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Super Bowl Recipes So Tasty You Won’t Be Paying Attention to the Game

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Now, nothing against football (or the Super Bowl commercials), but we have come up with Super Bowl party dishes so incredibly tasty, that we’re pretty sure everyone in the room is going to be chowing down, with their eyes focused on the delicious food they’re putting into their mouths, instead of watching the game.

We’ve got some super-fresh cuts of sustainable beef and pork, fresh off of our family’s farm, that will be the centerpiece of each of these dishes. In fact, our meat is so much more delicious than industrial meat from the grocery, that you’ll be seriously missing out if you don’t use Pasture Prime’s heritage cuts for these recipes.

These aren’t your mamas Sloppy Joe’s

If you ate Sloppy Joe’s growing up, you may remember them being kind of runny with mealy meat and too much BBQ sauce.

Give Sloppy Joe’s another try. You won’t regret it. Our Pasture Prime Sloppy Joe’s have an Asian twist (hint: TONS of flavor), and they’re made with our own Pasture Prime ground Wagyu beef. Make a double-batch, because everyone in your Super Bowl party will be asking for seconds.

Sloppy Joe Sliders

Hot Dawg! You’ll love our Super Bowl Hot Dogs

Hot dogs and sports go together like sausages and buns. We’ve put a twist on standard hot dogs by coming up with some ingenious recipes for toppings. But that’s not all. Hot dogs from Pasture Prime are made from our heritage Mangalitsa pigs and 100% grass-fed Wagyu beef. The meat is unlike any type of pork you’ve ever had – it’s incredibly flavorful, and we never add yucky fillers. They’re gluten-free and MSG-free. In other words, these are hot dogs that are actually good for you!

Gourmet Grilled All Beef Hots Dogs

Pulled Pork Tacos. Yes, we said Pulled Pork Tacos

If you reserve eating pulled pork tacos for those times when you go out to eat, don’t fear: We have a recipe for you that won’t keep you in the kitchen all day, so you’ll be able to watch the Super Bowl instead of cooking all day. Our secret? The almighty CrockPot. The Pulled Pork Taco recipe features our free-range Berkshire pork. These are achingly good.

tostada topped with shredded pork, feta and vegetables.

With Pasture Prime meats, everyone wins

Even if your team ends up losing the Super Bowl, when you feature our Pasture Prime recipes at your party, everyone will feel like a winner. Our meats come directly from our ranch in Summerfield, Florida. We believe in treating our animals like family, so they’re given tons of green pastures to roam in, and we never feed them hormones or antibiotics. We choose heritage breeds, and we give them extra time to grow.

Happy Super Bowl Party!

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Pasture Prime Beef 101

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In honor of back-to-school, we’d like to offer a crash course on beef: the various cuts, and how to cook and prepare the different cuts for optimal flavor. At Pasture Prime, we sell humanely raised, 100% grass-fed Wagyu beef directly to you, our customers, and we believe in utilizing all of the cuts of beef available, which means that we offer some cuts you may not be as familiar with.

Customers often ask us how to cook and prepare the various cuts of our Wagyu grass-fed beef, and since we sell our beef online, we figured this blog can serve as a “virtual butcher” – a little chat on the best way to prepare our delicious, completely natural grass-fed beef.

In conjunction with an article from Edible Orlando, here are some helpful tips for navigating the various cuts of beef:

Beef Basics

Here are the basics:

  • Beef is muscle
  • There are over 70 different cuts with a variety of names
  • Naming the cuts generally is based on how the muscle was sectioned
  • Cooking methods depend on how much work the muscle did in the daily life of the cow
  • The cuts break down, on the simplest level, into two divisions:

Front (chuck) & Back (round) 

  • These are the heavily used muscles with lots of connective tissue
  • These cook well with Slow/Moist heat, allowing connective tissue to dissolve, which creates a wonderful flavor profile. (Perfect in a Crock Pot!)
  • Leaving bones in adds to flavor
  • Pasture Prime Grass fed Wagyu cuts from this section would include Chuck Roast and Ultra-Lean Hamburger

Middle Sections (Rib and Loin)

  • Cuts from this section are generally more tender and expensive
  • These cuts do not involve hard-working muscles
  • They have a somewhat milder flavor
  • Can be cooked with dry heat including: grilling, roasting, broiling or pan-frying
  • Our grass fed Wagyu cuts from this section would include: rib-eye steaks, tenderloin, NY strip steaks, back ribs


Keep checking back for ongoing lessons on grass-fed beef cuts that you can find for sale from our sustainable family farm. We are only filling in as “substitute teachers” for your local butcher, but we are easy graders! Remember, 100% grass-fed beef is brain food. Read all about the health benefits of grass-fed beef.

We are now taking deposits for Quarters and Halves for late summer early fall delivery.  Make sure you “get in line” now, if you are interested!

Shop for our 100% Wagyu grass-fed beef >

Whole and Half Free-Range Pasture Prime Chickens Are Here!

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Summer is in full-swing here at our sustainable family farm, and we’re pleased to announce that we now have Pasture Prime half and whole-chickens available.* These delicious heritage birds are raised according to strict Label Rouge methods, which dictate that the birds are raised with ample room, forage on a natural diet, and are raised longer than conventionally raised poultry.

