When potential meat-processing customers call us to inquire about our packing practices, most are very excited to learn that our meat is vacuum-packed. Vacuum-packing removes air from the package before it is sealed. Removing air removes the oxygen that can cause color, flavor, and texture changes in food. Limiting food’s exposure to oxygen is therefore a cheap and effective way… Read More »Vacuum-Sealed Packages
Too many hardworking, highly skilled farmers quit simply because they can’t afford to pay their bills. A love of the job and a passion for the cause and the quality of the food cannot sustain them for long. Lifestyle choices such as having children or owning and improving land are not viable options for many new farmers. Consider this: the… Read More »Family Farming: Bucolic Myth vs. Economic Reality
Enjoy this recipe on cool autumn days. Reprinted from: The Girl Loves to Eat, on Yummly. You only need a few simple ingredients. The star of the show is obviously the beef shank. You could use any other cut of beef suitable for stock and soup, but I prefer the beef shank, simply because the bone and the bone marrow… Read More »Recipe of the Week: Beef and Vegetable Soup
From the classroom to the farm to the boardroom, women in agriculture are helping to pave the way for a better future. As leaders, it is our responsibility to make sure the next generation of women are educated, encouraged and empowered to take on the challenges of meeting the world’s growing food, fuel and fiber needs. To celebrate and honor… Read More »USDA Celebrates Increasing Number of Women in Agriculture
Unless you’ve been involved in raising or slaughtering livestock, you may never have heard of offals. So for those mostly on the eating side of our customer base, offals are the internal organs of a butchered animal. Oxtails and pig’s feet are often thrown into the definition as well, even though they are technically external parts. If you had a… Read More »What Are Offals, and Why Do They Go Missing?
Spicy Rapid Roast Chicken Prep: 15 m Cook: 1 h Ready in: 1 h 30 m Recipe By: Nancy “This is the kind of recipe that you just throw together. No need to truss or fuss. Pop it into a very hot oven and it is ready in a hurry.” Ingredients 1 (3 pound) whole chicken 1 tablespoon olive oil… Read More »Recipe of the Week: Spicy Roast Whole Chicken
INDIANAPOLIS — Indiana poultry could resume regular movements to shows and sales beginning Sept. 17. Beginning on that date, poultry movements that include a change in ownership must be documented to allow easier disease traces. Movement of poultry that allowed birds from different locations to commingle was banned earlier this year to protect Indiana’s poultry from potential spread of the… Read More »Indiana ends poultry movement ban
As the number of small meat processors willing to handle poultry continues to decline, poultry farmers will need to plan ahead more than ever. It’s always tough to have to say ‘no’ to a farmer who calls us with a flock that is overdue for slaughter, only to learn that our poultry schedule is already booked many weeks into the… Read More »Poultry Farmers: Let’s Help Each Other Avoid Frustration!
Ingredients 1 1/2pound sirloin steak (1 inch thick) kosher salt and black pepper 2teaspoons olive oil 2tablespoons Dijon mustard 2tablespoons red wine vinegar 1 shallot, chopped 1pound green beans Directions Season the steak with ¾ teaspoon kosher salt and ¼ teaspoon pepper. Cook in the olive oil in a large skillet over medium-high heat, 3 to 5 minutes per side… Read More »Recipe of the Week–Sirloin Steak with Mustard-Shallot Sauce
The top food safety concern among Americans is no longer “foodborne illness,” having been overtaken by “chemicals in food,” according to the International Food Information Council (IFIC) Foundation’s 2015 Food and Health Survey. This year, 36 percent of Americans cited “chemicals in food,” such as pesticide residues, as the most important food safety issue for them and their family, edging… Read More »Chemicals in Food Replaces Foodborne Illness As Top Consumer Concern
What does Flanken-style mean? Taken from the chuck primal part of the beef, the Flanken-style Short Ribs consist of the first five ribs of the ribcage. When the chuck short ribs are obtained by cutting across the bones, they are referred to as Flanken-style Short Ribs. However, chuck short ribs cut parallel to the bones are known as English style… Read More »Recipe of the Week–Flanken Style Beef Ribs
We currently have openings on our slaughter floor and in our processing area. We are looking for reliable, enthusiastic individuals who enjoy working in a team environment and contributing to making locally-grown meat more widely available. Visit our website at www.thisoldfarm.com to learn more about our business, and to request an application.
