We stand by every ingredient. This is our testament to our farmers and you.

Quality & Care

We are committed to environmentally friendly sourcing from farmers who share our vision of humane, hormone-free, and environmentally responsible practice. The care for the animals and attention to detail is unmistakable.

Unforgettable Flavors

Our recipes are inspired by generations of food tradition, coupled with ingredients that are sourced from top local growers and artisans. Braise Worthy means slow cooking each dish in small batches. You can taste the love in each bite.

Modern Convenience

We’ve been in the kitchen for hours so you won’t have to be. It’s what we love to do. Just warm the food for minutes, and savor hours worth of our chefs’ cooking.

Our Story

It’s a story familiar to many — short on time to cook, yet long on hope about what’s for dinner.

While working in New York City’s software industry, plus moonlighting as a fitness coach, Jeff found himself ordering delivery time and again. He was rarely satisfied. The price was high, the quality inconsistent, and he didn’t know anything more about his dinner than what was written on the menu.

Meanwhile, throughout Austin’s adult life, he had been pursuing food, health, and culture. He has cooked and catered for a handful of renowned restaurants in and around the Berkshires and graduated from the New England Culinary Institute.  As a new dad, Austin focuses on modeling a lifestyle of convenience and healthier meal options for his family and yours.

We imagine Braise Worthy as the answer for the busy person who wants delicious, nourishing food on the ready. This is the product we want for ourselves — one that has ingredients from local farmers, flavors that don’t stop, and an ethos we can trust — all waiting in our own freezers.

We started with Carne Adovada, tweaking a family recipe from Jeff’s New Mexico roots. From there, our goal has been to create other stand-out, slow-cooked dishes with ingredients that could be traced back to the farm. We hope Braise Worthy is just what you’re looking for, too.


Jeff & Austin

Know Your Farmers

Castle Valley Mill

Doylestown, PA – Castle Valley Mill began grinding Bucks County, Pennsylvania grains in 1730, operating under a variety of names.  In poor condition, Mark Fischer (the current owner and operator) and his family have restored the historic mill along with its many exemplary milling machines at a time when older mills were being torn down or gutted. Today Mark and his wife, Fran produce exceptional non-GM, slow-stone-ground corn flours and meals at a low temperature, preserving optimal nutrition from every kernel, which Braise Worthy proudly uses for its sweet maize. 

Full Moon Ghee

Greenfield, MA – To make their ghee, Colette Garrigues and Hannah Jacobson-Hardy begin with butter from healthy, happy Jersey cows that are raised in Western Massachusetts. They slowly simmer the butter, removing the moisture, milk solids, and impurities. What remains is a pure premium cooking oil: the clarified essence of butter. This ghee has a rich, sweet, slightly nutty flavor. Since ancient times, ghee has been a sacred cooking oil that is celebrated for its taste, nutritional benefits, and healing properties. It adds immeasurably to the foods we produce for you at Braise Worthy.

Farm at Miller’s Crossing

Hudson, NY – A 200-acre farm that grows certified organic vegetables, bedding plants, flowers and they raise a small grass-fed beef herd. Farmer Chris Cashen grew up on the farm and strives to maintain the health of the ecosystem that they manage. They practice regenerative farming methods and derive the fertility from green manures, their own livestock manures, and intensive crop rotation.

Ioka Valley Farm

Hancock, MA – Since 1936, a diversified, family owned and operated working farm dedicated to providing high quality locally grown products. Rob Leab and his wife Missy, revived the art of maple sugaring at the farm in 1992 with 13 taps and the kitchen stove. Today, they  have 14,000 taps in the sugarbush behind the sugarhouse and lease another 4,000 taps on another property. The flavor of their maple syrup comes from the fertile soils of the Berkshires.


