B & S Critter FarmMeridian, Idaho
A spotted Jacob ewe with horns standing on dry pasture beside her black-and-white lamb

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.

How to order Butcher classes
01

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.

Available from the farm Prices as of August 2026
R‑01 Three spotted rabbits side by side in a bedded pen

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. $35 $30 each, 2.5–3.5 lbs dressed — introductory price while folks around here get acquainted with rabbit.

Available
C‑02 A cream rooster and two hens foraging on grass

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.

Available
L‑03 A lamb standing in evening light with the flock behind it

Lamb

Raised on grass here on the farm. Sold as a whole or half lamb, cut the way you want it. We only raise what our ground can carry, so there's a limited number each year. $9.00/lb hanging weight, plus processing paid straight to the butcher (usually around $190 for a whole lamb). A whole lamb typically runs $600–650 all in and fills a freezer shelf.

Available
E‑04 An open carton of ungraded eggs in green, blue, cream and brown

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.

Available
P‑05 Two Idaho Pasture Pigs, one black and one red, nosing straw

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.

Beginning 2027

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 If a price here is out of date, the number we quote you before you commit is the one that counts.

02

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.

Fig. 1 Jacob ewe · the spotted ones with the extra horns
A four-horned Jacob ewe standing in dry brush, her lamb lying at her feet
  • 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.
03

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.

03.1
"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.
03.2
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.
03.3
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.
03.4
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.
03.5
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.
03.6
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.
03.7
"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.
03.8
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.
04

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.

Email to get on the list

  • Rabbit class. Dispatch, skinning, and breaking down a fryer. [Length, price, group size]
  • Chicken class. Dispatch, scalding, plucking, and cleaning a bird start to finish. [Length, price, group size]
  • What to bring. Closed-toe boots, clothes you don't mind ruining, and a cooler. [Confirm]
  • 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.
05

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.

Step 1

Get hold of us

Call, text, or email. Tell us what you're after and roughly when you want it. No form, no account.

Step 2

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.

Step 3

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.