Frequently Asked Questions

Our beef and pork are Regenerative Organic Certified® through the Regenerative Organic Alliance, and Certified Organic through CCOF. Regenerative Organic Certified checks three things every year: soil health and land management, animal welfare, and fair treatment of farmworkers.

Our cattle are 100% grass-fed and grass-finished. They graze pasture and eat Certified Organic hay and silage grown on the farm when the pasture is dormant. They never eat grain.

Our pigs are pasture-raised, with room to root and explore. Alongside what they forage, they get a supplemental Certified Organic ration. The farm is moving fully to a corn- and soy-free organic feed made with peas and small grains.

No. Our beef and pork are Certified Organic, so the animals never receive added hormones, antibiotics or dewormers. Our cattle and hogs get no vaccines either. Their health relies on prevention, and any care is decided case by case.

About 90% lean and 10% fat.

Every cut is vacuum-sealed and frozen. The seal keeps air out, which prevents freezer burn, extends freezer life, and lets you thaw packages in cold water.

Yes. They're fully cooked and dried, ship at room temperature, and keep in the pantry until the date on the package. Refrigerate after opening.

The farm is putting more of its focus on fast-growing products like meat sticks and jerky, so some retail cuts are paused. Those cuts are still part of our quarter, half and whole beef shares. What we offer changes with demand, so check back.

Choose Subscribe & Save on any product page and you'll get 10% off that item on every delivery. Subscriptions ship monthly.

We'll email you a reminder before each order is packed, and you can skip, swap items, change your date, or cancel from your account. See the Homestead Club for details.

Any time, with no fees. Make changes from your account before the reminder email for your next box. Changes made after that apply to the following box.

Contact us as soon as you can. We can change or cancel orders that haven't been packed yet. Once a box has shipped, we can't stop it in transit.

Yes. Digital gift cards come in $50, $100, and $250, arrive by email, and never expire.

We'd love to talk. Send us a note through our contact form and choose "Wholesale or restaurant".

We ship to all 50 states. Frozen orders to Alaska and Hawaii ship FedEx Priority Overnight at the full carrier rate. We can't ship frozen orders to P.O. boxes.

Frozen orders ship for $35 to California, Oregon, Washington and Nevada, $75 to Arizona, Idaho and Utah, and $99 to the rest of the contiguous U.S. They ship free at $325 or more (West) or $599 or more (rest of the contiguous U.S.). Jerky and meat sticks ship for $8.95, or free at $100 or more. You'll see the exact rate at checkout before you pay. See the Shipping Policy for details.

Most orders leave the farm within 5 business days. Frozen orders ship Monday through Thursday on two-day-or-faster service, so they never sit in a warehouse over a weekend. Shelf-stable orders ship any business day. See the full shipping schedule.

Check it right away with a food thermometer. Don't go by touch. Meat that arrives frozen, partly frozen with ice crystals, or at 40°F or below is fine. If it reads above 40°F, don't eat or taste it. Take photos and contact us within 48 hours of delivery with your order number.

Don't touch it with bare hands, and don't put it in a sealed container or down a drain. Leave any leftover pieces somewhere well ventilated and out of reach of kids and pets, and they'll evaporate on their own.

Take photos of the box and its contents and contact us within 48 hours of delivery, with your order number. We'll review it and send replacement product or store credit for anything affected. See our Refund Policy.

Frozen at 0°F, meat stays safe indefinitely. For best quality, use steaks and roasts within a year, ground meat within three to four months, and bacon within one to two months. Our storage guide has the full chart.

In the fridge, allowing about a day for most cuts. In a hurry, submerge the sealed package in cold water and change the water every 30 minutes. Never thaw on the counter.

If it thawed in the fridge, yes, though you may lose a little texture. If you thawed it in cold water, cook it before refreezing.

It's leaner than grain-finished beef, so it cooks faster. Salt ahead, sear hot, finish gently, and pull it a few degrees early. Our recipes walk you through it.