Frequently Asked Questions

What makes Tierra Verde Farms different from other farms or grocery store meat?

We’rea small farm in Deerfield, Ohio focused on “Real Food, Raised Right.”All ofour livestock is raisedonpasture with plenty of fresh air and room to roam. Our beef and lamb are 100% grass-fed and grass-finished, andall ofour animals are raised using regenerative, environmentally sustainable practices so you can eat with confidence.

What does “100% grass-fed and grass-finished” mean?

Our cattle and lambs live on regenerative pasture and eat only grass and forage for their entire lives, never any grain. Because cattle and lambs are considered ruminant animals thanks to stomachs made up of four chambers, they are designed to thrive on a grass and forage only diet.

What is the difference between “Grass-finished” and “Grain-finished”?

Theph-balance of a grass only diet is neutral and therefore low in stress & inflammation on the animal. In contrast, a grain diet produces an acidic environment in a ruminant stomach which reducesan animals’ health and well-being. These health decisions translate into the meat that you buy, meatthat’sricher in flavor and naturally higher in beneficial nutrients like omega-3 fatty acids.

What does “pasture-raised” mean for your pork, chicken, turkey, and eggs?

Our pigs and poultry liveonpasture with continuous access to the outdoors, where they can root, scratch, and behave like animals should. They receive a supplemental non-GMO grain ration, which is the mostappropriate dietfor non-ruminant animals, but they are never confined to industrial barns.

Do you use hormones, steroids, or antibiotics?

No. We never administer hormones or steroids to any of our animals.All ofour meat is raised without routine antibiotics or synthetic growth supplements of any kind. We focus instead on good genetics, low-stress handling, and healthy pastures.

What products do you offer?

We raise and sell 100% grass-fed beef and lamb, pasture-raised pork, chicken, and turkey, pastured eggs, along with raw honey and pure maple syrup. Seasonal items and specials are listed in our online store.

Are your products GMO-free?

Yes. Our meat is 100% free of GMO grains and additives. Our ruminants eat only grass and forage, and the supplemental feed for our pigs and poultry comes from non-GMO sources that are grown locally on nearby Ohio farms.

Are your animals processed at an inspected facility?

Yes. Our animals are processed at inspected facilities governed by the USDA and the Ohio Department of Agriculture that meet all requirements for food safety. We have built great relationships with our processors so that we can know and trust that our products will be of the highest quality that we are able to produce on your behalf.

Do you sell bulk beef, pork, or lamb (quarters, halves, or whole animals)?

We periodically offer bulk shares such as quarters, halves, or whole animals for customers who want to fill their freezers and save per pound. Availability can vary with the season, socheckour “Specials” section or contact us directly for current bulk options.

Can I get grass fed meat delivered to my house?

Currently, we do not offer home delivery. We deliver to many drop-sites in the surrounding areas. You can find the drop-sitenearestyou by checking the pick-up locations on our website. We are planning apilothome-delivery program soon, though.Socheck back!

Where can I buy grass fed meat?

You can pick up directly from our farm store in Deerfield, Ohio, or at various pickup locations and retail partners in the region. You can choose the location closest to you during checkout. You can alsopurchasegrass fed beef and lamb, pasture raised pork, chicken and turkey, eggs, maplesyrupand honey online on our website.

Does grass-fed beef smell different?

Yes, it can. Grass-fed beef often has a “cleaner,” more mineral or earthy aroma because the animals eat fresh forage instead of grain. Itshouldn’tsmell sour, rancid, or “off”.That wouldindicatespoilage, not grass-feeding. When fresh andproperly stored, grass-fed beef will simply have a richer, more natural beef smell.

Does grass-fed beef taste different?

Most people notice a difference, and we think that is a good thing. It is the health, mineralization, and right pace of growth that you are experiencing. Grass-fed beef will taste more robust and “beefy” because of the time that it takes to grow while eating a forage only diet. During that time, the cattle consume more minerals and deposit them into their muscle fibers. You may also notice a different appearance in fat deposits that are visible in the meat. Grass-fed cattlecontainfats that are less visible but higher in quality. These types of fats are so beneficial to our health, and we should eat much more of them. In short, grain-fed cattle are young and artificially fattened to their detriment. Grass-fed cattle are mature andhealthy,which flows downstream to us as consumers.

What are grass-fed meats?

Grass-fed meats come from animals that primarily eat grass and forage rather than grain. In practice, this usually refers to ruminants like cattle and sheep.Sowhen you see “100% grass-fed and grass-finished beef,” it means no grain in the diet. Just pasture and stored forages such as hay.

Why is grass-fed beef better for you?

Grass-fed beef is often chosen for its nutritional profile and how it’s raised. Compared with typical grain-finished beef, well-managed grass-fed beef generally:

- Has a healthier fat profile, with more omega-3 fatty acids and a better omega-6:omega-3 ratio.

- Contains more conjugated linoleic acid (CLA) and certain antioxidants like vitamin E.

- Comes from animals raised outdoors on pasture, which many people prefer from an animal-welfare and environmental standpoint.

How do you cook grass-fed meat?

Grass-fed beef and lamb are usually leaner, so they benefit from slightly different handling than grain-finished cuts:

- Thaw meat in the refrigerator: If able, plan ahead to thaw slowly for the meat to relax naturally. Second best is to use other means such as submersion to speed up the process.

- Allow meat to come to room temperature: For grilling or pan frying, we place our meats on the counter for a couple hours so that the cold doesn’t fight the heat of the cooking process. You will be amazed at the tenderness that cooking relaxed meats afford.

- Cook a bit lower and slower: Use a slightly lower cooking temperature than you would for conventional beef.

- Avoid overcooking: Aim for medium-rare to medium on steaks and roasts; they can dry out if taken too far.

- Use a thermometer: Pull steaks at about 125–130°F for medium-rare, let rest to finish.

- Marinate or use moist heat: Marinades, braising, or slow-cooking work beautifully on tougher cuts. Let the high-quality fats that are naturally present, render out of the meats to keep the meat moist and tender. Be careful to avoid parboiling by adding too much liquid early in the cooking process. This can make the meat tougher than desired.

- Don’t skip the rest: Let cooked meat rest (5–10 minutes for steaks, 15–20 for roasts) so juices redistribute.

How is my meat packaged and kept cold?

All meat is vacuum-sealed and frozen to lock in freshness. For pickup and delivery, your order is packed in insulated boxes or coolers to keep everything at a safe temperature. Once you arrive home, transfer items to your freezer as soon as possible.

How long will my meat stay frozen during pickup or delivery?

Properly insulated boxes and frozenproducttypically stay solid for several hours. Forbestresults, plan your schedule so you can bring your order home and into the freezer shortly after pickup or delivery, especially during hot weather.

Do you sell to restaurants, markets, or wholesale buyers?

Yes. In addition to our farm store and direct-to-consumer sales, we supply select farmers’ markets, retail stores, and restaurants. Ifyou’reinterested in wholesale or partnering with us, please reach out so we can discuss options.