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Tired of guessing where your meat comes from?
We raise it right here in North Idaho — clean, local, and straight from the source.
No hormones. No GMOs. No middlemen. Ever.
Want first dibs on bundles, beef drops, and tales from the ranch?
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We raise it right here in North Idaho — clean, local, and straight from the source.
No hormones. No GMOs. No middlemen. Ever.
Want first dibs on bundles, beef drops, and tales from the ranch?
Sign up now: squareup.com/customer-progr…
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A Walmart chicken breast hit the scale at 392 grams. The one from the local butcher weighed 187.
Five percent retained water in that Walmart package accounts for 19 grams. It weighed 205 more than the butcher's.
A Homestead Journey put three packs on a kitchen scale, Walmart and Perdue. Perdue came in at 347 grams, 85.6% over the butcher. Walmart ran 109.6% over.
Two breasts, one cut, one shelf. One is double the other.
The reasons are documented. Commercial broilers are bred for breast yield, and breast yield has roughly doubled from the older strains. The muscle outgrows the frame, the heart, the lungs. Then the carcass goes through an ice-water chill and soaks up water the processor declares as retained weight.
Every step of that is inspected, labeled, and compliant.
You pay by the pound for the bath.
A butcher cutting one bird at a time has nothing to plump. That is the difference between a supply chain and a person you can call.
I sell beef, pork, lamb, and chicken direct from farms I can name. When I quote a pound, that pound is weighed.
Your rancher,
Jason Hanley | 208-714-0478
Five percent retained water in that Walmart package accounts for 19 grams. It weighed 205 more than the butcher's.
A Homestead Journey put three packs on a kitchen scale, Walmart and Perdue. Perdue came in at 347 grams, 85.6% over the butcher. Walmart ran 109.6% over.
Two breasts, one cut, one shelf. One is double the other.
The reasons are documented. Commercial broilers are bred for breast yield, and breast yield has roughly doubled from the older strains. The muscle outgrows the frame, the heart, the lungs. Then the carcass goes through an ice-water chill and soaks up water the processor declares as retained weight.
Every step of that is inspected, labeled, and compliant.
You pay by the pound for the bath.
A butcher cutting one bird at a time has nothing to plump. That is the difference between a supply chain and a person you can call.
I sell beef, pork, lamb, and chicken direct from farms I can name. When I quote a pound, that pound is weighed.
Your rancher,
Jason Hanley | 208-714-0478
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Beef, pork, lamb, and chicken direct from the farm, cut and packed when you order it. Weighed honest, priced by the pound you actually take home. AcmeAcres.us or call 208-714-0478.
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Source: Proof That Something Is Very Wrong With the Food in America... on YouTube youtube.com/watch?v=sqsJ53…
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Four companies kill and box 85% of the fed cattle in this country, and the family meat market on Main Street is one of the last places a rancher still gets paid for his own animal.
Kenneth Groholski runs a third-generation meat market in Bremond, Texas. His grandpa started e out of that same building in 1952, and Kenneth traces the recipe back to Poland, where his grandfather was born.
Wealthy Cowboy asked him this week what keeps a shop like that alive with the packers running the market. He said people come in for the local thing because they know they can trust the quality.
Every link is good pork cuts, salt, and smoke from the pit out back. Nothing goes in to stretch the weight. When an order calls for a thousand pounds, they run the pit three times.
Customers ask why his sausage tastes different from the grocery store case. He tells them it's local, and it's made the way grandpa did it in the 1950s. That process never changed.
The shop ships nationwide now, frozen and next day. Word of mouth built the whole book. By the end of the conversation both of them landed on the same point. Folks will pay more for better ingredients when they can trust where the food came from.
Packers set the price by the pound and sell the customer a label. A storefront with its own name on the door gets paid for what it actually makes.
I'd rather hand you a box with my name on it than take the commodity bid.
Your rancher,
Jason Hanley | 208-714-0478
Kenneth Groholski runs a third-generation meat market in Bremond, Texas. His grandpa started e out of that same building in 1952, and Kenneth traces the recipe back to Poland, where his grandfather was born.