Raising chickens with these strict standards takes longer, but the results are well-worth it. We promise you that our Pasture Prime chickens are like nothing you’ve ever tried before – tender, incredibly flavorful, and juicy. You’ll never want to eat a commercially produced chicken again after you experience Pasture Prime chicken.

Just how important is the quality of the chicken for the tastiness of the dish? Don’t take it only from us! This month, Bon Appetit, published their list for making chicken a success and their top suggestion reads:

“BUY A GOOD BIRD!” Quality chickens are more delicious. Look for those that are antibiotic-free, and extra points for going local …”

This is where our amazing pastured, Heritage Red Ranger birds come in. Tender, juicy, sustainably and humanely raised outdoors on our family farm in Central Florida. Order 2 of our gorgeous birds now and invite the neighbors over!

*Please note that we can only ship our chickens within Florida.

Half-Birds – a new cut from Pasture Prime

For the first time, we are now offering half-chickens. We highly recommend grilling these smaller cuts on the grill, as skin-on, bone-in meat stays much more moist and flavorful on your BBQ.

A great way to grill these birds is to use the “chicken under a brick” technique. By using this clever method, the weight of the brick helps you keep the bird flat, resulting in more uniform cooking and the creation of crispy skin. If you don’t have any bricks at home, you can purchase one from any home improvement store. Simply wrap it in foil before sticking on the grill.

Recipes and tips from the farm to ensure a delicious chicken

Our chickens are so delicious, naturally, because of their healthy diet and the ample space and time they have to grow, you don’t need to do much to the meat to enjoy a terrific chicken meal. However, if you’re looking to “spice things up,” try this recipe for burn-free BBQ sauce.

If you are using our WHOLE birds, and you haven’t tried Beer Can Chicken, you are really missing out. If you want to keep it simple, we love this simple rub  — it’s super easy to remember, and the ingredients are most always available in your kitchen.

Preparing your grill – simple tips to ensure your chicken cooks evenly

For amazing chicken, the first step, as we’ve covered, is to source the right type of chicken. The second step is to make sure you cook the chicken properly. One of the best ways to help you cook your chicken “just right” is to set up your grill properly. Here are some easy suggestions to ensure your success:

  • Scrape your grill before cooking
  • Use indirect heat when cooking larger pieces; i.e. half chickens
  • Wipe the grate using tongs with a paper towel lightly dipped in oil
  • Use your thermometer! For poultry, cook the chicken to 160-165 degrees and then let it rest
  • Make sure not to overcook the chicken.

For a “Prep School” on grilling, check out this link from Bon Appetit.

Order your Pasture Prime heritage chickens and half chickens today!

And don’t forget about Pasture Prime Grass-Fed Wagyu beef …

We haven’t forgotten about our wonderful Grass Fed Wagyu Beef, even though the chickens are taking top billing this month.

Now that the rains have come and our grass is once again lush, the cows are happy and growing fast. We will have our one-quarter and one-half Wagyu Beef shares available through the summer. Make your deposit today, and you’ll be able to fill your freezer with our amazing beef.



How to Cook Wagyu Grass-Fed Beef

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If you’ve tried our Pasture Prime 100% grass-fed Wagyu beef, you may have noticed that it’s different than other grass-finished beef. Wagyu is a unique breed that contains natural marbling, and it has superior flavor and tenderness, as opposed to traditional 100% grass-fed beef. Plus, it still has all of the benefits of 100% grass-fed beef: higher Vitamin E and A, and it has the perfect ratio of Omega 3s and 6s. Plus it doesn’t contain hormones and antibiotics … but we digress.

Wagyu 100% grass-fed beef requires a different cooking technique than regular grass-finished beef because of its amazing marbling. To enjoy the flavor and get the most pleasure out of your Pasture Prime grass-fed meat cuts, we recommend you follow the following guidelines when cooking our meat:

Wagyu 100% grass-fed steaks and burgers require a “hot and fast” technique:

For Pasture Prime 100% grass-fed Wagyu steaks and burgers, cook them hot and fast – a cast-iron skillet works great for this. Get the skillet smoking hot, then sear the meat for 3-4 minutes a side, depending on how thick the meat is. The key here is to not overcook it – undercook it slightly, and then tent it under foil for 10 minutes to allow it to finish cooking.

When cooking 100% grass-fed Wagyu roasts, season the roast, do a quick sear on all sides, and then cook the roast around 50 degrees cooler and for 30 – 50% less time than you would a traditional roast. Because these cuts are still leaner than feedlot beef, they will dry out if you cook them too long or too hot. Additionally, you help preserve the nutrients this way.

Use a meat thermometer when cooking grass-fed beef

A lot of people rely on the “touch” test when cooking beef, but because grass-fed beef is leaner, it cooks faster, and you don’t want to have any room for error. Use a meat thermometer for the most accurate results. Here’s a quick guide for your thermometer – but note: Remove the meat from the heat when it’s about 10 degrees from your desired finished temperature (below). Let it rest with foil over it, and it will rise to your desired temperature:

Rare — 120F

Medium Rare — 125F

Medium — 130F

Medium Well — 135F

Well — 140F


Pull the meat out of the fridge, first

For best results when cooking grass-fed meat, first pull it out of the fridge and let it reach room temperature before you place it on the grill or in a skillet. By allowing it to reach room temperature, it will cook faster and stay tender and delicious!

