Protocols

No grain ever! Our Angus beef cattle do not receive any grain whatsoever. They graze exclusively on our highly diverse perennial pastures. They are moved to fresh pasture every day. We give them free access to unprocessed mineralized salt, and organic powdered kelp. This grazing method has improved our pastures year over year, enhancing water retention, carbon sequestration and plant and wildlife diversity. Our minerals, kelp and verdant pastures ensure the highest quality, nutrient dense meat that is available today. 

Our heritage hogs roam freely on sunny pastures and in forest shade. This method of grazing is called "silvopasture" and it's perfect for pigs. Pigs are intelligent and they need a stimulating environment, plenty of exercise, and outdoor space to accommodate their natural desire to root in the soil. In this type of environment pigs are not only happy, they are also very healthy. Red House Ranch pigs eat grass, shoots, roots, and grubs they find in the field or on the forest floor. But, that's not enough to sustain and grow a healthy pig - they require additional carbohydrates and protein. We feed our piggies a non-GMO mix of wheat, barley and toasted soybeans. They do NOT receive any corn in their feed and we think this gives our pork an exceptionally delicious flavor profile.
The care they receive combined with a special feed blend makes for very happy, healthy pigs and ultimately pork with a good amount of fat and amazing flavor. You can eat pork from Red House Ranch worry free. Our animals have absolutely no exposure to routine antibiotics or hormones, agricultural chemicals or fertilizers and especially no CAFO-like living conditions. Once pigs have rooted through an area - about once every 2 weeks - they are moved to fresh pasture and forest. The clean flavor of pork raised locally on a regenerative farm in the heart of the Finger Lakes Region by people you know simply can't be beat. Remember, you are what you eat...eats.

That's right. No gluten in this product. 

No antibiotics are used while raising our animals. We'll say that again - no routine antibiotics are administered to any of our livestock. It's simply unnecessary. When cattle, hogs, and chickens are raised on pasture, in the sunshine and fresh air; their health is excellent and do not require antibiotics. It's just that simple. 

We do NOT use growth hormones in any of our livestock or flocks. The FDA prohibits the use of growth hormones in hog production. However The U.S. Department of Agriculture (USDA) does not permit the use of hormones in raising hogs or chickens, turkeys and other fowl. That is why the USDA does not allow the use of the term "no hormones added" on labels of pork or poultry products unless it is followed by a statement explaining that "Federal regulations prohibit the use of hormones." Hormones are still used as growth promoters in cattle and sheep. It’s estimated that two-thirds of the cattle raised in the U.S. are given hormones (usually testosterone or estrogens) to boost growth. Producers of beef and lamb may use the term "no hormones administered" on labels after satisfying the USDA that hormones were not used in raising the animals.

Our pork feed contains a portion of certified GMO FREE soy beans (aka NON GMO). Our laying hens are fed certified organic feed that is also GMO grain free. We believe using non-GMO grains is important because it does not support the farming practice of using “RoundUp Ready” (glysophate the active chemical in RoundUp), corn and soybeans. These two GMO crops tend to make up a substantial portion of pig feeds and most other livestock feeds. 

We do not use any of the following on our property or animals: insecticide, herbicide, fungicide, pesticide, industrial fertilizers.

Working on limiting your sugar intake? Implementing a Paleo or Keto lifestyle? This product does not contain any added sugar and will match your no carb or low carb needs.

Many products, especially beef are labeled "Made in the USA". The reality is that beef (especially Grass Finished) is imported from around the world and repackaged and then labeled "Made in the USA". Our beef, pork and chicken are born and raised right here at Red House Ranch in Van Etten, NY. We partner with other farmers nearby, also in New York. Nothing we sell is imported from outside the US.

It is a complicated story as nitrates ARE required in cured food like bacon to prevent botulism!! You really don't want that in your food. So if we don't add it in it's pure chemical form how is it added? It comes from plant based nitrates.

