Pasture & Provision at Sun Kissed Ridges
Real food. Raised right. Rooted in the ridge.
Nestled in the rolling hills of the Inland Northwest, Pasture & Provision at Sun Kissed Ridges is more than a farm store—it’s a connection to land, legacy, and honest food. Every cut of meat, every egg, and every jar of raw A2-A2 milk comes from animals raised with intention on regenerative pasture.
We steward the land so it can feed future generations, and we believe food should have a story you can stand behind. No shortcuts. No fluff. Just real food—raised right and brought straight from our farm to your table.
From Pasture to Freezer:
Understanding How Your Meat Makes the Journey
When you buy meat from a small, pasture-based farm, you’re stepping into a process rooted in honesty, respect, and old-school craftsmanship. It begins on grass and ends in your freezer, but there are a few important steps—and weights—that help explain how the animal becomes the food that nourishes your family.
Live Weight: Life on the Hoof
Before anything else, there’s a living, breathing animal grazing on an open pasture.
This starting point is the live weight, and while it frames the whole story, it isn’t used to calculate what you’ll pay.
Hanging Weight: The Shift From Field to Butcher
After harvest, the animal is respectfully dressed, the non-edible parts removed, and the carcass is hung to age.
This is the hanging weight, and it typically looks like:
- Beef: ~60–62% of live weight
- Pork: ~70–72% of live weight
- Lamb/Sheep: ~50–55% of live weight
This number is used for pricing because it reflects the portion that actually becomes food.
Cut Weight: What Ends Up in Your Freezer
Once aged, the carcass is cut, trimmed, and packaged.
Cut weight is the final take-home total—your labeled boxes of steaks, roasts, chops, and ground.
Most customers end up with:
- Beef: ~37–43% of live weight
- Pork: ~49–54%
- Lamb/Sheep: ~33–39%
About Customization (Important Reality Check)
Most of the meat we sell is already cut into the most common and most requested cuts—what families actually use week after week.
When you reserve a whole or half animal in advance, you get a custom cut sheet.
But here’s the important part:
You’re tailoring the cut styles to your household, not altering the natural proportions of cuts the animal provides.
A whole beef only has:
- 2 tenderloins
- 2 ribeye sections
- 2 striploin sections
- a fixed number of roasts, briskets, and usable trim
Your choices guide how these cuts are prepared—not how many exist. Every animal yields a set number of premium cuts, and customization simply shapes them to fit your kitchen and your family’s eating habits.
Customization lets you decide things like:
- More roasts or fewer
- More ground or more stew meat
- Bone-in vs. boneless
- Thick vs. thin steaks
But the total amount of each premium cut is determined by the animal itself.
Why This Matters
Buying direct from a farm isn’t like picking cuts off a grocery shelf.
It’s stepping into a more honest, transparent food cycle—one that respects the land, the animal, and your family’s table.
Live weight → Hanging weight → Cut weight
Each step is a chapter in the story of how real food is raised.