Pricing!

EGGS from our Pastured Raised Hens: $5 Dozen  (Available every Wednesday 9am - 8pm)

ALL PRICES ARE IN POUNDS.

CHICKEN (Pastured Broilers)

Whole Chicken:  $4.35  (Cornish Cross - average 4.5 lbs - no feathers or insides.)

Cut up Whole Chicken: $7.50  

Boneles Skinless Breasts: $11  
Legs and Thighs: $5.50 
Wings: $3.50
Carcass: $2 
Feet: $2.50
Heart & Liver: $3.50

TURKEYS: $20 Reservation.  We will have around 120 Turkeys this year so send us your $20 reservation!  

                   $5 Broad Breasted White  (15-24 pounds) (Nov 2014)
                   $5.50 Broad Breasted White (Less than 15 pounds) (Nov 2014)

                   $8 Whole Bone in Breasts  (9-12 pounds) Both breasts left on the ribs with skin on. (Nov 2014)
                   $11 Boneless Skinless Breasts  (7-9 pounds) (Nov 2014)

                   $5 Dark Meat  (8-11 pounds) Rear Quarters and wings. (Nov 2014)
                   $2 Carcass - Back, Neck, Giblets  (heart & liver) (Nov 2014)

                  $7.50 Red Bourbon  (Heritage Turkey) (Fall 2015.  We are sorry but we won't have any
                                                                                            Red Bourbons this year)  

PASTURED PORK

Chops:  $6  (2 per package)
Ham steaks: $5 (Uncured)
Country Style Ribs: $6
Ribs: $5

Shoulder Roast $6  (average 2-3lbs)
Ham/ Leg Roast: $5  (Uncured)
Ham Roast: $5  (Cured)
Ham Hock: $5
Jowls: $6

Bacon: $9

Cottage bacon: $7.50 ( bacon from the shoulder)
Side Pork $8.50  (Uncured bacon)
Sausage: $5  (1-1.5lbs) mild, medium, spicy

Ground:  $5  

GRASS FED LAMB

Chops:  $10.50  (2 per package)

Lamb Steak:  $7.50
Ribs:  $7.50
Back Ribs: $7.50

Shoulder roast:  $7.50  (~2-3 lbs each)

Leg of lamb roast:  $7.50  (~2-3 lbs each)

Ground:  $7.50

Sausage: $7.50 (Mild)

Ground mutton:  $5  (mutton is adult ewe)

Stew Meat: $7.50  (1lb packages) 

Soup Bones:  $4

GRASS FED BEEF

Hamburger: $5.50  (~1lb each) 

Hamburger patties:  $6.50.   4 pack ($6) or 6 pack ($9) 

Fajita Strips: $9

Short Ribs $6
Brisket: $6

Chuck roast: $6

Round roast: $6

Stew meat: $5.50 
Soup Bones: $3.50

STEAKS:  (2 per package)

Rib eye: $14  ~2lbs 

T-bone: $14  ~2lbs 

Sirloin: $13  ~2lbs 

Tenderloin filets: $19  ~.5lbs
Flank: $14
Round: $8
Cubed Round: $8
Skirt: $13

 WHOLES AND HALVES - This is great to split with family or friends to get the great local, quality pastured meats we offer at a little cheaper price than by the piece.  Please call or email to order or if you have questions.  Buying guide:   http://www.extension.iastate.edu/Publications/PM2076.pdf

Beef:  $4.50 Whole ($300 deposit), $4.95 Half ($200 deposit) - hanging/carcass weight.  (Typically ~600-700 pounds)  This yields roughly 350-450 pounds of meat depending on the cuts you want.  A Whole cow would then be $2250 - $2625.  A Half cow would be roughly $1200 - $1400. (Halves or Wholes available Summer 2014)

Pork: $4 Whole ($100 deposit), $4.50 Half ($50 deposit) - hanging/carcass weight.  (Typically ~150-200 pounds)  This yields roughly 110-150 pounds of meat depending on the cuts you want.  A Whole pig would then be $525 - $700.  A Half pig would be $281 - $375. (Order for April.)

Lamb: $5.25 Whole or $5.50 Half, ($50 deposit) - hanging/carcass weight.  (Typically ~60-90 pounds)  This yields roughly 40-60 pounds of meat depending on the cuts you want.  A Whole lamb would then be $270 - $405.  A Half lamb would be $135 - $200. (Order for Summer/Fall 2014)

PICTURES!!

It's high time we posted some pictures.  As many of you know, we are now offer much more than pastured poultry (poultry raised on pasture for meat and eggs).  So, here are some photos of the animals 'home on the range.'

Actually, before you browse pictures, there is one thing to say.  Sometimes, it's hard to look at the pictures knowing this is something you will eventually eat.  Instead of feeling bad about that, we have learned to feel incredibly thankful to animals for providing us with food.  We try not to consume a lot of meat, and try to consume meat that has been raised in the healthiest, and most respectful way possible.  So keep that in mind as you look at these beautiful animals - and say a little thanks!

Chickens:  These are cornish cross chickens, raised for meat- they take about 8 weeks and are allowed to run around and free-range.  They usually wander a bit during the day, and then stick together like birds of a feather at night.   The shelter is moved daily so the chickens have a new clean salad bar pasture every day.  Our chicken is available every Wednesday at our house.

Egg laying hens:  These are the new pullets and will start laying soon!!  Are you ready to start eating pastured eggs?  

Turkeys:  These are the little turkey babies in the brooder.  If you look close, you can see the little bumps on the tops of their beaks.  These are out on pasture now.  Have you sent us $20 to reserve your Thanksgiving turkey?