For additional fees, you will be able to request premium value-added items such as patties, tenderized loins (think county fairs!), bone-in chops, and more seasoning choices. This option allows a bit more customization access than the Butcher’s Basics Premium. Some options include smoking both your ham and bacon, trying out our other seasonings for your ground pork, and grinding everything except your smoked ham and bacon to maximize your seasoned sausage.
> Have a slightly bigger budget and want value-added items in your order such as quarter pound pork patties.
> Want to try out our smoked ham combo.
> Need more spice in your life and want one of our other seasoning options such as sweet and sassy sage, italian (in hot or mild), or jalapeno.
This option has the same selections as our Butcher’s Basics, except your ham will be ground to be made into our Farmer’s Mild Breakfast sausage and your pork belly (also called the fresh side) will be turned into delicious smoked bacon. Just add eggs and you have a perfect breakfast combo!
Please Note: if your hog is under 200lbs live weight, your belly will be small! It may be left as a whole slab of bacon due to size and to make sure you get all of your product back, but it will still taste great!
> Want our premium bacon and delicious sausage, both made with clean-label ingredients.
> Don’t want to spend time filling out instructions. Like our Butcher’s Basics package, no decision making is needed, you just need to know you want bacon and breakfast sausage!
> Don’t mind waiting a few weeks for your perfectly smoked bacon to be ready for pickup.
Some products included in this package are premium cuts such as the Tenderloin, Boneless Chops, and Baby Back Ribs. With this being the most cost effective option, your invoice will only consist of our standard flat fees and basic processing and slaughter charges. In order to keep this option cost effective, it does not contain any further processed items (no smoked ham or bacon and no seasoned sausage).
> Don’t want to spend time filling out instructions and making decisions. Our butchers already have a set of recommended selections picked for you!
> Want the lowest cost option. There are ZERO EXTRA FEES.
> Want to minimize the wait time for your order. Our butchers know the basics by heart and can process these orders in their sleep, and no smoked product means you don’t have to wait for it to be smoked and sliced!
This includes, but is not limited to, ready-to-eat products such as bologna and salami, specialty cuts such as St. Louis style spareribs and country ribs, and premium quality services such as specialty labeling of your products.
Please Note: Full Custom orders are subject to certain restrictions based on the size of your order. This selection is NOT RECOMMENDED for orders with fewer than Five Whole Animals. Orders with less than (5) animals PER ORDER will incur a $50 charge on their admin fee for increased handling of your order.
> Are a farmer or retailer that needs precise control over how your order is processed, from nose to tail.
> Are bringing us multiple animals and need multiple processing techniques that deviate from our normal processes.
> Need to utilize our more time intensive services such as rendering fat into lard and making ready-to-eat products.
This includes, but is not limited to, ready-to-eat products such as hotdogs and beef jerky, specialty cuts such as tomahawk steaks and flanken-style ribs, and premium quality services such as specialty labeling and in-house grading of your beef.
> Are a farmer or retailer that needs precise control over how your order is processed, from nose to tail.
> Are bringing us multiple animals and need multiple processing techniques that deviate from our normal processes.
> Need to utilize our more time intensive services such as Chuck Steaks and ready-to-eat items.
Please note: Full Custom orders are subject to certain restrictions based on the size of your order. This selection is NOT RECOMMENDED for orders with fewer than Three Whole Animals.
“Orders with less than (3) animals PER ORDER will incur a $50 charge on their admin fee for increased handling of your order. Exceptions apply for our biggest farmers. Are you a regular? Call today for your new bill discount options!”
This cut form gets you all of the classics from the Butcher's Basic and allows addons to be specified too. You will be able to request premium value-added items such as patties, stew meat, and tenderized products, for additional fees. This option allows more customization access for customers processing beef with us in smaller quantities (half beef, whole beef).
> Want minimal customization options for your order.
> Have a slightly bigger budget and want to splurge on a few extra value-added items, like patties or tenderized cuts.
> Want a specific item not offered in our Butcher’s Basics package (think bone-in steaks).
Some products included in this package are premium steaks such as Ribeyes, Filets, and NY Strips; and a variety of roasts such as Chuck, Brisket, and Rump. With this being the most cost effective option, your invoice will only consist of our standard flat fees and basic processing and slaughter charges.
> Don’t want to spend time filling out instructions and making decisions; Our butchers already have a set of recommended selections picked for you!
> Want the lowest cost option. There are ZERO EXTRA FEES.
