13d • General discussion
Picking up a whole pig from the butcher
Before the sun had fully burned the chill off the trees, we headed out of Priest River, Idaho, coffee in hand and a plan for the day. The drive to Country Meats in Cataldo is one we know well — winding roads, river views, and just enough quiet time to reset and appreciate why we do this in the first place.
The main mission was picking up a custom-cut pig for four customers, each one with their own freezer waiting back home. There’s something satisfying about seeing those clearly labeled boxes stacked up — every chop, roast, and pound of bacon cut exactly the way it was requested. That’s the beauty of custom processing: families getting food that fits how they actually cook and eat.
While we were there, we took a moment to check in on our grass-finished beef that’s currently dry aging in the cooler. No rush, no shortcuts — just time doing what time does best. Opening that cooler door is always a reminder that patience is part of quality, and good beef is worth waiting for.
Trips like this might look simple from the outside, but they’re a big part of what makes the whole system work. From Priest River to Cataldo, it’s about follow-through, relationships, and making sure every customer gets exactly what they were promised — real food, raised right, and handled with care from start to finish.
#PrimalAcresMeats #NorthIdaho #PriestRiver #CataldoIdaho #CountryMeats #LocalFood #KnowYourFarmer #CustomCut #FreezerFiller #GrassFinishedBeef #DryAgedBeef #PastureRaisedPork #FarmToFreezer #PNWRanch #SupportLocalFarmers
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Picking up a whole pig from the butcher
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