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Frequently Asked Questions

Other Terms

What is Dry Aging?

After slaughter, carcasses are split down the spinal column, washed down, tagged with all necessary information needed for 100% traceability, and then put into the cooler to dry-age. Beef is typically dry-aged for 6 to 14 days after slaughter (4 to 7 days for pork, lamb, and goat). Dry-aging is an important factor in getting the best quality of meat. During this process, enzymes in the meat change the muscle fibers, which makes the meat more tender, increases quality of taste and adds to the meat’s juiciness. Most beat bought in the U.S is not aged at all, or sometimes wet-aged for a short time. Wet-aging means that the primal cuts (chuck, rib, loin, or round) are wrapped in plastic and stored at cold, above-freezing temperatures. Here at This Old Farm, all of our beef, pork and lamb are hung in our coolers at 34 to 40 degrees for optimal results. After dry-aging, meat is cut and packaged to order.

What Is “Grain-Finished Beef”?

Grain-finishing has been the common way to raise beef over the last 70 years. The cattle spend most of their life on pasture, and are usually given supplemental feed as well. To bring them to final market weight faster, they are then fed mostly grain during the last months of life before slaughter. Grain finished meat has more fat, which many consumer find to be desirable in terms of flavor and ease of cooking. Unlike 100% grass-fed beef, however, grain-finished beef does not have as many of the “good” fatty acids that promote human health, and instead has more of the “bad” fats implicated in health problems. It also packs more calories per ounce, which contributes to weight gain in consumers who make red meat a large part of their diet.

What Do We Mean When We Say “Non-GMO”?

Non-GMO means free of genetically modified organisms. A genetically modified organism is the result of a laboratory process where genes from the DNA of one species are extracted and artificially inserted into the genome of an unrelated plant or animal. The foreign genes may come from bacteria, viruses, insects, animals or even humans. In the crop world, non-GMO means that the plant was grown from seed whose genetics were not artificially modified. In the meat world, this means that the animal was not fed with grain or other feed that was grown from genetically-modified seed. Note that non-GMO feed is not the same as organic feed.

What is “Cage-Free?”

Cage-free refers to poultry that is not confined to a cage. This does not mean that it is free-range or pasture-raised, nor does cage-free say anything about the type of feed given to the birds. Cage-free birds may be raised completely indoors in extremely crowded and unhealthy conditions.

What is “Free-Range”?

Free-range refers to poultry that are not confined to cages and are free to roam. Free-range does not mean pasture-raised. A chicken may be free to range in a concrete floor building with access to the outdoors but without access to pasture. Free-range also does not address the type of feed given to the poultry.

What Do We Mean When We Talk About “Pasture-Raised” Pork and Poultry?

When we say “pasture-raised” we are talking about access to the outdoors and access to grass and other plants that grow in pastures. Pasture-raised hogs and chickens tend to be healthier than those raised in confined operations, because they are not crowded together in ways that allow disease to spread quickly. Their manure drops onto the pasture, creating natural fertilizer that encourages new plant growth. However, note that pasture-raised is not the same as organic, and it does not mean that the animal’s food comes totally from pasture. Hogs and chickens need a complex diet, and generally do not grow fast enough on pasture alone, so they are given supplemental feed. On organic farms, this feed must be 100% organic. On conventional farms, this feed may contain GMO grains, or may be non-GMO, but still grown with pesticides, herbicides, and chemical fertilizers. At This Old Farm, we feel that getting animals out of confined operations and back on pasture is a necessary first step toward turning around our national agricultural system. We encourage our farmers to use non-GMO feed if at all possible, and we are grateful to those who go the extra mile to become certified organic.

Organic

So What About The Recent Buzz That The USDA Organic Standards Being ‘Watered Down’? Is It Hype, Or Is There Reason to Worry? And Am I Better Off Buying Local Or Buying Certified Organic?

It depends on who you ask, but reputable watchdog groups monitoring the integrity of the National Organics Program have raised some legitimate concerns. Most of the concerns center around large corporations that make or market organic foods. For example, dairy giant Horizon Organic came under boycott by the Organic Consumers Association which alleged that the company was not following organic standards. In 2014, the Cornucopia Institute filed a complaint with the USDA alleging that Horizon Organic violated National Organic Program standards in reference to the amount of time their dairy cows spent outdoors on pasture. There are also legitimate concerns over the increasing number of appointees to the National Organic Standards Board who are corporate agribusinesses executives, rather than organic family farmers, as Congress had originally intended. As one watchdog group writes “as powerful food processing interests have increasingly sought to add synthetic and non-organic materials to foods, the NOSB has become a focal point of controversy over what some deem a watering down of organic integrity”.

