Meat Shortages, Inflation, and How That Affects Meat Prices

Meat shortages, inflation, rising fuel prices, and rising grain prices in the Boise area...Topics that are not much fun to discuss.The question I'm sure on everyone's mind is...Does this all mean we are going to raise our prices?The quick answer is NO... For right now. Let me explain what I mean.As we know, commodities are constantly in flux.  Fuel cost is always up and down, and grain prices are constantly on the move as well. We can certainly agree a wide swing in either or both of those two commodities will have affect livestock pricing. Remember a few years ago when cattle prices went sky high and then came back down? That disparity followed the huge jump in fuel prices that eventually came back down. We see that fluctuation again. What we see at the pump is reflected in prices at the grocery store!  At Cunningham Pastured Meats, we are committed to holding our pricing through the Summer.  Once grain harvests are complete in the Fall in the Treasure Valley, we will know what happens to our feed cost for some animals. We will address the price issue at that time, adjusting only if necessary to maintain our quality. Speaking of grocery store pricing...let's talk about the increase in beef, pork, and chicken meat prices. The gigantic industrial packing plants are saying the increases are fall out from a cyberattack and lack of labor. While both may be true to an extent, the big packers are still racking in extremely high profits while meat prices are going up; yet farmers and ranchers do not realize any increase in profit on the sale of their products. Hmmm...Something is fishy. This is why we have tried our best to break away from this vicious cycle that most ranchers are stuck in. It is because of amazing customers like you who have decided that you don't trust the big packing plants and labels they slap on their products. Customers like you who are voting against Big Ag using your food dollar.Instead, you have chosen to have a relationship with your rancher. A relationship with transparency and trust, so you know exactly how your meat is raised, processed, and packaged. And a relationship with folks who shop where you shop. We are all experiencing uncertainty with commercial supply chain disruptions of all kinds, from panic buying creating out-of-stock situations on essentials to supposed cyberattacks that interrupt supply, along with the sharp twinge of rising fuel prices. We get it.  There is one way we can defeat these large corporations that have a stranglehold on most farmers and ranchers right now. That is a return to smaller-scale direct-to-consumer production and distribution. Buying Boise local. It is the only thing that Big Ag Corporations cannot replicate. It is the only way to have confidence in food safety, supply, and pricing.  Hasn't this last year been painful enough, the uncertainty of so much keeping us all awake at night? At Cunningham Pastured Meats, we offer you a relationship with your rancher. So you can rest easy, knowing where your food comes from. Safe food, all-natural products with integrity and full of wholesome nutrition - dare I say healing nutrition - all at a price you can count on.  Given what is happening in our global society, doesn't it just make sense to support sustainable production and distribution by voting with your food dollar?  Cast that vote with us. You won't regret it.

Spring on the Farm in Treasure Valley

Have you ever wondered what do farmers do in the spring in Boise, Idaho? Spring is one of my favorite seasons on the ranch because new life is abundant. From the grass that is growing to the trees that are budding and even to babies that are being born every day - it’s an exciting time of year!

How Do Our Animals Handle the Heat?

