“Our family has been farming for over 40 years. The farm was a grain farm in the 70s and 80s, then a cattle farm in the 90s and early 00s. In 2009, we started reading Joel Salatin books and doing some research and decided to pursue pasture raised meats and eggs. We attended a conference in Virginia which included a visit to Polyface Farm, and in April 2010, our farm store officially opened to the public. We feel honored to provide quality food for so many families in the St Louis area, knowing that all our long, hard days are making a difference for people’s health and wellness.
All our animals are rotated daily (pigs are moved weekly) and our poultry and pigs receive a non-gmo feed ration. Cows are grass fed and finished, never fed any grain.
We are dedicated to providing wholesome nutritious pasture-raised foods to families in the St. Louis metropolitan area. We use no chemicals, growth hormones, antibiotics, pesticides or herbicides on any of the land or livestock. By rotating our chickens, turkeys, pigs and cows through a fresh buffet of pasture grasses, the land provides wholesome nutrients to the animals while the animals return nutrients back to the soil.”
1931 Kropp Road
Millstadt, IL 62260
We have an open-door policy on our farm and encourage everyone to visit, ask questions and learn how to work in conjunction with nature and the land. Our farm store is open every Tuesday & Thursday 1-5:30pm and every Saturday 9am-3pm. We are open all year round.
All our products are sold at our on farm store.
“We use about 30 to 40 acres for the pigs, chickens and turkeys. The laying hens rotate across 40 acres thought the year. Broilers rotate daily, 3000 broilers will cover about 7 acres. 300 Turkeys will cover right at 7 acres as well. We use about 30 acres raise our pigs, They get 1/4 acre at a time and rotate about once per week, We use a combination of woods and pasture and this year we experimented with woodland raised pork where the pigs were completely raised in the forest and that work out really well.”
1/4 acre at a time and about once per week