> Want to minimize the wait time for your order. Our butchers know the basics by heart and can process these orders in their sleep!
John (1st Generation): The visionary who grew up surrounded by the rhythms of agriculture on his grandparents' farm. After a stint in industrial/commercial AG post-high school, he decided to forge his path. In the early 2000s, he embarked on the journey of raising grass-fed beef. By 2020, a significant portion of our farm had transitioned to regenerative practices.
Jenny: Partner in the farming venture, bringing dedication and passion to the sustainable agriculture movement.
Jordan and Jared: The next generation, adding fresh perspectives and enthusiasm to the family's agricultural legacy.
Farm Name: Hays Family Farm
Website: www.haysfamilyfarm.net
Facebook Page: Hays Family Farm
Roots in Agriculture Since 2002:
Embarking on this agricultural adventure in 2002, the Hays family has deepened their connection with the land over the years. Although not a designated Hoosier Homestead Farm, our commitment to sustainable practices is unwavering.
Proudly standing as the 2nd generation on this farm, we carry forward the lessons, values, and dedication passed down from our farming ancestors.
John's journey began with a vision deeply rooted in his childhood. Growing up among the fields and livestock of his grandparents' farm, he knew farming was his calling. The path led him to industrial/commercial AG after high school, but the call of sustainable, regenerative farming beckoned. In the early 2000s, the first seeds of grass-fed beef were sown, and by 2020, regenerative practices were taking root across the farm. Today, a harmonious blend of pork, chicken, eggs, and grass-fed beef embodies our commitment to providing wholesome, community-strengthening nourishment.
Welcoming visitors to Hays Family Farm means offering a glimpse into our regenerative farming practices. Farm tours are a journey through daily adaptive grazing for cattle, where chickens play a vital role in the symbiotic relationship that regenerates our soil.
Our mission is simple but profound: to be stewards of the land, prioritizing healthy soils, vibrant plants, happy animals, and, in turn, fostering the health of our community.
A testament to our commitment is the successful transformation of hay fields and grass-fed pastures into regenerative landscapes. The adoption of regenerative farming practices and adaptive grazing techniques has redefined our approach to agriculture.
Diverse Harvest: From horseradish and herbs to broccoli and tomatoes, our fields have embraced diversity.
Monoculture row crops, including field corn and soybeans, were tried and deemed a less-than-ideal venture.
Our involvement in FFA and 4-H extends to the next generation. Jessica, part of the second generation, achieved the prestigious title of Supreme Showman at the county fair and went on to become the third runner-up fair queen and a state FFA officer.
In 2021, the family embarked on the ambitious project of converting hay fields into regenerative pastures, situated prominently near a main highway. The local farming community was abuzz with skepticism. However, within just two years, the success in pasture fertility not only silenced the doubters but also sparked interest among neighbors keen on adopting similar regenerative practices.
Nestled upon a hill adorned with monumental rocks, Boulder Hill Beef Farm is more than just a picturesque scene. Meet Morgan Smith, a fourth-generation farmer who breathes life into this legacy. Her heritage gives her passion, her youth gives her the stamina needed to wear the many hats she wears. The farm's name is a nod to its unique location, symbolizing a commitment to both tradition and innovation since its establishment in 2019.
Morgan's journey into farming was ignited through showcasing livestock in 4-H. Rooted in generations of farming, her dedication goes beyond routine tasks — it's a genuine passion that infuses life into Boulder Hill Beef. She is not merely a farmer; she is a custodian of a cherished way of life.
What sets Boulder Hill Beef apart is Morgan's hands-on philosophy. From handcrafting feed bunks to the daily care of cattle, every facet reflects Morgan's labor of love. The farm isn't just a livelihood; it's a masterpiece, intricately woven with dedication and commitment.
When visitors step onto Boulder Hill Beef, their journey begins with the heartbeat of the farm — the cattle. Morgan takes pride in showcasing her livestock, each one embodying her unwavering commitment to their health and well-being. As a fourth-generation farmer, she upholds the legacy of quality and care. She is able to buy backgrounded feeders from her neighbor down the road.
For Morgan, the pinnacle of pride lies in moments that involve new life. Witnessing the birth of a calf and nurturing it to maturity encapsulates the essence of Boulder Hill Beef. Each calf represents not just an addition to the herd but a testament to the enduring legacy of the farm.
