Who We Are
We are a small family farm that started in 2018 shortly after we moved to the Portland area. Both of us grew up with strong agricultural roots and developed a passion for knowing what is in our food and where it comes from, while enjoying superior flavor and quality that doesn't exist in our local supermarkets. This is a passion that we soon learned was widely shared by our friends, family, and co-workers, so we started selling to them at their request. Fast forward just a few short years later though the events of 2020 and we decided to double down and keep expanding our farm to provide naturally raised, slow grown meats to our local community.
We made the choice to not use hormones, antibiotics, or vaccinations on any of our butcher animals, because it simply just isn't needed when raising animals naturally in a regenerative rotational pasture system. Next, we looked at our feed and chose to use a local small mill that makes fresh non-GMO, corn and soy free feeds for us. Primarily we chose this route because soy changes the quality and texture of the fat in our hogs, and corn is truly empty calories. For those of you who have tried our pork, you're welcome. We have since learned that soy can transfer from the animal eating it to the consumer of the meat or egg and trigger allergic reactions.
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Now as we enter the 2024 farmers market, we have expanded to new pastures both on the farm and in the areas we sell. As we strive to keep our operation local to our home in Tualatin, we have added grazing in West Linn, markets in Tigard and Wilsonville. We look forward to Seeing you at a market or the farm while we provide the best quality Pasture to Plate meats on the market.
Our Beef, Udderly Irresistible
Pasture to Plate is our core value when it comes to producing all of our meat, and beef is no expectation spending its full life on pasture. We raise classic sized beef cattle with a heard consisting of Aberdeen Angus, Dexter and Dexter cross cattle. These cattle are specifically ideal for a grass-based system as they are smaller framed and lighter on the hoof than standard full-sized breeds. This is ideal for two reasons, our wet season in the PNW and your plate. First, we don't want to tear up pastures in the rain and turn it into mud as that's the opposite of healthy conditions for the animal. Secondly, your plate, these smaller framed cattle or portion sized as Lory calls them allow for a nice thick cut steak while fitting on the dinner plate.
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All of our beef starts life on pasture with their mom and the siblings. They also tend to make quite a few Facebook photo posts as they are so darn cute and playful. Then they spend the next 24 months growing to full maturity, frolicking with the herd, and converting pasture forage in a rotational grazing system. This system maximizes the pasture utilization, growth, and health of the cattle. It also allows us to get out with them and checkup of them regularly or scratch their heads for them while they beg for clover pellets.
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While the cattle we raise do extremely well on grass, we choose to grain finish them. Like all things on the farm, we do it our own way. We start our finishing process when the cattle are around 18 months and continue till 24 months. This method of slow finishing allows our beef to develop a strong beef flavor while producing amazing marbling. It starts by giving them a pound of grain that consists of no soy or corn and all GMO-free a day for two months and increasing to three pounds a day for the last two months. The slow adding of grains to the pasture diet allows the cattle to adjust smoothly. When considering three pounds only accounts for 8-10% of the total daily intake, our beef is still primarily grass fed. Which is seen in the deep red meat color and slight yellowing of the fat that is normally only seen in grass finished beef. Yet we maintain high levels of marbling, superior flavor and tenderness.
Our Pork, Oinkin' Delicious
Pork the other red meat, while you may think that sounds wrong, we assure you it isn't. Most pork available in the market is still the factory farmed CAFO animal pumped full of soy and corn that is breed for ultra lean meat, it actually is the other white meat. A flavorless pale grey porkchop that you had cooked till it was dry is the reason you don't like pork, except bacon and ribs that is. We are here to change that with our own breed of hog that is comprised of Mangalista the Wagyu of pork for its superior fat quality and marbling, Hereford for the highest quality firm deep red meat, and Red Wattle for overall size and meat quality. This composite breed has been carefully selected and heavily researched to provide melt in your mouth porkchops that makes you change your view on life itself. As a result, it also produces bacon that kicks the crap out of competition, pork butts that don't dry out, and hams that change your holidays. Don't forget a wide selection of sausage in both links and ground options.
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As with all Jensen Mini Farm animals, our pork is pasture raised and feed a no soy, no corn, non-GMO feed. We went this route before it was the trendy thing, because quality matters. Soy makes our prized fat turn gritty and ruins the eating experience, so it has no place in our pork. Instead, we elect to use rotational pasture allowing pigs to be pigs in open air. Another important aspect of our pork is the growth time, as we take our time growing them. The standard commercial hog can go birth to butcher in six months, while ours take 10-14 months to finish out. This is one of the primary things that set us apart from all other pork, as time is key. The saying goes "quality, time, or cost, pick two", in pork production it's more like if you picked time or cost you kiss quality goodbye.
Location of Main Farm:
11235 SW Hazelbrook Rd.
Tualatin, OR 97062
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Farmers Markets:
The Bull Mountain Farmers Market
14389 SW Pacific Hwy
Tigard, OR 97224
In the Harbor Fright parking lot.
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Yesteryear Farmers Market
26801 SW Stafford Rd.
Wilsonville, OR 97070
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Page updates coming soon. In the meantime, feel free to view our Facebook page.