Primal Acres Meats

02/09/2026

Ranch Gear Drop – Sweatshirts 🤠

We’re putting together a small run of ranch sweatshirts and want to get a few out there.

What we’re doing:
• Black sweatshirts
• Logo on the front + logo on the back
• Printed by a local printing company (keeping it local, supporting our own)
• Built for early mornings, late nights, and real work

💵 $50 each

Important:
👉 Payment reserves your sweatshirt.
We must have payment in hand before ordering so we can place the print run correctly.

🗓️ Order will be placed at the end of the month.

As we head toward summer, we’re open to lighter gear ideas too, but we wanted to start with a solid sweatshirt run.

If you want one, message us with your size and quantity, and we’ll get you on the list.
2085189484 call or text

02/08/2026

If We’re Going to Label Beef, Let’s Do It the Honest Way

If the goal is transparency for consumers, then labeling beef should be simple enough that you don’t need a policy briefing in the meat aisle to understand it.

Here’s the reality no one wants to say plainly:

If an animal is born, raised, and slaughtered in the United States, there is no legitimate reason to electronically track it from birth to death just so the government can feel comfortable.

We already know where that animal came from.

Where traceability does make sense is with imported cattle.

Animals coming across the border are already:
• inspected
• documented
• required to meet health standards

That’s where tags matter. That’s where disease risk actually enters the system. That’s where tracking belongs.

So instead of tagging every American-born calf, here’s how labeling should work — in a way that actually helps consumers and doesn’t turn ranchers into data points.

What the Label Should Tell You

When you’re standing in the grocery store, you should be able to see this clearly:

✔ Born, Raised & Harvested in the USA
→ Domestic animal
→ No import tag
→ Slaughtered under U.S. inspection
→ American beef

✔ Imported (Tagged Animal)
→ Animal entered the U.S. from another country
→ Subject to border health requirements
→ Identified as imported beef

That’s it.

If the beef came from a tagged animal, that tag should mean one thing to the consumer:
this animal entered the U.S. from outside the country.

If the beef came from an untagged animal, we already know what that means:
it was born here, raised here, and processed here.

That’s real transparency.

What we don’t need is pretending that tracking every domestic animal from birth somehow makes food safer than strong local inspection, regional processing, and community accountability already do.

This isn’t about being anti-science.
It’s about being pro-common sense.

Blanket traceability doesn’t improve trust — it replaces trust with control. And once you build a system that tracks everything, it’s naïve to believe it will only ever be used for one purpose.

If USDA wants consumer confidence, the answer isn’t more surveillance on American ranchers.

The answer is honest labeling that tells shoppers exactly what they’re buying — and where it actually came from.

Let imported cattle be tracked.
Let American ranchers ranch.
And let consumers decide with clear information, not hidden systems.

That’s transparency — without turning food into a monitoring program.

02/08/2026

Buying beef this way is simpler than it sounds. Here are your two options:

OPTION 1: Grass-Finished Beef

$5.00/lb hanging weight
• Take-home yield: ~50% of hanging weight
• Leaner, earthier flavor
• Fully customizable cuts (easy digital cut sheet)

Estimated Costs by Share
• Whole (~640 lb hanging): ~$3,200
• Half (~320 lb hanging): ~$1,600
• Quarter (~160 lb hanging): ~$800
• Eighth (~80 lb hanging): ~$400
• Sixteenth (~40 lb hanging): ~$200

Harvest fee applies separately and is split by share.

Timeline:
Goes to processor end of February → pickup late March (~3 weeks)

⸻

OPTION 2: Potato-Finished Beef

$6.25/lb hanging weight (normally $6.50)
• Take-home yield: ~50% of hanging weight
• Sweeter, more tender, steakhouse-style flavor
• Fully customizable cuts

Estimated Costs by Share
• Whole (~800 lb hanging): ~$5,000
• Half (~400 lb hanging): ~$2,500
• Quarter (~200 lb hanging): ~$1,250
• Eighth (~100 lb hanging): ~$625
• Sixteenth (~50 lb hanging): ~$315

Harvest fee applies separately and is split by share.

