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Antique Beef


Antique Beef

Our pasture raised organic Holsteins spend long, happy lives naturally aging on the hoof. This slow, holistic approach allows each animal to build rich intramuscular fat and fully develop its deepest natural flavor. 

Antique Beef is supple, balanced, and pure with a natural salinity and earthy tones of roasted mushroom.

80% of the cows’ diet comes from the organic grasses of the central California pastures they call home. The other 20% is a mix of silage, rice bran, oats, and other organic grains—a combination that we find delivers the best of both grass-fed and grain-fed flavor profiles. 

 

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Antique Beef


Antique Beef

Our pasture raised organic Holsteins spend long, happy lives naturally aging on the hoof. This slow, holistic approach allows each animal to build rich intramuscular fat and fully develop its deepest natural flavor. 

Antique Beef is supple, balanced, and pure with a natural salinity and earthy tones of roasted mushroom.

80% of the cows’ diet comes from the organic grasses of the central California pastures they call home. The other 20% is a mix of silage, rice bran, oats, and other organic grains—a combination that we find delivers the best of both grass-fed and grain-fed flavor profiles. 

 

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Klingeman Farms Pork


Klingeman Farms Pork

The Klingeman family are pioneers of humane animal husbandry. Klingeman Farms was the first US ranch to receive Food Alliance and Non-GMO Project Verified seals of approval. 

We love these pigs for their explosive flavor. The meat has a brightness and natural acidity. Its longer grain delivers an incredible mouthfeel, akin to “white beef”. The key to the pigs’ superior fat, flavor, and performance is diet and generations of genetic selection. The pigs are raised on fine European grains and are 100% corn and soy-free(!). They come from a long line of Berkshire–Landrace/Chester/Yorkshire crosses. 

Lightly marbled with a hard, white fat cap, they are ideal for cooking, curing, and whole hog roasting.

 

Klingeman Farms Pork


Klingeman Farms Pork

The Klingeman family are pioneers of humane animal husbandry. Klingeman Farms was the first US ranch to receive Food Alliance and Non-GMO Project Verified seals of approval. 

We love these pigs for their explosive flavor. The meat has a brightness and natural acidity. Its longer grain delivers an incredible mouthfeel, akin to “white beef”. The key to the pigs’ superior fat, flavor, and performance is diet and generations of genetic selection. The pigs are raised on fine European grains and are 100% corn and soy-free(!). They come from a long line of Berkshire–Landrace/Chester/Yorkshire crosses. 

Lightly marbled with a hard, white fat cap, they are ideal for cooking, curing, and whole hog roasting.

 

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Full-Tilt Farms Chicken


Full-Tilt Farms Chicken

Full-Tilt Farms is a collaborative project between Stueve Organics and Cream Co. Meats, located on the historic Rancho Alta-Dena in Oakdale, CA.

Our Cornish X chickens forage native ground on the Stueve family’s CCOF and Demeter certified biodynamic pasture.  

Mobile coops rotate daily to give the growing birds access to fresh grass, clover, and grubs. The birds' pasture diet is supplemented with locally milled methionine-free organic grains.

Full-Tilt Farms Chicken


Full-Tilt Farms Chicken

Full-Tilt Farms is a collaborative project between Stueve Organics and Cream Co. Meats, located on the historic Rancho Alta-Dena in Oakdale, CA.

Our Cornish X chickens forage native ground on the Stueve family’s CCOF and Demeter certified biodynamic pasture.  

Mobile coops rotate daily to give the growing birds access to fresh grass, clover, and grubs. The birds' pasture diet is supplemented with locally milled methionine-free organic grains.

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Anderson Ranches Lamb


Anderson Ranches Lamb

The Andersons have raised grass-fed and finished lamb in the Willamette Valley for five generations. Blessed with 45–60 inches of annual rain, they’re the only US ranch to pasture raise sheep year-round. The lambs graze on grasses through winter and into May. Come summer, they forage unfarmed hillside pine and fir groves.

With year-round free-range pasture, there’s never need for hay or grains, or antibiotics or growth hormones. The lambs roam free, eat when they’re hungry, breed on their own, and grow according to the rhythms of nature. 

Anderson lamb is humanely processed at the ranch’s vertically integrated Temple Grandin designed abattoir. The experience is low-stress from start to finish, which has a lasting effect on the meat’s texture and flavor.

