Primal Acres Meats

Home
United States
Spirit Lake, ID
Primal Acres Meats

First generation ranching family. Raising and sourcing the best meats , dairy , and farm products.

10/29/2025

“The Last Free Market”

Someday, when my kids are grown and their kids are learning to walk the catwalks at the sale barn, I hope they still feel what I felt every sale day — that electric hum of real commerce. No screens, no middlemen, just people, animals, and the weight of a handshake.

The smell of dust and hay, the cry of the auctioneer, the rhythm of boots on old wood — it’s more than nostalgia. It’s freedom, pure and unfiltered. It’s one of the last places where hard work meets honest value, where a person can still make or lose a fortune by their own choices.

I hope my grandkids learn that a man or woman’s word still matters here. That you can read the market by watching the eyes of the buyers, not scrolling a feed. That raising livestock isn’t just about feeding people — it’s about keeping alive a way of life that refuses to be automated or owned by someone else.

Maybe the rest of the world will trade in algorithms and paper profits. But at the livestock auction, it’ll still come down to weight, quality, and grit. And I hope they never lose that. Because when you strip everything else away — that’s what keeps us free.

10/29/2025

🥩 Pork Bundle Box – $75 🥓
Stock your freezer with farm-raised quality pork!
Includes:
• 10 lbs unseasoned ground pork
• 1 pack bacon
• 1 pack Canadian bacon

Perfect for breakfast, meal prep, or weekend BBQs.
Order today — limited boxes available!

📞 208-518-9484
📧 primalacresmeats@gmail.com
🌐 primalacresmeats.com

10/29/2025

Lewiston Small Animal Sale Day 🐐🐑

Today is one of my favorite days of the month — the Lewiston, Idaho small animal sale!
We’ve got multiple orders to fill: meat goat kids for our feeding program, plus lambs and goats headed to fill wholesale and retail orders.

Our wholesale market is growing by the day — with weekly deliveries to Western Washington and a rapidly expanding customer base right here in Spokane and North Idaho.

If you’ve ever thought about investing in our feeding program, now is the perfect time to start. It’s easy to get involved, and it offers consistent, reliable results while helping us meet the rising demand for locally raised meats.

📩 Message us to learn how you can be part of it.

10/28/2025

🐄 The Realities of Buying Bulk Beef

Buying a whole, half, or quarter beef isn’t just about filling your freezer — it’s about taking control of your food supply and supporting local ranchers who raise their animals with care.

Here’s what to know 👇
• Pricing is based on hanging weight.
You’re charged by the hanging weight — the weight of the animal after harvest but before it’s cut and packaged.
The price includes the animal itself plus a portion of the harvest fee, which covers the professional butchering, cutting, and wrapping of your beef. There are no hidden costs — everything is transparent and handled for you.
• You choose your share size.
Whether you go with a quarter, half, or whole, you’ll receive a great mix of steaks, roasts, and ground beef — all from one locally raised animal.
• You’ll need freezer space.
Plan for your share — a small chest freezer works great for a quarter, while larger shares may need an upright freezer.
• You save money over time.
Bulk beef locks in your price and saves you money compared to buying small packages at the grocery store. You’re paying once for an entire season of high-quality, local beef.
• You know exactly where your food comes from.
Our cattle are raised with care, processed locally, and packaged for long-term storage — giving you confidence and peace of mind with every meal.

Buying bulk beef is more than just a purchase — it’s an investment in your family’s food security, local agriculture, and a better way to eat.

👉 Message us today to reserve your beef share.

10/28/2025

We are setting our December butcher dates if you want a whole , half or quarter beef we are here to help!
Call text or message
2085189484

10/27/2025

Huge shoutout to North Idaho Tires and Service!
These guys have been there every single time I’ve needed help. Excellent service, quick turnaround, and always affordable. It’s hard to find businesses that truly care about keeping their customers rolling — but these guys do it right. Highly recommend them 👏🚗💪

10/27/2025

A Sunday Kind of Rhythm

The Sunday started like most around here — the kind of morning that feels both ordinary and sacred.
I was up at 4 a.m., tending the fire before the chill could settle too deep into the house. Coffee brewing, puppy doing zoomies across the floor, and our little boy sitting by the stove, eyes wide as the flames danced behind the glass. Those quiet early moments always feel like the heartbeat of the farm — steady, familiar, grounding.

