09/11/2023
Hi All! I've been getting lots of information requests on our beef and pork for future reservations, so here it is!
We raise small batch, high quality beef & hogs here at our ranch in Liberty Lake. We have been raising cattle & hogs for many years, and began selling to the public in 2014. We Raise Black & Red Angus beef, & Berkshire/Hampshire/York pork, as close to organic as we can make it: no growth hormones, antibiotics, insecticides, mRNA vaccines, or GMO feed.
Beef: Cattle are Grass fed and finished on spray-free pastures, with supplemental alfalfa and a protein/mineral block for a little more marbeling and flavor in the steaks. We sell the beef by the hanging weight, and a 1/4 is about 125-150 lbs hanging weight, a 1/2 is about 250-300lbs . Since we have a few steers headed to butcher at the same time, and they vary in size, you can also choose if you’d like a bigger, or smaller 1/2 or 1/4.
Hogs: Cole & Josh are 16 and 14 years old now, and the hogs have been their business for the last several years. They do every step of the process, and all the work, now all mom does is drive the truck to pick up the feed, but Cole will be towing that feed trailer here pretty soon too! The hogs are fed a 100% pure vegetarian diet, of locally grown and fresh milled grains, grown right here on the outskirts of Spokane. No preservatives, and no corn! Hogs are sold by the hanging weight. A 1/2 hog is about 100-140lb, whole hog is about 200-280lb hanging weight
You get to decide how you would like it cut, as far as what cuts you would like, how thick on the steaks, etc. and if there are any cuts you don't want, anything can always be made into beef hamburger or pork sausage. If you have not ordered from a custom butcher like this before, the butcher is great about guiding you thru the process. A good butcher is just as important as the quality of the meat, and we have a FANTASTIC butcher who grew up on a cattle ranch and knows the process from start to finish. They also come here to our ranch for harvest, so the animals are not stressed by trailering to the butcher. (That can affect the quality of the meat also) The ending packaged weight is different from the hanging weight, (about 35%-40%less for the beef, 20-25% less for the hogs) as some is lost during the aging process, as they cut meat off the bone, and depending upon what cuts you choose. The the butcher fee is separate, and is about $150 for a 1/4 of beef, around $300 or so for a 1/2. We ask for a $150 deposit to reserve, Then, the rest isn't due until we get the exact hanging weight from the butcher, and the butcher fee you pay direct to the butcher when you pick up the packaged meat from him about 1-2 weeks after harvest. Please feel free to text me if there are any other questions I can answer for you, or if you would like to be on our contact list for future butcher dates!