JACUTERIE is an artisanal charcuterie company in the Hudson Valley of New York.  We operate out of our own USDA inspected facility, where we specialize in European style dry cured salami, whole muscle charcuterie, and small batches of fresh sausages.  While we take our inspiration for flavors from across the globe, all our products are made locally in the Hudson Valley, sourcing our meats and other ingredients from as many local sources as possible.  We also make several flavors of smoked bacon and larger quantities of fresh sausages at neighboring USDA facilities in the area.

Founded in 2012 by Jack Peele at Herondale Farm, JACUTERIE continues to grow and add new styles of charcuterie every year.

Kitchen Garden Farm

Sunderland, MA – A 50-acre, certified organic vegetable farm owned and operated by Tim Wilcox and Caroline Pam. The farm started in 2006 on 1-acre of rented land and now covers 50-acres, much of which had previously been farmed by conventional growers that they have converted to organic production. Caroline and Tim are committed to growing healthy soils by cultivating a wide range of biodiverse crops, improving crop rotation and cover cropping.

Lakeside Organics & Joe Czajkowski Farm

Hadley, MA – Lakeside Organics & Joe Czajkowski Farm are progressive and innovative.  We are sensitive to the environment of the farm.  We are customer oriented, and we love to see things grow!

Markristo Farm

Hillsdale, NY – Farmers Martin and Christa Stosiek manage over 30-acres of certified organic, rotationally grown, vegetables, bedding plants, and cut flowers.


MX Morningstar Farm

Copake, NY – MX Morningstar Farm grows a diverse array of vegetable crops on 62 acres of Blasdell channery loam in the heart of Copake, NY.  The farm is managed holistically, thus improving the flavor and productivity of the food grown, and benefitting the community and society as a whole. MX Morningstar farms using sustainable practices designed to maintain and build the health of the land long into the future, and is certified organic by NOFA-NY.

Mycoterra Farm

South Deerfield, MA – Mycoterra Farm was founded by Julia Coffey who handcrafts mushrooms in small batches that are picked fresh for delivery. Mycoterra uses agricultural and forestry byproducts as their primary growing mediums. Their natural methods of production accelerate decomposition, building soil and cycling nutrients – critical processes for healthy ecosystems.

Photo credit: Jim Gipe, Pivot Media, Florence MA

Next Barn Over

Hadley, MA – Next Barn Over Farm is a 40-acre organic mixed vegetable farm. We come to farming with a deep love of the land, hard work, and sharing food. We aspire to grow tasty, healthy and affordable produce, make the farm a vibrant community gathering space, and keep sustainability and justice at the heart of our farming and business practices.

Queen’s Greens

Amherst, MA – Owned and operated by its founders, Danya Teitelbaum and Matt Biskup, Queen’s Greens grows excellent looking, great tasting, super fresh, certified organic vegetables. Everything is grown with care from seed to harvest on 30 acres of fields and greenhouses in Amherst, MA, right in the heart of the fertile Pioneer Valley.

Scott Farm Orchard

The Scott Farm, listed on the National Register of Historic Places, has been in active cultivation since 1791. This 571 acre farm has been owned since 1995 by The Landmark Trust USA, a non-profit organization whose mission is to rescue important but neglected historic properties and bring them back to life. At Scott Farm this has meant revitalizing the entire farm operation from orchard to farmhouses to barns.

The farm’s present orchardist, Ezekiel Goodband, has had a lifelong passion for apples. His search for old varieties has taken him to abandoned orchards throughout New England and as far as Kazakhstan, the birthplace of apples. The orchard now contains over 120 heirloom and unusual apple varieties. The range of color, flavor, and texture is wide indeed with something to appeal to all tastes. Scott Farm also grows gooseberries, medlars, quince, raspberries, blueberries, grapes, pears, plums, and peaches.

Scott Farm became a  Certified B Corporation® October 18th, 2017

Szawlowski Potato Farms

Founded by John Rupert Szawlowski in 1910, Swaz Potato Farms is now one of the largest potato farms in New England.

