Seasonal Haylage and Grasses

October and May typically mark the change of season here in our Southwest Georgia subtropical climate. Historically, these months are the driest months and the months when the warm season perennial grasses and the cool season annual grasses swap dominance. This year the seasonal change was...

The Land and The Herd Are Meant To Last Forever

Pig Paddocks

Our Year In Review

“We pray for plenty of good hard work to do, and the strength to do it.” 

Employee Spotlight: Small Ruminant Manager Matthew Cantrell

Ignite the Consumer Revolution for Regenerative Agriculture

Holiday turkeys with a higher purpose

  

Honey as pure as the land

  

Land, livestock, and the pursuit of a new logo

Selling premium, value-added meat and poultry to consumers requires a good amount of marketing, which is not something that comes naturally to us here at White Oak Pastures. Fonts, color schemes, photos and logo designs weren’t handed down from previous generations like land stewardship and...

Creating a bee-friendly environment (it’s easier than you think!)

 

We’ve got guts. Lots and lots of guts.

A byproduct of our red meat abattoir is a lot of intestines and guts. It’s not as much waste as there would be in an industrial plant that processes up to 100 times more animals than we do, but it’s still a lot. Most people would throw all those intestines away. We’re full-circle at White Oak...

We’ve been called names

Over the years, we have accumulated a number of animal welfare and land stewardship certifications. Will likes to say he’s like a Boy Scout collecting merit badges. We feel that we owe it to our customers to meet the standards of all of these organizations, and pay their verifiers to audit us to...

1 ...
4 5 6 7 8


    Want more? Subscribe Here!


    Most Popular


    For cooking tips and original recipes, check out our recipe blog: Grassfed & Pastured Recipes