Timeline:
Available sooner → pickup last Thursday or Friday of this month

⸻

NEXT STEPS
1. Choose grass-finished or potato-finished
2. Choose your share size
3. Pay deposit to secure your spot
4. Complete cut sheet after harvest
5. Final balance due once hanging weight is known
6. Pick up your beef and fill your freezer
Call or text 2085189484

02/08/2026

🐑 CUSTOM LAMB AVAILABLE

We have butcher-ready lambs available.

What to expect:
• ~140 lb live weight lamb
• ~70 lb hanging weight
• Roughly 35 lb of lamb in your freezer
(final yield depends on cut choices)

⸻

PRICE
• $600 flat fee per lamb
• Payment secures your lamb
• Accepted:
• Cash
• Card
• Check
• Website

⸻

HOW IT WORKS

1️⃣ You tell us you want a lamb
2️⃣ You pay the $600
3️⃣ We schedule the butcher date
4️⃣ Lamb is harvested
5️⃣ You complete a cut sheet with the butcher
6️⃣ Lamb is ready for pickup

⏱️ Timeline:
Allow up to 2 weeks from harvest to freezer.

Pickup:
• Direct from the butcher
• Delivery arranged through us

⸻

📞 Contact Us
Call or text: (208) 518-9484

Website: www.primalacresmeats.com
DMs always open

⸻

02/08/2026

🐖 THIS WEEK: CUSTOM PIGS FOR YOUR FREEZER

Let’s break this down the simple, honest way.

We have butcher-ready pigs available for $360 per head.

What that actually means:
• ~300 lb live weight pig
• Breaks down to ~200 lb hanging weight
• Yields roughly 150 lb of pork in your freezer
(chops, roasts, bacon, sausage, lard — the good stuff)

Real numbers from last month:
• Pig cost: $360
• Average butcher fees (cut, wrap, cure, smoke): just over $400
• 👉 All-in cost: roughly $760–$800 total
• That’s custom pork, raised right, processed locally, supporting your community.

⸻

HOW IT WORKS (NO RUNAROUND)

1️⃣ Call or message us and say “I want a pig”
2️⃣ Pay for the pig
• Card over the phone
• Website
• Venmo
3️⃣ Once paid, we deliver the pig to one of our local butchers
4️⃣ The butcher contacts you with a cut sheet
• I’m happy to walk through it with you if it’s your first time
5️⃣ When your whole or half pork is finished:
• You pay the butcher directly
• Pork is ready for pickup

⏱️ Timeline:
About 2 weeks total from harvest to freezer.

⸻

WHY PEOPLE DO THIS
• You know where your food comes from
• You control how it’s cut
• You support local farmers & local butchers
• And your freezer is set for months

No mystery meat.
No grocery store guessing.
Just real pork, done right.

If you want one, reach out soon — pigs move fast, and butcher slots matter.

2085189484 call or text

02/08/2026

We Don’t Even Trust the Government With Our Roads — But Now They Want Our Cattle

Let’s be honest for a second.

As a country, we can’t agree on anything anymore.
Not elections.
Not healthcare.
Not wars.
Not budgets.
Not whether the government should even be this big in the first place.

And yet somehow, the solution to all our problems is always the same:

“Just give the government more access.”

Now we’re being told it’s perfectly reasonable — necessary, even — for USDA to track livestock from birth to slaughter through mandatory electronic ID systems.

Because “public health.”

Because “traceability.”

Because “trust us.”

That’s where this falls apart.

This isn’t about whether RFID tags work.
This isn’t about whether disease outbreaks should be taken seriously.
This isn’t even about technology.

This is about trust — and we don’t have it.