Sheep:  Beautiful isn't it?  Many of you don't know that we now sell these lambs for meat and it is tasty.   Order a whole or half lamb from the farm.  Or we have individual cuts at our house on our weekly Wednesday pick ups. 

Cattle:  These grass fed and grass finished cows got through a fence and moved into the old farm house.  You can order them also in the whole or the half as well.  Individual cuts also available Wednesdays.  

Piggies:  And last but not least...the piggies.  This little piggy didn't like roast beef.

These little piggies are out on full pasture now and will be ready to harvest over the next few months.  Nothing is better than local, heritage breed pork that was raised on pasture.  Mmmmmmmmmmhh!!!!!  Hope you enjoyed!



Recap

We have been on this farming adventure now for 3 years.  The first two years we did the work of both farming and selling.  Since we don't have land of our own, in 2012 we decided to partner with our friends, Dale & Lynda Batty in Vernal, who wanted to do the farming while we do the selling/distribution.   This partnership has been great for both of us.  We love being able to have access to and offer meat that is raised in a way that we feel is humane, healthy, and appropriate.  Here are some of the reasons people buy:

Local: Knowing who grows/raises your food is so important. Buying local keeps your dollars in your community. It saves money in the resources used to transport food across the country and world.

Antibiotic/hormone free: The animals are not given any antibiotics or growth hormones.  We are not certified organic, but like to say we are "beyond organic".

Happier animals: The animals are given large space on pasture to run around and do what animals do. They have access to food and water at all times (chickens can only get up to 20% of their nutrition from eating grass and bugs, pigs also require feed, but cows and sheep are purely grass fed and finished). The poultry shelters are moved daily to allow the birds fresh, clean pastured areas in which to run around.

Taste:  Have you ever tasted a chicken that was raised on pasture?  Have you ever eaten purely grass fed beef?  Local pork raised on a small farm, outside in the pasture?  Just try it and you will be hooked!  The health benefits are huge as well (see our list of recommended reading).

Springing back to life!

We've pretty much vanished for the last year, but we're back...and we've added a new little chic to our family.  Samira McDowell was born on 2/7/2012 and we've been adjusting and enjoying her since then.  I (Shawnee) have difficult pregnancies so we needn't say much more than that about the past year.  However, we are all on the mend and excited to update you and continue in our farming and eating adventures!

We recently visited Rockhill Creamery and Appenzell Farm in Logan, Utah. It was great to make connections with these other farmers, especially Jesse Corbridge at Appenzell.  He and his wife also raise pastured poultry for folks in Cache Valley.  We talked processing (a whole book on it's own), egg mobiles, high tunnels, chickens, turkeys and many other small farm topics.  And of course we had some fun!

Here are the bullet points to remember for this year. 

* Our first chickens should be available in June.  We may have some ground beef and sausage then too, but will send an email out when it gets closer.

* This year we will have half and whole pork available as soon as July (through October).  We'll also have  quarter, half and whole beef.  Ordering and pricing information will be coming soon. 

* We will still offer individual cuts of pork and beef as they are available.  We typically send an email out whenever we have a fresh batch of chickens, and we'll also let you know in that email if any other cuts of meat are available to purchase at that time.

*We have a separate egg email that we send out weekly.  If you'd like to be on that list, send us an email and let us know.  Otherwise, you'll just be on our regular farm email list and will receive emails periodically throughout the year.

*We will start taking turkey orders in the next couple of months.  We'll have mostly broad breasted with a few heritage breed, so start thinking Thanksgiving, but enjoy the summer first - if it ever warms up :)

Red Rangers coming soon!

One week from today we will have our first batch of red rangers.  We will also be offering different cuts of meat instead of whole chickens, as well as grass-fed, grass-finished beef.  Look for the email if you're on our list, or send us an email to get on our list. 

Red Rangers typically take about 4 weeks longer to mature than the Cornish Cross breed (the traditional fast growing breed raised in the US, probably the chicken you eat most of the time). Red Rangers have a bit more dark meat on them, and a unique flavor that we particularly like, as do our customers from last year. Try one out if you haven't yet! This picture is kind of fuzzy, but at least it shows what a Red Ranger is. Cornish Cross are all white just so you know the difference. Happy Labor Day!

Chicken Licken'

This will be a short post, but we just want to send a shout out to all of you who read this blog (and those of you don't, but that's just kind of hard).  We'll be emailing out information for a new batch of fresh chicken available next week.  Pickup will be on Thursday, July 19 at our house.  We had to change from our usual Wednesday pickup because we have tickets to go see Wicked (yes, we do non-farming related things too, like witch related things).  Anyhow, we look forward to hearing from you & seeing you through this heat and into the cool, breezy fall.  This is our first batch of several coming through the season.  Cheers!

Our favorite free-range chic ever!!

We thought it would be nice to include a few pictures of the farm.

 

We are just about sold out of our first batch of Cornish Cross chickens.  We are again raising Red Rangers (one of the favorites of our customers), and possibly even some Turkens (another favorite - these take longer to raise) out on pasture this year.  We also have eggs coming in on a somewhat regular basis and are hoping to get that more established for those of you who are interested in gettings eggs as well.  Nothing compares to pastured, free-range chicken eggs!

We are really enjoying the spring and summer, realizing just how much time and effort it took to raise chickens.  While we don't know the exact details of the future, we are excited to be part of the local food movement and continue our interactions with people like you.  Enjoy the pictures (these are all Cornish Cross chickens at the farm).