Before I talk about (and show progress) on our slaughter plant let me pause and update you on stock-outs and restock plans.

From mid-January to now orders have been very strong. We ended 2022 with chicken stacked from floor to ceiling...today there are only 13 packs of feet available. Mid January when we received our beef back from the processor I was concerned if there was enough room to store it all in the freezer. Today, other than ground beef, most items are either sold out or very low inventory available.

7 | 10 | 350.... What is this? Basically in the next two weeks we will restock with 7-beef plus 10-pigs, plus about 350 chickens.

Chickens will be processed Feb 14th and 28th with restock the following day. Processing will continue for twice per month for the balance of the year.

Beef - somewhere between Feb 21-23 will be restocked to include items like organ burger & bacon burger. Beef bacon will follow a week later.

Pork - again, somewhere between Feb 21-23 will restock fresh items. Smoked bacon and hams will follow a week or so later.

Our goal is to have everything restocked before the Order Deadline date for our Coast Route on Wednesday, March 1st.

Turkeys - we processed the remaining 11 turkeys this week and packaged Ground Turkey, Legs (2/pk), and Wings (2/pk). Find them HERE!

Slaughter Plant Update: We are once again pioneering something new on our farm. This comes after adding a USDA Poultry processing plant in 2019 and a red meat cooler & fabrication capability in 2021 which was built with the expectation of slaughter via a mobile slaughter trailer... which failed execution.

There are several driving factors that lead to the decision to build the slaughter capability. They are:

1) Belief that if we could not do this critical step in the process then the day could come when we would not be able to process our animals and thus have nothing to provide our customers

2) Quality - while commercial processing provides a safe product they do so many animals for so many different people that they loose the attention to details that we look for. And, every butcher has their techniques. So, the way an animal is cut will vary depending on which butcher is working that day.

3) Flexibility - with commercial plants the process is rather rigid. Whereas with our own facility we can change directions to fill a customer need.

4) Humane Handling - rather than sort a group of animals to load onto a trailer for an hour or so ride and then be unloaded into a pin full of other animals from other farms is very stressful. With our on-farm slaughter we would sort them out and walk them over to the holding pin where they would be in familiar surroundings and animals. Extremely low stress!

And, just so you are fully aware, we have had to use Homestead Farm & Packing for our beef & pork while we construct our plant. 

So, here is the holding pin. It is completed except for the lane going up to the plant. This is where we will bring them the evening before harvest. The USDA requires the concrete and cover!!! Even though the animals have spent their entire life on pasture.

Here is a picture of the slaughter plant still under construction.

The alley from the plant (red building) is where the carcasses will be rolled into our existing carcass cooler for aging. The alley has now been completed, the spray foam insulation is complete and most of the interior walls are installed. Next is the wiring and equipment.

Once the plant is complete then we will have a facility and HAACP (Hazard Analysis Critical Control Point) inspection before we receive our USDA approval. Hopefully, by mid March.

Our intent is to create a community that will evolve around one of the most intrinsically important things of the ages, and that’s the provision of sustenance. 

So, what do you think?

Thank you for supporting our Regenerative efforts with your food dollars. YOU do make a difference.

** Product Availability Update **

Chicken - Restocked Wednesday, December 28th. Next harvest date is Feb 14th and 28th with restock the following day. Processing will continue for twice per month for the balance of the year.

Eggs - Eggs have improved drastically and you will see the difference in availability. Please note that eggs will be added to our website the Wednesday PRIOR top your delivery date. We are so glad to be able to meet our customers needs. 

Beef - Restocked January 24th. Next harvest is February 7th. Restock somewhere between Feb 21-23 will be restocked to include items like organ burger & bacon burger. Beef bacon will follow a week later.

Pork - Restocked Dec 12th. Next harvest will be February 15th. Restock somewhere between Feb 21-23 will restock fresh items. Smoked bacon and hams will follow a week or so later.

Lamb - Last harvest date was MONDAY, NOVEMBER 14th. Restocked Friday Nov 25th.