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 organic 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 better-tasting meat for you. All of our local meat comes from pastured and grass-fed animals, including cattle, goats, hogs, and sheep which are rotated through our scenic, grassy fields.

Cattle are ruminants, which means that they have unique digestive systems and are meant to eat grass – nothing else. Our Angus cattle are started at Baker Farms in Ludington, MI, and come from a long line of purely grass-fed animals which are never fed hormones or given medication. At TWF, they are finished in the same way: 100% grass-fed with NO hormones or antibiotics ever. Currently we are exploring developing a distribution relationship with Baker Farms; contact us to find out when we will have more beef available!

Like cattle, goats & 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 goats and 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 even dangerous, they are anything but that when allowed to live, play, and eat outdoors as pigs were meant to. Observe these animals outside for a short amount of time and you will see how they are highly intelligent, gentle toward humans, social, and as clean as farm animals can be. We bring you succulent, forest pork from hogs raised outdoors with love. They spend the entirety of their lives on pasture and in our woods foraging foods such as apples, grass, insects, nuts, roots, and whatever else interests them. We also provide them with an organic whole grain blend to supplement their foraged diet, along with vegetable scraps, and spent grain from a local brewery. Currently, we are expanding our breeding stock to include heritage breeds which are better suited to living and foraging 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
  • Goat: Half or Whole animal (Currently unavailable)


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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!