Meat buying clubs in the Willamette Valley

Buying clubs are an effective way for ranchers to sell meat products directly to customers who don't live near the farm. Customers typically place orders via email and pick up their products at a designated time and location. Buying clubs usually operate year 'round.

Northwest meats and produce available in the winter

With the main growing season behind us, it's important to remember that eating locally in autumn and winter is still possible. This simple guide will help you plan your meals.

If you're not sure where to find a specific product, please contact us for recommendations.

Chickens to hit green pastures as temperatures rise

Young chicks are sheltered in a brooder box at McK Ranch.

 by Nate Rafn

Throughout the Willamette Valley, pasture-based farms are gearing up for chicken season.

Chickens that are raised for meat don't perform very well in wet, rainy conditions. When birds use energy to stay warm, they don't gain weight; and the fluctuation in temperature is harmful to their respiratory system. With that in mind, most growers only raise chickens on pasture in the warmer months of spring and summer.

Pasture-raised pork in Oregon

by Nate Rafn

I often hear from people who are looking for a reliable source of high quality, local pork. Oregon is home to dozens of pigs farms which vary widely in scale and philosophy.

Seattle woman dines on local squirrel

A recent article from The Seattle Times highlighted a Seattle resident who captures and eats squirrels from her own back yard. [Read Full Article]

The video below shows her technique for cooking squirrel risotto.

Organic beef and chicken at Malinowski Farm

Mobile USDA-inspected slaughterhouse serves ranchers in Washington State

Scio Poultry Processing gives up USDA Grant of Inspection

 by Nate Rafn

Until recently, Scio Poultry Processing was one of only two United States Department of Agriculture (USDA) inspected poultry plants in Oregon that served other growers. The other is Dayton Meats, which primarily processes red meat. Most of the poultry processed at Dayton Meats is used for products manufactured by Pacific Foods, the parent company.

Harmony JACK Farms looks to build on cooperative farming model

by Nate Rafn

Andy Westlund established Harmony JACK Farms with his family in 2001. They raise cattle, pigs, chickens, and goats (including Kiko goats) primarily on organic pasture land, located just south of Stayton, Oregon. Their meat products are marketed through a Community Supported Agriculture (CSA) program, delivering as far north as Vancouver, Washington, and as far south as Eugene, Oregon.

Turkeys are still available from Abundant Life Farm.

Abundant Life Farm will have whole turkeys available for Thanksgiving.

After the untimely deaths of Scott and Marylin Jondle, who owned and operated the farm, family and friends have worked to sell the remaining livestock and meat products. They plan to butcher 150 turkeys during the first week of November, and have them ready for sale by mid-month. Processed birds will weigh between 12 and 24 pounds.

The turkeys are being raised on pasture, without added hormones or antibiotics.

Place Your Order

Contact: Beth Beach
Cell: 503-917-1476
Farm Phone: 503-623-6378
Pick-Up Date: November 15th and 16th, 7am to 11pm
Location: Abundant Life Farm, 16055 Gilliam Rd. Dallas, OR
Price: $3.75/lb.

Note: Beef, chicken, pork, and lamb may also be available.

McK Ranch lauches Salem area buying club.

David and Bettie McKibben, owners of McK Ranch, announced yesterday that they are starting a buying club, offering grass-fed, drug-free beef, lamb, chicken, and fresh eggs to customers in the Salem area.

To sign-up, visit the McK Ranch website and submit your contact information. The McKibbens will send out an email to inform you of all the details, including products, how to place your order, drop-off location, payment, etc. Once you sign-up, there is no obligation or minimum order. You can request products as you need them. It's very flexible. The drop-off site will be in Keizer, starting October 18th at 6 PM.

For more information about McK Ranch, please see their interview on Living Culture TV.

Bettie & David McKibben.

Antibiotic Epidemic in the U.S.

Did you know that 70% of antibiotics in the United States are fed to livestock?

Most factory farms give antibiotics to their livestock as a preemptive measure against disease and to promote rapid growth. Without antibiotics, the vast majority of animals on a factory farms would become extremely ill, due to improper conditions- overcrowded pens, toxic feed, lack on fresh air and sunshine.

When we consume meat from these animals, we are ingesting the very same drugs and chemicals. Over time, the routine use of these antibiotics creates resistant strains of bacteria that are very difficult to stop.

In an article today from mercola.com, Dr. Joseph Mercola provides great information on this subject.

For consumers, the solution to this problem is to purchase meat from responsible farmers who don't use drugs or chemicals on their livestock or land.

As for the factory farms, changing their methods of production could significantly reduce the need for antibiotics. If animals are given plenty of space, fresh air, sunshine, and natural feed, they are far less likely to suffer an infection.

Reliable Sources for Good Meat

Afton Field Farm
Cattail Creek Lamb
Fitts Seafoods
McK Ranch
Rain Shadow El Rancho
 

Cattle, raised naturally on grass.

Rack of lamb from DK Farms

Jeff James' recipe for New York Steak Roulade and Garlic Risotto

Jerry Phipps' recipe for Braised Lamb Shanks