Continuing our discussion about how our beef and our farm practices differ from some of the other farms out there. In this 3rd and final installment, we’ll talk about the seasonal nature of our beef harvest, and about following the rules relating to butchering. 4) Seasonal harvest I’ve seen some farms offering beef nearly year [...]

We wanted to expound a bit about how our beef and our farm practices differ from some of the other farms out there. In this 2nd installment, we’ll talk about the benefits of grass/hay-only beef, and also about the scale of our operation. 2) grass fed and grass finished No grain, repeat, no grain! Not [...]

or, Why Our Beef Rocks (Part One) ________________________________________ A customer recently asked us a very good question. She pointed out that she had found information about a farm selling “grass-fed” beef for a significantly lower price than us, and inquired about why there was such a difference in price. Her questions prompted me to do [...]

I had hoped to get this out a month ago, but life and other stuff got in the way. So here it is: our Winter/Spring Newsletter. It includes info about ordering for this year (we’re sold out for Summer, but are taking reservations for fall “Neighborly” beef shares).

Well, we were sold out, but our neighbor informed us earlier this week that he has one additional heifer available! We have 1 or 2 quarter shares left at $3.25/lb plus butcher charges (around $100 per quarter). We estimate the heifer to have a hanging weight of around 150-180 lbs. The butcher date will either [...]

Thanks to all the customers who placed orders this year! Our Premium summer beef is sold and tucked away in freezers around the Portland area. And we have maxed out on orders for Neighborly Autumn heifers. We may be able to fill up to 4 quarter orders for fall/winter ground beef shares, but won’t know [...]

The NY Times has an article on the lack of processing facilities that is impacting small farms. We’re lucky here to have a few options for mobile (“Custom”) harvest facilities, but we still fret about the threat of our primary one (Frontier Custom Cutting) deciding to quit. Still, at least we’re not obligated to drive [...]

The lack of posts recently can be somewhat attributed to the vagaries and long lists of summer, and somewhat attributed to a bit of farm excitement that happened early in July. I didn’t want to post until I had a complete story, and the story dragged on somewhat. Now, however, things are back to normal, [...]

Wow, it’s been a long time since we posted. Spring will do that. Fortunately, Time magazine comes through with something, so we don’t have to. Their new issue has an article on buying beef by the quarter, conveniently, the same way we sell it. A surprisingly well done piece.

I was invited to speak at the InFARMation (and Beer!) gathering next Tuesday evening. Friends of Family Farmers has been hosting these events since the start of the year. I’ll be talking about our nearly 10 years of experience raising animals, options for consumers who choose to opt out of purchasing factory-farmed meat, and challenges [...]