A family farm in Ada County
Meat raised a few miles from your kitchen.
We raise rabbit, chicken, and lamb here on our place in Meridian. Corn-free and soy-free feed. Animals out on grass. Nothing hidden.
Ask us anything about how it's done and we'll tell you straight — including the parts most labels leave off.
What we raise
A short list, done carefully.
We keep the list short on purpose. It's easier to do a few things well than a lot of things halfway.
Rabbit
Fryers — lean, mild, and easier to cook than people expect. Cut the way you want it. If it's your first time, we'll send you a couple of ways to fix it. Regular price $35 now $30 each, 2.5–3.5 lbs dressed — introductory price while folks around here get acquainted with rabbit.
Chicken
Birds raised out on grass and moved to fresh ground. Corn-free and soy-free ration. Whole or cut up, however you want it. $8.00/lb — a typical 4 lb bird runs about $32.
Lamb
Raised on grass here on the farm. We only raise what our ground can carry, so there's a limited number each year.
Available now — Lot 442, cut and frozen. Three of our Jacob ram lambs went to the butcher this month and came back vacuum-sealed and labeled, USDA inspected under EST. 47329. We're selling this batch by the cut, so you don't have to buy a whole freezer's worth to try it.
Jacob is an old breed. The lambs are smaller than what you'd find at the store and the meat is milder than most people expect from lamb — if somebody at your table says they don't like lamb, this is the one to hand them.
Lot 442 — by the cut
Packages vary in weight. Text or call and we'll tell you straight what's left.
- Ground lamb
- $14.00/lb
- Loin chops
- $32.00/lb
- Rib chops & rack
- $34.00/lb
- Leg, bone-in
- $14.00/lb
- Leg steaks
- $15.00/lb
- Shoulder roast, bone-in
- $12.00/lb
- Blade & shoulder chops
- $13.00/lb
- Shanks
- $13.00/lb
- Stew meat
- $12.00/lb
- Spareribs
- $10.00/lb
- Neck slices
- $9.00/lb
The rest of the animal
We got the whole animal back from this batch. All of it inspected, same as the chops.
- Soup bones
- $4.00/lb
- Liver
- $5.00/lb
- Heart, kidney, or tongue
- $3.00 each
Whole or half lamb
Next year's lambs can be reserved whole or half and cut the way you want them. $9.00/lb hanging weight, plus processing paid straight to the butcher — it ran $200 a lamb this year. A whole lamb typically comes to $600–650 all in and fills a freezer shelf.
Eggs
Ungraded farm eggs from our own hens — Polish, frizzles, and a mixed flock, so no two cartons look alike. Lennox runs the egg side of things: gathers them, counts them, and buys the chickens' feed out of what she earns. $7.00/dozen, or $6.00 if you bring your carton back.
Pork
We've added pigs to the farm — Idaho Pasture Pigs, out on grass rather than shut in a barn. They grow slower than a commercial hog and we're not rushing them. First pork available in 2027.
Four-Horn Skulls
Jacob rams carry four horns, sometimes six, and the skull is the part of the animal people ask us about most. Rather than waste them, Sean cleans and whitens them here on the farm.
Each one comes from an animal we raised, and we can tell you which. They're sold as they are — no two are alike, and the character is the point. $275 each. The first ones from this year's lambs are in process now. If you want to be told when they're finished, reach out and we'll put your name down.
Processing costs move, so we price each batch when it's ready. If a price here is out of date, the number we quote you before you commit is the one that counts.
How we raise it
The short version.
We're a family, not a facility. The animals live here, we feed them ourselves, and our own family eats the same meat we sell you. That's the whole standard.
If you want the long version, come out and see it. We'd rather show you than write you a paragraph about it.
- Out on pasture. Animals get moved to fresh ground instead of wearing out one spot.
- Corn-free and soy-free feed. Where an animal gets grain, the ration has no corn and no soy in it. If that ever changes on a batch, we say so right on that item.
- No routine antibiotics. We don't feed antibiotics to keep animals well. A sick animal still gets treated — and that one doesn't go in your order.
- Born and raised here. We don't buy in finished animals and put our name on them.
- Everything goes to a USDA-inspected plant. Rabbit, chicken, lamb — all of it is processed off the farm at a USDA-inspected facility. That's what makes it legal for us to sell you the meat, and it means an inspector saw the animal.
- Cut the way you want it. Because it's inspected, we're not limited to whole birds and whole rabbits. Tell us how you'd like it broken down.
