Our first pasture-raised chickens are available this week. In this post we explain how we raised them — portable shelters on the same 85 acres as our cattle and sheep, what pasture-raised actually means, and what cuts are available now including whole birds, boneless breast, legs, thighs, wings, backs, necks, and livers.
We say pasture-raised on everything we sell. In this post we explain exactly what that means — our Hereford-Angus breed selection, our rotational grazing system, why we use border collies for low-stress handling, and why we grain-finish on pasture. No marketing language. Just how it actually works.
In our last post we explained why we're building an on-site USDA processing facility. This post is about what it actually takes to build one on farmland surrounded by tidal marsh near the Delaware Bay in Salem County — wetlands assessments, CAFRA permitting, ground percolation tests, township approval, and where we are right now on the road to breaking ground by end of 2026.
The way an animal lives matters. So does the way it's processed. In this post we explain the science behind transport stress and meat quality — what happens physiologically when livestock are loaded on a trailer, why it affects the flavor and texture of the meat, and why building an on-site processing facility is the natural extension of everything we already do on this farm.
Meet the Dawkins family and the farm behind Mad Horse Meats — 250 acres in Hancocks Bridge, NJ, where two veterinarians and their family are building a regenerative livestock operation from the ground up. We're sharing who we are, how we raise our animals, what makes us different, and what's coming next — including an on-site processing facility and new products launching this spring and fall.