Still, given the size and rapid growth of organic agriculture and food processing, there is no evidence of widespread corruption of the organic standards or their enforcement, at least at the small farm level. Local inspectors are often small family farmers themselves, and are deeply vested in maintaining the integrity of the organic label. If customers want extra peace of mind, it makes sense to buy organic food that has not passed through far-flung corporate supply chains. Buying directly from small family farmers and food hubs such as ours provides that option.

The debate over whether to buy local or organic is becoming somewhat moot. Consumers are increasingly able to access food that is both local and organic. The benefits of each are countless. Food that is purchased near where it was grown keeps small family farmers in business and money in the local economy. Money that is re-spent locally supports other businesses, creates jobs, and stabilizes communities and regions. Organic agriculture keeps toxic pesticides, modified genes and synthetic fertilizers out of our shared environment. It builds healthy soils that grow more vigorous crops and conserve water. It considers the health of ecosystems. It provides for the raising of animals that have access to the outdoors and are free from added hormones, misused antibiotics, and genetically-modified feed. The benefits of organic agriculture for human health and nutrition are well reported in both the scientific and popular media, and are too numerous to outline here.

Every conversation about food should consider sustainability— of local land and water, local communities, and the family farm. But we also understand that not everyone is able or willing to pay the higher price that is currently attached to organic food. We therefore offer 100% grass-fed, non-GMO, and pastured meats at various price points. We’re happy to answer your questions about our products, and educate you about the benefits of different meats. But the choice of what to buy should still be yours.

What Is Required For A Product To Be Labeled “USDA Organic”?

For meat to be labeled USDA Organic, the farm and 100% of the feed, whether grain or grasses/pasture, and the processing facility must be certified organic. Here’s what the USDA says: If you see the USDA organic seal on a product label, the product is certified organic and has 95 percent or more organic content. For multi-ingredient products such as bread or soup, if the label claims that it is made with specified organic ingredients, you can be confident that those specific ingredients have been certified organic.

The organic standards describe the specific requirements that must be verified by a USDA-accredited certifying agent before products can be labeled USDA organic. Overall, organic operations must demonstrate that they are protecting natural resources, conserving biodiversity, and using only approved substances. A brief summary of requirements is provided here:

For organic crops, the USDA organic seal verifies that irradiation, sewage sludge, synthetic fertilizers, prohibited pesticides, and genetically modified organisms were not used. For organic livestock, producers met animal health and welfare standards, did not use antibiotics or growth hormones, used 100% organic feed, and provided animals with access to the outdoors. For organic multi-ingredient foods, the product has 95% or more certified organic content. If the label claims that it was made with specified organic ingredients, you can be sure that those specific ingredients are certified organic.

What Does “Organic” Mean?

Here is the USDA definition and descriptions of organic: Organic is a labeling term that indicates that the food or other agricultural product has been produced through approved methods that integrate cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity. Synthetic fertilizers, sewage sludge, irradiation, and genetic engineering may not be used.

The National Organic Program regulates all organic crops, livestock, and agricultural products certified to the United States Department of Agriculture (USDA) organic standards. Organic certification agencies inspect and verify that organic farmers, ranchers, distributors, processors, and traders are complying with the USDA organic regulations. USDA conducts audits and ensures that the more than 90 organic certification agencies operating around the world are properly certifying organic products. In addition, USDA conducts investigations and conducts enforcement activities to ensure all products labeled as organic meet the USDA organic regulations. In order to sell, label, or represent their products as organic, operations must follow all of the specifications set out by the USDA organic regulations.

So What Does It Take For A Beef To Be Certified Organic?

It is important to note that 100% grass-fed doesn’t necessarily mean organic. Meat which comes from animals that are entirely or partially grain fed can be USDA Certified Organic as well. To be labelled organic, meat must come from a farm that is USDA Certified Organic, and processed in a USDA certified facility. Organic certification requires a rigorous application and inspection process that covers much more than how the animals are fed. Farms may not refer to themselves as organic unless they have met the certification requirements and paid a certification fee. If you want meat that is both 100% grass-fed and organic, look for both “100% Grass-Fed” and “USDA Organic” on the label. See more under “What Does Organic Mean?” below, or visit the American Marketing Services website or USDA Organic page for more information.