Don’t smash or press down on that grass-fed meat!

It’s tempting when cooking meat to constantly press down on it with a spatula or fork – however, doing this only presses out the yummy juices and fat that keep the meat tender and delicious. Resist the temptation – the only thing that should be going in the meat is the thermometer so you can monitor the temperature.

Finally, give your grass-fed meat a good rest

Once you’ve finished cooking the meat, you’re satisfied it’s come to the right temperature, and you’re ready to dive in and experience succulent, mouth-watering Pasture Prime 100% grass-fed beef – wait! Let the meat rest for 10 minutes first, preferably with a foil tent. Doing so will keep the meat moist and capture all of the juices in it.

Enjoy our 100% grass-fed meat this summer grilling season

At Pasture Prime, our family offers a full-range of 100% grass-fed beef, in addition to heritage pasture-raised pork and free-range poultry. All of our meat is sustainably raised by our family on our farm in Northern Florida. We invite you to browse our full selection of grass-fed beef cuts, and be sure to check out our recipe section for great ideas!

Happy cooking!




National Burger Month! Get FREE Pasture Prime 100% Grass-Fed Wagyu Hamburger

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Did you know that May is National Burger Month? It’s true, and for us here at Pasture Prime Family Farm, that sounds like a great reason to celebrate and offer you some bonus 100% grass-fed Wagyu hamburger so that you can grill up some amazing burgers for Memorial Day and for some late-spring grilling.

Act quick! This special won’t last long!

From now until the end of May, we’ll throw in 5 pounds of our beyond-organic, 100% grass-fed, absolutely succulent Wagyu ground beef for free, when you order $250 or more of product (not including shipping) from our website. Five pounds of amazing and healthy Wagyu ground beef will allow you to have quite a cookout! This is a $33 dollar value, so shop now on our online store and stock up your freezer with our sustainably raised Wagyu beef cuts, heritage pork, and heritage poultry.

And some great recipe ideas for National Burger Month …

We wouldn’t leave you with a free hamburger offer without mentioning some great ideas for making delicious burgers! We’ve combed the internet high and low, and came up with some fantastic ideas for making our Pasture Prime Wagyu Hamburger absolutely perfect. Enjoy, and happy grilling!

Start off by learning how to build a great burger

Bon Appétit published a great guide for how to build a great burger, with all of the details you need. We think it’s just fantastic.

Then choose your favorite toppings and stuffings

Feel like something savory-sweet? This recipe, featuring teriyaki and grilled pineapple looks just amazing.

Or, how about cheese and bacon? Can’t beat that, right? This recipe has a great twist on both, and it even includes a recipe for homemade Thousand Island dressing. Yum!

And finally, we loved this burger, which is stuffed with a Meyer-Lemon butter.

Order your Pasture Prime meat today, and we’ll send you 5 pounds of our amazing grass-fed  hamburger!

Pasture Prime Lamb Riblets Make Divine Appetizers …

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We’re moving through our 4-H and FFA pasture-raised lamb fast! We have some featured cuts available that we want to make sure you know about before they’re gone.

This past spring, we embarked on a new project: Offering lamb raised by 4-H and FFA students. True to our sustainable farming philosophy, these lambs are of the finest quality. Their meat is incredibly tender, flavorful, and full of lean protein.

Fresh Florida lamb legs and racks

Our lamb legs and racks are so delicious and good for you, and these premium cuts will go fast! They are perfect for a dinner party, family feast, or late-spring celebration. Browse our full selection of lamb.

Lamb Riblet Recipe – the perfect appetizer

We are also featuring lamb riblets. If you’ve never tried lamb riblets, they are slightly smaller than pork spareribs, and they are just perfect as a finger food appetizer dish. The meat falls off the bone, and the rich savory flavor is simply unparalleled.

The honey and wine in this recipe complement our succulent lamb just beautifully. We know you’ll love it!

Order your Pasture Prime Lamb Riblets today! We’re offering these riblets in 1.5# packages for $8.00, or, the best deal, 3 packages for just $22.00.

Lamb Riblets with Honey and Wine

Courtesy of

3.5 pounds Pasture Prime Lamb Riblets

2 onions, chopped

2 teaspoons minced garlic

3 teaspoons honey

3 teaspoons olive oil

¼ cup soy sauce

1 cup dry white wine

1 teaspoon ground black pepper

1 teaspoon salt

¼ cup fresh lemon juice

1 teaspoon ground cinnamon


To Marinate: Place lamb in a 9×13 inch baking dish. In a small bowl combine the onions, garlic, honey, oil, soy sauce, wine, pepper, salt, lemon juice and cinnamon. Mix well and pour mixture all over lamb. Cover and refrigerate to marinate for 1 hour.

Preheat oven to 400 degrees F (200 degrees C).

Bake in the preheated oven for 70 minutes or until cooked through.