I hope you are all staying cool this week! I know it's not easy! Sometimes we get asked: "How do your animals stay cool during these hot summer days?"They can't just jump into the pool when the temperature gets too hot. (though it sure looks like the pigs can! Keep reading below)Every animal we have here on the ranch is different and has different needs for staying cool.Cattle:We have very little natural shade here on the ranch due to the lack of trees. This means that we have needed to select heat-tolerant cattle so they can thrive in our hot and dry climate. One of the reasons we have gone to red Angus cattle is because they are great beef cattle, but red Angus cattle are more heat tolerant. In fact, compared to black Angus cattle, red Angus can be several degrees cooler than black Angus, which means there is less stress on them during the peak of the summer months. They do great out here on the high desert!Sheep:Our sheep are also genetically adapted to hot temperatures. On our ranch, we have hair sheep. The biggest difference between hair sheep and traditional wool sheep is that hair sheep shed their "hair" during the late spring and are left with a nice short, slick coat, ready for the summer months.Hair sheep are originally from Africa and are naturally heat tolerant. The nice part about these sheep is that they have adapted to our changing climate and grow nice thick coats during the winter and then shed it all off in the spring. The picture below is in May as the sheep are losing their winter coat.Pigs: Pigs have different needs than cattle and sheep do. Pigs do not have much for sweat glands, so they head to the closest water source or mud hole to cool off when it gets hot. Since our pigs get to roam all over the ranch, they can go to the creek or make a mud puddle out of a wet spot. When pigs get covered in mud, it helps them stay cool, keeps flies away, and acts as a sunscreen. Since pigs don't have much hair, they can get sunburned, so a nice mud bath helps keep them from getting roasted! We also have specific shelters built for our pigs to have a nice shady spot on a hot summer's day. (I wish I took a picture the other day of one of our big pigs climbing into our water trough! He sure looked nice and happy wading on the water!)It can be hard for us to relate to animals and feel sorry for them during extreme temperature conditions, either hot or cold, but they are designed to live outdoors year-round. However, by selecting good genetics, our animals can thrive in our climate year-round.

Making Hay

Making hay while the sun shines!

Benefits of Ecosystem Restoration

It is becoming increasingly difficult to find healthy functioning ecosystems today in our world.We see around us:polluted watererosionlack of diversitythe decline in insects and songbirdsthe decline in wildlife as a wholeIt seems pretty grim...What can be done?Well, this was the topic of a speech Sean and I gave yesterday at the Harvest and Hearth conference at the College of Idaho.We were asked to speak about the Benefits of Ecosystem Restoration.It seems like a complicated topic, but it really means restoring the land around us to a healthy, functioning landscape that includes a diverse mixture of plants, animals, and people.On our ranch, we have been continuing the work Sean's father started (40+ years) with restoring ecosystem function to our ranch after a poor prior history of overgrazing when this part of the country was settled. Proper management can restore degraded landscapes to proper functioning, but it takes more than just management; it also understands and appreciates stewardship.If we are stewards of the land, we realize that this land is not our own; it was given to us by God to manage and care for. It makes us see beyond the short term and look at the long-term health and future of the property we have been called to manage.On our ranch, we have 3 main types of ecosystems:1. Irrigated Native MeadowsImageIrrigated meadows are the backbone of our ranch. They are highly productive, flood irrigated ground that makes amazing feed and forages for our animals.Over 30 years ago, my father stopped using chemical fertilizers on our property. At the time, our organic matter on the ranch was only 3-4% in the meadows, and now today, it is between 5-8% depending on which part of the meadows is sampled. A 1% increase in organic matter increases the amount of water stored by 25,000 gallons per acre. When it rains, the water stays in the ground and does not take off the topsoil and pollute the streams and rivers.Increased Organic Matter > Healthy Soil > Healthy Plants > Healthy Livestock > Health PeopleOur entire business is actually based around soil health, so if the soil is healthy, it directly affects us all the way up to the human person!2. Native RangelandImageThe native rangeland that we are surrounded by was historically overgrazed in the early days of this part of the United States.Since we only get 8-10 inches of rainfall a year, this makes this type of landscape very brittle, meaning if the damage is done to it, it takes a LONG time to recover, thankfully we are at a perfect place now with our rangeland where it has been recovering very nicely for the last 50+ years.Through proper management and stewardship, the rangeland is actually a very productive land that is RICH in the diversity of plants and wildlife.By knowing the critical growing season of the rangeland, we can manage our cattle appropriately to allow the grass to grow to its potential and still stimulate its growth by proper grazing management. We see a very bright future for the rangeland at this point!3. Riparian AreasImageRiparian areas are typically very diverse creek bottoms thick with trees, willows, cattails and support an abundance of wildlife.These areas were also historically overgrazed and had very little willows on them less than 30 years ago.Temporary electric fencing has allowed us to manage these riparian areas and allow explosive growth of willows to happen.This has allowed beavers to move back into our creeks and start making dams. These dams are critical for restoring the water table to a functional height. Instead of a 4-foot deep creek bank, the water is now to the top of them due to the beavers making dams that back the water up.This has been one of the coolest and quickest transformations that we have seen on our ranch since it has only been about 4 years since the beavers have moved in. We used to jump across the creek in most spots to get to the other side. If you want to cross the creek, you have to cross on a beaver dam or go for a swim because the water is about 2-3 feet deep in most spots.By raising the water table, we are less prone to drought and allows our meadows to grow longer even after our water is done for the season. ImageIn the future, all the ecosystems on our ranch are looking very good. As we see more species of plants and animals emerge every year, we know that we are headed in the right direction to restoring our ecosystems to their full function.Through the support of amazing customers, like you, who not only care about your health but the health of the land that makes all this work possible.So thank you for all your support, and you can feel good about eating the meat you have bought from us because you know you are making a direct impact on the health of the land.

