Learn how pasture-raised Berkshire and Hereford hogs from Bastian Farms and nkidsfarm improve soil health, support regenerative agriculture, and produce exceptional heritage pork in Michigan
A step-by-step guide to roasting a whole chicken and making broth or soup from the leftovers. Ideal for winter meal planning, comfort food, and practical immune-supportive cooking.
A closer look at the local food system behind our December community dinner—from 4-H pasture-raised lamb to local chefs and processors.
Buying a half or whole hog is one of the most affordable and delicious ways to fill your freezer with local, pasture-raised meat — but what do you do with all that pork once it’s home? We’ve pulled together simple, family-friendly recipes that use common cuts from your hog share, from breakfast burritos and smoky ribs to slow cooker pulled pork. Whether you’re planning meals for the week or stocking up for winter, these recipes make it easy to eat well, waste less, and get the most value from your local pork share.
Thinking about buying a quarter, half, or whole hog or beef share from a local farm? Learn what “hanging weight” means, how deposits and final costs are calculated, and the difference between standard vs. custom cutting. Discover why bulk buying freezer meat from small Michigan farmers can save money, reduce waste, and give you better quality, ethically raised meat.
This Thanksgiving, choose a turkey that tells a story. Washtenaw Meats’ pasture-raised birds are grown right here in Washtenaw County on small family farms, where they roam fresh pasture, enjoy non-GMO farm-milled feed, and are processed locally for freshness you can taste. Packed fresh—never frozen—and free from additives or injections, these turkeys bring you clean, flavorful meat while supporting local farmers and a resilient food system.
At Washtenaw Meats, we believe in honoring the whole animal. That means celebrating not just the familiar steaks, chops, and roasts — but also the often-overlooked cuts we call offal, or organ meats. Heart, liver, kidneys, tongue — these nutrient-rich parts are traditional staples in cuisines around the world, and they’re making a comeback as more people embrace nose-to-tail eating. begins with an idea.