In Celebration of Rain, Free-Range Lamb and Pork Specials

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Nearby to our family’s sustainable farm, Pasture Prime, is a large retirement community, The Villages. We asked the good folks over there if they wouldn’t mind doing a few rain dances for us, because it’s been an unusually dry spring here. Well, their dancing worked! In the last week, we received 2.5 inches of rain.


Here on our farm in North Central Florida, we depend on the rain to help keep our pastures watered and keep our feed growing. When it’s dry for extended periods, it delays the growth time of our animals, so to honor our new rains, we’re pleased to offer some exclusive specials, just for you!


Lamb Specials from our 4-H and FFA Lambs

We still have some of our amazingly tender and flavorful 4-H and FFH lamb for sale, but it won’t last long! We’re offering premium chops, legs, racks, shoulder chops, and a shoulder roast. (Contact us to order this amazing lamb.) I recently cooked up the roast a few nights ago for a family birthday celebration, and it simply blew everyone away. My secret? Rub on some Herbs de Provence and kosher salt, then sear on all sides. Roast at 325 covered with foil for 3-4 hours, and you will have yourself some amazing, free-range, healthy lamb. You can sear it easily in a cast iron skillet – this is our go-to tool for cooking everything from hamburgers to steaks.

Berkshire Ham Specials

In addition to our lamb specials, in honor of our now watered and greener pastures, we’re offering cured and smoked Berkshire hams, from our 100% all-natural, truly range-grown heritage Berkshire pigs. Don’t miss out on this delicious pork!

Happy spring, and keep up the rain dances!

The Siverson Family



The Best Types of Protein Sources for Weight Loss

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If you are looking for a healthy way to shed weight, get more energy, and nourish your muscles (especially after a good workout!), protein is one of the best ways to help you feel your best and round-out your diet.

Numerous studies, including a recent one reported in the Journal of Nutrition, found that moderately high protein diets, around 0.73 grams of protein per pound of body weight, helped people lose weight faster and preserved muscle mass better than those who were on low-protein diets.

However, not all protein sources are created equal, so make sure that you’re getting the best-quality and maximum nutrition from your protein sources. So what do nutrition specialists recommend for high-quality protein sources? In the top list, poultry, pork, and lean beef are listed as top choices for a healthy diet.

However, before you go racing to just any grocery store to grab some chicken nuggets or pulled pork, take note – the quality of the animals matters just as much as the protein source itself. If you are what you eat, as the adage goes, make sure you’re getting your protein from animals that eat a 100% natural diet, are never given growth-hormones or antibiotics, and are able to forage and roam for a well-balanced diet.

Lucky for you, our family farm in Florida raises high-quality, healthy protein

When it comes to meat sources, how the animal is raised and what it eats is one of the most important determinants of the meat’s nutritional value. In fact, purely pasture-raised animals have up to four times more essential vitamins, such as vitamin E, as well as lower cholesterol and more omega-3s than animals raised in industrial settings.

In short, paying attention to where your protein comes from is just as important as what type of protein you choose if you’re going for maximum nutritional punch.

Our family’s sustainable farm in Summerfield, Florida exists to provide the tastiest, healthiest protein sources possible. For this reason, we humanely raise our 100% grass-fed Wagyu cattle, heritage pork, and free-range chickens in their natural environment, and we never administer growth-hormones or antibiotics. Our meat is as good as it gets when it comes to an outstanding source of protein!

And our meat tastes so good, Chefs from all over are scrambling for our high-quality products

In addition to raising meat that is healthier for you, our pastured animals produce meat that chefs from all over the country rave about. Why? Well, we choose select, heritage-breed animals that grow slower and are chosen for their meat quality (as opposed to factory breeds, which are selected for their ability to put on weight fast).

We are so proud that top chefs in Orlando and New York choose to source their meat directly from our farm, and we are even prouder that you, too, can provide your family with high-quality protein from our family’s ranch! We invite you to browse our full selection of pastured meats today.





Easter Ham and Specials from Pasture Prime Family Farm

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Pop quiz, fill in the blank:

Turkey is to Thanksgiving as ____ is to Easter.

Did you answer – Pasture Prime Berkshire Ham?? We hope so, because we are so pleased to offer our free-roaming, all-naturally fed Pasture Prime Berkshire Ham this year, just in time for Easter.

As with every animal raised on our multi-species, sustainable Florida farm, our Berkshire pigs are a vital part of our farm’s eco-system. We don’t stuff them in crates and treat them in-humanely, nor do we only raise pigs.

Our farm’s pigs help root up the soil, and they have plenty of space to roam around and, well, be pigs. We chose Berkshire and Mangalitsa heritage breed pigs for their hardiness and quality of their meat. We don’t rush how quickly they grow, and the absolute delicious quality of the meat shows just how important our careful farming practices pay off. Order your Berkshire hams today – just in time for Easter!

In addition to an Easter feast, spring is just a wonderful time for family get-togethers and spending time outdoors socializing and cooking. For a truly unforgettable Spring Feast, order our Mangalitsa French Rack Roast. It’s on special right now!


And don’t forget about our spring lamb!

For the first time, we’re partnering with local 4Hers and FFA kids in our area to offer you lamb. This is an exclusive event here at Pasture Prime, and we don’t expect our lamb to last long, so make sure you order yours today! Contact us to place your order. We are offering racks of lamb, leg of lamb, and lamb chops.

