● Counter open Tue–Sat · 9a–7p · 1428 Spring St
(503) 555-0142hello@yourbusiness.com@yourbusiness
№06 / Sourcing

Four farms.
One drive radius.

We work with three farms by design — small enough that we know each animal's birth month, big enough to keep the case full year-round. We rotate sourcing seasonally: peak beef in fall and winter, peak pork late autumn, peak lamb in early summer. Add Cresswell for poultry, four-farm rotation in total.

4partner farms
200mimax sourcing radius
72miaverage drive
11yrlongest partnership
Holst Family Pasture cattle
FARM 01 · BEEF
DISTANCE TO SHOP140 miles
EST 1968 · TILLAMOOK CO · 340 ACRES · WAGYU × DEVON

Holst Family Pasture.

Third-generation pasture beef in Tillamook County. Eric and Mara Holst run a Wagyu-Devon cross herd of about 90 head, finished on grass with a 60-day grain bridge for marbling. Rotational grazing across 14 paddocks, weekly moves, no antibiotics, no growth hormones, no feedlot finish.

We've been their primary downstream butcher since 2019. They bring us a side every other Monday from October through May. Their breed selection is the reason our dry-aged ribeye tastes the way it does.

BREEDWagyu × Red Devon F1 cross
FINISHGrass + 60-day grain bridge
HARVEST AGE26–30 months
HERD SIZE~90 head
★ All beef cuts★ Marrow + suet★ Beef offal★ Whole + half + quarter
Brunley heritage hogs
FARM 02 · PORK
DISTANCE TO SHOP62 miles
EST 2009 · YAMHILL CO · 80 ACRES · BERKSHIRE × MANGALITSA

Brunley Heritage Hogs.

Forested-paddock pork from Yamhill County. Lila Brunley runs a Berkshire-Mangalitsa cross herd in oak-and-fir forest, two-week deep-bedding rotation, acorn-finished from October through December. The fat is butter-yellow and renders cleanly into the leaf lard we sell at the counter.

Lila keeps a deliberate breeding window so harvest comes in waves — heavy through fall, lighter in spring. We get a hog every other week and trade her sausage scrap for cured belly. She runs her own CSA on the side.

BREEDBerkshire × Mangalitsa F1
FINISHAcorn + foraged forest
HARVEST AGE10–12 months
HERD SIZE~40 hogs / cycle
★ All pork cuts★ House bacon★ Lard + leaf lard★ Whole hog pre-order
Westerfield lamb on pasture
FARM 03 · LAMB
DISTANCE TO SHOP88 miles
EST 2014 · POLK CO · 120 ACRES · DORSET × KATAHDIN

Westerfield Pasture Lamb.

A true seasonal flock — lambed in April, finished by November, harvest window May through November. Tom and Aida Westerfield run about 130 ewes on grass-only finish; the lamb is mineral-forward and clean, never gamey. They rotate the flock with a guard-llama, no penned feeding.

Because the flock is seasonal, our lamb case has a distinct rhythm: peak chops in early summer, peak shoulders in fall. Off-season we hold their merguez sausage make in the freezer.

BREEDDorset × Katahdin cross
FINISH100% grass, no grain
HARVEST WINDOWMay–November
FLOCK SIZE~130 ewes
★ All lamb cuts★ Merguez + house sausage★ Whole lamb pre-order
Cresswell pasture chicken
FARM 04 · POULTRY
DISTANCE TO SHOP54 miles
EST 2017 · CLATSOP CO · 18 ACRES · FREEDOM RANGER + HERITAGE TURKEY

Cresswell Pasture Poultry.

Pasture-raised chicken and seasonal heritage turkey from a small operation 54 miles south. Ben Cresswell rotates broiler tractors daily across 18 acres of cover-cropped pasture, finishes on a mix of forage and a non-soy grain ration, and air-chills every bird.

Cresswell brings us 60 birds a week through the warm season and a fall turkey window we open for pre-order in September. Air-chilled means the skin holds up in a hot pan — a real-deal roast chicken.

BREEDFreedom Ranger + Standard Bronze
FINISHPasture + non-soy grain
HARVEST AGE11–13 weeks broilers
FLOCK SIZE60 birds / week
★ Whole chicken★ Chicken parts★ Seasonal turkey pre-order
— What we won't compromise —

Three sourcing principles.

PRINCIPLE №01

Inside 200 miles.

Every animal we cut was raised within 200 miles of the shop. Most are inside 100. We've turned down dozens of farms outside the radius — including some we love — because shipping live animals more than a day is the line we won't cross.

PRINCIPLE №02

Whole animal, always.

We don't buy primals. We don't buy boxed beef. Every animal comes in as a whole or half carcass and gets broken down by hand, on a wood block, on Monday and Tuesday. If we can't sell every part, we don't buy the animal.

PRINCIPLE №03

One handshake per farm.

We buy direct from the people who raise the animal. No brokers, no consolidators, no "sourced from X region." We know each farmer's first name, kid count, and what their pasture looked like in March.

Want to meet a farmer?

Twice a year we run a farm-day visit — vans leave the shop at 8a, you tour the operation, eat something cooked from that farm's animal, and come home before dinner. Free for subscribers, $40 for the public.

Subscribe to a box See cooking school dates