Pasture Project began from a shared passion between James Beard-nominated Chef Micah Wexler and renowned meat curator Debbie Rocker. Micah met Debbie as his trusted meat supplier when he opened Mezze, his first restaurant in Los Angeles for which he appeared on Food Network’s Iron Chef. He eventually opened the celebrated Wexler’s Deli and was featured on Netflix’s hit series, The Chef Show.

Debbie was raised in her family’s meat business, Rocker Brothers Meat & Provisions. Since middle school, she’s had her boots in the grass, traversing the world from farm-to-farm seeking out the most premium, humanely-raised meat and bringing it to the most discerning chefs in the country.

After a 15-year friendship and working relationship, they had a strong desire to give families access to thoughtfully raised meats at home, handcrafted with quality, chef-made marinades. At Pasture Project, the pasture raised animals are key to maintaining nutrient rich soil and thriving grasslands; an environment where they can live in harmony with Mother Nature. But we also know that an heirloom breed is where it all starts. Bringing together the right breed, with the best lifestyle, not only makes for happy animals, but is restorative for the land, good for the people who share in its bounty and produces maximum flavor.