Our Beef

Click on the Primals Below to Explore Our Beef Cuts!

Cow Cow-1

Chuck

  • Chuck Roast- Braise; Roast
  • Chuckeye Steak- Grill; Pan Sear
  • Denver Steak- Grill; Yakiniku; Hot Pot
  • Flatiron- Grill; Pan Sear
  • Crossrib Steak- Marinate & Grill
  • Country Style Rib- Braise; Stew; Marinate & Grill

Rib

  • Ribeye- Grill; Pan Sear
  • Prime Rib Roast- Dry Roast
  • Back Ribs- Grill; Smoke; Broil

Shortloin

  • NY Strip- Grill; Pan Sear

Sirloin

  • Sirloin Steak- Marinate & Grill; Stir Fry
  • Sirloin Roast- Dry Roast

Tenderloin

  • Filet Mignon- Grill; Pan Sear & Roast
  • Chateaubriand- Roast

Top Sirloin

  • Culotte Steak- Grill; Pan Sear

Bottom Sirloin

  • Tritip- Smoke; Marinate & Roast

Round

  • Top Round Steak- Marinate & Gril; Tartare
  • Bottom Round Roast- Marinate & Roast; Stir Fry
  • Eye of Round Steak- Marinate & Grill; Roast; Hot Pot

Shank

  • Crosscut Beef Shank- Braise; Stew

Brisket

  • Brisket- Smoke; Braise

Plate

  • Short Ribs (Flanken Cut)- Marinate & Grill
  • Short Ribs (Braising Cut)- Braise; Stew
  • Skirt Steak- Marinate & Grill
  • Plate- Braise; Stew; Slice Thin & Grill

Flank

  • Flank Steak- Grill
  • Bavette Steak (Flap Steak)- Grill

Shank

  • Crosscut Beef Shank- Braise; Stew

Pono Farm's beef program is comprised of Wagyu genetics that originated in Japan, and proven Red Angus breeders sourced from Central Oregon. Both cattle breeds are well known for producing high quality beef. 

Our cattle is raised on grass pastures, and later finished on a diet of high-protein, non-GMO hay grown without the use of chemical pesticides. They are fed out slowly for a period of time ranging from 24 to 30 months. We use Wagyu genetics to achieve a level of intramuscular marbling that is often not possible without incorporating corn or other grains in the animals' diet. Grass-fed beef is recognized as having many nutritional benefits, including high levels of Omega-3 fatty acids and CLA’s (Conjugated Linoleic Acid).

ponobeef
pono steak

Each carcass is hung and dry-aged between 14 and 21 days to optimize the taste and tenderness of the meat. Once broken down into primals, our butchers skillfully separate the muscles into smaller cuts for our retail cases. We utilize the entire carcass, and are therefore able to feature items not often found in the meat section of the grocery store such as chuckeye, culotte, and denver steaks. 

Our beef is never frozen and vacuum-sealed to ensure optimal quality for our customers. Since we work with the whole carcass, we have limited availability and do sell out of popular cuts. If you're looking for something that is not in our cases, please don't hesitate to inquire. We are happy to take custom orders ahead of time, so keep us in mind for your next special occasion. 


Our Pork

 

With our pork, we focus on raising a variety of heritage (Old World) breeds consisting of primarily Berkshire (Kurobuta) and Red Wattle genetics. Berkshire is sought after for its tenderness and high marbling while Red Wattle is renowned for its dark robust meat. Over the years, we have created our own custom boars and sows of mixed genetics, isolating particular qualities we value, such as meaty bellies (for bacon, of course), tenderness, marbling, and good temperament (our farmers are in close contact with these animals, after all). 

At Pono Farm, our pigs’s feet never touch concrete or slatted floors, and our sows are never confined to farrowing crates. We grow our animals slowly on pasture without the use of antibiotics, administered hormones, or steroids. They are fed a plant-based diet we have optimized over the years, consisting mainly of premium hay (grown by our neighbors) and rounded out with seasonal produce (such as pumpkins in the fall) and a small amount of grain. This balanced diet ensures the animals are getting all the necessary nutrients while enhancing the flavor of the meat. 

We raise our hogs far beyond industry standards, waiting until they reach 10 months before slaughter. Though it takes longer to harvest our pork than commercial pork, we believe it is worth the extra time and work because of the quality of the meat produced and the quality of life for our animals. Our goal is to reintroduce the kind of pork that was grown before the days of genetically-enhanced "commercial" hogs that grow rapidly with the boost of administered drugs and produce bland tasting meat. Our hogs are kept happy and healthy with very little stress, and the result is flavorful and wholesome meat.

Pono pork is not only healthier but also richer and more flavorful. Whether you’re looking to prepare a quick weeknight dinner of tender pork chops, or to fire up your smoker for some juicy spare ribs, we have you covered. If you are looking for a roast of a specific size or another cut that you don't see in our case, don't hesitate to place a special order with our staff. One benefit of working with the whole carcass is that we butcher it to best suit our customers' needs. 


Processed Meats

Pono Farm also features a selection of cured and smoked meats—we like to take it one step further by processing our meats into a variety of tasty products. Our shop utilizes two smokers that work around the clock burning apple and cherry wood which impart an authentic smoke flavor while slowly cooking our meats. 

