About Farm Fresh Northwest

Our family homesteaded in Eastern Washington in 1900. We’ve been raising livestock ever since. The family owned butchers we use in Eastern Washington dry age the entire beef carcasses 14-21 days, ensuring incredible flavor and tenderness. You can place on time orders and also set up boxes to come monthly, every other month, or every 3 months. It is easy to try out and easy to adjust orders.

All our beef, pork, and chicken are raised her in Washington. Our lamb is from Anderson Ranches in Oregon. We have very transparent pricing and transparency on where our meat is coming from. No foreign beef like Butcher Box, and no astronomical pricing to cover shipping costs.

Grocery store butcher shop meat? The biggest difference will be the flavor. On the beef side, we dry age the whole carcass for 21 days, which you won’t find in Western Washington, the longest butcher shops in Western Washington dry age is 10 days, most don’t dry age at all. With the pork, everything in the stores is raised on concrete. When the pigs are able to root in the dirt, they get a lot of minerals out of the ground and have less stress, resulting in more flavorful meat. We also use the proper protein level feed for pigs so they will grow much quicker than someone using scraps or cheap feed. the meat is more tender and flavorful the quicker you get to market weight. On top of all this, you know what you’re putting in your body, no hormones, no antibiotics and all non-gmo feed.