Visiting Boulder Hill Beef isn't merely a tour; it's an experience. Morgan extends a warm welcome, sharing not just the cattle but a narrative of tradition, hard work, and an unbreakable bond with the land. Not often do you meet a woman farmer who does it all! From building feed bunks, sorting cattle, combining the carn she uses, making the hay fed to her cattle, to managing her storefront, Morgan's hands were at work.
Boulder Hill Beef Farm takes immense pride in its longstanding partnership with the community. As an establishment with a rich history, the Smith family proudly declares, "We are honored to collaborate with our community, providing quality beef rooted in a tradition of genuine care." Morgan has partnered with This Old Farm Meats and Processing to help her grow the availability of her meat at Farmer's Markets, her own storefront, and through Facebook. Facebook works to sell beef! Check out her Facebook Page.
Boulder Hill Beef Farm isn't just a place where cattle graze; it's a testament to the passion, dedication, and love that Morgan Smith brings to her farming role. Whether you're a neighbor or a visitor, stepping onto this farm means immersing yourself in a legacy of quality, tradition, and a profound appreciation for the land. Visit Boulder Hill Beef, where farming isn't just a livelihood; it's an art form.
If you’ve purchased local beef from our retail store here at This Old Farm, it was likely raised by Ed Newby near the border of Clinton and Boone Counties just a few miles south of our Processing Facility. Ed Newby has been a great help to This Old Farm for the last several years, providing beef for our retail and excavating the ground for some of our construction projects. We are very grateful to have him as a member of our farm alliance.
Ed Newby is a third-generation farmer tending over 100 acres of land purchased by his grandparents many years ago. He raises beef on pasture without any antibiotics or growth hormones, using more grain in their later months to ensure good marbling and fat cover.
Growing up on the farm he never realized how tight finances can be in agriculture and how low the profit margins are, at least not until he took over management of the farm itself. All too familiar with the challenge of slim margins in agricultural businesses, we do our best here at This Old Farm to provide Ed Newby with above commodity market prices for his beef so that he can spend a little less time monitoring his cash flow and a little more time ensuring that he has Happy Cattle.
Denny’s Grass-fed Beef has been raising 100% Grass-Fed beef at their farm in Pekin, IN (about 30 miles northwest of Louisville, KY) for over 10 years now. They’ve had their product on our shelves since February 2018. John Denny grew up on the farm, which has been under the care of his family for five generations now! As more and more children of farmers choose to pursue careers outside of the family farm, it’s incredibly exciting to be welcoming a farmer to our alliance who has a heritage in farming.
As a child, John actively helped in his family’s dairy cattle operation. After an attempt to grow conventional corn and soybeans in the 1980’s, and selling off the dairy cows in the 90’s the Denny family began raising beef cattle. In 2002 John was diagnosed with Leukemia, which was among the motivations he had to consider raising Grass-fed beef. Luckily after several rounds of chemo therapy and a reconsideration of his and his livestock’s diet, he is doing well. As a Pastor at South Liberty Church in Palmyra Indiana, he sees Grass-fed practices as the best way to carry out the Biblical instruction of land stewardship on his farm. In 2006 he began using rotational grazing practices, and is very proud of the positive impact this has had on his land, and the quality of the meat he produces.
In addition to rotational grazing, John Denny also harvests his own hay and haylage which he uses to maintain a 100% Grass diet throughout the winter. Haylege is very similar to hay, but is baled at a higher moisture content than hay. By baling and tightly enclosing grass at a higher moisture content, a fermentation process is encouraged which can increase the protein content. This higher protein content aids in producing a well-marbled meat that is difficult to obtain with 100% Grass-fed products.
Our primary mission at Living Water Ranch is to steward our resources (our cows, our land, our streams, etc.) in a manner that provides a sustainably healthy alternative for generations to come as we seek to grow healthy Grass-Fed Beef making it available to not only our local community, but abroad as well.
The establishment of the farm, before it became what it is now, is the realization of my father’s childhood dreams of living the pasture rural lifestyle. Coming home from bible school I came on board helping the farm become more than just a hobby farm but a productive operation that functioned as a business. Though our farm is not some sprawling ranch you might picture in the western U.S. having the term in our name is a nod to my childhood days living in Texas. We have two streams that converge on our property, several active springs that pop up here or there, numerous ponds, as well as 5 water wells. Having a name that sheds light on both our geographic water features as well as our personal faith was a no-brainer (John 7:38). Those who believe in Jesus, as the Bible says, "springs of living water will flow from within them."