The wind from the night before had done its usual mischief, so before breakfast we went around picking up odds and ends, tightening loose boards, and giving the sheep a proper, season-ready shelter. The sky hung gray, not quite sure if it wanted to rain or shine — classic North Idaho.

We had a potluck to get to later, which meant Brittany was in the kitchen, filling the house with the smell of pumpkin bars topped with cream cheese frosting. I swear, that smell could fix just about anything.

But before we could sit down and enjoy that, we had one more stop — picking up our Thanksgiving turkeys from the Little Goaty Goat Farm. These birds were raised by some hardworking 4-H kids, and you could tell they’d been cared for right. While loading them into the makeshift pen I’d rigged up in the back of the truck, their dad Brett (self-proclaimed hater of turkey p**p) got a final parting gift from one of the birds — right down the leg, into the Croc, and through the sock. A true end-of-season baptism. We all laughed till our sides hurt.

The drive home was long and rainy, the kind where wipers never quite keep up, but the kind that makes you grateful for warmth waiting back at home. The turkeys will spend their final couple of weeks in the garden, cleaning up bugs and weeds before the frost really sets in.

Just another Sunday — equal parts chaos, coffee, and contentment.

10/26/2025

🥩 Date Night Special — T-Bone Steaks 🥩

A couple of beautiful T-bone steaks, weighing a total of 3.28 lbs — the perfect fit for a cozy date night at home. Tender, juicy, and packed with that classic steakhouse flavor — all you need is a little salt, pepper, and butter to make magic.

🍷 Side Recommendations:
• Garlic mashed potatoes with roasted garlic and a touch of cream
• Grilled asparagus or buttered green beans for a crisp, fresh balance
• Classic Caesar salad or a caprese with fresh basil
• Finish the evening with a glass of Cabernet or Malbec and a sweet dessert

💰 Price: $68.88

Perfectly portioned, perfectly marbled — all you need to bring is the romance ❤️

10/26/2025

🥩 Sunday Meet-Up — 3:30 PM 🐓
Join us today at 3:30 PM in the Silver Lake Mall parking lot, right in front of Black Sheep.
🛒 Pre-orders only.

Sundays are the perfect time to stock up for the week ahead and say hello 👋 to your local ranchers!
We’ll have beef, pork, chicken, lamb, and raw dairy — everything you need for fresh, local meals all week long.

10/26/2025

🥩 Lamb Share 🐑
Enjoy everything you love about lamb — juicy burgers, tender chops, flavorful roasts, and hearty stew meat — all included in your custom lamb share.
Perfect for stocking the freezer with rich, pasture-raised flavor and home-cooked comfort.

Pricing:
• 🐑 Whole Lamb — $600
• 🍖 Half Lamb — $300
• 🍲 Quarter Lamb — $150

10/26/2025

🥩 The Story Behind the Ribeye

Few steaks earn as much love as the ribeye. Known for its rich marbling, tenderness, and deep flavor, it comes from the rib section of the beef — the same area used for prime rib roasts.

The cut gained fame in the 1800s at Delmonico’s Restaurant in New York, where it was served as the “Delmonico steak.” By the 1960s, it became widely known as the ribeye, named for the round “eye” of meat at its center surrounded by buttery fat.

As post-war grilling culture grew, the ribeye became the star of American cookouts and steakhouses. Its marbling melts as it cooks, creating a juicy, flavorful bite that’s hard to beat.

Around the world, the ribeye is celebrated under different names — entrecôte in France, Scotch fillet in Australia, and a favorite on the Argentinian parrilla. No matter what it’s called, the ribeye remains a timeless symbol of great beef and good company.

10/24/2025

Rustic Lifestyle

There’s nothing like sitting down after a long day on the ranch to a plate of lamb chops sizzling in butter and herbs. That’s real food — honest, flavorful, and raised the way it should be. Eating lamb isn’t just about the meal; it’s about respecting the cycle of the farm, the work behind it, and the joy of sharing that food with family. ❤️

Address

PO Box 1821
Spirit Lake, ID
83869

Telephone

+12085189484

Website

http://www.primalacresmeats.com/

Alerts

Be the first to know and let us send you an email when Primal Acres Meats posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Practice

Send a message to Primal Acres Meats:

Shortcuts

Want your practice to be the top-listed Clinic in Spirit Lake?