Meat CSP
Community Supported Pasture
What is a Meat CSP?
Our Meat CSP is derived from that of a CSA.
A Community Supported Agriculture program, or CSA,
is a relationship between farmers and a community of members, or shareholders,
where the shareholders receive their food directly from the farmers,
and provide the farmers with direct financing through advance purchase
of products delivered over the harvest season, and in doing so it allows you to maximize
your food dollars as you are given a discount in appreciation of your support!
Shareholders contribute to the financial health of the farm,
and gain a personal connection to the food, the land on which it was raised,
and the people who care for it.
The CSP includes not only Pasture Raised Chicken,
but Pastured Pork, Grass-Fed Beef & Lamb and Pastured Duck & Turkey!
The other awesome benefit to this new model, is it is much more sustainable for IP!
It allows us the cashflow to purchase the things we need to get our animals going & growing!
And as our sincere Thank-You for investing in our farm, some items will receive a per pound discount over our retail by-the-cut or by-the-bird FarmStore & Farmer's Market Prices!
It really is a Win-Win!
A Community Supported Agriculture program, or CSA,
is a relationship between farmers and a community of members, or shareholders,
where the shareholders receive their food directly from the farmers,
and provide the farmers with direct financing through advance purchase
of products delivered over the harvest season, and in doing so it allows you to maximize
your food dollars as you are given a discount in appreciation of your support!
Shareholders contribute to the financial health of the farm,
and gain a personal connection to the food, the land on which it was raised,
and the people who care for it.
The CSP includes not only Pasture Raised Chicken,
but Pastured Pork, Grass-Fed Beef & Lamb and Pastured Duck & Turkey!
The other awesome benefit to this new model, is it is much more sustainable for IP!
It allows us the cashflow to purchase the things we need to get our animals going & growing!
And as our sincere Thank-You for investing in our farm, some items will receive a per pound discount over our retail by-the-cut or by-the-bird FarmStore & Farmer's Market Prices!
It really is a Win-Win!
How Do I place an order for the IP Meat CSP?
- Email your reservation(s) to inspirationplantation@gmail.com
- Print & complete the IP Poultry Order Form or IP Lamb, Pork & Beef Order Form *If ordering lamb or pork, be sure to include cutting instructions sheet - included in link above
- Mail IP Order Form and Deposit(s) - Address is listed on order form
*You will receive an order confirmation email once your deposit has been received & processed.
2012 Meat CSP Pricing
Pasture Raised Cornish Cross Chicken
Full Share: 4 chickens a month for 6 months (24 total) $4.50/lb – Deposit $10/ea ($240)
(The Full Share is a good option for those that cook a chicken a week, have a large family or wish to stock up!)
Half Share: 2 chickens a month for 6 months (12 total) $4.75/lb – Deposit $10/ea ($120)
* As part of your Cornish Chicken CSP commitment, you are agreeing to pickup your share on
each of the designated monthly harvest dates. (Listed Below) IP does not have the storage space or
inventory ability to store CSP product. If for some reason you are unable to pickup your share,
we request you get a friend or family member to pickup your share, if that is not a possibility,
it is required that you contact us PRIOR to the harvest date and make arrangements for pickup.
2012 Cornish CSP Pickup Dates
Pickup 10:00am-5:00pm - every 4 weeks - from the IP FarmStore
Saturday, May 26th
Saturday, June 23rd
Saturday, July 21st
Saturday, Aug. 18th
Saturday, Sept. 15th
Saturday, Oct. 13th
Pasture-Raised Heritage Chicken
$6.50/lb – Deposit $10/ea
*Heritage are special ordered by the individual chicken.
There will be 2 harvests this year - Summer (June) & Fall (Sept)
Pasture-Raised Pekin Duck
$6.50/lb – Deposit $10/ea
Ducks are special ordered by the individual duck.
There will be 2 harvests this year - Summer (August) & Fall (Oct)
Pasture-Raised Broad Breasted Turkey
Whole Bird - $5.50/lb – Deposit $50/ea
*Harvest Months*
October 6th - we are doing a special small batch of 50 Turkeys
November 16th-19th – The Friday, Saturday, Sunday & Monday prior to Thanksgiving
*Optional: Smoked Turkey - Additional $25/ea
If you would like your Turkey smoked for Thanksgiving, place your order for the October harvest.