Wealthy Cowboy asked him this week what keeps a shop like that alive with the packers running the market. He said people come in for the local thing because they know they can trust the quality.
Every link is good pork cuts, salt, and smoke from the pit out back. Nothing goes in to stretch the weight. When an order calls for a thousand pounds, they run the pit three times.
Customers ask why his sausage tastes different from the grocery store case. He tells them it's local, and it's made the way grandpa did it in the 1950s. That process never changed.
The shop ships nationwide now, frozen and next day. Word of mouth built the whole book. By the end of the conversation both of them landed on the same point. Folks will pay more for better ingredients when they can trust where the food came from.
Packers set the price by the pound and sell the customer a label. A storefront with its own name on the door gets paid for what it actually makes.
I'd rather hand you a box with my name on it than take the commodity bid.
Your rancher,
Jason Hanley | 208-714-0478
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Third generation on the same recipe is the whole idea behind selling direct. We raise beef, pork, lamb and chicken here in Spirit Lake and cut it for your freezer, so the money stops with the family that did the work. Order at AcmeAcres.us or call and text 208-714-0478.
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Source: Keeping a Family Business Alive in Small-Town America w/Kenneth Groholski #146 on YouTube youtube.com/watch?v=qCm6gV…
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The average American cattle producer is 58 years old and the ground he needs is leaving this country at three acres a minute.
That number came out of the Census of Agriculture, and the rancher who pulled it on Barn Talk had lived it. He ran cattle with his grandpa when he was in s 80 then, which made him the typical producer.
A 58-year-old with 25 years of hard mornings behind him has little appetite for borrowing money at these rates to grow a herd. Cows take years. Interest doesn't wait.
The grass is the bigger problem.
Between 2017 and 2022 the same census shows permanent pasture and rangeland going out of production at three acres a minute, around the clock. He triple checked the math because he did not believe it. It works out close to 2 million acres a year.
A heifer needs a blade of grass. No rain, no grass. A parking lot grows nothing, ever.
The national herd sits at a 75-year low while the ground that would rebuild it goes under pavement and five-acre lots. Those two numbers explain every empty ranch yard in this country.
That is why I sell direct off this ranch, one family at a time, and keep the ground in grass.
Paved ground feeds nobody.
Your rancher,
Jason Hanley | 208-714-0478
That number came out of the Census of Agriculture, and the rancher who pulled it on Barn Talk had lived it. He ran cattle with his grandpa when he was in s 80 then, which made him the typical producer.
A 58-year-old with 25 years of hard mornings behind him has little appetite for borrowing money at these rates to grow a herd. Cows take years. Interest doesn't wait.
The grass is the bigger problem.
Between 2017 and 2022 the same census shows permanent pasture and rangeland going out of production at three acres a minute, around the clock. He triple checked the math because he did not believe it. It works out close to 2 million acres a year.
A heifer needs a blade of grass. No rain, no grass. A parking lot grows nothing, ever.
The national herd sits at a 75-year low while the ground that would rebuild it goes under pavement and five-acre lots. Those two numbers explain every empty ranch yard in this country.
That is why I sell direct off this ranch, one family at a time, and keep the ground in grass.
Paved ground feeds nobody.
Your rancher,
Jason Hanley | 208-714-0478
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We raise beef, pork, lamb and chicken on grass here in Spirit Lake, Idaho and sell it straight to families. Order at AcmeAcres.us or call or text 208-714-0478. Cut, wrapped and picked up from the ranch, so you know exactly what's in the box.
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Source: Cattle Prices Tripled And Ranchers Still Aren't Rich on YouTube youtube.com/watch?v=oCy84k… @barntalkshow
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If you're buying your beef at the grocery store, you probably don't know where it came from.
That's not a knock on you. The label doesn't tell you.
Most conventional beef moves through a feedlot, a big packer, sometimes a fabricator, then a distributor, then the store. Three to dreds or thousands of miles, and animals from a dozen different ranches getting commingled along the way. By the time it's in the case, the trail is cold.
