When you buy a share of beef from a farmer like us there are choices to make.  You could argue that the big grocers and the “system” is trying to program us on what cuts of beef we should be eating at home. Conspiracy? Possibly. …

The hanger steak, often referred to as the “butcher’s cut,” has an interesting history tied to the practices of butchers and their appreciation for the more flavorful, yet less well-known, parts of the beef. Historically, the hanger steak was a prized cut among butchers. Its…

Today I am excited to have Darron Marzolf of Falling River Meats, a 4th generation butcher from the Puget Sound.  We discuss the history of the butcher business in his family, how things have changed since his family started, and how small farmers can work…

These are fancy cattle with good carcass genetics from registered Angus cows, bred by the top Angus and Wagyu bulls available, animals that we have raised with care and kindness. Pigs too. Let’s assume an average sized 20 to 24-month-old animal weighs approximately 1,200-1400 lbs.;…

Show Highlights How did you get into small scale farming? do you describe yourself as a farmer, homesteader, something else? Why are small scale farms important? I know you work with chickens and pigs, what else do you do? Lets talk chickens: Where do you…