Anderson Ranches Lamb


Anderson Ranches Lamb

The Andersons have raised grass-fed and finished lamb in the Willamette Valley for five generations. Blessed with 45–60 inches of annual rain, they’re the only US ranch to pasture raise sheep year-round. The lambs graze on grasses through winter and into May. Come summer, they forage unfarmed hillside pine and fir groves.

With year-round free-range pasture, there’s never need for hay or grains, or antibiotics or growth hormones. The lambs roam free, eat when they’re hungry, breed on their own, and grow according to the rhythms of nature. 

Anderson lamb is humanely processed at the ranch’s vertically integrated Temple Grandin designed abattoir. The experience is low-stress from start to finish, which has a lasting effect on the meat’s texture and flavor.

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British Baldies


British Baldies

Grazing on the vast plains of Wenatchee, WA, our British Baldies spend 12–16 months on pasture. As the Angus/Hereford/Shorthorn crosses approach full size, they’re taken to Klingeman Farms. The cows finish on a corn-free, soy-free, Non-GMO mix of barley, triticale (wheat/rye), and straw, and are then harvested at the Klingeman abattoir. Our unique, holistic finishing process takes 90-150 days.

Finally, we dry-age the whole carcass for 14–21 days. Hanging intensifies the animal’s admirable traits; slowly breaking down the connective tissues of an already tender beast, shedding water weight, and intensely concentrating flavor across all cuts.

The British Baldies program will satisfy any serious carnivore looking for an elevated version of the archetypal young steer.

British Baldies


British Baldies

Grazing on the vast plains of Wenatchee, WA, our British Baldies spend 12–16 months on pasture. As the Angus/Hereford/Shorthorn crosses approach full size, they’re taken to Klingeman Farms. The cows finish on a corn-free, soy-free, Non-GMO mix of barley, triticale (wheat/rye), and straw, and are then harvested at the Klingeman abattoir. Our unique, holistic finishing process takes 90-150 days.

Finally, we dry-age the whole carcass for 14–21 days. Hanging intensifies the animal’s admirable traits; slowly breaking down the connective tissues of an already tender beast, shedding water weight, and intensely concentrating flavor across all cuts.

The British Baldies program will satisfy any serious carnivore looking for an elevated version of the archetypal young steer.

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Large Blacks


Heritage Large Blacks

In building our heritage whole hog program, we immediately sought out Mark Keller’s Large Blacks.

Once known as Lop-Eared Blacks in their native England, these mammoth beauties are renowned foragers, genetically primed for pasture rearing. Their dark skin resists sunburn while their loping ears protect their eyes as they root for seeds and grubs in the field. On the Klingeman ranch, hoophouses provide additional shelter from the elements and predators.

Lean and wonderfully micro-marbled, our Large Blacks are exceptionally tender with a deep Old World flavor. The hogs carry Food Alliance and Non-GMO Project Verified seals of approval.

Large Blacks


Heritage Large Blacks

In building our heritage whole hog program, we immediately sought out Mark Keller’s Large Blacks.

Once known as Lop-Eared Blacks in their native England, these mammoth beauties are renowned foragers, genetically primed for pasture rearing. Their dark skin resists sunburn while their loping ears protect their eyes as they root for seeds and grubs in the field. On the Klingeman ranch, hoophouses provide additional shelter from the elements and predators.

Lean and wonderfully micro-marbled, our Large Blacks are exceptionally tender with a deep Old World flavor. The hogs carry Food Alliance and Non-GMO Project Verified seals of approval.

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Salted & Smoked


Salted & Smoked

Bacon is great. But not all bacon is great bacon. Chew on that while you inhale the great goodness that is Keller Crafted small batch American Charcuterie.

All of our bacons and sausages are individually seasoned by hand and slowly smoked over hardwood. Our charcuterie is uncured—naturally preserved with celery juice and salt, and never synthetic sodium nitrate.

All Keller Crafted Meats are certified Food Alliance and Non-GMO Project Verified.

Salted & Smoked


Salted & Smoked

Bacon is great. But not all bacon is great bacon. Chew on that while you inhale the great goodness that is Keller Crafted small batch American Charcuterie.

All of our bacons and sausages are individually seasoned by hand and slowly smoked over hardwood. Our charcuterie is uncured—naturally preserved with celery juice and salt, and never synthetic sodium nitrate.

All Keller Crafted Meats are certified Food Alliance and Non-GMO Project Verified.