, then washed and packed in our on-farm facility, regulated by the Michigan Department of Agriculture & Rural Development (MDARD). We avoid antibiotics and other unnecessary medications, relying on sound flock management to maintain health.

Most of our eggs come from our own farm. We also partner with a few small Amish farms whose hens are raised with similar care and conditions. The result: eggs with strong yolks, good structure, and clean, consistent flavor.

“Ours” — Pasture-raised. Moved to fresh ground every 2–3 days.

Conventional egg production. Most US eggs are produced this way.

Pasture-raised eggs

AVAILABLE PRODUCTS

Pasture-raised eggs · Retail cartons · Bulk flats for wholesale

Pasture-Raised Poultry

Chicken and turkey raised outdoors in mobile coops moved daily to fresh ground

Our chickens and turkeys are raised on pasture in mobile coops moved daily to fresh ground. This gives birds consistent access to grass, insects, and open air while maintaining clean conditions and healthy pasture. As with our laying hens, the system naturally fertilizes the land and supports long-term soil health.

Birds are fed locally sourced, custom feed blends and have constant access to fresh water. We do not use antibiotics or other unnecessary medications — regular movement and good management keep our flocks healthy.

Our chickens are raised in partnership with a small Amish farm in our region, according to our quality protocols, and in some seasons on our farm on Secor Road. Turkeys are raised both on our farm and with a trusted Amish partner using the same pasture-based approach.

Chickens and turkeys are processed in small batches at regulated facilities using careful methods that prioritize quality and consistency. Our meat is not enhanced with added water, brine, or other additives — what you receive is simply clean, natural poultry.

This produces poultry with firm texture, natural moisture, and rich flavor, along with the deep yellow fat that comes from pasture-based systems. Our chicken backs and feet are prized by local chefs for making broth. We also work with an artisan producer to offer nutrient-rich bone broth made from our birds.

ABOUT OUR TURKEY Turkey is available seasonally as whole birds, and year-round as ground turkey, breakfast sausage, jerky, and smoked turkey. For many families in our community, an Anavery Thanksgiving turkey has become a tradition. We hope you will join them.

Conventional poultry production. Standard industry conditions.

Pasture-raised. Moved to fresh ground daily.

A different approach

Nearly all commercial chicken and turkey is raised indoors in large barns, often at densities that prevent natural movement or behavior. “Free range” on a label typically means access to a small concrete pad. True pasture-raised poultry — raised outdoors on moving ground — is uncommon. The flavor difference for birds raised this way is significant and immediate.

AVAILABLE PRODUCTS

Whole chicken · Individual cuts · Chicken backs & feet · Bone broth
Whole turkey (seasonal) · Ground turkey · Breakfast sausage · Turkey jerky · Smoked turkey

Heritage Breed Pork

Red Wattle and Large Black — raised on pasture and in wooded areas

We raise heritage-breed pigs — primarily Red Wattle and Large Black — on pasture and in wooded areas where they are able to root and roam. Our pigs are fed custom blends of locally grown feed and raised in small groups, typically 50 animals or fewer. We breed and farrow most of our own hogs, selecting for animals that are resilient to Michigan weather and produce flavorful meat. Sows are given ample space on grass or straw to birth naturally and care for their piglets.

What we don't do No farrowing crates No routine antibiotics or vaccines No tail docking or teeth filing No concrete or steel confinement barns

What we don’t do

No farrowing crates
No routine antibiotics or vaccines
No tail docking or teeth filing
No concrete or steel confinement barns

Heritage breeds are traditional, slow-growing animals. They take longer to reach market weight than conventional breeds, but that time contributes to meat with deep color, ample marbling, and flavor that stands apart from standard pork. The Red Wattle breed is sought after by specialty butchers and top-tier restaurants across the United States.

Our pork is consistently the product that generates the most unsolicited feedback from the chefs and butchers who use it. We offer whole animals, every conceivable cut, and artisan-made charcuterie.

Pasture-raised. Moved to fresh ground daily.

Conventional poultry production. Standard industry conditions.

A different approach

The overwhelming majority of pork in the US comes from pigs raised on concrete in confinement barns with thousands of other animals. Farrowing crates, routine antibiotics, tail docking, and teeth filing are standard practice. Our pigs live outdoors, root in real soil, and are managed in small groups by people who know each animal. This is not a premium product category. It’s just how pigs were raised before industrial farming changed the model.

AVAILABLE PRODUCTS

Whole animals · Every cut · Bacon · Sausage · Chops · Ground pork · Artisan charcuterie · Lard

Beef

Three programs to suit different preferences and budgets

BEEF PROGRAM -- 3 TIERS

We offer beef to suit a range of preferences and budgets, with three production programs that reflect different feeding systems and flavor profiles. Not sure which to choose? Our farm store staff can help you find the right fit for your cooking style and budget.

100% Grass-Fed

Hereford & Murray Grey · Our farm

Stock up when it’s available — seasonal supply.

Grain-Finished

Partner farm · Year-round availability

Raised with access to pasture in summer and open barns in winter. Diet includes grass, hay, silage, and grain — all grown on the farm where the cattle are raised. No growth hormones or antibiotics. Available year-round including wholes, halves, and quarters.

Wagyu

Partner farm, Kalkaska · Limited supply

Pasture-raised. Moved to fresh ground daily.

Conventional poultry production. Standard industry conditions.

Commercial feedlot. The final stage for most US beef cattle.

Grass-fed cattle on our regeneratively managed pastures.

A different approach

Most commercial beef is produced in large feedlots where cattle spend the final months of their lives in confined pens on a grain-heavy diet, often with routine antibiotics and growth hormones to accelerate weight gain. Our cattle — whether grass-fed on our farm or grain-finished with our partner — are raised with space, appropriate feed, and no unnecessary interventions. The difference shows up in the flavor.

AVAILABLE PRODUCTS

Individual cuts · Whole, half & quarter animals · Ground beef · Hot dogs · Jerky · Meat sticks · Wagyu (limited)

Lamb

Born at two northern Michigan partner farms · Finished here on Secor Road

Our lambs are born on pasture at two northern Michigan partner farms, run by some of the most experienced shepherds in the state. The lambs then come to our farm on Secor Road, where they are finished on a combination of pasture, hay, and a locally sourced, custom feed blend. We specialize in breeds well-suited to Michigan’s climate and known for producing excellent flavor — raised with space, fresh air, and consistent care throughout their growth. Our approach produces lamb with a clean, rich flavor. Compared to the stronger, grassy notes often found in imported lamb, ours is more balanced and approachable — a good entry point for customers who are curious but have been put off by lamb before.

Halal options available

We offer on-farm self-slaughter options for customers seeking Halal meat. Contact us in advance to arrange.

Most US lamb travels 8,000+ miles from Australia or New Zealand.

Born within 50 miles of your table. Finished on Secor Road.

A different approach

Most lamb sold in the US is imported from Australia or New Zealand — traveling thousands of miles before it reaches your plate. Domestic lamb production is small and largely unknown to most consumers. Buying from us means your lamb was born within 50 miles of where you’re eating it, finished on our farm, and processed locally. That’s a supply chain you can actually trace.

AVAILABLE PRODUCTS

Full range of cuts · Whole animals · Ground lamb · Halal options available

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