First off: We do not do full animals, sell only by the cut. Sorry.

We have two Brown Swiss family dairy cows that we breed to a beef cow. We raise the calf for 14 months, normally butchering just before winter. At no time does the calf get grain, only grass and milk. We separate the calf and cow each night, allowing us to milk in the morning. This produces ample milk for us and a healthy, fast growing calf. Because we only raise one calf at a time, the meat is in very limited supply. To watch a dairy cow and her calf bond for a full year is amazing. Again here, the secret is good food, sunlight, and fresh air, three things absent in today’s food system.