A smoked Turkey for Christmas can be ordered for a November harvest
Forest Raised & Orchard-Finished Pastured Pork
We will have 2 Pork buying opportunities this year, the first will be available in early-mid summer,
having been raised in the forests & pastures of our farm, the second will be late fall,
when the pigs will have been pasture raised and finished on fruit from our orchard!
Harvest Months: June & Oct/Nov
*The Pork harvest months are estimates and your meat may be ready earlier or later depending on availability.
Pork shares are sold by the Whole & Half shares
Whole Share: $4.00/lb hanging weight + processing - $400 Deposit
*Total Cost Estimate: $800 (pig-IP) + $240** (butcher) = $1040 = $7.00/lb
Half Share: $4.50/lb hanging weight + processing - $200 Deposit
*Total Cost Estimate: $450 (pig-IP) + $120** (butcher) = $570 = $7.50/lb
*The estimates above are based on our average hanging weight of 200# for a whole pig,
in which you will receive approximately 150# of meat for a whole share and 75# for a half share.
**The Butcher Fees listed above include Kill, Cut, Wrap and some Curing.
Should you not want any bacon, ham or sausage, your costs will be less.
(Curing: Ham/Bacon = $.80/lb - Sausage = $2.59/lb)
Grass-Fed Lamb
We will have 2 Lamb buying opportunities this year,
the first will be available in early-mid summer, the second will be mid-fall.
All our lambs are 100% pasture raised & grass-fed!Harvest Months: June & October
*The Lamb harvest months are estimates and your meat may be ready earlier or later depending on availability
Lamb Shares are sold by the Whole & Half shares
Whole share: $4.50/lb hanging weight + processing - $100 Deposit
*Total Cost Estimate: $200 (lamb-IP) + $65 (butcher) = $265 = $8.75/lb
Half share: $5.00/lb hanging weight + processing - $50 Deposit
*Total Cost Estimate: $110 (lamb - IP) + $35 (butcher) = $145 = $9.75/lb
*The estimates above are based on our average hanging weight of 45# for a whole lamb,
in which you will receive approximately 30# of meat for a whole share and 15# for a half share.
Grass-Fed Beef
1/8 Share = 50# Beef Box
Box contains: 1/3 Steaks, 1/3 Roasts, 1/3 Ground (soup bones are available)
$325/Box = $6.50/lb finished weight (includes processing/butcher) - $100 Deposit
Our Cows are 100% Grass-Fed & Grass-Finished!
Harvest Month: July
*The Beef harvest month is an estimate and your meat may be ready earlier or later depending on availability.
Deposit Policy
If you are unable to fulfill your order, we will try to resell your share,
but cannot guarantee it can be sold, in which you would forfeit your deposit.
Should we find a buyer, we will most certainly refund your deposit,
minus 20% for our time & energy to resell the product.
Meat CSP FAQ's
Where/When do I pick up my CSP Chicken Share?
- Pick up is at Inspiration Plantation - 24311 NW 24th Ave., Ridgefield, WA 98642
- See Chicken Harvest dates listed above
- You have a few options for Chicken Pick-up:
-Monthly Pick-up = Full-share 4 chickens a month / Half-share 2 chickens a month
-Monthly "Drive Share" Pick-up = Another option for people who don't have much freezer
space but also don't want to have to drive out to the farm every month, is to get friends
together and start a "drive-share". This option is optimal for 3 or 6 families, but any number
of families may utilize it! Being that there are 6 monthly pick-ups for the Chicken CSP, you
split the pick-ups between everyone in your drive-share group, so if you have 3 families in
your group, each family would drive out to pick-up twice throughout the season and if you
have 6 families, you each drive out once! This option is great because it also allows you to
Know Your Food & Your Farmer!
Some families have had one driver that the rest of the group offers some gas money to for
making the trip each month - another viable option!
What kind of cuts can I expect to get from my Pig or Lamb?
