• Do you sell wholes, halves or quarter animals?

  All of our beef, pork, lamb and chickens are sold by the cut. We do not sell wholes, halves or quarter animals. We do however offer several bulk buying value bundle options that you can find here: https://rebelpastures.com/collections/value-bundlesFew readers

• Is your meat Fresh or Frozen?

  All of our meat is frozen and stored at -10° Fahrenheit. Product freezing occurs at the processor after the animal has been processed. Our products do not go through multiple periods of freezing and thawing. Our product is frozen from the moment it is packaged right up until you receive your order.Few readers

• What products do you offer?

  We offer pasture raised chicken, eggs, pork, grass-fed beef, and grass-fed lamb. All of our products are raised on our family farms in Michigan and are free of hormones, antibiotics, and GMOs. We offer a variety of other high quality products including wild-caught Alaskan seafood, Rebel Rub seasoning, maple syrup, and gift cards.Few readers

• Are your sausages gluten free?

  The spices used in our sausages do not contain gluten, but they are not certified gluten free. The general feedback from customers in the past is that if they are on a gluten free diet or have moderate sensitivity they are probably okay. People with more strict limitations like celiacs might want to steer clear. Of course, you will need to make this decision for yourself.Few readers

• Is your beef aged?

  Our beef is aged for 10-14 days after butchering. This allows the meat to develop deeper flavor and become more tender.Few readers

• Are your lambs dry aged?

  Our lambs are cut and packaged around 5 to 7 days from slaughter.Few readers

• Do you sell wholesale to businesses?

  Unfortunately we do not have the margins or systems to sell wholesale. Committing so much product is a huge risk for us. We grow the majority of our animals during the summer months, so there's a lot of planning required to determine how much product we will need a year in advance. Considering the time and inputs it requires for us to grow an animal over the course of a year, and fluctuating costs, it would be difficult for us to create a wholesale relationship.Few readers

• Do you air chill your chicken?

  We water chill our chicken, however, our processor does not use a chlorine bath during this process. The USDA requires some sort of salmonella intervention, which is why some processors will use chlorine. Our processor uses a different salmonella intervention during the water bath with a certified organic ingredient called peracetic acid (PAA). Peracetic acid is basically a mixture of vinegar and peroxide. This ingredient is food grade, certified organic, and allows our processor to avoid usingFew readers