Roses are red but can be pink
Easter will be here soon in a blink
The choice of ham or lamb may make you think
Can I order online? Yes, here’s the link:
Welcome to April and the Spring issue of The Butcher’s Blog, celebrating our sixth year of publishing monthly news, and having fun doing it.
We wish you a Happy Easter and Passover.
Read on – nice videos below !
Our deadline for reserving Easter meats is tomorrow, April 2nd, 6pm. However, we will still accept orders on a first come first serve basis. Last day to pickup is Saturday, April 4th.
Easter Meats Order Page –
Every day we cut and chop fresh beef, lamb, pork, and chicken, to fill our counter with the freshest meats in town. No need to wrap, these fresh cuts are right off of the butcher’s blocks that you see behind the counter. So every day we have new cuts, and delicious grass fed and free range meat products. Our deli has been expanded – with a new dining room with TV- and we now offer Oregon brews and Kombucha on tap, with your choice of glasses and/or growlers. Sandwiches include Panini, Boar’s Head, custom made to order, tri-tip, and more. The deli also offers a selection of local and imported wines and cheeses.
Video – Anderson’s Ranch – Oregon Lamb
Anderson’s Ranch has been our main supplier of free range, grass fed lamb for years, and this video provides a closer look at the local ranch in Brownsville, and the 5th generation ranchers, Reed and Robyn Anderson. Last year they built their own processing plant, Kalapooia Grass Fed Processing LLC, to ensure that they control every step of the process, using humane methods recommended by Temple Grandin.
Video – Knee Deep Cattle Company
Knee Deep Cattle Company raises grass fed, and grass finished, free range cattle here in the Willamette Valley. This video allows you to meet the ranchers, and learn more about one of our local sources for fresh beef products.