Also naturally fed, pasture raised, chicken, turkey and pork.

Friday, November 6, 2015


Hello everyone,
Wanted to bring you up to date on our farm. To go along with our beef and pork business we are going to add a small dairy. Our goal is to start milking by the summer 2016. Our dairy cows will be raised just like our beef cows. Grazed on Organic Pastures in the summer and fed Organic Hay in the winter. We are going to sell 100% grass-fed milk that we are going to process and sell ourselves. (not raw milk). Just like we sell our beef and pork by the share, we plan on doing the same with the milk. A share will be one gallon of milk a week for 52 weeks. This will not be an inexpensive venture and to help us get it up and running we are looking for share holders in our area who would have interest in not just purchasing a share, but forward purchasing their share.  This would help us remodel the old milk-house, add dairy cows and make additions that are needed for this project.

If this is something you would have interest in, please give me a call at 517-765-2268 and let me know what you think and I can give you more details.




I wanted to let everyone know that we did not raise any turkeys this summer for the Thanksgiving season. We decided not to raise any this year due to the bird flu epidemic that broke out across the mid-west. With all of the problems on poultry farms we did want to take a chance on any problems that might affect our beef and pork business. ( our main business).

Hope all is well with you and yours and thank you for your continued support.

Dan Hiday

Tuesday, June 23, 2015


I have been so busy I did not realize how long it has been since my last post. For a quick family update. In February we added two new grandsons. Colton was born on the 15th and Christian on the 17th. They are growing fast and doing well.

As for the farm, we are getting plenty of rain. So much in fact that we do not have most of our first cutting of hay up yet. Hopefully we will get a stretch of good weather so we can get it put up soon. We will be contacting pork buyers soon because this years pigs are going to be ready early. I have a newsletter ready to go out this week to all of the pork and poultry buyers.

I will try to get back to the blog soon.

Hope all is well with you and yours.


Friday, January 30, 2015

Hiday Farm Meats

Hello everyone, hope all is well. I have some good news for those of you in the Kalamazoo and Lansing area. Hiday Farm meat is now available at the following retailers.

Sawall Health Foods --  BEEF
2965  Oakland Drive, Kalamazoo, MI.

People's Food Co-op --  BEEF
507 Harrison St., Kalamazoo, MI.

Foods For Living  --  BEEF and MANGALITZA PORK
2655 E. Grand River Ave., East Lansing, MI.

All three of these stores have brought in inventory within the last two weeks. Hopefully it will be a good seller and will continue to support the Hiday Farm. Please support these businesses. They are all well run small retailers working hard to bring you healthy food choices. We are proud to be associated with them and look forward to working with them to make Hiday Farm meats available to more customers who are interested in a healthy choice.

For those of you not familiar with us. We raise Beef, Pork and Poultry. Not only are our cattle Grass-fed they are Grass-finished, meaning that we do use grain to fatten our cattle. They are finished on our Organic pastures. We raise a special Old World Hungarian Pig called a Mangalitza. Known for its special fat and gourmet flavor. We also raise Chickens and Turkeys on Pasture.

Do not forget, we offer shares of all of our meats to you directly from the farm too. If you are not on our mailing list or you are a small retailer similar to the ones mentioned and would like more information on the how to purchase Hiday Farm meats, feel free to call me at 517-765-2268 or email me at

Thanks, and Hope all is well with you and yours.

Dan Hiday

Thursday, January 1, 2015

Happy New Year

Happy New year from the Hiday Farm and Family. We had a very busy 2014 and expect 2015 to be pretty much the same. More and more people are asking for Hiday Beef.  I want to thank all of you who purchased from us in 2014.  My plans for 2015 is to increase the number of cattle to be raised for processing. This past year saw a long waiting list of people wanting beef, that we were not able to fill. Keep in mind that a lot of people who purchase from us have been customers for many years and order months in advance. 90% of our beef is processed in the fall and almost all of it is sold in advance, so contacting me in late September or October puts you on the waiting list. So when you get your order form this spring, please fill it out and get back to me as soon as possible. If you are not on the mailing list, give me a call.
Hope everyone had a good 2014 and I wish you all the best for 2015.


Tuesday, July 15, 2014

Summer Time

This summer has been flying by. Sorry it has been so long since my last post. The wet cool spring and summer have set us back with some of our crops. First cutting hay was about 3 weeks behind, but a pretty good sized one when we got it up. On the plus side, grass/pasture is growing well and the cattle have plenty to eat. The Mangalitsa pigs are also growing and getting ready for fall processing.

I have enjoyed seeing many of you at the Texas Corners Farmers Market.

Hope all is well with you and yours.

Friday, March 14, 2014

Waiting For Spring

I do not know about you, but I am tired of snow and winter. Wish spring would hurry and get here.

I have been working on the 2014 order form and the spring news letter to go with it. In the letter it will talk about a few changes for 2014. The main change for this year will have to do with the pork shares that are offered. Over the past few years we have only offered our Mangalitsa pigs to restaurants and not in shares to everyone. Instead we would purchase young regular breed pigs and raise these for share holders. This year we are not going to bring in regular pigs for shares, we have enough Mangalitsa to offer them to share holders. Between having plenty of Mangalitsa pigs and a decease running through many regulars pig herds throughout the USA. I will not be bringing in outside pigs to the farm.

What does this mean for you??

It means that you are going to be getting a great deal on pork that is served in some of the best restaurants in the world as a gourmet dinner. Yes the price per pound will be a little higher than regular pork, but will only run about $60 per share more than usual. Mangalitsa dinners are often a $100 per plate, so $60 extra for 30lbs of gourmet meat is not that much.

It also means that the chops and roasts will carry a good 1/2 inch thick of fat. The Mangalitsa is known for its fat. A fat known to be very flavorful and higher in omega 3's. The bacon will also carry a lot more fat (and cooks very fast.)  The meat will be redder in color

You can find a lot of info about the Mangalitsa pigs on the internet, if you want to know more.

Feel free to contact me with any questions or concerns.

Hope all is well with you and yours.