Our food nourishes the body – pasture-raised food is healthier and more nutritious. Our animals eat a more natural diet foraging out in the fields. They also get quite a bit of exercise meaning that they are leaner and lower in fat than conventional choices. The fat that they do have has a higher Omega 3 content and the meat is richer in antioxidants and vitamins.
We encourage and offer support for customers interested in nose-to-tail eating. In focusing on what are typically considered the tastiest cuts our culture has lost knowledge and the health benefits of consuming nutrient dense bone broths, chicken-foot stock, liver and heart. Click here for some of our favorite recipes.
BEEF: Our beef is sweet and mild flavored, never gamey. The fat content on our beef is good with moderate marbling in the steaks. We are able to achieve this due to the mild climate and by carefully timing our breeding and harvest cycle.
The temperate climate and high rainfall on the Oregon coast means our cattle have access to lush, green year-round pasture unlike grass-fed beef grown in drier climates.
We breed our herd to calve around May. In our area the grass is most nutritious and growing fast from May through July meaning calves get a good head start being introduced to high-quality grass and mamas have all the nutrition they need to recover from calving and support hungry nursing babies. In their second year, a market cow consumes prodigious quantities of spring grass and gains weight rapidly. When the days start getting shorter, in July, the animal’s metabolism changes from growth to fattening for the coming winter. By August the older, more vigorous market cattle are at their peak of quality and ready to harvest, followed by the rest over the next two months.
Careful management, working in tune with the seasons, and feeding all they can eat of the best grass we can produce results in an excellent product. At 27 to 29 months of age, young for grass-fed, the hanging weight of the carcasses runs between 600 and 700 pounds. Bones, liver, heart and other offal are available with advanced notice on half and whole orders.
We partner with Animal Welfare Approved butchers who age beef the natural, old-fashioned way, by dry curing. This means hanging the halves in a cooler for at least two weeks. To accomplish this, the carcass must have a significant amount of fat to minimize spoilage. Dry curing takes longer than the wet cure method used in the commercial beef industry, but results in a superior product.
PORK: The American Guinea Hog is listed under the Slow Food Ark of Taste for its outstanding flavor and important agricultural heritage. The flavor has been described as complex, tender, crisp and delicious. The Guinea Hogs produce a ham with a substantial fat rind, that is ideally suited to long curing or slow roasting. The Guinea Hog is perfect as a roasting/BBQ pig or for couples since it has smaller hams and pork chop about the same size as a lamb chop
Gloucester Old Spot (GOS) pigs are a traditional slow-growing breed which, combined with a healthy diet and natural lifestyle, produce a succulent pork with a superb marbling and flavor. Its popularity with chefs and foodies stems from the flesh having a rich marbling of fat which keeps it basted as it cooks.
Pastured pork can produce a red-ish meat due to the hemoglobin in the musculature produced as pigs run and frolic and generally exercise their muscles. The more the pigs exercise, the redder, denser and more flavorful the meat gets.
These are smaller, slow-maturing breeds. At 10 months to a year old, the Guinea Hogs average 90 pounds hanging weight/65 pounds cut and wrapped and produce a good amount of lard for baking projects. At 10 months to a year old, the GOSs average 160 pounds hanging weight/105 pounds cut and wrapped.
Lard will be included. Bones, liver, heart and other offal is available with advanced notice on whole orders.
OTHER PRODUCTS: From time to time we have dark honey, colorful eggs, broiler chickens, geese, herb bouquets, cut flowers, starts and vegetables available.
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