We run a family farm near Poplarville, Mississippi, regeneratively
raising beef, chicken, eggs, goat, and lamb through holistic
management. We strive to raise the best products by fostering a
healthful landscape with thriving domestic animals, wildlife, plant
life, and soil life. To do this, we:
- rotationally graze our cattle, goats, and sheep, giving rest for plants and fresh air and forage for the animals.
- raise our chickens on pasture and near forests, in shelters that are moved frequently.
- only feed our cattle and sheep forage, hay, and mineral supplements.
- embrace symbiotic relationships, e.g. the chicken scratching the cow's manure in search of bugs, making the fertilizer in the manure more accessible to the soil, giving the chicken excellent food, and preventing overgrowth of flies bothersome to the cattle.
- do not use herbicides, pesticides, chemical fertilizers, vaccinations, or pharmaceuticals.
- seek to create a more resilient and self-sustaining ecosystem.
Whole Pasture-Raised Chicken
Pasture raised broiler chickens that are
moved daily, fed non-GMO feed and forages,
and processed on our farm. They make the
best chicken we have ever had!
$5 per lb. These generally weigh from 5 to 7 lbs.
Pasture-Raised Eggs
Nice and creamy eggs! Our free-range hens
are moved regularly and frequently, so they
can forage on fresh land for whatever bugs
and grass they desire. They are also given
a ration of non-GMO feed.
$6 per dozen for large eggs and $5 per dozen for medium eggs.
Grass-fed Lamb
Our sheep are moved and given fresh forages
daily. They eat only forages, hay, and
minerals, no grain! This all produces clean
and delicious lamb. Buy in bulk for extra
savings and variety!
| Cut |
Price per Pound |
| Whole Lamb |
$10.00 / lb Hanging Weight |
| Rack of Lamb |
$25.00 / lb |
| Lamb Chops |
$25.00 / lb |
| Leg of Lamb |
$17.50 / lb |
| Lamb Shoulder |
$15.00 / lb |
| Ground Lamb |
$15.50 / lb |
| Neck Roast |
$14.00 / lb |
| Liver |
$10.00 / lb |
| Heart |
$ 8.00 / lb |
| Tongue |
$ 8.00 / lb |
A "whole lamb" is each cut yielded
from a single lamb and is priced proportionally
to its hanging weight (the weight before
being trimmed and cut into parts). Currently,
our whole lambs generally weigh 70-80 lbs
hanging, yielding 40-50lbs of meat to take
home for $700-800.
