Pigeon Valley Pastures is an almost organic, small scale farm that fills people's freezers with clean, pasture-raised beef.  

 

It started in 2016 as desire to grow and share safe, clean meat.  We put a few steers in an underused pasture and produced more meat than we could use.   When we started asking if anyone else wanted our excess beef, we discovered there are lots of families like us: folks who where uncomfortable eating industrially-raised animals and wanted a personal connection to their food source.

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We are small.  Our cows have names, and we spend enough time with them to recognize their personalities.  Raising and sharing beef is more of a hobby than a job.  We are steadily expanding; building fences and fixing barns so more people can enjoy clean, pasture-raised beef.

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We are almost organic.  Someday we might pursue a USDA certification, but for now we focus on doing what is good for our cows and good for the land.  We meet many of the organic standards, and in some cases go far beyond.  We also recognize that certification would be an expensive process, an expense that would increase the cost of the meat without a meaningful change to its quality.

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We prefer natural processes.  All of our food comes from the dirt.  Everything we eat either grew in the dirt, or ate something that grew in the dirt.  As Earth-Friendly farmers, we work to increase its fertility by farming synergistically with the earth and recognizing the importance of animals in that process.  Instead of trying to conquer and control the land with equipment and chemicals, we prefer methods that mimic the natural processes.  It increases bio-diversity and decreases erosion and soil loss.  We rotate where we graze, allowing the grasses to grow, be eaten back, and regenerate like they would if a nomadic herd of buffalo passed through.

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