Natural Meat from Hagen Family Farm in Snohomish
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Natural Lamb
Available by the 1/2 or whole. We require a $100 deposit per half order, when placed. A whole lamb can range anywhere from 60-95 lbs. hanging weight.
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Natural Pork
Available by the 1/2 or whole. We require a $100 deposit per half order, when placed. A whole hog can range anywhere from 200-250 lbs. hanging weight.
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Grass-Fed Beef
Available by the 1/4, 1/2 or whole. We require a $100.00 deposit per quarter when placed. Hanging weights vary.
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Lifelong Farming Expertise
Farmer Jay is a lifelong farmer. He was raised on this farm, and worked alongside his father and grandfather from the time he was just knee high, learning how to farm from them both. Formerly, the farm was known as Hagen Dairy, from 1949-2000. Jay brings his lifelong farming skills and knowledge in personally caring for, raising and feeding all of our animals. That's why our natural meat is unbeatable in its freshness and flavor!
Happy Cows, Pigs, and Sheep
We believe in a stress-free, natural, and clean environment for all of our animals. The lamb and pig pens are cleaned out at least once a week. The calf areas are cleaned out 2-3 times per day. All animal areas are replenished with fresh sawdust at least once a week. The newborn lambs are allowed to bond with their mother for a week, in the "maternity ward," where they have their own areas with their own food and water. They get fresh straw nightly and the maternity ward pens are cleaned out 2-3 times per day.
All of our animals have access to fresh air and water, 24/7. No containment. We welcome visitors to the farm, whether it is to see our operation, or see where your food comes from. Prior arrangements can be made to ensure one of us is here for your tour.
All of our animals have access to fresh air and water, 24/7. No containment. We welcome visitors to the farm, whether it is to see our operation, or see where your food comes from. Prior arrangements can be made to ensure one of us is here for your tour.
Butchering
We pre-sale our natural meat in bulk portions (see below). If buying 1/2 lamb or pork seems too much for you, one individual can order and pay both the farm and the butcher fees. Then you can split it yourself among friends or family.
On butchering day, the butchering crew comes to the farm to butcher the animal, and they transport it to their shop in their certified refrigerated truck. We use Del Fox Meats in Stanwood as our butcher. They offer a guideline sheet for cutting/wrapping on their site. It can be used as a guide, but you can have your meats cut/wrapped however you like. There is some wiggle room, so to speak, for all the meats. If you don't like or wouldn't use a certain cut, feel free to ask them for an alternative.
The grass fed beef dry age hangs for 10-14 days prior to being cut/wrapped. The natural pork and natural lamb have no hang time. However, the bacon and hams need curing/smoking time, which takes approximately 7-10 days. If you don't order anything special with the lamb (sausage, pepperoni, etc.), estimate 5-7 days for processing.
When the orders are ready, the butcher shop will call you. Bring ice chest(s) and/or boxes when you pick up. We do offer some delivery, upon prior arrangement. You will still need to bring your own container to transport it home. There is a delivery charge.
On butchering day, the butchering crew comes to the farm to butcher the animal, and they transport it to their shop in their certified refrigerated truck. We use Del Fox Meats in Stanwood as our butcher. They offer a guideline sheet for cutting/wrapping on their site. It can be used as a guide, but you can have your meats cut/wrapped however you like. There is some wiggle room, so to speak, for all the meats. If you don't like or wouldn't use a certain cut, feel free to ask them for an alternative.
The grass fed beef dry age hangs for 10-14 days prior to being cut/wrapped. The natural pork and natural lamb have no hang time. However, the bacon and hams need curing/smoking time, which takes approximately 7-10 days. If you don't order anything special with the lamb (sausage, pepperoni, etc.), estimate 5-7 days for processing.
When the orders are ready, the butcher shop will call you. Bring ice chest(s) and/or boxes when you pick up. We do offer some delivery, upon prior arrangement. You will still need to bring your own container to transport it home. There is a delivery charge.