The Bartlett family has been farming the Home Place east of Como, Mississippi for over 150 years. In 2014, Marshall Bartlett, a 5th-generation farmer, returned to the family farm and established Home Place Pastures (HPP). Believing in Marshall’s vision of building a regenerative holistic enterprise, the family transitioned the land from traditional row crop farming to a regenerative grazing operation. This transition allowed the family to use managed animal impact to rebuild the soil, produce new revenue streams, rebuild the ecology of the ecosystems, and produce award-winning grass-fed beef and pastured pork.
Initially relying on an off-site USDA slaughter facility and rented butchering space, HPP took significant steps toward self-sufficiency by starting their own on-farm processing in 2016. By 2018, they passed their federal inspections and began processing meat under USDA inspection. In early 2024, they completed a major facility expansion to enhance production capacity and cold storage. Today, HPP operates one of the few on-farm, USDA-inspected slaughter and processing facilities in the country.
Committed to supporting their local community, the Bartlett family has created jobs both on the farm and in the processing plant, while also providing a gathering place for the public at their Farm Store and eatery. Additionally, they contribute to the community by supporting the local food bank and promoting regional music and culinary traditions.
Regenerative & Sustainable Practices
Home Place Pastures uses nature as their guide as they create a thriving, diverse ecosystem through the careful management of multiple species of plants and animals. Their grass-fed beef, pastured pork, and eggs are raised outdoors, without the use of antibiotics. In addition to using their own beef and pork to supply the brand with meat, Home Place also works with a network of like-minded regional farmers. They process their livestock by hand in their own USDA-inspected on-farm processing facility, using butchering techniques honed for the region’s top chefs. By filling and shipping orders directly from their farm, they offer nourishing food while sustaining regenerative farming practices, creating local jobs, and keeping resources within their community.
They employ the following contextually-effective management practices in their operation to ensure proper stewardship of their community and resources:
HPP employs managed grazing on their property and promotes no-till pastures.
HPP has a network of 12-15 producers from which they source pork and beef.
HPP manages their sourcing standards through on-farm visits and personal relationships, through signed affidavits for each load of animals where the producer acknowledges that they followed all of the animal husbandry requirements, and by assisting with certifications for their producer network on an as-needed basis.
Sourcing standards for beef include no hormones or antibiotics used in any stage of production, constant access to vegetative forage, and minimal supplementation with forage (not grain-based) feed.
Sourcing standards for pork include no hormones or antibiotics used in any stage of production and prohibiting animal by-products in feed.
HPP is engaged in their local community by placing an emphasis on hiring locally and regularly donating to local food banks.
HPP is focused not only on employing workers from the local community, but also on providing a good workplace environment and benefits, including health insurance, a 401k match program, PTO, and discounts on meat products.