If you’re looking for a wonderful way to roast spring lamb, why not learn from one of the country’s master chefs, Thomas Keller? Watch this helpful video here.



At Pasture Prime, we’re helping to fight climate change … learn how

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We recently came across this TED talk, called “How to green the world’s deserts and reverse climate change,” which was given by noted ecologist Allan Savory. (If you’re unfamiliar with TED talks, they are 20 – 30 minute videos by experts in certain fields, and they range on a variety of topics. Click the link and see what we mean!)

Allan Savory has dedicated his life to studying “desertification” – land turning to bare, unfertile ground. Currently, an estimated two-thirds of the planet has undergone desertification, and the effects are more disastrous on the climate than fossil fuels.

When land undergoes desertification, it can no longer absorb water, grasses cease growing (or grow sparsely), water can no longer be captured — causing massive run-off — and most gravely, the soil becomes hardened and is no longer able to capture carbon or produce fertile grasses.

For years, scientists bought into the theory that desertification was caused by overgrazing and animals – Allan Savory was no exception. He began studying national parks in the U.S. and found that where there were no animals, however, the desertification was farther advanced.

Studying historical grazing patterns

Savory and his team realized that throughout history, animals would move in vast migrations, in large herds. As they passed through areas, they would graze, churn the soil, fertilize it, and move on. The net effect is that the grasses would re-grow and the soil would rebuild, deeper and deeper, holding water, capturing carbon, and keep the ground temperature more stable (and thus the surrounding air).

In modern cultures, overgrazing is caused from keeping either too few or too many animals on land – without rotation, thus preventing the natural re-growth of the grasses, which aids in soil building. Modern “solutions” such as burning, to keep shrubs down, have only served to advance desertification. In fact, burning just one acre causes the same amount of pollution as 6,000 cars. Clearly this is not an environmentally friendly solution.

By studying the natural migration patterns, Savory and his team came to a logical conclusion: Mimic massive migrations through concentrated pasture rotation.

In areas where this approach has been implemented, the results are striking: where there once was essentially a desert is re-built into healthy grasses, rain capture, and deep fertile soil. Moreover, the communities that live in the vicinity are able to support themselves entirely on the animals and soil, rather than rely on food aid. A simple solution, mimicking nature, which requires no technology.

It may sound so simple, but proper soil management can have drastic effects

When one considers that over two-thirds of the planet is undergoing massive desertification, it becomes apparent that grazing practices are actually one of the most fundamental things we can do to manage climate change, carbon and water capture, and help communities become self-sufficient with their food supply. It truly is no small matter. When land is destroyed and people are displaced, it causes violence, hunger, and the breakdown of communities. Savory and his group are working on holistic management practices throughout Africa, with stunning results.

In the U.S. a similar movement has been taking place (or, rather a return to how the buffalo naturally managed the plains and much of the Western states). Joel Salatin, farmer at Polyface Farms, is one prominent proponent of soil building and intensive rotation for soil re-building, using natural cycles, and most importantly, keeping cows on the grass, instead of sending them off to feedlots to be finished.

Here at Pasture Prime Family Farm, we too abide by intensive soil management and grazing practices. The results on our sustainable farm speak for itself: healthy soil, vibrant grasses, well-nourished animals, and an environment that supports polyculture – multiple species on the land. We are proud to raise Wagyu cattle, heritage pigs, and turkeys and chickens – all on the same farm, and in a manner where the different species complement each other.

We encourage you to support farms such as ours that are contributing to the health of the soil, the community, and the planet. Help us spread the word!


Spring Lambs, Mangalitsa Pork (You’re Welcome)

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Spring will be here before you know it, and to celebrate our favorite season, we’re pleased to offer, in very limited quantities, locally raised lamb at Pasture Prime. We’re happy to be partnering with, and supporting, local 4-H ers and FFA members who have raised and exhibited these lambs. It’s the first time that we’ve offered local lamb, and we’re excited to see how well you, our loyal customers, like it. If you are interested in purchasing our humanely raised local lamb, contact us – we’ll put you on a waiting list. Our lambs will be available in March.

Mangalitsa Pork Specials

We’re pleased to offer great deals on our Mangalitsa pork. In case you don’t know, renowned restaurants throughout the States are scrambling to get their hands on Mangalitsa pork. We’re one of the few farmers in the U.S. raising pastured Mangalitsa pork, and we’re so proud to offer it directly to you, our valued customers.

How Can Mangalitsa Pasture Raised Pork Taste So Different from More Conventional Pork Breeds?

Mangalitsa pigs are a classified “lard-type” breed. However, Mangalitsa pigs actually have more unsaturated fat (versus high levels of saturated fat) than conventionally bred pigs (classified as “meat-type pigs”). When cooked, Mangalitsa pork is exceptionally, juicy, tender, and marbled. Chefs rave about the meat and lard’s versatility—the lard can be whipped, and chefs don’t need to dress up the meat’s flavor with excess salt or spices. When cured, Mangalitsa meat makes unsurpassed hams, charcuterie, and salamis, due to the high monounsaturated fat content (versus high polyunsaturated fat in commercially produced pork).

