Notes from the Pasture

Think fresh meat is always better than frozen? Not necessarily. Learn why we freeze our pasture-raised meats at peak freshness, how freezing helps preserve quality and flavor, and why it’s an important part of farming with the seasons.

Turkey may be the centerpiece, but the sides make it a feast. Plan a welcoming holiday menu with savory stuffing, seasonal vegetables, breakfast for the cooks, and one simple shopping list.

Save room for the next round. Put leftover turkey, vegetables, potatoes, and the carcass to work in easy meals, with a simple plan for storing and freezing everything safely.

Our refrigerated market truck and essential farm equipment were destroyed in a fire. Learn what happened and how you can help Pat’s Pastured rebuild.

Join us on July 16th at Pat’s Pastured in East Greenwich, RI for a family-friendly summer evening featuring live music from Grammy Award-winning performer Bill Harley and a farm-fresh fried chicken dinner cooked in our own grass-fed beef tallow. Bring your lawn chairs and blankets for a laid-back night on the pasture filled with music, great food, lawn games, and community.

Why are so many people switching back to cooking with beef tallow? From high-heat cooking to simple, traditional ingredients, learn why this old-school cooking fat is making a comeback in modern kitchens.

Learn what our pasture-raised chickens really eat, why grain is necessary, and how Pat’s Pastured feeds non-GMO corn and whole roasted soybeans to support animal health.