We find this article by Kris Kresser, one of our favorite health and nutritions sources to be very insightful on this topic. If you want to dive down this rabbit hole and learn the how story about Nitrates give it a look: The Nitrate and Nitrite Myth: Another Reason Not to Fear Bacon

In fact, nitrites are produced by your own body in greater amounts than can be obtained from food, and salivary nitrite accounts for 70-90% of our total nitrite exposure. In other words, your spit contains far more nitrites than anything you could ever eat.

We do not use corn in our hog feed. We use barley and wheat instead. This greatly lowers the omega 6 content of the fat.

This product is produced with a blend of organic spices. 

At any given time Red House Ranch is home to about 1,500 laying hens. Our chickens are raised on pasture, in the sun, and fresh air. They are NOT confined in cages. They always have a shelter - we call these shelters egg mobiles and they protect our flocks from rain, snow, wind, and predators. They're frequently moved to fresh areas of pasture. This method provides lots of room for chickens to move around, scratch in the soil and eat any grass and insects they find. There are no tiny cages to inhibit natural chicken behaviors; our hens are free to roam on the pasture and roost where and whenever they want. Laying hens cannot survive and lay eggs on grass and insects alone; they are fed a blend of Non-GMO grains. Very few large scale egg growers actually implement a truly free range, cage free system for laying hens like the one found at Red House Ranch in Van Etten, NY.  

After an animal is slaughtered, enzymes immediately start breaking down muscle tissue, making it more tender. In the beef industry, this process is called aging and can last anywhere from three days to several weeks. Small poultry like chickens do not require aging and can be processed within a number of hours without a loss of tenderness. Larger animals like lamb, pork, and beef need more aging time to ensure tender meat. Today, there are two main ways of aging: dry and wet. When dry-aging half or full carcasses are hung in a temperature controlled room to dry for several weeks. Prior to the 1950’s, virtually all beef was grass finished and dry-aged. With the emergence of feedlots, where thousands of animals are congregated for grain fattening in their final months, it was judged to be too costly to have carcasses “hanging around”. Feedlot beef production led to the development of wet-aging. The animal is slaughtered and the carcass is quickly cut up into primal sections and put in a vacuum-sealed bag. These primal cuts are then refrigerated and distributed to large regional centers for storage and ultimate processing when needed. The meat remains sealed and refrigerated for days, weeks, or even a couple months before being processed and packaged into retail cuts. With dry-aging, whole sides of beef are hung in open-air lockers. The temperature is maintained a bit above freezing at all times. As it hangs, the meat continuously loses moisture while enzymes and microbes naturally tenderize it. The loss of moisture concentrates the beef flavor since there is less water but the same amount of muscle fiber. The cold room air also imparts additional subtle flavors. When the carcass is finally processed, the individual cuts are typically vacuum-sealed in plastic and flash frozen for freshness. Virtually all meat found in grocery stores is wet-aged. The process is cheaper and the selling weight is considerably higher since the meat retains all its moisture. The tradeoff is that wet-aged meat often has a bit of a bloody, metallic taste and is tougher than dry-aged meat. Nevertheless, people have become accustomed to that taste, price, and convenience of wet-aged meat. Most family farms sell dry-aged beef. It’s a far better beef product, but it costs more to produce. The drying process adds storage time, the resulting beef cuts weigh less, and the dried-out surface of the carcass must be removed. Large scale feedlot producers sell a lower quality product at a lower cost but sacrifice taste and tenderness. We offer a superior dry-aged grass-fed product for customers who value both nutrition and flavor.

Everyone's talking about regenerative farming these days. This "new model" is actually based on farming methods used by our grandparents. Regenerative farming refers to the practice of enhancing soil health without the use of agricultural chemicals and fertilizers; instead, livestock herds and flocks are moved over the pastures where the impact of their hooves and feet and their manure feed the soil. This practice results in greater diversity of flora and fauna above and below the soil. Improved soil health means more nutritious and a wider variety of grasses for our animals and ultimately greater nutrient density for us. By using regenerative farming practices we are able to improve the quality of our pastures without the use of pesticides, herbicides, or fungicides. This is the future of farming happening right here in the heart of the Finger Lakes Region.