Free Range Mangalitsa Pigs: The Pasture Prime Difference

True to our sustainable farm philosophy, we raise our Mangalitsa pigs on an all-natural diet. They’re free to roam in 20 acres of woods where they are able to find hickory nuts, roots, berries, insects and other tasty morsels.  Of course, they’re never injected with hormones or antibiotics or fed anything but all-natural feeds. You benefit from pork that has a healthier blend of fats, higher levels of oleic acids, and a product untainted by artificial additives.

Mangalitsa Pork Chops

We’re pleased to offer Mangalitsa pork chops, on special – just $32 for 2 lbs. (Priced down from $20/lb.) Our Mangalitsa pork chops are versatile in a variety of recipes, including stir fries, slow-cooker recipes, in kabobs, or on the grill. They’re the most amazing pork chops you’ll ever try. We promise. Order yours today.

Mangalitsa Pork Ribs

For another irresistible way to enjoy Mangalitsa pork, try our Mangalitsa pork ribs. We’re selling our pork ribs in 2 – 2.5 # packages for just $20. These won’t last long! Order yours today!




Grass-Fed Wagyu Steaks for Your Valentine: MUCH Better than Flowers

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Are you looking to knock the socks off of your Valentine this February 14th? If so, we’ve got the deal for you: A mouthwatering dinner, featuring our very own Pasture Prime 100% grass-fed Wagyu steaks. We’re offering a special on two New York strip steaks for just $32.00 (that’s less expensive than roses, these days, in case you’re wondering).

Just why will these steaks impress your sweetheart, you ask? Well, for one, they come from a genuine family farm – all of these beautiful Wagyu cattle are lovingly raised by our family, the Siversons, in beautiful Summerfield, Florida. That’s called “knowing your farmer,” folks. It will impress your beloved.

Second, Wagyu are a premium cattle breed, prized the world-over for the superior marbling, incredible tenderness, and deep, rich flavor (Wagyu are the breed used for Kobe beef, in case you didn’t know.) Our grass-fed Wagyu are never sent to feedlots or fattened with unhealthy corn. They live out their lives eating delicious Florida grass on our farm. Bottom line? Your Valentine’s taste buds will be in love.

And finally, show your Valentine you truly care – about her/his health – and the environment. Over dinner, you can explain the health benefits of grass-fed Wagyu beef, as well as pepper the conversation with how our method of humanely raising grass-fed beef is much better for the environment. Guess what? You’ll win with this dinner.

Order your grass-fed Wagyu steaks for your Valentine today!

Recipe suggestions and cooking methods for our grass-fed Wagyu >


Best Words Ever? Pasture Prime BACON

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Yes. It’s really here. Pasture Prime brown-sugar cured bacon from our free-range Berkshire pigs. It’s just in time for your Super Bowl party appetizer dishes (you know, like those bacon-stuffed mushrooms or bacon wrapped smokies), or for cold winter mornings when nothing beats hot, sizzling bacon and farm-fresh eggs.

Pasture Prime Berkshire bacon, freshly cured with brown sugar, is not your ordinary bacon – it has an unbelievable flavor, perfect marbling (save the drippings!), and is cut into thick, hearty slabs. Our free-range Berkshire pigs spend their days happily roaming around our family’s sustainable farm, rolling in mud, and making funny pig sounds. We feed them an all-natural diet of pure grains, and they forage on our healthy soil and pastures. At just $12.50 for a 1-pound pack, it will go quick! Order your bacon today!

Super Bowl BBQ Party Pack

The Super Bowl will be here on February 3rd, and if you’re like most Americans, you’ll be hosting a party or attending a party. To enliven your celebration – and make it a delicious one – we’ve assembled a Super Bowl BBQ Party pack. It includes:

  • 5 pounds of Wagyu Beef Ribs
  • 4 pounds of Mangalitsa Pork Ribs
  • 5 pounds of Wagyu Hamburger
  • 5 pounds of ground Mangalitsa pork


If you order our Super Bowl Party Pack, check out our finger-licking good recipe for Spicy Wagyu Beef Nachos, on the bottom of our beef recipes page. Just amazing!

All of these items can be purchased separately, but we’re offering a special price of just $125.00 for the full-pack. Order yours today!

Note: Limited Beef Supply

We’ve run into the unfortunate problem of being too popular! Our supply of halves and quarters of  our Wagyu beef will be somewhat limited until late-Spring early summer, so if you want to ensure that you’ll be notified once our supply picks up, please click on the “Notify me when product is available” tab. We’ll contact you when it’s ready!


Organic Grass-Fed Beef versus Non- Organic Grass-Fed Beef

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We often get questions from customers on the status of our grass-fed beef; namely, is our meat “certified organic grass-fed beef?” We want to devote some space to this, because we understand that organic grass-fed beef and organic meats are a popular topic at the moment, so we want to clearly explain our position, explain our farm’s practices, and dispel any myths that may be out there regarding the purity and health benefits of our grass-fed beef and pastured meats.

First, for you to understand our operation, we must explain the distinction between a sustainable farm and a farm that is simply “certified organic.”

