Half/Whole Animal Shares
We make filling your freezer easy.
After you reserve your half or whole animal with payment and signed contract, we’ll take care of the rest. Choose your custom cuts and when it’s ready, pick up your box of frozen meat directly from the butcher.
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Our lambs are born and raised at the Ranch. They’re started and finished on our home-grown grass hay, and rotated through fresh pasture throughout the growing season. Free choice grazing makes for a complex, flavorful and tender meat.
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Our pigs are born and raise here at the Ranch. Once weaned they’re fed a diet of quality, non-GMO grains, wheat, barley, triticale, peas, and flax. No Corn or Soy. They’re able to live as natural a life as possible, and utilized for tilling and brush clearing as needed.
Ready to make your reservation?
Click the links below to download the necessary forms:
If everything looks good, complete the form and return by mail or e-mail, add your share to your cart and checkout.
Consider your freezer full!
Lamb Share
Whole Lamb is sold at $10.50/pound hanging weight.
Once your lamb is reserved with a $200 deposit, please download the corresponding cut sheet and lamb-share agreement and return it to us as soon as possible.
Lambs will be butchered and cut/wrapped by Valley Butchery in Entiat.
We will arrange transportation to the butcher, and provide your cut sheet and contact information. You will be contacted when the finished meat is available for pick up.
If you’re interested in a whole live animal to butcher for yourself, the cost is $3.25 live weight.
Live animals can be picked up directly from the ranch, selected by you, and weighed for purchase (average 125 pounds).
If you have any questions please feel free to contact us by e-mail or phone.
If you’d like to purchase only half a lamb, please follow the link below for more instruction:
Pork Share
Final cost is calculated by the pound and determined by hang weight at the time of butcher. This is usually around 200-220 lbs for a whole hog.
Butcher fees are paid separately and are dependent on your customization (curing of bacon/ham, sausage processing/flavoring).