We are living in a time where half the country doesn’t trust the federal government to tell the truth, manage money, protect borders, run elections, or keep personal data secure… but we’re supposed to believe this massive, interconnected tracking system will be handled responsibly?

Come on.

We’re told this data is minimal.
We’re told it’s secure.
We’re told it’s only for disease response.
We’re told it won’t be misused.
We’re told it won’t expand.

We’re told a lot of things.

What we’re not shown is any real proof that the government can manage a system this large without:
• data leaks
• scope creep
• new rules layered on later
• or the quiet handoff of authority to third-party contractors and lobbyist-driven policy

If history teaches us anything, it’s that government programs never shrink. They only grow. They only get repurposed. And they always find a way to land hardest on the people least equipped to absorb them.

Big companies will comply. They always do.
They have compliance departments.
They have lawyers.
They have lobbyists.

Small ranches don’t.

Family operations don’t.

Independent producers don’t.

Every new “not a tax” rule still costs money.
Every new requirement still costs time.
Every new layer still pushes another producer closer to the edge.

And here’s the part we’re apparently not allowed to say out loud:

If you think tracking every animal, logging movement data, normalizing electronic oversight, and centralizing access can’t turn into emissions fees, herd caps, or livestock-based taxation down the road — you haven’t been paying attention globally.

Is that happening here right now?

No.

That part is speculation — and I’ll say that plainly.

But it’s not wild speculation. It’s pattern recognition.

Governments don’t wake up one morning and go from zero control to total control. They do it in steps. One reasonable policy at a time. One “common sense” rule layered onto the last one.

And they always start with:

“If you’re not doing anything wrong, what are you worried about?”

What worries me is that we’re slowly replacing community trust with bureaucratic oversight.

I trust my neighbors.
I trust local ranchers.
I trust producers who live where their cattle live.
I trust people who have skin in the game.

What I don’t trust:
• DC lobbyists who’ve never set foot in a corral
• national programs that claim to represent ranchers while ignoring them
• systems built far away from the consequences of failure

Food security doesn’t come from databases.
Animal health doesn’t come from mandates.
Resilience doesn’t come from surveillance.

It comes from local systems, regional infrastructure, and people who know the land.

If this was truly about protecting animal health, the conversation would start there — not with tracking, compliance, and enforcement.

We don’t need more politics in beef.
We don’t need ideology in livestock.
And we sure don’t need another “trust us” program layered onto an industry that already runs on razor-thin margins.

Ranchers don’t need to be managed.
They need to be respected.

And if the government wants more access — more data — more authority — then the burden is on them to prove they deserve it.

So far, they haven’t.

02/08/2026

If you’ve been around the place lately, you know this winter has been abnormally warm… which sounds nice until you realize warm winter equals mud. Not just mud—the kind of mud that has opinions.

Our driveway right now isn’t a driveway.
It’s more of a slow-motion trap.

You pull in fine.
You pull out… and the ground starts negotiating.

That slick, suction-cup, tire-eating, axle-kissing mud just grabs the truck like it’s hungry. Before you know it, the tires are golfing through it—thwack, thwack—flinging brown artwork up the doors, the mirrors, the windows… everywhere except where you need it clean.

By the time you escape, the truck isn’t dirty.
It’s wearing the ranch.

And that means washing. Constantly.
Wash it, drive it once, looks like you lost a bet again.

Not exactly relaxing.

But here’s the funny part—despite the mud, despite the mess, it’s actually a good season. We’re at a point right now where daily care is pigs, chickens, and sheep. No chaos. No overload. Just chores you can handle, animals you know, rhythms that make sense.

It’s manageable. And that’s a gift.

Today’s Super Bowl, and growing up in the Northwest, the Seahawks were definitely our team. Now, if you know me, you know I don’t care one bit about professional sports.

What I do care about is community.

There’s something incredible about watching the preparation, the planning, the shift in attitude when people rally around something together. Food gets prepped. Friends show up. Schedules pause. People slow down just enough to sit in the same room.

