faq’S

Types of Cuts, organ meats, amount of meat, freezer space and more

What kind of cuts will I get?
It's up to you!  Check out the charts page for more info. Each side of meat will yield a variety of steaks, roasts and ground. You work with the butcher directly to find the cuts of meat that work best for your cooking style. However, due to the anatomy of the animal, the entire beef cannot be turned into T-bone steaks and the whole pig can’t be turned into bacon. See our Cutting Charts page to get some ideas on what types of cuts come from each section.

How much meat will I get?
The amount of meat you receive back as table cuts depends on the size of the animal and the types of cuts you get. Typical ranges are:
-1/2 beef = 230lbs-330lbs
-whole pig = 135lbs-195
-whole lamb = 50lbs-70lbs

How much freezer space will I need?
You need approximately one cubic foot (one milk crate) of freezer space for 30lb of meat. This varies depending on the types of cuts you choose, ground takes up far less space than roasts. The following are some examples of how much space you will need.
-1/2 cow = 9.5 cubic feet
-whole pig = 5.5 cubic feet
-whole lamb = 2.1 cubic feet

What is hanging weight?
Hanging weight is the amount the animal weighs when it arrives at the butcher with the head, hide and internal organs removed.  One half of our beef hangs out at approximately 310lbs., a whole pork hangs out at approximately 200lbs. and a whole lamb hangs out at approximately 70lbs. 

What are table cuts?
Table cuts are the cuts of meat that are ready to be cooked and put on your family's table.  When meat is butchered it is split into sides.  Once it gets to the butcher it is then split into primal cuts, then down into sub primal cuts and finally table cuts also known as fabricated cuts.  

Do you offer 1/4 beef?
We have limited 1/4 beef shares available each year. We recommend that you get your reservation in as soon as they open or find a friend to share a half beef with.

Can I get the organ meats from my animal?
If you order a whole animal, you are guaranteed the organ meats from your animal if you choose. If you reserve less than a whole animal, we will do our best to get you some organ meats but understand that they may need to be shared with the person ordering the other half. It is very difficult to split up organs for 1/4 beef so if organs are an important part for you, please order 1/2 and find a friend or family member to share it with.

Pricing Questions

When and where do I pick up my meat?
Meats must be picked up directly from the butcher in either Sequim or Shelton, WA. You will arrange the pick up with the shop when you call in your cut order. Due complex scheduling with butcher shops, we are unable to accommodate requests for a specific shop.

How and when do I pay?
Reserve your portion of meat by using our Reserve Meats page.  After your meat is harvested we will e-mail you with the weight of your animal and the amount due.  We require you to pay for your meat “in full” (final bill less your reservation deposit) before your meat is released from the butcher.  We happily accept credit cards, checks or cash. Please remember that you pay the butcher directly for the cost of the cut and wrap.

How soon do I need to send my deposit?
Send in your deposit as soon as you decide you’d like to reserve your side of meat.  We sell out every year and set aside meat for families based on the date the deposit was received.

If I change my mind after I place my deposit, can I get a refund?
No. Due to the fact we sell out every year, we are unable to offer refunds.

Why do I have to pay the butcher separately?
The cost of custom butchering can vary slightly depending on cures, how much you want ground, if you want any of it cased into hot dogs/sausages or dried into jerky.  Because of this, we are unable to predict the final cost of cut and wrap. By keeping this a separate cost paid to the butcher, it ensures that you are only paying for the cut and wrap charges your family needs.

Farm Practices

Why aren't you certified organic?
The high costs of becoming certified organic is too prohibitive given the small scale of our operation.  We believe that being able to talk with the farmer and see the day to day operation through our social media allows far more transparency than any product label.  Our animals are raised in the great outdoors, free from artificial hormones and antibiotics. We believe in the outmatched quality of our products that we are proud to feed it to our children and share with our customers.

Do you harvest your animals humanely?
Yes. All of our harvesting is done on farm by skilled professionals. We are there every step of the way making sure animals experience the least amount of stress possible. No only is this the moral thing to do, but animals who are stressed at harvest produce lower quality meat.

What breeds are your animals?
We raise Angus cross beef cattle, cross bred pigs and Suffolk/Hamp sheep.

What do you feed your animals?
Our cattle, and sheep receive nothing but pasture and the spring summer and fall and hay. Our pigs also forage on pasture and have free choice organic feed.

Do you raise your animals from start to finish?
We raise all of our lamb and pork and most of our beef from birth to butcher. Occasionally we purchase yearling cattle from a trusted farmer who only feeds his calves a 100% grass fed diet.

Do you ship your meats?
No. Doing so would require that animals be harvested off the farm.

General Questions

Why is pasture raised meat healthier for me?
Animals free to roam on pasture consume rich grasses and legumes providing them with a rich assortment of vitamins and minerals.  This leads to healthier, leaner, more nutrient dense meat.  Pasture raised meat and eggs are higher in omega 3s, beta carotene, CLAs (conjugated linoleic acid) as well as lower in fat, cholesterol and calories.

Where are you located?
We are located between Sequim and Port Angeles, Washington on the beautiful North Olympic Peninsula.

Can we visit the farm?
We open the farm occasionally for special events like farm tours or workshops. These will be advertised in our newsletter, on social media and with any agencies we are partnering with. Bryan, Anna and the girls are busy taking care of the animals, working off farm jobs and finding time together as a family so we are not able to accommodate individual farm tours.

Can I find your meat in local grocery stores or restaurants?
No. We only sell our meat direct to consumers.