Four companies handle roughly 80 to 85 percent of the fed cattle slaughtered in this country: JBS, Tyson, Cargill and National Beef. There are about 937 federally inspected slaughter plants in the US, and roughly 11 of them kill nearly half the cattle. Country of origin labeling for beef went away in 2015. Since then a package can say Product of USA after nothing more than being ground here.
The ground beef aisle has its own math. About 68 percent of the beef this country imports is lean trim, and that trim covers close to 40 percent of the lean beef in American hamburger. Your Tuesday night patty can be a blend of four countries.
I can only speak for my own place. Our cattle are born and raised here on pasture in the Inland Northwest. Grass-finished. No hormones, no antibiotics, no vaccines, no TVP. We raise beef, pork, lamb and chicken the same way. Buy a quarter from us and I can tell you which pasture it came off of. I know because I was out there.
You're paying to know the answer. A label is the cheap substitute.
Your rancher,
Jason Hanley | 208-714-0478
AcmeAcres.us
That's not a knock on you. The label doesn't tell you.
Most conventional beef moves through a feedlot, a big packer, sometimes a fabricator, then a distributor, then the store. Three to dreds or thousands of miles, and animals from a dozen different ranches getting commingled along the way. By the time it's in the case, the trail is cold.
Four companies handle roughly 80 to 85 percent of the fed cattle slaughtered in this country: JBS, Tyson, Cargill and National Beef. There are about 937 federally inspected slaughter plants in the US, and roughly 11 of them kill nearly half the cattle. Country of origin labeling for beef went away in 2015. Since then a package can say Product of USA after nothing more than being ground here.
The ground beef aisle has its own math. About 68 percent of the beef this country imports is lean trim, and that trim covers close to 40 percent of the lean beef in American hamburger. Your Tuesday night patty can be a blend of four countries.
I can only speak for my own place. Our cattle are born and raised here on pasture in the Inland Northwest. Grass-finished. No hormones, no antibiotics, no vaccines, no TVP. We raise beef, pork, lamb and chicken the same way. Buy a quarter from us and I can tell you which pasture it came off of. I know because I was out there.
You're paying to know the answer. A label is the cheap substitute.
Your rancher,
Jason Hanley | 208-714-0478
AcmeAcres.us
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The emergency food is selling out faster than it can be made, and the people buying it are the ones least able to use it.
My Patriot Supply's six month kits and one year kits sold out. Freeze dried pouches that ran five or six dollars a few years ago are roughly double that now.
laid out the rest this week. As he tells it, the MRE makers say they cannot keep up with government orders, and the medicine suppliers say the same thing. Bulletproof vests. Guns flying off the shelves.
The part that stuck with me is what he says he is not seeing. Empty ranges. Boats still parked on the trailer. Tags going unfilled.
A man can own a rifle and a year of calories and still be helpless when the freezer quits and somebody in the house spikes a fever.
The skills are the only supply that travels with you.
I know plenty of families who spent real money this fall and called it preparation. The buying is the easy half.
Your rancher,
Jason Hanley | 208-714-0478
My Patriot Supply's six month kits and one year kits sold out. Freeze dried pouches that ran five or six dollars a few years ago are roughly double that now.
laid out the rest this week. As he tells it, the MRE makers say they cannot keep up with government orders, and the medicine suppliers say the same thing. Bulletproof vests. Guns flying off the shelves.
The part that stuck with me is what he says he is not seeing. Empty ranges. Boats still parked on the trailer. Tags going unfilled.
A man can own a rifle and a year of calories and still be helpless when the freezer quits and somebody in the house spikes a fever.
The skills are the only supply that travels with you.
I know plenty of families who spent real money this fall and called it preparation. The buying is the easy half.
Your rancher,
Jason Hanley | 208-714-0478
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We raise beef, pork, lamb, and chicken here in Spirit Lake and sell it straight to families, quarters and halves, no middleman between you and the animal. A full freezer from a grower you can call beats a pallet of kits every time. AcmeAcres.us | 208-714-0478
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Source: Full Spectrum Survival on YouTube. youtube.com/watch?v=P5iKiS…
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A hundred-year-old Utah hay ranch is being bought for the water under it, and the hay is the part nobody bid on.
