Primal Acres Meats

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

09/03/2026

PORK UPDATE — AND HOW TO GET YOURS

The next group is back from the producer and going out on pasture until the 20th of this month. Butcher dates land right after that.

To everyone who's been waiting longer than you should have — we're sorry. That's on us to manage better, and we're back on track now. From here out the wait is short. We run three at a time through our butcher and keep loading them in, one group after another, until every order on the list is filled.

All of our hogs are raised on a non-GMO ration and go in at 300 to 320 pounds. That's the window where you get good length on the loin, real thickness on the chops, and bellies worth the wait.

Four ways to buy:

WHOLE — the full animal, every cut. Chops, roasts, ribs, shoulder, belly for bacon, and all the trim you want turned into sausage. Best price per pound if you've got the freezer space.

HALF — same variety, half the volume. The most common way families do it, and it fits a standard chest freezer without a fight.

QUARTER — the way to try us out before you commit to more.

LIVE HOG, FARM PICKUP — buy the animal live here at the farm and handle harvest and processing yourself or through your own butcher. For folks who've done it before and want it done their way.

If you've been holding off, now's the time to speak up. If you're already on the list, you're accounted for and we'll be reaching out with your dates.

Thank you to everyone who's stuck with us through this. It matters more than you know.

Message us and we'll get you on the list. We'd love to help feed your family.

Primal Acres Meats · Ritzville, WA · 208-518-9484

It rained last night.First real rain since we moved out here. We finally got our share.The air smells clean this morning...
09/03/2026

It rained last night.

First real rain since we moved out here. We finally got our share.

The air smells clean this morning. Sky littered with clouds — white, gray, every color in between — and that blue standing proud behind all of it. No dust on the road driving into Sprague. The old church steeple caught a beam of sun and just stood there like it was posing.

You can feel fall coming. The energy out here is changing.

We're looking forward to cozy time together, making memories, cherishing the harvest from this long season. There's still more road to go before we're through it — but last night felt like something. Kind of iconic. The kind of thing you remember.

We hope everybody has a great fall.

Primal Acres Meats — Ritzville, WA

PET FOOD IS HERE. 🐕Two-pound tubes. 75% beef trim, 25% beef heart and liver. That's it. Nothing else goes in — no grain,...
09/03/2026

PET FOOD IS HERE. 🐕

Two-pound tubes. 75% beef trim, 25% beef heart and liver. That's it. Nothing else goes in — no grain, no filler, no mystery meal out of a bag.

Ground, tubed, frozen, ready to portion out.

$10 per two-pound tube.

Available monthly, so get your order in when the run comes up. Freezer space is your friend here — a lot of folks grab a month or two at a time.

Order or ask questions:
📞 208-518-9484
✉️ [email protected]
🌐 primalacresmeats.com

Primal Acres Meats — Ritzville, WA

09/02/2026

Whole Beef Breakdown — what you actually get 🥩

Hanging weight on this one: **862 lbs.**

That's the weight of the carcass after the head, hide, guts and feet are removed, before it goes in the cooler. That's the weight you're charged on — $6.50/lb hanging weight.

From there it dry ages for 2 weeks. Then the butchers break it down into your cuts.

Here's what this whole beef was cut into:

FRONT
• 10 chuck roasts
• 8 chuck steaks
• 6 cross rib roasts
• 4 arm roasts
• 4 briskets (cut in half)
• 14 rib steaks

HIND
• 10 New York steaks
• 14 tenderloin steaks
• 12 sirloin steaks
• 2 flank steaks
• 8 tip roasts
• 4 rump roasts
• 14 top round steaks
• 16 bottom round (cubed)

OTHER
• 20 stew meat
• 8 short ribs
• 12 soup bones
• Dog bones

Plus the burger.
Steaks cut 1" thick, 2 per pack. Roasts 3-4 lbs. Burger in 1 lb packages.

Now here's the part people don't expect — you do NOT take home 862 lbs.

During dry aging and cutting, the carcass loses weight from moisture evaporation, and from the fat, bone and trim that comes off. Expect to take home somewhere around 58% of hanging weight, depending on how you have it cut. Order it bone-in and you'll see a higher number. Boneless steaks and roasts, you'll see less.

On this beef that's roughly 500 lbs of packaged meat in your freezer.

**Which works out to about $11 per pound of take-home meat.**

That's tenderloin, New York strips, ribeyes, briskets, roasts, burger, stew meat and soup bones — all of it — at one price. Go price a tenderloin at the grocery store and then look at that number again.

Plan for the space. 500 lbs of wrapped beef needs about 15 cubic feet — a dedicated chest freezer, not a shelf in the kitchen fridge.

Then we pick it up from the butcher and bring it straight to you.

This is what knowing where your food comes from actually looks like. One animal. Raised right here in the Northwest. Cut the way you want it. In your freezer for the year.

Call or Message us if you want to get on the list. 2085189484

09/02/2026

Picked up a whole beef yesterday at Del Fox Meats in Stanwood — headed out to one of our customers.