How we began our farming days was touched on above concerning my parents. However, the choice for me to come on board was a long process. After moving away from Kentucky to attend Bible school I underwent a painful divorce and despite my best efforts I could not move forward in that regard. My father’s health was waning and as an only child I felt the responsibility to help where possible. Moving back to Kentucky I began helping around the farm in little bits with my roles ever increasing. Getting involved again in the community certainly helped but all in all it was the peaceful lifestyle, the hard work, the continual challenge faced on a regular basis, and the interaction with God’s cattle … providing for them an amazing life. Soon we began seeing how we can better the animal’s lives. Soon we learned how to grade them and then improve their body condition. A sleek coat, fleshy curves (not bony), and an animal (or a herd of them) that comes running up to me when I drive out to their pasture … those are the marks of a happy healthy cow (in my opinion).
Hunt Family Farm LLC is a family owned and operated grain and pasture raised pork farm in Amboy, IN. Father and son Jack and Nathan Hunt represent the fifth and sixth generation of farmers to tend to the operation. Nathan has this to say about Hunt Family Farm:
"What sets our pork apart from everyone else's is the story behind it. All hogs are born on the farm and are a heritage breed combination of 50% duroc, 25% landrace, and 25% yorkshire bloodlines. Our sows and boars have free range to a 5 acre pasture and breed naturally. Once the farrowed pigs reach 25 pounds, they then have free access to the outdoors at all times. All hog feed is made on-site using a blend of our own corn and a byproduct of cold pressing sunflower seeds for oil from our neighbors, Healthy Hoosier Oil. This is a green pellet that includes the shell, hull, and some remaining oil which provides a non GMO feed additive for our hogs. It gives our pork a unique flavor, while utilizing something that would otherwise be a waste product for Healthy Hoosier Oil. We feel that the combination of all of these factors creates a healthier animal that grows slower and produces a higher quality meat.
We hope you enjoy our pork! We are very proud of what we represent and put our heart and soul into our farm every day."
Please support other Indiana Grown members, Jefferson St. BBQ and Eskenazi Hospital, for other locations where Hunt Family Farm pork can be found.
If we wouldn’t feed it to our family, we won’t feed it to you. At Finn’s Ranch, our cattle and chickens are free to roam on our fourteen acres of pasture.
It all started as a dream in South Chicago. In 2013, the Finns’ packed up their belongings and moved to a farm house in Buchanan, Michigan. What started off as a few cows for the family turned into a full fledged business, as friends and family clamored for their high quality meat and eggs. In 2015, Sean retired from his day job in the floral industry to become a full time farmer, and his wife, Alejandra, followed suit years later. Their sons, Nicholas and Matthew, play an integral role in maintaining the farm and animals day to day.
Sean Finn and his wife Alex, along with their sons, Nicholas and Matthew, run the farm on a daily basis. The family goes to great lengths to ensure everything is fed a natural diet, their cows are 100% Grass Fed and Grass Finished. As well as the goats and lambs. The chickens, the ducks and turkeys for Eggs and Meat are fed Non-GMO feed and have full access to all of our pastures. The pigs are also fed a Non-GMO feed and have access to pasture. Finn's Ranch has Grass Fed Certified Pastures, Animal Welfare certification and MOSA organic.
Our farm is a labor of love and we do not cut corners in order to bring you the best local meat the mid-west has to offer.
Jeff Blacker and his wife Shelly own and run a 63 acre family farm with their son Brenton and daughter Bailey. JL Blacker Farms is a name you will see on many of This Old Farm’s pork and chicken products in our retail storefront. They joined our Farmer Alliance program in 2015. Living across the road from This Old Farm, Jeff was skeptical about raising grass-fed meats without the use of preservatives and additives, and thought it was a fad. He was a hard working farmer doing things the way he always had since he was a small boy and he was resistant to change. But after time, Jeff and Shelly watched This Old Farm grow, seeing healthy, vibrant people who obviously cared about what they ate, drive out to rural Colfax from all over to buy healthy meats. He began to realize that locally grown, healthy food was not a fad, but here to stay. And since then he and Shelly have been in the process of changing how they farm.
