The Quiet Art of Never Running Out

Every Monday, after the weekend orders settle, we sit down with the sales sheet and the inventory log. The numbers tell a clear story: ground beef moved fast again, goat chuck are gaining, and chicken breasts are flying out faster than we can pack them. We don’t guess. We measure.

We raise goats right here on our land—watching them grow, knowing exactly when each one hits that perfect balance of weight and tenderness. For beef, we work closely with our trusted partner farmer in the country. He raises grass-fed steers to our exact standards—no grain, no shortcuts. We talk weekly, matching his finishing animals to your cravings.

But the real puzzle is our pasture-raised meat chickens. They only thrive in warm months. From late spring through early fall, we raise batch after batch in movable pens, letting them scratch and peck under the sun. This year, we processed 800 birds—our second biggest season yet. We listened to you and added new cuts: chicken nuggets, tenders, and bone broth kits packed with backs, necks, and feet. And, they are selling well.

Winter is the challenge. The meat birds don’t grow well in the cold, so we stop raising them by November. That means every nugget, every tender, every broth kit in your freezer this January was processed in October. We spend summer counting—how many families want chicken through the holidays? How many homemakers need broth for soup season? Demand keeps climbing, but the math has to hold.

We keep three mental buckets: animals still growing, meat being processed, and cuts ready to sell. When the chicken bucket starts thinning in December, we can’t just start a new flock. We plan ahead, freeze smart, and stretch every bird to the last wing. No waste. No shortages. Just fresh goat year-round, grass-fed beef on schedule, and pasture-raised chicken that tastes like summer—even in February.

That’s how we keep your table full, season after season.