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JaredMon–Fri: 8:00 AM — 4:00 PM

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FARM TO FAMILY

TRADITION + INNOVATION

This isn’t just a farm—it’s a Montana way of doing things right. Where generations of grit meet a new kind of stewardship, and where the old-school respect for land runs side-by-side with forward-thinking feed and farming.


For families who want real food again—the kind you search for in stores but never find—we raise meat with clean labels, bold flavor, and naturally higher omegas straight from the source.


SPROUT-FINISHED ISN’T A TREND—IT’S A SHIFT.

This is our answer to a broken food system. A return to real feed, real nutrients, and real results. Some farms follow guidelines. We follow a philosophy.


We raise it right, we price it fair, and we stand behind every package like our name’s on it.


Every bite of our beef, pork, and poultry comes from animals fed on living sprouts, raised on clean land, and handled with the kind of care folks around here were raised on.


IT'S BEYOND A STANDARD. IT’S A WAY OF LIFE.

As someone with high standards for food — both because of health reasons and my background in farming — I’m very selective about what I eat. This guy doesn’t cut any corners. No corn, no soy, no wheat, no junk. Just good, clean food. The land’s managed right, the animals are treated...

Keith Bennett

Keith Bennett

As someone with high standards for food — both because of health reasons and my background in farming — I’m very selective about what I eat. This guy doesn’t cut any corners. No corn, no soy, no wheat, no junk. Just good, clean food. The land’s managed right, the animals are treated...

"I cooked up the 1.5" thick pork chops using just salt and pepper — I wanted the meat to shine on its own. It reminded me of something the great chef Auguste Escoffier once said: “Don’t mess with what God has already made good.” You could tell right away...

Chef Mel Scarberry

Chef Mel Scarberry

"I cooked up the 1.5" thick pork chops using just salt and pepper — I wanted the meat to shine on its own. It reminded me of something the great chef Auguste Escoffier once said: “Don’t mess with what God has already made good.” You could tell right away...