Sustainable Farming and Organic Farming Practices

Our family operates a sustainable farm in Summerfield, Florida, and it’s not a large operation – Pasture Prime Farm is roughly 500 acres, and it is a multi-species farm, meaning that we raise grass-fed beef, pastured pork, and free-range poultry – all of our animals equally contribute to the health and vitality of our farm’s pastures and ecosystem, which is why we choose to raise multiple species, versus run a monoculture-model farm.

In a sustainable farm system, such as ours, every species and the type of pasture rotation we practice contribute to the health of the soil and ecosystem; on traditional, “non-sustainable,” or industrial farms, because the concentration of animals is higher, and typically only one type of animal is raised, the farms require the use of fertilizers and must supplement food with additives, since the pastures or environment is not able to fully sustain the operation. The result of these practices not only erodes the quality of the meat and the health of the animals, but it also contributes to a damaged ecosystem. In short, these types of farms are not “sustainable” – they require artificial input to function.

Now, here’s where a big distinction lays – a farm can be “certified organic” but not be sustainable. Monoculture farms can be organic, and in fact, you can buy “certified organic beef” that comes from cows finished on feedlots (which are the antitheses of a sustainable farming operation).

At Pasture Prime Family Farm, we are truly sustainable, and our grass-fed cattle are never finished on grains or sent to feedlots. This is why we prefer the label “Sustainable Farm” rather than “Organic Farm.”

So What About Certified Organic Grass-Fed Beef?

Certified organic grass-fed beef cattle must meet the following criteria, according to the USDA:

  • Born and raised on certified organic pasture
  • Never receive antibiotics
  • Never receive growth-promoting hormones
  • Are fed only certified organic grains and grasses
  • Must have unrestricted outdoor access


At Pasture Prime Family Farm, all of our farming practices and our grass-fed beef meet these criteria. However, to undergo “certification” from the USDA requires an expensive, lengthy process that, in the end, doesn’t change the purity of our practices or the quality of our meat – it just results in higher overhead, which we don’t want to pass on to you, our consumer. Our goal is to offer affordable, healthy grass-fed meat online, for purchase on our farm, and to be available at farmers’ markets and in local restaurants.

To guarantee the purity of our grass-fed meat and, in our opinion, to offer a higher standard than “Certified Organic Grass-Fed Beef,” we have third-party certifications from respected organizations, including the American Grass-Fed Organization and Animal Welfare Approved.

Finally, we’re so confident about the humanness of our practices and the quality of our grass-fed meat, that we have an “open-door” farm policy – we invite visitors to come out and visit us! We want you to see the beauty of our sustainable farm for yourself.

Order meats online >

Contact us >



Following a Paleo Diet? Are You A Cross-Fitter? We Have Pastured Meats For You

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If you are a subscriber of the increasingly popular Paleo diet, you know that one of the primary recommendations is to eat healthy fats, moderate animal proteins, moderate carbohydrates, and to make sure that your meat sources come only from 100% grass-fed and pastured animals (that are not finished on grains).

The Paleo diet has become especially popular with people who are members of Cross Fit gyms, or who are working out intensively. Hundreds of websites and online communities have been created to support those who subscribe to this diet and fitness regime, but people often have a hard time finding a good source of 100% grass-fed meats.

Our family’s sustainable farm believes in the principles that the Paleo diet subscribes to; namely, that pastured meats, animal fats from all-natural sources, and diets with reduced grain inputs are healthiest for us.

We are proud to offer a selection of humanely raised pastured meats on our website, in nearby farmers’ markets, and in to local chefs that we supply our meats to.

If you are looking for not only healthy, truly grass-fed meats for your Paleo lifestyle, but also really flavorful, delicious meats, than we’re your source! Our family’s 100% grass-fed meats come from heritage animals that we breed specifically for our natural Florida grasses and their superior meat quality. Our Wagyu beef cuts have superior marbling, and our Mangalitsa and Berkshire pork is prized for its flavor and unsaturated fat content.

For more information on Paleo diet recommendations, we recommend the website.

Browse our selection of 100% natural pastured meats >




Breaking News!! Celebrate your Thanksgiving gathering with a FREE Pasture Prime Heritage Turkey!

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If you’ve never experienced a heritage turkey, you’re in for a treat – they are rich, juicy, and taste the way a turkey should. Plus, you can feel good about the way our turkeys are raised and handled – no industrial farming on our ranch! Our turkeys are given plenty of space to roam, and we let them grow slowly. They forage on our pastures and are fed all-natural feed.

Here’s how it works: our all-natural heritage turkeys are sold out, but if you order $200 worth of our delicious pastured meats by November 21st, you’ll be entered into a drawing for a free turkey! We’ve reserved one for this contest, so enter soon before time runs out! We’ll send you an email if you’re the lucky winner.

Click here to order:
Wagyu Beef >
Mangalitsa Pork >
Berkshire Pork >
Free-range Poultry >

Grass-Fed Beef Brisket – Time to Cozy Up With Some Warm Comfort Food!

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It’s November, and if the mercury is dropping in your part of the country, you may be in the mood for a cozy, hearty meal that you can make ahead for you and your family. We love easy meals and recipes that allow us to throw some ingredients together in the morning and enjoy a tasty meal later that night. There are many cuts that work well in slow-cooking – one of our favorites is beef brisket.