They started using non-GMO feed, free of growth hormones and antibiotics for their animals. Jeff learned from books and materials written by the renowned farmer Joel Salatin how to best use the land to raise their own food and maximize the quality of life for his family and his animals. They are converting their farm over to pasture, and will eventually fence in the whole property so animals can graze freely. Jeff plants a rye cover crop to retain the soil on his land, making organic matter and adding a natural positive nitrogen effect instead of spraying chemical nitrogen to improve the quality of his soil so that his grasses can grow optimally. He is proud of being one of the only full-time farmers in Perry Township his age who is also selling products recommended by someone else. He believes that the large industrial farms and massive machinery of today disconnects farmers from the land, which can result in devastating consequences such as the recent Monsanto Round Up Class Action Lawsuits. Jeff said that the United States has lost 8000 farms since 2015 showing that conventional farming methods have not helped rural families sustain a living on the land. Jeff believes that farmers must create their own markets to be profitable and sustainable.
Jeff and his family love their work producing fresh meats and they want to help others, who are committed to buying local and knowing their farmer, to cultivate a healthy lifestyle. The mission of JL Blacker Farms is to sustain the next generation, encouraging people to eat better and feel better by eating naturally grown foods and locally raised and processed pastured meats. Jeff and Shelly are pleased with the way This Old Farm processes their pork and poultry using vacuum sealed packages with labels that attractively showcase their products, allowing them also to develop their own market through Facebook, Craig’s list and the farmers market in Whitestown. Jeff said they would not be doing what they are doing without collaboration with This Old Farm. For more information, the website for JL Blacker Farms Family Meats is wegotyourmeats.com
In 2001, the home farm ground was purchased outside of Darlington, IN. It was purchased with the thought of better understanding what it takes to farm while being able to raise children that had the opportunity to grow up in the country, learning how to work a full day. One of the first things to arrive on the farm were 3 Katahdin ewes and a ram. There was no business plan, nor thought of making this a full-time ag business. Over time, the love of the land slowly chipped away at the pull from corporate America and a steady paycheck. In 2009, a processing facility was purchased to get pastured pork, lamb, grass fed beef, and pastured poultry to, what I saw as, a growing market. I knew we needed to be able to provide a meat product with none of the additives used in the conventional meat stream.
As my knowledge in the agricultural industry grew and my actual farm time shrunk through the expanding processing business, the farm diversification model changed. While I handed off the responsibility of growing pastured pork and grass-fed beef to other local farmers, we kept our sheep flock growing. That original sheep flock grew and grew to what we have now, which is 200 ewes, giving us a near year-round supply of lamb. We are primarily a grass fed and finished operation rotating on green grass in the warm seasons and feeding a mix of haylage and hay in the cold season. We supplement with non-gmo corn when we need to meet higher nutritional needs. We offer a mineral mix formulated for sheep.
Through the years we have discovered that our Katahdin lambs are sought by an ethnic market that likes the smaller lambs we produce. In 2019, we processed our first group of lambs under a Halal exemption at our processing business and would like to see this market grow. Our goal is to be able to have individuals or businesses select their lamb that is then walked into the facility with minimal stress and processed in a manner, just like the last 2000 years.
Call or email today to place a deposit on our next litter. $700 females $500 males
$3.30/lb Call today to put down a $50 deposit. We will have a date to come pick up from the farm within a month.
$3.30/lb plus processing dependent on your cut choice.
$150 each. Your kids will love the experience of creating that perfect lamb from "Mary Had a Little Lamb". Call or email today to get on our winter or spring list.
$150 each. Want something to mow some pasture? Get on our spring list for feeders.
It is breeding season on the farm. Two rams have been fitted with their marking harnesses and the ewes have been brought up from the fields out back. Each week, we will bring the ewes through the chute so we can record who has been bred and what their expected lambing dates are. The farm has roughly 300 ewes being bred this season by a couple rams. Whewe that is a whole lot of daily activity by our rams! Every few years we cycle a ram out and replace him so that we keep varied genetics. One of our best rams is therefor ready for a new home.
Romeo is a large Katahdin ram weighing in at 250 lbs. He sustains on grass or hay and produces a good crop of grass-fed lambs each year. We are selling him for $750. Please call (765) 324-2161 if interested or email jessica@thisoldfarminc.com.
We also have a yearling ram lamb available for $500. He was kept back from one of our best ewes and should make a great breeding ram for years to come.
