What’s in a Berkshire Pig share? Here is a quick snapshot of cuts you will receive from an average size pig. Please keep in mind the weights below are approximated and will vary depending on the size of your pig. The cuts you receive will also vary depending on your custom cut sheet, except for the quarter pig share, which comes as a standard cut and cannot be customized. The weights in the table below are in pounds by boxed weight based on an average size pig with hanging weights of 160 lbs (whole), 80 lbs (half) and 40 lbs (quarter). You will notice that the total boxed weight is much smalle ..read more

Online orders may be picked up at Windy N Ranch at our scheduled pick up times or every other Saturday at our Bellevue drop site (12515 Bel-Red Rd., Bellevue, WA 98005) between 11 a.m. and 12 p.m.. You’ll be able to select a fulfillment location and date when you place your order. Here’s how. Once you’ve opened the item you wish to purchase, click on the calendar icon under “Select Fulfillment Type”. 2. Select the radial button next to your preferred pick up location and date. 3. Select “Add to Cart”. Fulfillments for WSDA orders (whole, half, etc.) of beef, pork, lamb and goat are TBA (to b ..read more

There has been a lot of misinformation spread recently about the use of mRNA vaccines in livestock on social media. Perhaps the most prolific rumor is that the USDA is mandating that ranchers use mRNA vaccines in their cattle. If this is a concern for you, rest easy. It is simply not true. First, there are currently no mRNA vaccines approved by the USDA for use in cattle, though they are in development. Second, the USDA does not now nor has it ever mandated the use of vaccines, mRNA or other, in any type of livestock. Ranchers are still free to choose if they want to vaccinate their livestock ..read more

We worked hard to source some of the best equipment on the market in order to provide full service to our customers. Here’s what we’ve got and what we can offer. EQUIPMENT & SERVICES Vacuum Tumbler = brined items like corned beef, bacon, ham & hocks *Walk-In Smoker = bacon, ham, kielbasa, and other products Mechanical Tenderizer = cube steak Deli Slicer = uniformly sliced bacon, shaved or thinly sliced meat for hot pot or Philly Cheese steak sandwiches Sausage Mixer & Stuffer = create flavorful sausages, bulk or links in a variety of sizes Seasoning & Spices = choose from an as ..read more

Did you know that all of our meats are cut and wrapped right here on the ranch in our very own WSDA & USDA certified butcher shop? It’s true! We dry-age our beef in a hanging room for about 14 days, then it goes to the cutting room floor where our head butcher Bradley cuts it into steaks, roasts, chops and what not with the help of his assistant and a couple great ladies who help with packaging, labeling and sorting. It’s a great team that we are really proud of! We are also in the process of getting the shop certified organic, which we anticipate will happen in May of 2023.   What do ..read more

CONVENIENCE: Each of our bulk beef packages come with a variety of cuts from ground to premium steaks, offering a no fuss way to pack your freezer with meat for months and enough versatility to not get bored with your meals.  CUSTOM: Whole and half beeves can be customized to your liking. Do you prefer porterhouse and t-bones or NY strip steaks and tenderloin? You got it. Not a fan of short ribs? We’ll grind it for you. Prime rib roast or rib steaks? The choice is yours. PERSONALIZED SERVICE: We are always happy to assist with questions, ordering, filling out your custom cut sheet, organi ..read more

If you’ve ever purchased a turkey at the grocery store, chances are it was a Broad Breasted White. By far the most common commercially produced breed on the market today, broad breasted turkeys became a thing in 1874 when the cross-breed was accepted into the American Poultry Association. Before that though, there were heritage breeds with names like Narragansett, Standard Bronze, and Chocolate, among others. These are the turkeys we raise on pasture at Windy N Ranch. Why heritage breed? FLAVOR: Heritage breed turkeys take twice as long to mature (26-39 weeks) as commercial breeds (12-18 weeks ..read more

As we work hard to increase our butcher shop capacity to better serve our community’s livestock producers, we are continuing to take as many appointments as we can. Here is our updated pricing for 2022. Regular Pricing $1.36/lb hanging weight ——- Lambs: $190 whole | $110 half ——- Add On Fees Smoke Cure: $4/lb Bulk Sausage: $2/lb Brats & Links: $4/lb Price includes vacuum sealed plastic wrap, waste disposal and boxes for transport. Please email Greg@windynranch.com if you have any questions or would like to make an appointment ..read more

Listen to us chat with Nicole Witham of the Tilth Alliance about organic certification, how the pandemic challenged our business model, and how we came to open our on-site butcher shop. It’s fun and light and includes a quick bonus interview at the end with our friends and fellow farmers at Green Bow Farm. Listen HERE ..read more

How do you make your Certified Organic, pastured chicken stretch out for several meals? Make rich, silky, nutrient-dense bone broth. There are so many ways to do this…let us count them. 1)      Start with a whole chicken. Place it in a crock pot with 2-3 stalks roughly chopped celery, 2 carrots cut into 1-inch pieces, 1 quartered onion and 2 Bay leaves. Cover with water and cook on low for 8 hours or high for 5 hours. Shred the fall-off-the-bone tender meat and use for soup, enchiladas, tacos, pasta dishes and salads. Reserve the stock for later use. 2)  &nbs ..read more