We are the only abattoir, butchery and educational operation of our kind in the country.

We generally harvest for small family farmers who raise a couple of pigs, a few sheep or a flock of various poultry for their own household. Think very small scale. The animals never leave the land they know, we use peaceful and humane kill methods specific to each animal’s nature, and we offer every part of every animal back to the farmer.

Unlike many processors, we don’t know the meaning of trim. Well, we do, but that is why we don’t do it. We make sure the quality fat you meant for your animal to have, stays there. Consequently, you will get all your meat back. And by that we mean 100% of hanging weight. Standard industry procedure is to dispose of as much as 50% of hanging weight.

Currently we reach farms in Washington, Oregon, Idaho and Montana. A handful of farmers and associations have flown Brandon to the east coast, the midwest and the UK.

Because the dinner table is where the rubber meets the road, particularly with unfamiliar cuts, innards and extremities, Brandon makes himself available for advice long after he leaves your farm.