Delicious and Different: 2 Pork Recipes 

Posted by Laura Mortelliti on Feb 16, 2017 4:30:00 PM


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Topics: Foodie, Kitchen, Recipes, taco, Pork

Iberian Pastures First Slaughter, Butcher and Fresh Cuts Available

Posted by Laura Mortelliti on Feb 9, 2017 8:12:27 PM

The delicacy Iberian Ham (Jamón ibérico) is one of the highest quality cured hams in the world. Jamón ibérico is characterized by its long aging period (24-48 months), rich red color, ample marbling, and complex, sweet, nutty flavor. Iberian Ham must be sourced from the meat of only one breed of pig: Black Iberian Pigs. This breed is unique in its genetic ability to produce oleic acid-rich, exceptionally marbled meat. 

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Topics: Foodie, Kitchen, Iberian ham, Pastured Pigs

How to cook a perfect pasture-raised turkey

Posted by Angela Huffman on Nov 10, 2016 8:14:00 AM

We are grateful for the opportunity to provide you and your loved ones with a delicious pastured turkey for this special time of the year. Cooking a whole pasture-raised bird can be intimidating, and we want you to feel well-prepared to cook our turkeys this holiday season.

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Topics: Kitchen, Pastured Poultry

We’ve got balls at White Oak Pastures

Posted by Angela Huffman on Aug 4, 2016 2:00:00 PM

Castration of male animals is a common practice in the livestock industry. Said to reduce aggression, the practice likely came about with the confinement of cattle in crowded conditions where the animals aren’t free to roam and express natural instinctive behaviors. As Will Harris says, you just can’t keep a bunch of bulls in confinement; it’s like the worst prison movie you’ve ever seen.

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Topics: Animal Welfare, Kitchen, Nose-To-Tail, Castration, Cowboy caviar, Rocky Mountain oysters

Grassfed goat is back in stock + lemon herb goat meatball recipe

Posted by Angela Huffman on Jun 30, 2016 2:00:00 PM

Recently on our blog we’ve written about the power of browsing and land clearing through small ruminant animals. Meanwhile, grassfed goat has been out of stock in our online store for a while. We’ve been able to enjoy having our goats on the farm, but haven’t been able to share their goodness with you. Today we’re excited to have grassfed goat back in stock for our online shoppers, and to share Chef Reid’s delicious lemon herb goat meatball recipe!

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Topics: Kitchen, Grassfed Goat

How to roast a whole pastured chicken or guinea like a pro

Posted by Angela Huffman on Jun 9, 2016 2:00:00 PM

White Oak Pastures’ chickens and guineas live unconfined on pasture, hunting, pecking, scratching, and dust bathing. This leads to stronger, healthier, and in our opinion, tastier birds. It also means these birds use their muscles, and we need to take this into consideration when cooking a pasture raised animal. Apply some of the same principles we use when preparing grassfed beef, such as marinating or seasoning one to two days in advance to help tenderize those more active muscle fibers.

One of the easiest ways to cook a chicken or guinea is by slow roasting it. Cooking poultry with the bone in adds more flavor and nutrition to the meat and the broth you have left. We recommend the following recipe when roasting our pastured chickens and guineas.


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Topics: Foodie, Kitchen, Pastured Poultry, Nose-To-Tail

How to buy grassfed and pastured meat in bulk

Posted by Angela Huffman on Jun 2, 2016 2:00:00 PM

It used to be very common to buy a whole, half, or quarter of an animal from a farmer you know and trust, and then enjoy having a convenient, steady supply of protein in the freezer. This tradition of buying meat in bulk is making a comeback, and we’d like to make the process a little less intimidating and mysterious, and encourage you to give it a try.

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Topics: Foodie, Kitchen, Zero-Waste, Nose-To-Tail

How to make grassfed beef bone broth

Posted by Angela Huffman on Apr 7, 2016 2:00:00 PM

At White Oak Pastures, we take pride in using every part of the animals we process, and broths are a way to utilize the strong, nutrient-dense bones. Check out Chef Reid’s easy how-to video and instructions for making beef bone broth at home. Enjoy this broth by itself as a rich, nourishing supplement or add it to soups and sauces for added flavor and nutrition.

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Topics: Foodie, Kitchen, Bone Broth, Paleo, Stock

How to prepare aged grassfed steaks

Posted by Angela Huffman on Mar 12, 2016 2:00:00 PM

Our animals are athletes. They spend their entire lives roaming our lush pastures and eating sweet grasses, as nature intended. Because our cattle’s muscles see a lot of activity, we recommend aging our grassfed steaks to allow enzymes and microbes to break down the tissues to make the meat more tender and flavorful.

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Topics: Foodie, Kitchen, Paleo, Aged Steak

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