Free-range meat

At Trillium Wood Farm, we believe that allowing our animals full access to pasture fosters a healthy, symbiotic relationship between them and the land. Animals are meant to live outside, period. When they are given the right conditions and diet (i.e. grass, roots, bugs, and local grain for some) they rarely need intervention on our part. We emphasize preventative, natural care and only bring out the big guns of conventional veterinary medicine in a life-or-death situation. The end product is healthier and tastier meat for you. All of our local meat comes from pastured and grass-fed animals, including cattle, hogs, and sheep which are rotated through our scenic, grassy fields.

Cattle are ruminants, which means that their unique digestive systems are designed to eat forage–nothing else. Due to production limitations on our farm, we have partnered with Landmark Pastoral Farms in Mount Pleasant, MI to bring you the BEST grassfed beef there is (in our opinion!). Todd’s practices center around the highest animal welfare, responsible land stewardship, and consumer health. This beef is the product of top-of-the-line genetics, ultra-rich pasture, and a stress-free environment–and it shows. This beef has enough marbling to convert even the staunchest grain-fed beef lover.

Like cattle, sheep are also ruminants and do best on a diet of greens and roughage. Feeding them grain will fatten them up quickly, but can also cause their digestive systems to acidify and make them sick. We raise our sheep totally on pasture where they have access only to grass, leaves, and other plants to maintain optimal health. During the winter months we provide them with hay to replace the fresh greens. Not only does this lead to healthier animals and meat, but helps with pasture regeneration.

Pigs are misunderstood animals. Contrary to the notion that they are filthy, dumb, or dangerous, they are highly intelligent and gentle to humans when raised outside as they were meant to. We bring you succulent forest pork from mixed heritage hogs raised outdoors with love. They spend the entirety of their lives in our woods or on pasture foraging foods such as apples, grass, insects, nuts, and roots. We also provide them with a local organic or non-GMO grain (we raise two lines) blend to supplement their foraged diet, along with vegetable scraps, and occasional spent grain from a local brewery. Our herd includes several different heritage breeds which we selected for temperament, meat quality, mothering instincts, and ability to thrive on pasture.

According to seasonal breeding cycles, we also will have several batches of feeder pigs available for sale as we expand our herd. Contact us if you want to purchase some of our sweet piggies to raise for yourself!

Ordering Options*

  • Beef: Quarter, Half, or Whole animal, retail cuts available
  • Pork: Half or Whole animal, retail cuts available
  • Lamb: Half or Whole animal, retail cuts available


Shop Now

Classic Meatloaf

(Time: 1 1/2 hours, not including time to thaw meat)


  • 1 lb TWF pastured ground pork
  • 1 lb TWF grass-fed ground beef
  • 1 red pepper, diced
  • 1 small-medium onion, diced
  • 2 ribs celery, diced
  • 1-2 cloves garlic, minced or pressed
  • 1 1/2 cups breadcrumbs
  • 3 TWF pastured eggs
  • 1 tsp high-quality mustard
  • 1 tbsp Worcestershire sauce
  • 1/2 cup tomato sauce or ketchup
  • 1/2 tsp sage or Italian herbs
  • salt & pepper
  • Condiment pairings: salsa, ketchup, sauerkraut

Thaw meat. Preheat oven to 350 degrees, or fire up the grill for a smoky twist. Mix all ingredients together in a bowl until well combined. Transfer mixture to a greased bread pan. If cooking on a grill, cover with tin foil. Bake for 55-60 minutes. The meat loaf is done when the juices run clear. Let cool for 10 minutes before slicing. Top with condiments of choice and enjoy!