Why does pasture raised beef taste so good?

Pasture Raised Meats You Can TRUSTI've been eating grass-fed beef now for 10 years.To say that I'm a meat snob, is sort of an understatement... 

Grass-fed Beef At Cunningham Pastured Meats

Take a look at how we raised grass-fed beef at Cunningham Pastured Meats On Pasture At Cunningham Pastured Meats, we take great pride in raising the best grass-fed and finished beef. We move our cattle frequently and use temporary fencing to assure that they have the best available grass to graze on. Our beautiful meadows are diverse in grass, clover, and legumes and naturally fertilized by our cattle.  Our Cattle  Our animals are handled in a humane and low-stress manner and we find that they thrive under these conditions. When choosing which cattle are ready for harvest, we are very careful in our selection. We look for a broad, thick frame all the way through from the rump to the shoulders. We also look for fat deposits, which is a sure sign that the beef is ready.  Our Promise It is important to know where your meat is coming from and how it was raised. Here at Cunningham Pastured Meats you can rest assured that you are getting the healthiest and best-raised beef in the Treasure Valley. 

Why do we have lambs in January?

Why do we have Lambs in January?Looking at our ranch this week you would've thought that it was spring or something! We have baby lambs being born left and right!But wait... It's January?Yes, it is January and we are certainly thankful for the beautiful weather we have been having, because this lambing thing could have been a real disaster if it was super cold and snowy. So how did we end up with babies in January?The short answer is: that rams don't care what time of year they breed, they just breed when given the chance.The long answer... Well, here's the story:Our normal PLAN is to turn our rams out the right around Thanksgiving to start breeding our ewes (female sheep) which gives us end of April / beginning of May lambs. The weather is usually beautiful, there's green grass and it's warm.BUTThe longer I live on a ranch the more I realize, our plans can be foiled by animals who don't behave by the rules, but just do what instinct tells them.Most of the year our rams and ewes are separated in two different locations far apart, so that rams can't smell or see the ewes, which usually eliminates the problem of them escaping. Apparently, they were not far enough apart. We also have a lot of ewes and rams. We sell rams to other people who have sheep, so we usually have 10-15 rams around in the fall and they all hang out in a bachelors club in a pasture of their own.Everyday we drive by the field with the ewes and the rams and just glance over them to see if everyone is doing well. Since there were several rams in the bachelor club we never really took time to count every single one everyday to make sure they were all there...Well, one day Sean noticed that there was a ram in the pasture chasing ewes and having a good time.It only takes 1 day to make a huge mess out of our breeding program, who knows how long that ram was in there, maybe a week, maybe a few days, but it didn't matter, that meant babies would be born in January.Our sheep are very fertile, so in the few days the ram was out he was able to get 15 + ewes bred, so in the last 2 weeks we have had at least 1 momma give birth everyday. It has been a very MILD winter here, so during the day the temperatures have been in the 40's, which believe it or not, is just fine for lambs to be born and thrive at.So despite the terrible time of year to lamb, we have been spared, and we have lots of healthy bouncy little lambs around, which is a sure sign that spring is on it's way!!