Here is a list of what we got from our WHOLE Pork share in 2010:
If you are curious how to prepare & cook these different cuts, I suggest googling the cut and look for recipes that use that particular one! Its what I do! I also suggest getting a copy of "The Grassfed Gourmet Cookbook" by Shannon Hayes, she lists simple recipes for all kinds of different pasture raised meats as well as rubs that allow the meat and its amazing flavor to melt in your mouth!
As for the fresh ham, in 2010, we decided to have the butcher leave it fresh, rather than cure it. We would slow roast it, just as we do with all our other larger sized hunks of meat, it was - of course - DELICIOUS! In 2011, we had the butcher cure all our ham. Both options (fresh or cured) were amazing and it is totally a personal preference, we loved both!
Here is a list of what we got from our WHOLE Lamb share in 2011:
These cuts were according to our requests, there are many different options depending on which cuts you like best. Unless you are ordering multiple shares of Lamb, you will want to request either Ground or Stew Meat (there is usually not enough scrap for both) You may also turn any one of the cuts listed above into more stew meat or ground as well, if you want both stew & ground!
I also added up what it would've costed if say a customer were to have purchased each of these cuts from us individually (rather than the whole animal)
By the Cut: $12.17/lb
Whole Share: $7.57/lb - that's a savings of $4.60/lb!
*This particular Lamb produced 35# of meat from a hanging weight of 45 pounds. The industry standard is on average an animal loses approximately 1/3 of its weight at processing, so a 45# lamb would give 30# of meat. Due to our farming methods though, we are finding that we raise leaner animals that produce more meat and less waste! Our prices listed above are based on the industry average of losing 1/3 in processing, if your lamb is like this one, your finished cost per pound will be less than the price listed at the top of the page.
- 15# bacon
- 33# ground pork
- 26.5# fresh ham (not cured)
- 6.5# spare ribs
- 13# whole loin
- 5# loin roast
- 11# pork chops
- 9# pork steaks
- 26.5# pork roast
- 2.5# tenderloin roast
If you are curious how to prepare & cook these different cuts, I suggest googling the cut and look for recipes that use that particular one! Its what I do! I also suggest getting a copy of "The Grassfed Gourmet Cookbook" by Shannon Hayes, she lists simple recipes for all kinds of different pasture raised meats as well as rubs that allow the meat and its amazing flavor to melt in your mouth!
As for the fresh ham, in 2010, we decided to have the butcher leave it fresh, rather than cure it. We would slow roast it, just as we do with all our other larger sized hunks of meat, it was - of course - DELICIOUS! In 2011, we had the butcher cure all our ham. Both options (fresh or cured) were amazing and it is totally a personal preference, we loved both!
Here is a list of what we got from our WHOLE Lamb share in 2011:
- 11# Leg of Lamb
- 2# Steaks
- 6# Chops
- 7# Shoulder Roasts
- 1# Rack of Lamb
- 2# Shanks
- 6# Ground Lamb (this could also be made into Stew Meat instead of Ground)
These cuts were according to our requests, there are many different options depending on which cuts you like best. Unless you are ordering multiple shares of Lamb, you will want to request either Ground or Stew Meat (there is usually not enough scrap for both) You may also turn any one of the cuts listed above into more stew meat or ground as well, if you want both stew & ground!
I also added up what it would've costed if say a customer were to have purchased each of these cuts from us individually (rather than the whole animal)
By the Cut: $12.17/lb
Whole Share: $7.57/lb - that's a savings of $4.60/lb!
*This particular Lamb produced 35# of meat from a hanging weight of 45 pounds. The industry standard is on average an animal loses approximately 1/3 of its weight at processing, so a 45# lamb would give 30# of meat. Due to our farming methods though, we are finding that we raise leaner animals that produce more meat and less waste! Our prices listed above are based on the industry average of losing 1/3 in processing, if your lamb is like this one, your finished cost per pound will be less than the price listed at the top of the page.
What happens after my Pig or Lamb is harvested?
The meat will be dry-aged for up to 2 weeks and the hams and bacon will be smoked. We will call or email you when your meat is ready for pickup from the butcher. Please allow 3-4 weeks for pickup.