Our shop specializes in producing several types of bacon from different parts of the hog including the belly (traditional), jowl (richer), and shoulder (meatier), depending on your preference. Another staple is our BBQ pulled pork, which is smoked low and slow with a dusting of BBQ rub, pulled off the bone, and packaged for your convenience. We also offer a rotating selection of smoked sausages as well as smoked hams brined in apple cider. Other favorites are beef and pork jerky, pastrami, pepperoni sticks, and ham hocks.


Whole/Half Hog Purchase

Custom USDA Hog Pricing

Hogs can be purchased half or whole, priced according to their hot hanging weight. The hot hanging weight is the weight of the carcass recorded at a USDA slaughterhouse after slaughter, once the head and organs have been removed. Pricing is as follows: 

  • Deposit: $200 for a half hog; $400 for a whole hog
    • The deposit will be deducted from your total cost.
  • Purchase: $4 per pound of hot hanging weight

    • You may purchase the carcass as is and butcher and process it yourself. It comes halved from the slaughterhouse, with head, trotters, and skin removed. 

  • Cutting & Packaging: $1.20 per pound of hot hanging weight

    • The carcasses are skillfully butchered and processed fresh, within 48 hours, at our Bend location. Your order is completely customizable according to your specifications. The meat is vacuum-sealed in small packages for optimal freshness and convenience.

  • Processing: $3 per pound
    • We charge $3/lb for any processed cut you wish to receive, such as bacon, ham, pastrami, pulled pork, or sausage. 

Our sausages are made in small batches. We weigh all the spices fresh for each batch, ensuring top quality. Our bacon is cured for two weeks using the saltbox method in a mixture of brown sugar, salt, fresh herbs, and a touch of garlic. Our hams are brined in apple cider for one week. Our pork pastrami spends one week in an aromatic brine seasoned with pickling spice, garlic, bay leaves, and honey before being dusted with a mixture of roasted coriander and black pepper. Our pulled pork is made from whole bone-in muscles dusted with our house BBQ rub, smoked until falling-off-the-bone tender and shredded by hand. All of these meats are smoked low-and-slow over apple and cherry wood. 

For every 10 pounds of meat, you may select one of the following sausages:

Fresh Sausage in Bulk or Links

  • Country Farm Regular 
  • Country Farm Spicy
  • Spicy Breakfast 
  • Maple Breakfast 
  • Chorizo
  • Sweet Italian
  • Hot Italian

Smoked Sausage in Links

  • Chorizo
  • Andouille

In keeping with our sustainable approach, we operate as close to zero-waste as possible, rendering pork fat into lard, and simmering bones to produce flavorful stock.

You will receive the following with your order:

  • Lard: 5 quarts for half a hog; 10 quarts for a whole hog
  • Stock: 5 quarts for half a hog; 10 quarts for a whole hog

Please note: We offer this service for your convenience. If you wish to render your own lard or produce your own stock, we can provide you with the fat and bones—but this will be tricky to do in a home kitchen.

Hog Breakdown

E-mail the completed form to camille@ponofarm.com, or place your order by calling our shop directly at (541)330-6328.

Please allow 10 business days to process an order. You may pick up your order at either our Bend or Portland location.


LIMITED TIME ONLY SALE:

Whole, Half, or Quarter Beef

We have a very limited number of high-percentage Wagyu beef on the farm that are ready to be harvested.  We will run this sale until we sell out these and return to our normal pricing of $6-$8/lb. These animals will be between 550 lbs to 800 lbs hot hanging weight for the entire carcass, but more likely on the smaller side. 

CUSTOM BEEF SALE PRICING

Beef can be purchased by the whole, half or quarter, priced according to its hot hanging weight. The hot hanging weight is the weight of the carcass recorded at a slaughterhouse after slaughter, once the head and organs have been removed. Pricing is as follows: 

  • Deposit: $250 for a quarter; $500 for half; $1000 for a whole beef
    • The deposit will be deducted from your total cost
  • Purchase: $4 per pound of hot hanging weight (same price as hogs right now!)

    • You may purchase the carcass as is and butcher and process it yourself. It comes in quarters and we will dry age for you. 

  • Cutting & Packaging: $1.20 per pound of hot hanging weight

    • The carcasses are skillfully butchered and processed after dry aging at our facility in Bend. Your order is completely customizable according to your specifications. The meat is vacuum-sealed in small packages for optimal freshness and convenience.

  • Slaughter Fee: $22.50-$32.00 per quarter
    • This small fee is simply to cover the cost of having the animal slaughtered.

To maximize the variety of cuts, we will divide up a side of beef between two customers for all Quarter Beef Orders. This means each customer will enjoy cuts from both the forequarter and hindquarter of the beef.

For a beef that is 600 lbs hot hanging weight (which is about average), you will receive approximately:
    Whole        300 lbs of meat
    Half            150 lbs of meat
    Quarter      75 lbs of meat

E-mail the completed form to camille@ponofarm.com, or place your order by calling our shop directly at (541)330-6328.

Please allow up to a month to process an order in order to account for scheduling slaughter, dry aging, cutting and packaging, and delivery. You may pick up your order at either our Bend or Portland location.