That part? I love that.

And speaking of food—if you’re heading into Coeur d’Alene for our Sunday meet-up, we’ll have our final two tubes of ground beef on hand today. Perfect for Super Bowl nachos, burgers, or just easy meal prep so you don’t have to grocery shop heading into the week.

Mud on the boots.
Mud on the truck.
Good food ready to go.
Community showing up.

That’s a pretty solid Sunday.

We truly are blessed to be living out here, with such incredible people. Triple five farm

02/08/2026

We’ve officially distributed all of our ribeye primal sections, and we already have orders in for many more. That early support helps us lock in how many cows we’re planning for March, which keeps everything running efficiently on our end.

If you’d like to reserve a ribeye primal or ground beef, we currently have the final two 10-lb tubes of our 85/15 ground beef still available. Everything else will be coming out of our next run through Schenks Packing in Mount Vernon, with pickup at the beginning of March.

The sooner orders come in, the better it allows us to:
• Lock in your spot
• Finalize numbers on our end
• Plan cattle and processing accurately

In addition to ribeye primals and ground beef, we can also set aside case-ready primal cuts (typically ~60-lb cases). We don’t have to grind everything — if you’re interested in flank, round, tenderloin/filet mignon, or other primal sections, we can hold those for you by the case.

We also have organ meats available, which have been one of our biggest sellers — perfect for nutrient-dense eating or pet food.

Northwest-raised beef.
Feeding families, feeding neighbors, feeding communities.
We’re grateful to grow alongside you.

📩 call or text 2085189484 or reach out through our usual contact info to reserve your spot.

02/07/2026

02/07/2026

🥩 $5 / LB HANGING WEIGHT BEEF — FEBRUARY HARVEST 🥩

Our $5 per pound hanging weight grass-fed & finished beef is going into the butcher at the end of February.

📌 Important timing notes:
• Deposits are due for anyone already on the list
• We can still take new orders for the next week or so
• Right now we’re looking to fill one half and one quarter
• We can also do a couple of eighths or a whole beef — whatever fits your needs

💰 Pricing example:
• An average quarter runs about $840 total (based on hanging weight)

This beef will be processed at a USDA facility, vacuum sealed, and ready for March pickup to stock your freezer.

If you’ve been thinking about locking in beef for the year, now’s the time.
Message us and we’ll help you figure out the option that works best for your family. 🥩

02/07/2026

🥩 GROUND BEEF -LAST OF THE MONT 🥩

We only have 5 tubes left of our
10 lb fresh, never-frozen ground beef (85/15)
💲 $6 per pound | $60 per tube

Once these are gone, that’s it for February — no more retail or wholesale ground beef this month.

📍 Pickup routes:
• Spirit Lake today
• Spirit Lake again tomorrow
• Sunday meet-up at noon (before the Super Bowl)

These are perfect for Super Bowl prep — burgers, chili, meatballs, sliders, taco meat… you name it.

First come, first served.
Message us or reach out at our usual contact info 2085189484 and we’ll get you set up.

02/07/2026

Friendly Beef Deposit Reminder 🥩

If you have not paid your deposit for grass-finished beef scheduled for February harvest at limit bid packing, your beef is not reserved at this time.

We’ve spoken with many of you about February beef, and we know several folks were planning to get deposits in or were waiting on timing — that’s totally fine. We just need clear communication.

👉 The deposit is what officially reserves your beef.
Without it, we can’t hold a spot.

If:
• You were planning to pay and haven’t yet
• You’re waiting on something and need a little more time
• Or you think we may have missed sending you the deposit info

Please reach out and let us know.

For those expecting February beef who have not paid their deposit (and have already been reminded) — your beef is not currently reserved, and those spots may be filled.

No pressure, no hard feelings — we just need to know where everyone stands so we can plan accordingly.

Thanks as always for supporting local beef and helping us keep things running smoothly.