Cunningham Pastured Pork

A day in the life of our Pastured Pork  At Cunningham Pastured Meats, we raise the happiest pigs around. Our pigs get to roam all around the ranch and are never in confinement. They are allowed to express their natural instincts by rooting through the soil and wallowing on a hot summer's day in the mud. Pastured pigs get a diverse diet due to their unique ability to roam free. They eat grass, roots, and insects. They are also supplemented with barley and peas and get our fruit leftovers which they are extremely fond of. Depending on what our situation is at the time, we raise our piglets from birth or get our piglets from a trusted source. Either way, we start from when they are little piglets and raise them until they are full-size. Our pis are never given any antibiotics or GMO feeds. We raise them as natural as possible. At Cunningham Pastured Meats, we work hard to raise pigs that are loved in the way God created them. This makes for the most delicious pork you have ever tasted and you know it comes from a good home. 

Our Mission : Cunningham Pastured Meats

Check out a quick video explaining the mission for Cunningham Pastured Meats!  Our Mission and Practices  Cunningham Pastured Meats is a small family ranch in a remote part of eastern Oregon. Our mission at CMP is to provide high-quality grass-fed meats at a price families can afford. After returning to the family ranch in 2010, Sean and I realized that we had the capability to raise meat. It was not only extremely healthy for people but also healed the landscape. Since then, we went from a ranch that strictly raised conventional beef to a ranch that now raises a diversity of animals. We raise pigs, cattle, chicken, and sheep. We used holistic management on the ranch to improve the performance of our animals while increasing organic matter and making the ground more fertile. These management practices help improve the quality of life everywhere on the ranch: from the soil, to the wild life, to the livestock, and our lives.  Family We work side by side with family and neighbors and our kids are with us daily. They are learning how to continue to steward the land and animals into the next generation. From our family's ranch to your family's table, we are proud to offer our quality grass-fed meats at a price that your family can afford! 

Grass-fed lamb at Cunningham Pastured Meats

Grass-fed Lamb At Cunningham Pastured Meats, we strive to raise the healthiest, best-tasting grass-fed meat around. Our grass-fed lambs are born in May on the large grassy meadows of our ranch. The lambs live the fun life on their mother's side receiving the best nutrients directly from her. The sheep are never fed any grains or given any antibiotics or hormones, just raised the way nature intended it. We move the sheep regularly to new pasture so we get the freshest nutrient-dense meat available. All the lambs that we harvest are under a year of age and have an incredible flavor that can only be achieved by being fed on a lush, grassy mixture. At Cunningham Pastured Meats we work to provide the best grass-fed lamb available in the Treasure Valley. Wondering what the llama is for? He's a good protector against coyotes!

Why We Use Lard Everyday

I want to start a new trend!I want to revive LARD again. It's hardly calling it a new trend when that's what EVERYONE used to cook with, but it's been such a long time since most people have cooked with lard; most people born after 1970 don't even know what it is or how to use it.What a shame.The history is that lard and butter were framed for causing heart disease, which has proven not genuine. Despite how we feel about the lie, it caused a significant shift away from people eating nutrient-dense fats, and now it's time to bring it back!Here's a great list of reasons why lard is AMAZING from Empowered sustenance blog post: 10 reasons to bring lard backLard is heat stableLard is heart-healthyLard is neutral flavoredLard is economicalLard is high in vitamin D - 500 IU per teaspoonLard is sustainableLard is localLard is great for bakingLard is a healthy source of cholesterolLard is traditionalHere's how we use lard every dayFrying Eggs or frying anything. Pan-fried eggs in lard are out of this world delicious. Nothing compares.Use it in baking. Leaf lard is best for baking, but regular lard works as wellJoin the new trend. Eating healthy, sustainable, locally raised fats is good for you.You can purchase all your lard and lard making needs:Pasture-Raised Lard (Best for frying/cooking with)Pasture-Raised Leaf Lard (Best for Baking)Pasture-Raised Pork Back Fat (Used for rendering into lard)