Plain answers
What our words mean — and what they don't.
A lot of farm labels are written to make you feel something. We'd rather you just know what you're buying. Here is every claim we make, in plain language.
- "Holistically raised"
- This is our phrase, not a government one. Nobody inspects it. It means we manage the animals, the pasture, and the soil as one system instead of three separate jobs. Judge it by what you see when you visit, not by the words.
- Not certified organic
- We are not certified organic and we don't call ourselves organic. Certification takes money and paperwork we haven't taken on. Some of what we do would meet that standard and some wouldn't. Ask and we'll tell you which.
- Corn-free and soy-free
- This describes the feed, not the meat. It means no corn or soy in the ration. If a particular batch is different, it'll say so on that item.
- No routine antibiotics
- Not the same thing as "antibiotic-free." We don't use antibiotics as a matter of routine. An animal that needs care gets it, and that animal doesn't get sold.
- Where it's processed
- Everything we sell is processed off the farm at a USDA-inspected plant — rabbit, chicken, and lamb alike. We raise the animal, haul it to the butcher, and sell you what comes back. An inspector saw it. That isn't a comment on quality; it's a comment on who was standing there watching.
- Organs and bones
- These come back inspected for people to eat, the same as the chops, and that's how we sell them. Plenty of folks buy them to feed a dog and that's fine by us — we'd just rather tell you what they actually are than print a different label on the same animal.
- Where we sell
- Here in Idaho, direct to you, picked up at the farm. That's a choice about how far we want to drive, not a rule we're working around.
- "Ungraded" eggs
- Idaho lets small flocks sell eggs without grading them, as long as we say so plainly. "Ungraded" means nobody candled and sorted them by size and shell quality — it says nothing about how fresh or clean they are. Ours are gathered daily.
- Whole cuts, nothing added
- What you get is meat and the package it came in. No brine, no solution, no fillers. If we ever offer something seasoned or ground with anything in it, the ingredients will be listed.
Butcher classes
Learn to do it yourself.
Not yet scheduled
Most people who want to raise their own meat get stuck in the same place. They don't know how to finish the job, and they don't want to learn it alone off a video.
So we teach it here on the farm. Small groups, hands-on, rabbit and chicken. You do the work yourself with someone standing right next to you. It's calm and it's respectful, and by the end of the morning you'll know you can do it.
We haven't set dates yet. Email us and we'll put you on the list — you'll hear first when we do.
- Rabbit class. Dispatch, skinning, and breaking down a fryer.
- Chicken class. Dispatch, scalding, plucking, and cleaning a bird start to finish.
- What to bring. Closed-toe boots, clothes you don't mind ruining, and a cooler.
- Who it's for. Adults and older kids with a parent along. No experience needed — most people come with none.
- What you take home. Class animals are processed for your own household use, not for resale.
Length, price, and group size go out with the dates.
How to order
Three steps, nothing to sign up for.
We don't run a checkout cart. You tell us what you're after, we tell you what we've actually got, and we set a time for you to come get it.
Get hold of us
Call, text, or email. Tell us what you're after and roughly when you want it. No form, no account.
We get back to you
Usually within a day or two. We'll confirm what's available, what it costs, and about when it'll be ready.
Pick up at the farm
Come out at a time that works for both of us. Bring a cooler. Pay when you pick up.
Call or text 208-546-5846Email us
We'd rather answer a question than have you guess, so ask about anything — cuts, timing, what a whole lamb actually looks like in a freezer.
Homestead Budget Suite
The spreadsheet that paid for the first flock.
Most people who want a place like this get stuck at the same spot, and it isn't the animals. It's the money.
We got stuck there too. So I built a spreadsheet to find it — where our grocery money was actually going, what the same food cost made from scratch or bought in bulk, and what to do with the difference. That difference is what bought our first hens.
It's four tabs and it does the math for you:
- Grocery Audit. Go through a month of receipts line by line and see what convenience is really costing you by category.
- Budget & Swap Planner. Set a monthly grocery goal, track what you actually spent, and compare it against the scratch version of the same thing.
- Farm Savings Allocator. Every dollar you save moves into a running homestead fund, with a tier guide showing what each savings level can actually buy.
- Homestead ROI Calculator. Put in your own local prices and see what six laying hens save you in a year, what a first bulk pantry order saves against retail, and what ten more years of full grocery dependency costs.
You type in the blue cells. Everything else fills itself in.
It's the same sheet I still use. If you're trying to get to a place like ours, start where we started.