Welcome to Pettit Pastures! 

This family farm near Milaca, MN is home to grass fed beef and pastured pork. All livestock dine on a smorgasbord of legumes, forbs and grasses within the rotational grazing system established by Tim Pettit and his son, Jake. 

When Tim retired, Jake took over the operation and now manages the roughly 160 head of cattle, around 40 market hogs and 270 acres of owned and rented land. 

They purchased the farm in 2012 and decided on raising grass fed beef, Jake said. Raising cattle wasn’t much of a stretch for the family. Tim had operated a dairy farm near Clearbrook, MN which was lost during the farm economic crisis. But the knowledge of raising and caring for cattle became a foundation for their new farm venture. 

The Pettits chose Lowline Angus as the beef breed they would raise. Lowline Angus is a smaller animal than standard Angus cattle. Jake says they are easier to finish on grass. 

They started small, with 10 head and have grown the herd to around 160 cattle including breeding animals. 

Water is available for both the cattle and hogs while grazing, Jake said. Around 5 miles of water line was installed within the grazing system. 

While grass is great, the livestock also receives the nutrients needed for an all around good diet including salt and a mix of kelp, selenium, zinc, copper and iodine, to name a few. 

The cattle are “out wintered,” meaning they live outdoors in the winter in wooded lots which gives them protection. While there is no grass, the livestock feeds on dry hay and baleage with three winter waterers available to the herd. 

They have two calving periods on the farm. One group will calve starting in April and ending in June while the second starts in late August. 

“We do that because to finish the cattle on grass, you need to finish them around 20 to 24 months,” he said. “We have a six month window where you are in a prime window to harvest the animals.” 

Add to the farming operation pastured pork! 

The Pettits purchase feeder pigs from a neighbor twice a year. The feeders are around 40 to 60 pounds when they arrive at the farm. There are between 15 to 20 pigs in each group. The pigs also dine on pasture and have feed supplements and water available to round out the diet. 

Hogs are not over wintered, Jake said. The first group finishes around the end of August and the second around October. 

Tim and his wife, Alice live on the farm. Jake’s family includes his wife, Lacey and their children, Aidan and Ashton.

All animals are harvested at McDonald’s Meats in Clear Lake, MN. 

Customers can purchase meat through the online store at pettitpastures.com/shop. Customers can order a variety of cuts including steak, roast, ground beef, specialty meats, organ meats and pastured pork. If a cut isn’t available, customers can e-mail the Pettits through the website to reserve the meat item. 

They process beef every three weeks, but products have been selling out shortly after the processing time, Jake said. They also offer on farm pick up or home delivery in the Twin Cities area and in Central Minnesota. 

To learn more about their farm, visit pettitpastures.com. 

A guide to preparing grass fed meats….

Grass fed pastured meats contain a higher level of vital omega-3 fatty acids and, because the meat is leaner, attention to prep should be taken to make sure the meat is moist, succulent and just plain tastes great!

Remember, it’s a leaner meat, so….

-Sear steaks and chops over high heat, then finish it at a lower temperature than you might be used to.

-Roast at lower temps and, for cuts that need long, slow cooking like a shoulder or rump, cover the roasting pan with moisture such as beer, wine, cider, broth or whatever great liquid you might have…

-Burgers will be best if something is added for moisture in cooking. Suggestions: caramelized onions or roasted peppers.

-Lean cuts like steak or pork loin chops will benefit from a four to six hour marinade.

ENJOY!