Currently offering: Trossbach Family Meats was founded by the fifth-generation farmers of Trossbach Farms: JC, Mary, and Travis Trossbach.Mostly focusing on beef and pork, the business slowly expanded to chickens and seasonal turkeys. There are 25 breeding heifers and one bull, which are maintained throughout rotating pastures. Calves are born yearly and weaned at approximately 6 months to ensure no undue stress on their mothers. All cattle graze on grass/hay, along with ground feed mixed from the farm’s crops. Along with cattle, they also attain 20 sows that are bred by their personal boars. They strive for an average of approximately 120 piglets yearly. Piglets are introduced to feed at 20 days and weaned slowly to become independent of their mothers. Hogs are fed a mixture of farm crops used to create ground grain feed. Trossbach Family Meats does not use any antibiotics. Animals are processed by a USDA-inspected facility.
Info Source: Amazing Grazing Directory