Grass Fed

How Should You Cook Grass-Fed Beef?

Because grass-fed beef has less marbling than conventional beef, it needs to be cooked more slowly and at lower temperatures. If grass-fed beef is cooked too fast or too hot, it will be dry and chewy. This is why we typically cut our grass-fed steaks at 1½ inches instead of the traditional 1 inch for conventional beef.

How Is The Meat Different?

Appearance – Grass-fed beef typically is darker red in appearance, while conventional beef tends to be pink or bright red.

Taste – Often people who buy grass-fed beef say that there is a vast difference in taste from conventional beef. Because grass-fed beef has less fat marbling, some describe the meat as “meaty” or “rich in flavor.”

Why Buy Local 100% Grass-fed Beef?

Ecological Sustainability and Animal Well-Being – Cattle (and sheep) are grazing herd animals. Their digestive systems are meant for grasses, not grains. On pasture, the cattle are able to enjoy the life and diet they were meant for. With proper land management, the pasture doesn’t need any chemical fertilizer and their is little loss in top soil. The manure from the cattle goes back to the pasture as natural fertilizer that grows more grass for the cattle. That is the beauty of grass-fed livestock on pasture.

Because 100% grass-fed cattle are not confined, there is less chance of the spread of disease between animals, and less risk of harmful bacteria contaminating the meat. Studies have shown that E-coli bacteria associated with food contamination outbreaks are common in confined beef, but rare in 100% grass-fed beef.

Health Benefits – Grass-fed beef is considered more healthful than conventional beef for several reasons. It is much lower in total fats, including saturated (“bad”) fats than beef raised on corn or other grains. For example, a sirloin steak from a grass-fed steer has about one half to one third the amount of fat as a similar cut from a grain-fed steer. That means you’re taking in fewer calories per ounce. Grass-fed beef gives you more “good” fats, like Omega-3 fatty acids. Omega 3’s are crucial fats for human health. Their consumption is associated with lower triglyceride levels, a decreased likelihood of high blood pressure, less inflammation, and even some protection against Alzheimer’s and other forms of dementia.

What Do We Mean When We Say Locally Raised 100% Grass-Fed Beef or Lamb?

Although the USDA hasn’t yet released an official definition, 100% grass-fed generally means meat from cattle (or sheep) that have lived outdoors on pasture and eaten only grass or other plants their entire lives, from weaning to slaughter. In cold or dry climates, where grasses and other pasture plants die off or grow more slowly during some months of the year, these animals will be fed hay (or moist preserved plant mixtures called silage) while fresh grass is in short supply.

“Local”, according to the USDA definition, refers to food grown within 400 miles of where it’s sold. At This Old Farm, 99% of the animals we process come from farms within Indiana, and almost everything we sell stays in the Midwest. Shorter travel distances mean fresher food and fewer gallons of fossil fuel to get it to your table.

Note that “grass-fed” isn’t necessarily the same as “100% grass-fed”. Meat that is labelled ‘grass-fed’ may come from animals that were fed corn or other grains for nearly all of their lives, and only finished on grass a few weeks before slaughter. Don’t be afraid to ask questions if you’re not sure what’s in the package. Ethical vendors will be able to tell you the history of the products they’re selling.

Newby Farm

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

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.

Living Water Ranch

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

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.

Finn's Steak and Eggs Ranch

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.

JL Blacker Farms

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

This Old Farm

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.

We sell Anatolian Guardian Dogs

Call or email today to place a deposit on our next litter. $700 females $500 males

We sell Live slaughter lambs for your next festival or celebration

$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.

We sell fully cut and processed 100% Grass Fed lambs raised on pasture.

$3.30/lb plus processing dependent on your cut choice.

We sell Bottle Lambs

$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.

We sell Feeders

$150 each. Want something to mow some pasture? Get on our spring list for feeders.

We sell Katahdin Sheep Breeding Stock, Ewes and Rams. Let our superior genetics help you start your sheep operation.

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 the Ram

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.

See Ram post - with ram pic and price $750

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.

Not A Big Business? Not A Problem.

The kids enjoy a game of Tug-of-War

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.

Have an idea you want us to try?

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.

Did you purchase from us or your farmer?

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.

Add some value to your cuts

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.

Looking for freezer beef/pork?

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.

Need help with branding your business?

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.

Looking for a place to process your animals?

Give us a call 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. Give us a call today.

Just need help figuring things out?

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 farming trying to develop a direct to consumer market? We can help. Do you have 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.