At Farm Direct Meat, LLC, we find farmers who share our philosophy that the best meat is meat that is raised naturally, without hormones, antibiotics or other chemicals fed to the animals to increase the speed at which they grow and gain weight. Our farmers also share our philosophy that treating an animal ethically and humanely is part of the definition of a good farmer.
At this time we do not offer certified organic meat. We do look forward to being able to offer it in the future as some of our farmers a re seeking organic certification, a multi-year year process.
Eagle Creek Pork
Hogs are born in roomy pens, not farrowing crates. When old enough, they are transferred to paddocks with small "doghouses" for shade, or in roomy pens in open sided sheds. Eric and Alan, combine a lifetime of experience, beginning in their 4-H days working with hogs with Purdue degrees in animal science. Alan is now working on hi veterinary medicine degree specializing in swine nutrition. They raise primarily Duroc hogs w heritage type hog known for it's superior flavor and higher "marbling" percentage which results in a more succulent pork.
Sutton Cattle Company - Corn Finished Beef
Beef is pastured, with either trees or free access sheds for shade. Homegrown non-GMO corn is gradually introduced to the cattle late in the feeding program to add "finish" or the extra fat which makes the beef marbled. The degree of marbling is the criteria on which the USDA grades beef as prime, choice, select, etc. The cattle are a cross of Angus- Hereford-Angus.
Hoosier Grassfed
This is an intensive grazing system farm. The beef are raised on irrigated pasture of rye, clover, alfalfa and orchard grass. They get moved to a new 1-2 acre section of pasture every 24-48 hours, providing the freshest, most abundant forage and preventing disease - and never receiving grain. This makes for a beef with a balanced Omega 3 to omega 6 ratio and higher conjugated linoleic acid. If you have stopped eating beef for heart health reasons, this is the beef to re-consider. But don't take our word for it, check the science here.
Fertile Acres Southdowns
The farm was named by Wilma, matriarch of a family of eight. Between the sheep and the many children, she knew that these were indeed "Fertile Acres." The family spent many years developing their line of Southdown sheep. Southdown is a slower growing lamb than the ubiquitous Suffolk one finds in grocery stores. Southdown is therefore a much milder tasting lamb, but with that special savor slow grown things are known for. These sheep are fed grain but are turned out to pasture daily by Farmer John. (Sheep kept in pasture at night can be subject to predation by coyotes, and unfortunately, suburban dogs that are allowed to run loose.)
Big Oaks Tunis
Tunis sheep are a heritage breed, founded in the U.S. in 1799 when Tunisian sheep were crossed with American/English lamb breeds. Their meat is so mild and has such a distinct flavor that Slow Foods USA has put it on their Ark of Taste. Big Oaks Tunis are raised by Farmer Bill, brother to Farmer John who raises the Southdowns.
Chicken Gunthorp Farms Pasture-I-zed Poultry
We are extremely proud to offer this poultry which is raised and processed in LaGrange, Indiana, all free range and all on farm. Some of Chicago's finest restaurants serve Gunthorp poultry and now you can, too. Click here to read all about Farmer Greg Gunthorp.
Duck Gunthorp Farms
See Chicken Gunthorp Farms, above.
Bugle Valley Elk
When Farmer Gene decided cattle were too much trouble and not enough return, he changed to raising elk. Gene and his wife Phyllis now raise almost 100 head of elk, some of which are primarily for their antlers, which the elk shed yearly. The most impressive site on the farm is "Wide Willie" who likes to pose in silhouette against the setting sun. But elk aren't just a pretty "rack" of antler. Elk meat is a healthy choice for your low-fat diet (Click here for more information). These elk are raised near Turkey Run on grass pasture interplanted with turnips for more forage. They also receive some corn with minerals for antler growth.
Cedar Creek Venison
Raised right here in Western Lake County, these white tail and red deer yield a meat that is similar to elk in nutrition, and unlike wild harvested, the domestic meat is tender and flavorful, not gamy. We offer recipes to accompany your foray onto the "wild side."
River Basin Bison
Tucked away on a back road near the Kankakee River, these bison spend their days contently eating the rich, rich, river bottom grass. The herd of ten is led by a bull who keeps a very close watch on things. Farmer Jason claims the best way to raise bison is to leave them alone - and that way works to bring you all the health benefits of bison - also called buffalo - meat. The easiest way to transition to game meats is with our 1/3 pound patties. Cook just like beef burgers, but eat as a healthy alternative. (Click here for more information)
We utilize small local processors who are able to treat the animals with care and dignity because of their smaller volume. Our processors are family run operations which are either multi-generational or have decades of experience. Their aim is to please you, the customer by giving you the best meat possible, and do not take shortcuts when it comes to processing your meat. All beef is dry-aged for up to 21 days; lamb, venison, elk and bison up to 10 days. Dry aging is a real art, with the processor's experience deciding the perfect time to begin cutting the carcass. We age the entire carcass, so even the burger is dry aged! For more information on dry-aging and other meat terms, click here.
There are no fillers or water added to your ground meat or sausage. For custom sides and quarters, we will assist you in choosing the number of pieces per package, and thickness, weight and type of cuts. All meat is chilled and frozen to preserve freshness and taste for you. It is carefully wrapped in heavy-duty freezer paper to maintain its quality for months in your freezer. All meat cuts are content labeled.
Visit our products page for current prices, or contact us for special cut and side or quarter animal availability. You can purchase individual items at our farmers' market booth.
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