Kindred Crossings LLC

Your Connecticut Lamb & Beef Source

plus wool blankets too!

 Kindred Crossings is a local, family farm dedicated to the production of healthy, naturally raised livestock that you can place in your pastures or on your dinner table with trust.

   New lambs are being born daily in January & February 2015. If you've been thinking about placing a lamb order, now is the time!

Check out our new, simplified meat ordering forms. No gimmicks or buying plans. We're keeping it simple - just order what you want. The more you buy, the better your price.

Join our blog to be kept up to date on farm events! Register on the blog & accept the invite to receive emails from the farm blog. This is replacing our previous email list that we had trouble sending.  

Buy Local - Eat Local

Why local? The term "local" has been interpreted as originating around the corner up to as far away 400 miles. Regardless of your personal definition, we feel it is important that you know where the food that feeds your body comes from, how it was produced, and how it got to your dinner table. When buying meat from our farm, you can count on these important facts:

• Our animals are raised in an open air environment that benefits both them and the land. They have pasture access in season.
• Our animals dine daily on fresh grass, dry hay or grass balage produced without chemical preservatives or synthetic fertlizer.
• Our beef are raised on grass, hay & grass balage only as of 8/1/14. Our sheep are receiving a minimal amount grain still as they have their lambs in the freezing heart of winter.
• Our animals never consume animal by-products or subtherapeutic anitibiotics
• We do not inject our animals with growth hormones - they grow at their own natural pace
• Animals are processed at Rhode Island Beef & Veal. Smoking is done at Noack's Meat Products.
• Every animal is inspected by a USDA inspector to make sure it is healthy & fit to eat.
• All meats are properly dry aged and cut to order.

Around the Farm 

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Good Reading

April 2011 NY Times article about lambs in CT

Having a Cow About Steak Quality

   By Mark Schatzker

Omnivore's Dilemma

   By Michael Pollan

What to Eat and Why

   By Nina Planck

The Grassfed Gourmet Cookbook 

   By Shannon Hayes