Quality or Cheap?

written by

posted on

February 9, 2025

Hey There 👋!
Did you know that here in Michigan, a significant portion of our land is dedicated to crops like corn and soybeans?

Many of my neighbors are surprised that we don't follow the same pattern on our land. They sometimes wonder why we've chosen to focus on pasture and other uses for our acreage.

They also question our approach to raising our pigs, goats, lamb,& chickens without relying solely on grain-based feeds.

This can sometimes lead to the unspoken question: "Who would pay more and wait longer for products raised this way?"

My answer might surprise you.

Our pasture-raised products may not be the right fit for everyone.

They definitely aren't the cheapest option. In fact, they cost more than what you'd find at your average grocery store, but...

✅ If your family’s health and wellness is a priority…

✅If you value a direct relationship with your farmer…

✅And if you want to be able to trust the source of your food and how it was raised...

Then our products are right for you!

Did you know that pasture-raised products...

✓ Lower in calories

✓ Support healthy blood sugar levels

✓ Contain beneficial electrolytes

✓ Offer a healthier balance of fats

...compared to products from corn fed only conventional meats?

While this approach isn’t for everyone, whether due to budget or personal preferences, it MAY be perfect for you and your family.

Here’s what one of our customers had to say in a 5-star review:⭐️ ⭐️ ⭐️ ⭐️ ⭐️

“I ordered chicken thighs, a chicken frame, chicken liver, and pork liver this past week from Willowbrook Farms. I am so appreciative of being able to get pasture-raised meats, and my family and I eat liver for the extraordinary nutritional benefits. It is sometimes difficult to get liver since many people don't want it and so, unfortunately, it's often tossed at the butcher. I think it's important to try to use as much of the animal as possible.

Vanessa from Willowbrook Farm is super on the ball and professional and just a wonderful person! It makes a huge difference for me that they offer delivery. Definitely recommend them to others!”

-Mary J

⭐️If you're serious about eating healthier, I don't think you'll be disappointed with our farm products either.

Our quality is demonstrably different from what you find in the grocery store.

If you have any questions, please don't hesitate to email me back.

Blessings,

Farmer Vanessa

Winter Stew Options

Cooking with the bone-in isn't just a preference—it’s a culinary "cheat code." As the meat stews, the bones release collagen and marrow, which transform a thin broth into a rich, silky gravy that you simply can't get with boneless cuts. 1. Bone-In Goat: The Low & Slow King Goat meat is lean and can be tough, but it has a deep, slightly gamey flavor that is incredible in stews like Jamaican Curry Goat or African Pepper Soup. The Secret: It needs time. Plan for 2 to 3 hours of simmering. If the meat isn't pulling away from the bone with a fork, it’s not done yet.Pro Tip: Use an acidic element like tomatoes, vinegar, or citrus in your base. This helps break down the tough fibers and balances the richness of the marrow. 2. Pork Stew Meat (Bone-In): The Flavor Bomb If you can get pork shoulder (butt) or neck bones, you're in for a treat. The Secret: Pork has a lot of connective tissue. When this melts, it turns into gelatin.Pro Tip: Sear the meat first. Because pork has a higher fat content than goat, browning it deeply in the pot before adding your liquids creates a "fond" (the brown bits at the bottom) that adds a smoky, savory depth to the whole stew. 3. Bone-In Chicken: The "Comfort" Specialist Chicken stews much faster than goat or pork, so the challenge is keeping it from falling apart too early. The Secret: Use dark meat (thighs and drumsticks). White meat (breast) will dry out and turn stringy long before the bones have a chance to flavor the sauce.Pro Tip: If you're doing a long stew, add the chicken about 45 minutes to 1 hour before you plan to finish. This gives it enough time to become tender without the meat completely disintegrating into the broth. Comparison of Cooking Times Meat TypeBest CutAverage Simmer TimeGoatShoulder or Leg2 – 3 HoursPorkShoulder or Neck1.5 – 2.5 HoursChickenThighs or Drumsticks45 – 60 Minutes A quick safety tip: Since you’re using bone-in cuts, be mindful of "splintering," especially with goat or pork that has been "whacked" into pieces by a butcher. It's often helpful to skim the top of the stew early on to catch any small bone fragments.

Quality or Cheap?

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Winter Stew Options

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