Deck Family Farm Meat Buying Club Intructions

The beef, pork, and poultry are raised by them, the lamb and goat by other local farmers near Junction City, Oregon, just west of Eugene. All animals are raised on pasture. The Decks follow the intensive rotational grazing method on their farm to maintain and increase the fertility of their soil and use no synthetic fertilizers, herbicides, hormones or antibiotics. Their retail meat is butchered at Dayton Meats, which does not “wash” the meat in citric or lactic acid (this is done to most meat you buy at the store, even at New Seasons). I think the Decks must need to update their web site, because it says that they are “looking for a nitrate-free cure,” but Christine Deck told me recently that Dayton does indeed do a nitrate-free cure.

Buying club orders are 20% off the retail price. You can order boxes as well, but they are same price as listed on the Deck web site. If there is enough interest in the ground beef, we can get the wholesale price of $4.99/pound. (The organic ground beef comes from culled dairy cows, who have received small amounts of grain during milking. The regular ground beef is from 100% grassfed cattle.)

Delivery is free. The Decks prefer payment by check at the time of delivery, though if you would like to pay by credit card, we can make arrangements for that. The meat will arrive frozen and there will be a two-hour pick-up window. Delivery is expected before noon. Pick up will be at my home, 13228 NE Eugene Street, a few blocks north of 132nd & Halsey.

Place your order by Wednesday, February 10. Please follow these instructions to order:

  1. Use the ordering page on the Deck’s web site to calculate your order estimate (do not actually place your order thru their site),
  2. Subtract 20% off the retail cuts you want to order (boxes and wholesale ground beef are not subject to the 20% discount),
  3. Indicate what you would like in this form.

I also organize a food buying club, with a monthly Azure Standard drop, plus we do bulk orders of produce during the growing season, bulk meat purchases (mostly from the Decks, but some other local farms as well), and starting this year, hosting a CSA pick up site. You can join the buying club by signing up for the Yahoo group we use.

About Chris

I am a personal chef and cooking instructor with a deep and personal interest in healing with whole foods. I started Lost Arts Kitchen so I could share what I have learned about preparing real food on a real budget while living a real life.
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2 Responses to Deck Family Farm Meat Buying Club Intructions

  1. Some Guy says:

    There’s no such thing as “intensive rotational grazing method”…perhaps you mean “Management Intensive Grazing,” which uses carefully planned rotation?

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