Our grass-fed beef brisket, from our Wagyu cattle, here on our sustainable Pasture Prime family ranch, makes for a great main ingredient in the below two beef brisket recipes. These two recipes are super simple, especially yummy, and make great use of our beef brisket!  This comes as a real treat during the time of year when you are getting together with friends and family.

As with all of the beef from our family’s farm, here in Summerfield, Florida, the beef brisket comes from 100% grass-fed Wagyu cattle that are never given growth-hormones, sent to a feedlot, or given antibiotics. Read more about the health benefits of 100% grass-fed beef.

Order your Wagyu beef brisket today! You can choose 4 or 5 lb. packages of our Beef Brisket, at just $12 per pound!

Super Simple Beef Brisket Recipe

Originally adapted from the Joy of Cooking

  1.   1 Package Dry Onion Soup Mix
  2.    3 Sliced Onions
  3.    1 C. Chili Sauce – bottled
  4.    1 Bottle Beer (not dark) or 1 can Coke
  5.    4-5 Pound Pasture Prime Beef Brisket
  6.    1/2 c. water

STEPS: Preheat oven to 325 degrees.

  • Combine all ingredients in large Dutch Oven, casserole, or Crock Pot (make sure you keep lid on pots)
  • Put meat in and spoon some of sauce over top.
  • Cover and bake in center of oven 2 1/2 hours to 4 hours, or low in a Crock Pot. Test for fork tenderness @ 2 hrs.  If not tender cook longer testing @ 15-20 min intervals.  Keep in mind that grass-fed Wagyu does not take as long as commercial grain- fed beef.
  • This can be cooked ahead and then refrigerated for serving later or next day.
  • Add salt and pepper as desired and serve with sauce.

Delicious over rice or quinoa!

Super Hearty Beef Brisket

(Adapted from the Bromberg Bros. Blue Ribbon Cookbook)

  1.    3.5-5 Pasture Prime Beef Brisket
  2.    Salt, Pepper, Thyme for Seasoning
  3.    4 TBSP. Butter (1/2 stick)
  4.    5 lbs. of Peeled Small Onions, halved through the root
  5.    1 c. Dry White Wine
  6.    1 cup Chicken Stock
  7.    1 1/2 TBSP Fresh Thyme leaves
  8.    1 tsp pepper
  9.    2 Celery Stalks, diced
  10.  1 Tomato, diced
  11.  4 Peeled Garlic Cloves

STEPS: Preheat Oven to 300 degrees.

  • Sprinkle brisket with salt, pepper & thyme.
  • Melt butter in Dutch Oven
  • Arrange onions, cut side down in pot
  • Cook over medium heat for about 7 minutes, until well browned (don’t let them burn)
  • Pour the wine and stock over the onions, covering them by 1 inch (add more stock if necessary)
  • Add thyme and pepper
  • Bring liquid to simmer, on stove top.
  • Place Pasture Prime Beef Brisket on top of the onions, with fatty side up
  • Sprinkle celery, tomato, & garlic over meat.
  • Cover and cook, turning once, until fork tender ABOUT 2 1/2 – 3 1/2 hours (every oven is different – use your fork as a guide)
  • Transfer brisket to serving platter to rest.
  • Boil braising liquid until reduced, then puree with food processor.  Can be strained, if desired, or served alongside or over brisket.


Order your Wagyu beef brisket today!


Plenty of Fall Events! Including the Epcot Food & Wine Festival!

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With the autumn season being the time to celebrate the harvest and the time to welcome the winter events, we have plenty of upcoming events that we invite you to join us at. Not only can you meet our family—the farmers who grow delicious grass-fed meats—but you’ll have a chance to sample our delicious products—including some prepared by world-famous chefs.

Epcot Food & Wine Festival, Orlando, FL

We are so pleased to once again be a part of the world-famous Epcot Food & Wine Festival, at Epcot Center in Orlando from September 28th  – November 12th.. We invite you to come and see fantastic cooking demonstrations, from famous worldwide chefs, sample amazing cuisine, and see what’s new in the food world. While you are in the area, be sure to visit Executive Chef Chris Windus, from the BlueZoo Restaurant in Orlando. We hear he is serving some of our Milk-Fed Chickens, served with truffles. It’s a definite don’t-miss.

Farmers’ Market at The Villages!

The Villages is a large retirement community, located close to our farm in Summerfield, Florida. We will be making our first appearance there at the Grand Opening October 13th. We’ll be selling our all-natural free-range chickens, grass-fed Wagyu beef, and pasture-raised pork. It’s a great chance to buy our products and meet Torm (head family farmer), directly.

Pig Stock Traverse City, Michigan on Oct, 23

The annual Pig Stock Event occurs in Traverse City, Michigan on October 23rd, where all things Mangalitsa will be featured.  Chefs will be showcasing their recipes along with tips for butchery, etc.

And there’s Still Time! Steak Variety Pack Still on Special!

If you haven’t ordered it yet, we still have our Steak Variety Pack available. But hurry! This great special ends in September. Order today!

Turkey Pick Up, November 19th – 20th

If you placed an order for one of our homegrown heritage turkeys, turkey pick up takes place from November 19th– 20th. Torm will contact you to set-up convenient times.