Premium Beef Bulk Meat - What You Get

Here are the basic cuts you get when you order a bulk premium beef: *PLEASE NOTE - Depending on the size of the beef and your order size these quantities can fluctuate!Fillet Mignon: 1-2 packages (2/pkg)Ribeye Steaks: 2-3 packages (2/pkg)New York Steaks: 2-3 packages (2/pkg)Sirloin Steaks: 2-3 packagesAssorted Steaks: 1-3 packagesBrisket: 1 roastRoasts: 3-4 roasts (3-4 lbs)Short Ribs: 1-2 packagesStew Meat: 2-3 packagesCarne Asada (Fajitas Meat): 1-2 packagesGround Beef: 40-50 lbs (1 lb/pkg) (80/20 ground)Bones: 1 BagOrgans: Tongue, Heart, Liver (upon request)Here's a very quick video showing all the cuts you receive from a 1/4 premium beef: Ready to buy? Here is the link to purchase bulk meat - Buy Here

Our Take On The "Impossible Burger"? Would You Eat It?

I feel like I'm in good company here. Most of you are very informed customers. You do your research and you carefully chose what to feed your family. The reason that we started selling our meat to people like you is because we are informed people as well and we struggle to find good food for our family. That's why the "Impossible Burger" is pretty scary to me.If you haven't heard it all over the news, the Impossible Burger is a plant based, meat replacement that apparently tastes and looks exactly like meat.  Impossible Burger also claims that they use significantly less resources to make their "burger" compared to the conventional beef system.  My 2 biggest concerns are: 1. The ingredients that they use in the Impossible Burger 2. Is the Impossible Burger really having less of an environmental impact compared to the beef industry? Let's start with the obvious question everyone always has when a new product hits the marketplace: 1. What ingredients are in the Impossible Burger and what are the possible long-term effects? The key ingredient in the Impossible Burger is a protein called soy leghemoglobin (SLH), derived from genetically modified (GM) yeast.First red-flag is that most of the burger is comprised of genetically modified materials. Which according to this article by GMO Science that very little if any long-term testing has been done on the safety of Impossible Burger on humans. Not to mention that since GMO soy is the main ingredient in the Impossible Burger it is testing very high for glyphosate residue.No thank you. No "testing" on me or my family. 2. Is the Impossible Burger really having less of an environmental impact compared to the beef industry?The Impossible Burger has put out the claim that they apparently use waaay less water, less greenhouse gas emissions and less aquatic pollutants compared to conventional beef production, but I think they would be hard pressed to really prove their claims in the end.  If all their ingredients are coming from conventional agriculture farming practices (which is where GMO crops mainly come from) then they are certainly not improving the planet like they claim to be.  Conventional agriculture is stripping our nation's topsoil and nutrients at an alarming rate and not to mention the health risk potentials as I listed above. Don't get me wrong, both conventional agriculture and the conventional beef industry are both detrimental to the environment, so I'm not trying to compare the two, but the Impossible Burger would like you to believe that ALL cattle ranchers are responsible for this problem and are causing massive harm to the planet. This is completely false and gives no credit to those who are making a solid effort to practice regenerative agriculture and seeking to heal the landscape, reduce carbon and improve the health of the land and the water.  I really like this quote from the Savory Institute in response to the Impossible Burger belittling their work: "In a world where current agricultural practices have eroded soils to the point of having less than 60 harvests left (according to the UN FAO), the solution is not to maximize efficiencies in the broken, extractive, industrial model. These antiquated systems have no place in a civilization facing the enormous threats of climate change. Rather, as environmentally-conscious businesses and individuals, we must address the root cause and adopt land management practices that honor the symbiotic relationships of plants and animals. One cannot exist without the other, so we must reevaluate our preconceived notions and return to farming in nature’s image. Only then will we create a lasting and regenerative agricultural model for a livable planet. "Boom. That is what we are here to do.  So the final question is... Would you eat an Impossible Burger?  I think you know what my answer is... P.S. You might be wondering: "Do you believe that the Impossible Burger could affect the cattle industry?" Yes, I believe that if the Impossible Burger does grow in popularity over time that there will be an affect on cattle prices and demand. However, that falls much further down my line of concerns than what I have listed above. I fear for people's health and the health of the land more than whether the Impossible Burger is going to impact the cattle industry long-term.