Kevin O'Leary filed a new water rights application this month on the Bar H Ranch in Box Elder County, Utah.
The ask is a little over 1,700 acre-feet of irrigation y off forage ground and onto a computer campus.
Eleven data center clusters and 7.5 gigawatts of gas-fired generation come with it, one of the largest campuses proposed in the country.
He gets the water by buying the dirt that holds the right. Roughly 11,000 acres are under purchase agreement out of a spread near 16,000.
The ranch went to contract privately. No sign at the gate, no public offering, a quiet deal between a buyer who wanted the acres and a seller holding a century of water history.
That is how western water works. The right travels with the deed, so the buyer of the ground becomes the owner of the ditch and the gallons.
Yanasa TV walked the land package and the filing this week, and the arithmetic runs the same direction across the West.
Utah declared a statewide drought emergency in May after one of the worst snowpack years on record.
The county trades alfalfa for a tax base, and the water that grew the alfalfa is gone from the food system for good.
I raise cattle on grass in North Idaho, and grass is a water product. Every acre of hay ground in that valley sits one decent offer away from a cooling contract.
The water was always the asset, and the closing table is where a county finds out.
Your rancher,
Jason Hanley | 208-714-0478
Kevin O'Leary filed a new water rights application this month on the Bar H Ranch in Box Elder County, Utah.
The ask is a little over 1,700 acre-feet of irrigation y off forage ground and onto a computer campus.
Eleven data center clusters and 7.5 gigawatts of gas-fired generation come with it, one of the largest campuses proposed in the country.
He gets the water by buying the dirt that holds the right. Roughly 11,000 acres are under purchase agreement out of a spread near 16,000.
The ranch went to contract privately. No sign at the gate, no public offering, a quiet deal between a buyer who wanted the acres and a seller holding a century of water history.
That is how western water works. The right travels with the deed, so the buyer of the ground becomes the owner of the ditch and the gallons.
Yanasa TV walked the land package and the filing this week, and the arithmetic runs the same direction across the West.
Utah declared a statewide drought emergency in May after one of the worst snowpack years on record.
The county trades alfalfa for a tax base, and the water that grew the alfalfa is gone from the food system for good.
I raise cattle on grass in North Idaho, and grass is a water product. Every acre of hay ground in that valley sits one decent offer away from a cooling contract.
The water was always the asset, and the closing table is where a county finds out.
Your rancher,
Jason Hanley | 208-714-0478
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Grass is a water product, and ground that grows food now competes with ground that cools servers. We sell beef, pork, lamb, and chicken raised on pasture in North Idaho, direct from the ranch: AcmeAcres.us or 208-714-0478. Keep your freezer tied to a ranch that stays in grass.
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Source: THE O'LEARY PLAN TO TAKE THOUSANDS OF ACRES FOR WATER RIGHTS on YouTube youtube.com/watch?v=ln7Nws…
Video by @YanasaTV
Video by @YanasaTV
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A farmer quit baling his own hay and started buying the good stuff instead. His feed bill went up and his beef operation made more money.
Nathan Joppeck explained the thinking at a Stockman Grassfarmer talk. Feed to make money, not to save money.
Cheap hay is the expensive it as well, they do not gain on it, and you end up buying protein tubs and grain in February to cover the gap.
He sets his floor at 30 percent margin on the meat he sells. He would rather be at 40 or 50.
That margin pays for the equipment, the overhead, the mortgage, and his own salary. Every one of those bills waits on the price he set in the fall.
His rule on price is simple. Do not charge out of your own wallet. Customers will pay more than you think, and most of them will pay it gladly.
The buying clubs that stuck sit in the towns with real money and enough people to fill a delivery. Some locations never took off and he shut them down.
Closing a drop point that still cuts checks is the hardest math on a farm.
Your rancher,
Jason Hanley | 208-714-0478
Nathan Joppeck explained the thinking at a Stockman Grassfarmer talk. Feed to make money, not to save money.
Cheap hay is the expensive it as well, they do not gain on it, and you end up buying protein tubs and grain in February to cover the gap.
