Sara Hollenbeck started High Five Meats in 2015 during a women’s conference in Billings, which gave her the idea to offer locally raised lamb for sale. She quickly received a regular order of lamb from Ten, the Northern Hotel’s premier restaurant. This prompted a brainstorming session wherein Sara and Henry designed the concept of offering pre-built packages of three types of locally raised meat. As for the company name, Sara recounts, "Naming a company is hard. One day I was driving home, and I thought I like high fives...High Five, I like High Five Meats.”

The Hollenbeck's vision is to raise healthy lamb, beef, goat and pork in a natural environment without the use of antibiotics, growth hormones, synthetics or chemicals of any kind. We continually seek to improve our soils through rotational grazing so we can pursue this ranching lifestyle for not only ourselves but our children.

Growing Practices

  • Raised Without Added Hormones
  • Raised Without Antibiotics


  • Meat
  • Beef
  • Lamb