At TOFI Packing, we offer USDA inspected Beef, Hog, Lamb and Goat harvest, and further processing. This means you can sell anywhere in the USA. We love to see your farm business grow. Are you a beginning farmer with new livestock? Are you transitioning a new generation back to the farm and looking to be able to direct market your product? Are you proud of the unique way in which you raise your livestock and want a processing partner that can help you tell your story? If so, we are the right partner for you. We love to highlight what you do on your farm by offering many USDA approved label claims. You will be greeted by friendly people when you call to schedule your appointment. We train all of our staff on livestock harvest and processing so you can have all of your questions answered. Being farmer centric while promoting integrity, knowledge, and quality is what makes TOFI Packing stand out as the leader in 100% traceable livestock harvest in the Midwest. TOFI Packing was started by a 1st generation farmer and many of our employees raise livestock as well. We know farming is hard and we are here to help. Integrity is the cornerstone of our business. Because our facility is 100% traceable, you know that your customers will be enjoying the meat you raised and ONLY your meat. We don't pool grind and therefore can add "raised by" on your packages. Again, we know how much time you spend raising livestock the best you can and we are here to harvest your livestock with humane handling and integrity. We offer first class rollstock packaging for all of your meat cuts that beautifully frame your cuts of meat. Give us a call to find out more and book today.
Our desire in the beginning was to provide healthy food for our family and friends. Though our little farm helpers are all grown up now, our commitment to families hasn’t changed. We love supporting youth in agriculture. Are you a 4H family, FFA member raising livestock, or simply working to create a vibrant hard working family that can feed themselves? If so, we are the right partner for you, as it is exactly where our owner started when she brought home her first 3 Katahdin ewes.
At TOFI Packing we specialize in R&D runs for established and emerging meat brands. We specialize in co packing for regenerative, local, regional, and organic brands. We can help your product dreams become a reality. We have friendly staff that help you navigate the R&D process. Give us a call today.
You can submit cutting instructions to tell us how you want us to cut your meat.
Need to purchase a side of beef, pork, or lamb? Get in touch with us.
Some say there are no periods in our VAG.................... In Memory of Kendra Rairdon, she may have moved on from TOFI but she lives on in our hearts and in our acronyms.
At TOFI Packing we offer a wide variety of value added goods to diversify your meat offerings. Many of us in the meat world end up with too much ground product. To help you have more ribeyes or pork chops to sell, we produce items such as cotto salami, uncured smoked sausages, jerky, uncured bacon and so much more to use up some of the trim product that would go to grind while diversifying your product offerings. We primarily utilize all natural ingredients and minimally processed seasonings in our value-added production to compliment your grass fed, pasture raised and/or regenerative based operation. Taste tests have proven that most people chose our naturally cured bacon over bacon containing added nitrites and nitrates even if they are NOT health conscious. Our staff is ready to help delight your customers with new products. Download our list below. Give us a call today.
At TOFI Packing we can provide kill and chill services for your livestock operation, butcher shop, or further processing facility of your choosing. Do you already have a processing facility but need livestock humanely harvested and primaled? Do you need a facility to harvest your livestock organically? TOFI Packing can provide humane harvest efficiently. Studies have shown that many gain efficiency by separating the harvest from the processing and letting different facilities do what they do best. While we pride ourselves in our 100% traceable facility from harvest to package, we are a team player and are happy to work up and down the value chain. Give us a call to learn how we can get livestock harvested and into bins for pick up or delivery.
At TOFI Packing, we offer Co-packing services for local, regional, organic, and regenerative meat brands. We have all of the systems setup to help you navigate the niche meat manufacturing space. Whether your brand is established and looking to grow or your brand is just starting out, we can help. Our brand services include: R&D, Consulting, livestock harvest, local livestock sourcing, co-packing, portion control, and more. Let us help your local, regional, organic, or regenerative brand grow or let us help make your local, regional, organic, or regenerative brand dreams come true. Give us a call today.
Give us a call or click "Reserve Spots" below to schedule your livestock today. If you have 1 animal or hundreds out on your pastures, we want to be a part of achieving your farming dreams.
At TOFI Packing we have great resources in our people. Most of our employees farm or come from a farming background. We also have experts in the local, regional, organic and regenerative niche meat manufacturing space. Are you a farmer trying to develop a direct to consumer market? We can help. Do you have a family member trying to find their place on the farm? We can help with that. Are you just getting started out farming? We can help you lay a good foundation. If you’re an experienced farmer in a bind and need some suggestions for a way forward, we can help there too. Give us a call.