He sets his floor at 30 percent margin on the meat he sells. He would rather be at 40 or 50.
That margin pays for the equipment, the overhead, the mortgage, and his own salary. Every one of those bills waits on the price he set in the fall.
His rule on price is simple. Do not charge out of your own wallet. Customers will pay more than you think, and most of them will pay it gladly.
The buying clubs that stuck sit in the towns with real money and enough people to fill a delivery. Some locations never took off and he shut them down.
Closing a drop point that still cuts checks is the hardest math on a farm.
Your rancher,
Jason Hanley | 208-714-0478
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We buy our hay too. We pay for the good stuff because it comes back to us in the beef, the pork, the lamb, and the chicken. Raised in Spirit Lake, sold straight off the ranch to your freezer at AcmeAcres.us or 208-714-0478.
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A 1,400 lb steer costs 3,590 dollars to raise and fills a freezer with 550 lbs of meat. The same cuts ring up at 5,453 dollars in the grocery store.
That is 6.53 a pound for beef you raised and 9.91 a pound for beef somebody else raised, killed, cut, wrapped, trucked and .
Rational Ranchers broke the whole year down line by line. A 500 lb weaned calf at 3.75 a pound, 1,875 dollars, fed twelve months to 1,400.
Two tons of grain at 360 a ton. 720 dollars.
Two tons of hay at 100 a ton. 200 dollars.
Minerals 25 dollars. Vet 20.
Processing is the second biggest cost. 750 dollars to have the animal killed, cut and wrapped.
That 1,400 lb steer comes back as 550 lbs of packaged meat. The missing 850 lbs are hide, bone, fat and water. 39 percent take-home is how a finished beef animal works.
I ran his retail figure against the market. All fresh beef averaged 9.74 a pound at the end of October, so his "almost 10" holds up.
One number in that video is already stale. This month's run of 500 lb weaned steers is bringing 4.40 to 5.10 a pound. At 4.75 that calf costs 2,375 dollars instead of 1,875, the project climbs to 4,090 dollars, and the meat still lands at 7.44 a pound.
The 2.50 a pound you save gets paid for with a year of somebody's mornings.
The store earns its margin at the counter, where every cut gets trimmed, weighed, labeled and marked up. The animal was the cheap part all along.
That gap is why we sell our beef by the quarter and the half, with the price set long before the animal is finished.
Your rancher,
Jason Hanley | 208-714-0478
That is 6.53 a pound for beef you raised and 9.91 a pound for beef somebody else raised, killed, cut, wrapped, trucked and .
Rational Ranchers broke the whole year down line by line. A 500 lb weaned calf at 3.75 a pound, 1,875 dollars, fed twelve months to 1,400.
Two tons of grain at 360 a ton. 720 dollars.
Two tons of hay at 100 a ton. 200 dollars.
Minerals 25 dollars. Vet 20.
Processing is the second biggest cost. 750 dollars to have the animal killed, cut and wrapped.
That 1,400 lb steer comes back as 550 lbs of packaged meat. The missing 850 lbs are hide, bone, fat and water. 39 percent take-home is how a finished beef animal works.
I ran his retail figure against the market. All fresh beef averaged 9.74 a pound at the end of October, so his "almost 10" holds up.
One number in that video is already stale. This month's run of 500 lb weaned steers is bringing 4.40 to 5.10 a pound. At 4.75 that calf costs 2,375 dollars instead of 1,875, the project climbs to 4,090 dollars, and the meat still lands at 7.44 a pound.
The 2.50 a pound you save gets paid for with a year of somebody's mornings.
The store earns its margin at the counter, where every cut gets trimmed, weighed, labeled and marked up. The animal was the cheap part all along.
That gap is why we sell our beef by the quarter and the half, with the price set long before the animal is finished.
Your rancher,
Jason Hanley | 208-714-0478
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That gap is the whole argument for selling direct. We do beef by the quarter, half, or whole, plus pork, lamb, and chicken, priced without the meat case markup. AcmeAcres.us or call 208-714-0478.
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