If you've never been, it's worth the drive. Clean shop, real butchers, and a crew that goes above and beyond every single time we pull in. They've been serving that community since 1972 and it shows in how they treat people.

Good processors are the backbone of this whole thing. We don't take it for granted.

09/01/2026

Delivered a whole beef today.

And it got me thinking about the gap between how we buy meat at home and how we buy it when we eat out.

At home, more people than ever are asking questions. Where was this raised? What did it eat? Who processed it? Good questions. The right questions.

Then we walk into a restaurant and stop asking entirely.

Here's the thing — most restaurants and small grocers aren't hiding anything. They're just buying from a national distributor because that's the system that's easiest to plug into. One truck, one invoice, one phone call. Nobody's asking them for anything different, so nothing changes.

But when the answer to "where does your beef come from?" is the name of a distributor instead of the name of a ranch, that leaves a lot of room for question. Country of origin. Age of the product. How many hands it passed through.

So two things:

**If you eat out** — ask. Politely, honestly, just ask your server or the owner where their beef comes from. If they know and they're proud of it, that tells you something good. If nobody can answer, that tells you something too.

**If you're a restaurant or a small grocer in the Inland Northwest** — we can be that answer. Primal Acres supplies wholesale accounts with Northwest-raised beef and pork. You'd know the ranch. You'd know the processor. You'd have something to tell your customers when they ask, and something worth putting on the menu.

Reach out. Let's talk about what your volume looks like and whether we're a fit.

Vote with your dollar. And if you're the one writing the checks for a kitchen, you're voting with a lot of them.

**Primal Acres Meats** — Ritzville, WA

09/01/2026

Starting today, up to 300,000 metric tons of imported beef — about 661 million pounds — can enter this country at a cut-rate tariff over the next 90 days.

Nobody in Washington will tell you where it's coming from.

The proclamation signed August 26th does not name a single country. Reporters asked the President directly. He said there are "a few countries" and left it there. Not one straight answer. Not once.

Here's the trick. All 300,000 tons go to a category called "other countries or areas." That's not a place. It's a legal bucket — every nation that doesn't already have its own beef quota with us. So you figure out who's in it by figuring out who's out of it.

Argentina — out. Own quota.
Uruguay — out. Own quota.
Australia and New Zealand — out. Own quotas.
United Kingdom — out. Got its own January 1st.
Canada and Mexico — out. Trade agreement.

What's left is mainly Brazil and Paraguay. Brazil is the one that matters — largest beef supplier to the U.S. market, and it burned through its entire annual share of that shared quota in the first six days of January. Every pound after that paid a 26.4% tariff. This order wipes that away for 90 days.

You have to reason your way to that from a tariff code. Nobody had to tell you.

One piece of good news: as of January 1st this year, "Product of USA" finally means something real — born, raised, slaughtered AND processed here. All four. But it's voluntary. And it's the only label that means that. "Processed in the USA," USDA Choice, USDA Prime — none of those tell you where the animal was born.

Mandatory country-of-origin labeling died in 2016. No new labeling rule came with this order. Ranch groups asked. They were told no.

That's the part worth being angry about. 661 million pounds is coming, the label that would tell you is optional, and where it came from is officially none of your business.

Ask your grocery store where their ground beef was born. Watch what happens.

We'll tell you every time. Ask us.

08/31/2026

Tomorrow, September 1, the government opens the door for 300,000 metric tons of imported lean beef trimmings to bring your ground beef price down.

They haven't named a single country to get it from. The proclamation allocates all of it to "other countries or areas." That's the whole list.

No source. Just a promise.

Primal Acres Meats has Northwest-sourced ground beef in the case right now. $6 a pound. Never frozen.

Call or text: (208) 518-9484

We've had a black widow living under the siding by the front porch for a while now. Thought we got her a couple times. W...
08/31/2026

We've had a black widow living under the siding by the front porch for a while now. Thought we got her a couple times. We did not.

Got her today.

If you're out here in the Columbia Basin, you're in prime western black widow country. They like it hot and dry, which is most of what we've got. They're not aggressive and they're not out hunting you — they build messy, tangled webs low to the ground in the dark places nobody looks. Under siding. In woodpiles. Behind the wheel well of the trailer you haven't moved since spring. Inside irrigation boxes, feed bins, and every shed on the place.

Only the females matter for a bite. Glossy black, marble-sized body, red hourglass on the underside. Males are a fraction of the size and aren't a concern.

Bites usually happen because someone put a hand or a boot where the spider already was. It's the only spider in Washington whose bite is genuinely worth worrying about, and while a healthy adult typically comes through it fine, the cramping and pain are no joke — and it's a real risk for small kids, older folks, and anyone with heart trouble. If you get bit, don't tough it out. Get seen.

So: gloves when you're moving woodpiles. Shake out boots. Look before you reach.

Anyway. We'll be rebuilding.

A boy learning to care for and protect the livestock.
08/29/2026

A boy learning to care for and protect the livestock.

Address

1979 E Gering Road
Spirit Lake, ID
99169

Telephone

+12085189484

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