We use low stress animal handling with all of our animals. Pioneered by Temple Grandin, low stress animal handling techniques use the animal’s nature to accomplish what we need it to do. For example: cattle prefer to turn to the right. So, we oblige them even if it means making 3 right turns! Mitigating the stress on our animals makes handling them easier on us and them, keeps the animals healthy and yields a higher quality product.
Our flock of laying hens enjoy life on the rolling hills surrounding the farm. Raised on our farm from poults and allowed to roam during the eight dry months of the Oregon year, our birds produce a nutritionally rich and flavorful egg favored by local patrons and restaurants. The variety of birds we keep provide our customers with an Easter array of colors, from pale brown to blue-green to deep taffy.
Our Broad Breasted White turkeys have both an abundance of white meat and the cooking characteristics you’re familiar with, while providing that rich, clean flavor imparted by the pasture lifestyle. To lock in a deep summer taste, we dress the birds out August through October and keep them chilled at 26 degrees F.
Technically our pigs are not pasture-raised, but forest-raised! Our Berkshires roam and root in our woods, rummaging for nuts, roots, ivy, and blackberries. The farm is truly their natural environment since they are bred, farrowed, and raised as a herd in the woods surrounding our farm.
Our animals all play a role on our farm. Our cows are the first element in our rotational pasture model. They move across the pasture ahead of the poultry, keeping the grass clipped low to provide our birds with the fresh growth they love so well, while absorbing the rich flavor of the pasture themselves for a lean and tender red meat.
History & culture buff? Food fiddler? Or just tired of turkey or ham for your holiday? Try goose! Our pasture-raised Embdens naturally fatten out in the fall and so provide a natural choice for your winter holiday get-together.