Our poultry is processed through local companies that we have developed strong relationships with over the years. Currently we process at Dayton Natural Foods, a USDA-licensed kill plant in Dayton, Oregon. We process in small batches of 100-200, and personally review the finished birds for blemishes before transporting them to nearby cold storage. Beginning Fall 2014, we will be storing our holiday birds at 26 F to maximize freshness.
USDA – Our pork, beef, and lamb are harvested through Mt. Angel Meat Co. or Dayton Natural Meats. Both processors are licensed through the USDA and share our commitment to excellence. Both of these facilities are less than 20 miles away from our farm gate.
Custom – Whole and half animals are killed on our farm and transported to a licensed facility to be cut and wrapped. Our current processor is Voget Meats Inc., a USDA-licensed company located nearby in Hubbard, Oregon.
We wash and package our eggs on farm. We collect daily and store the eggs in our walk-in refrigerator till wash day, which happens four times a week. The eggs are candled for cracks or imperfections and then packed into flats or cartons and stored below 42 F for that week’s delivery. We take the utmost care in the handling of our eggs, ensuring that they are washed in a timely and clean manner and delivered within a week of being laid.