The Most Amazing Chicken Producer In the World!

Meet Brian, The Most Amazing Chicken Producer In the World!  Now we are totally biased, but for good reason. Brian does an AMAZING job raising all our pastured chickens that we sell in our store.  The quality of his care is apparent in the chicken you eat in how tender, mouth watering, delicious it is. It is literally his dream to raise pasture chickens. His goal is to quit his job and raise chickens full time.Just like my husband's dream is being a cattle ranch, Brian's dream is to be a chicken rancher... or farmer?  ‍Brian makes the trip to his organic pasture in Star twice a day to feed, water, and move chickens.  He does an excellent job raising a tricky chicken. Cornish Cross chickens were designed for large poultry houses in controlled climates, so it takes a lot of extra care to make sure they are healthy and do well on pasture and Brian has done just that and is always looking for new ways to make chickens have the best life on pasture. So we thank Brian for all his hard work, so we might have access to the BEST chicken in the Boise Valley!

My Husband Can Have His Job Back

What happens when your husband leaves for 2 days and leaves you in charge of the "easy" chores

Are Cows Contributing to Greenhouse Gases?

We Put A Llama In Our Car... Yep, You Read That Right *Video*

Yep, a llama in our car.

Why Are Pasture Raised Meats More Expensive!?

There's a reason why so many people don't buy local pasture raised meats and it's mainly one thing...

The 3 Most Misleading Labels On Meat!

We all want to buy the best meat for our family...But, with labels on meat products these days being so confusing, how do you know what to buy?Where did the animal come from? What did it eat? How was it raised? These are all good questions that labels can very rarely answer for us. And, it seems as soon as you find a label you can trust, you soon find out it’s just a bunch of lies!

Fall At Cunningham Ranch *Video*

See the fall beauty of the ranch from above!

Meet Our Team Member, James! He Packs and Delivers Your Orders.

It's time to see the hard-working face behind who gets your orders to your door, James!

Introducing the Newest Member of the Cunningham Family!

In June our family grew a little bigger with our newest addition, Brigid!

How To Get Your Freezer Ready For Bulk Meat!

Time to clean out and defrost your freezer before putting your bulk meat in!

FREE* Home Delivery Now Being Offered In the Treasure Valley!

We now offer FREE home delivery for orders of $150 or more!

How We Move 500 Cows Daily

It would seem like a pretty daunting task to move 500 cows on a daily basis, but in reality cows are creatures of habit and get used to being moved daily

Pigs On the Move

Want to see what pigs do while we aren't watching?

Trust Your Local Source - Not Store Labels

Can you really trust the USDA labels at the store? Country of origin? Organic? Grassfed? Learn why it's best to know your local meat producer than just trust labels at the store.

Makin’ Bacon – Homemade Bacon – No Nitrates, No Junk!

Do you love bacon, but do not love the fact that bacon is loaded with Nitrates, MSG and other things harmful to you and your family? Look no further then fresh pork belly! It is extremely simple to make your own bacon! It’s simple, fast and done overnight and tastes amaaazing!

Refer A Friend And Make Money!

How you earn credit: 1. Log in to your account and click the "Referrals" tab. 2. Share your referral link on social media or any way you see fit. 3. When someone uses your link to create an account and pays for their first order you earn $20 in store credit.

Happy Piggies

Nothing happier than a pastured pig going to pasture for the first time this year.

Oh, For the Love of Bacon!

You know what's better than store-bought bacon? It's our bacon. Take the tastiest, healthiest pig you have ever tasted and then cure it and something magical happens. It actually tastes like bacon, the flavor it amazing and your taste-buds rejoice. Now the good and bad news....