Livestock & Meat

There’s nothing quite like the smell of slow-cooked pulled pork filling the kitchen as the days get shorter and temperatures fall. Our woodland pastured shoulder roast is the ideal cut for this dish.

Fårikål is the national dish of Norway. It even has its own feast day on the last Thursday in September. This simple dish of layers of lamb, cabbage and black peppercorns is a perfect way to welcome the first cool days of fall.

We just picked up our first processed lamb! If you've never tried lamb before, this is a great time to give it a try. Order online or visit us at the farmer's market.

Wild Type Ranch is the fortunate recipient of a regenerative improvement grant from Kiss the Ground!

Honoring the life and contribution of all of our livestock is central to our approach to stewardship.

Two of the key attributes of a regenerative farmer are being observant and being adaptable.

Even one animal can overgraze a multi-acre pasture by selectively grazing and re-grazing the same favorite plant,

Q: What should I plant to improve my pasture? A: Fenceposts! Adaptive grazing can do more to improve a pasture than almost anything else.

A common response is “Well, that might work in (insert different geography or commodity) but it won’t work on my operation”.

State-level Grazing Lands Coalitions are a practical resource for regenerative pasture-based livestock production.

Some juicy food for thought about things you can do to get started down the road, whether you’re a crop or livestock producer.

First stop on the NCAT field tour was an integrated pastured poultry producer

I found some suggestions from the Noble Research Institute*, on grazing horses in line with regenerative ag principles.

It can be difficult to know where to start in regenerative agriculture. What practices? In what order? I'll be featuring a number of...