Walden Local Meats – Beef

North Billerica, MA – Walden Local Meats Co. sources and aggregates exceptionally raised animals in the northeastern United States.  All beef suppliers sign an affidavit that comply with the following statements:

Cattle meet the standards of the USDA Grass-Fed definition:

  • Grass and forage are the only feed source consumed for the lifetime of the ruminant animal, with the exception of milk consumed prior to weaning.
  • Diet is derived solely from forage consisting of grass (annual and perennial), forbs (e.g., legumes, Brassica), browse, or cereal grain crops in the vegetative (pre-grain) state.
  • Animals cannot be fed grain or grain byproducts and must have continuous access to pasture during the growing season. Hay, haylage, baleage, crop residue without grain, and other roughage sources may also be included as acceptable feed sources. Routine mineral and vitamin supplementation may also be included in the feeding regimen.
  • If incidental supplementation occurs due to inadvertent exposure to non-forage feedstuffs or to ensure the animal’s well being at all times during adverse environmental or physical conditions, I will fully document (e.g., receipts, ingredients, and tear tags) the supplementation that occurs including the amount, the frequency, and the supplements provided; any such treated cattle will not be sold to Walden Local Meat Co.


  • Cattle have never been fed of injected with any sort of artificial hormone, steroid, or growth enhancer
  • Cattle have never been fed or injected with any antibiotics, for any reason
  • Cattle have never been fed animal or fish by-products of any kind (e.g., bone meal, hog fat, etc.), or any Genetically Modified Organism (GMO)
  • Cattle have been raised on synthetic pesticide/herbicide free pasture during the growing season (at least 120 days), and fed only approved forages (no grain, no mature corn silage) during the winter.
  • Cattle have been humanely handled in loading, trucking and restraint; no electric prod of any kind has been utilized.

Walden Local Meats – Pork

North Billerica, MA – Walden Local Meats Co. sources and aggregates exceptionally raised animals in the northeastern United States.  All beef suppliers sign an affidavit that comply with the following statements:

  • Pigs are raised outdoors at all times during the growing season (at least 120 days annually), on pesticide & herbicide free pasture or forested areas, and rotated to new areas regularly to maintain vegetative cover;
  • When in shelters during winter, pigs maintain continuous access to the outdoors except in extreme weather conditions (less than 10 days annually), and deep bedding ensures no visible concrete;
  • Tooth clipping, grinding or filing; detusking are never performed, and disk or septum nose rings are never employed;
  • Electric prods are never utilized for handing; humane methods are used for transport, loading and holding;
  • Pigs sold to Walden are never given antibiotics, growth enhancers or hormones of any kind, whether injected or fed. When antibiotics are used to treat illness, this is documented to ensure these pigs are not sold to Walden.
  • Pigs are not auction animals; they were born and raised on my farm, or born on a trusted partner farm who can attest that feeder pigs meet these criteria.

Warner Farm

Sunderland, MA – Warner Farm began in 1720 and  is one of the oldest and longest running family farms in New England. Mike Wissemann and his son David grow a wide range of crops, while following strict guidelines to maintain the 150-acres of fertile river valley soil. Their growing practices nourish the soil and promote the health and biodiversity of the land. Practices: Certified Organic and Integrated Pest Management (IPM).

Hawthorne Valley Farm

Hawthorne Valley is New York’s oldest Biodynamic farm. Guided by Steffen Schneider since the its founding in 1972, the farm has been and remains committed to protecting the health of the Earth.  Their cows are always grass-fed and free of hormones, antibiotics and GMOs.  Their yogurt is made without thickeners, stabilizers or anything artificial.

Baer’s Best

South Hamilton, MA – For over 25 years Baer’s Best farm has been growing dry beans, around 20 varieties of heirloom and specialty beans, that have grown here in the Northeast since colonial days. Dry beans originated in Central America, and as with other staple crops such as corn and potatoes, were brought here by Native Americans. As a small farm they can harvest each type of bean at peak maturity and quality.