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From our Farm to your Table
From our Farm to your Table
By the Cut: We have a full variety of pork cuts available, including roasts, chops, bacon, hams, ribs, kielbasa and bratwurst, smoked hocks, leaf fat. Email migreenpastures@gmail.com to schedule an appointment to shop. It's that easy!
OR By the Side: You can buy a 1/2 or whole side of pork. The cost is $4.50/pound times the hanging weight, PLUS processing. You'll pay the butcher (DeVries Meats) when you pick up your order. To reserve your side, mail a check to Green Pastures at 14380 60th Ave Coopersville, MI 49404. It is $100 deposit per 1/2 and email migreenpastures@gmail.com to place your 2023 side pork order.
Roasts, MSG-free ham, ribs, organs available
$7-10/pound
Nitrite-free Bacon $10/pound
MSG, Nitrite-free Kielbasa, Bratwurst and pork sausage
$9/pound
Pork Chops, Steaks, and MSG-free ham steaks $7-9/pound
Non-GMO, Pastured Chicken
We raise our broilers on organic pasture in "chicken tractors" that we move across a field of fresh grass several times daily. They are also fed non-GMO feed. Hand processed and never dunked in chlorine water.
Whole bird $4.99/pound
Chicken Breast, leg quarters and backs available too! $4-12/#
Pastured Pork
Pastured Pork
At Green Pastures, we believe the best quality meats come from animals that eat diets rich in grass (or hay in the winter) instead of diets rich in grain. While our pigs are fed some non-GMO grains, they are also raised on pasture in a low stress environment with plenty of room to forage and root.
The pigs have arrived!
The pigs have arrived!
Each spring we buy weaned piglets that we raise through the summer and into the fall. One year we tried raising sows....that didn't turn out so well, so we stick to buying weaned piglets.
A shovel for a face?
A shovel for a face?
Pigs snouts are designed to act like a shovel so the pig can turn up the ground and find roots to eat. God is so creative! A pig isn't meant for concrete floors in a confined barn. They are designed for renovating pastures, aerating and fertilizing as they go, so that their meat is healthy for us AND the soils can improve!
Read Joel Salatin's thoughts at https://www.plough.com/en/topics/justice/sustainable-living/behold-the-glory-of-pigs
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