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Trust Your Local Source - Not Store Labels

written by

Liz Cunningham

posted on

January 19, 2018

Just this last week (1/17/18) an article was written by the American Grassfed Association about: Court Documents Allege Hundreds of Millions of Pounds of Imported Beef Likely Being Mislabeled as Product of USA.

The title is enough to give you most of the story, but the USDA is allowing foreign meat to come into the USA, simply be repackaged, and then slap a "Product of USA" on the newly packaged meat. It is no surprise that people are becoming more and more cautious of labels in the store, since it's just so hard to trust! Whether it's the USDA country of origin labels, Organic, or Grassfed consumers are becoming aware that these labels are flawed and don't always mean what they say.

What are you to do?! All you want to do is feed good food to your family!

This is why we are Boise's local source of quality grassfed meats: beef, pork, lamb and chicken. We want our customers to know our ranch and our practices. We don't need a label to tell you that, we need a trusting relationship, where you can see our ranching practices first hand, either through our social media postings or taking a drive out to the ranch. Buy local meat from local sources you can see first hand.

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Halter Collars

Imagine the American West before fences. Endless grasslands stretched to the horizon, wide open and free. Livestock moved with the rhythm of the land, guided by skilled herders who understood how to work with nature—not against it. There were no steel posts, no wires, no grids—just animals, people, and a shared understanding of movement and timing. This was the original way of livestock management: intentional, responsive, and deeply in tune with the land. Fences, as we know them, are a relatively modern invention—useful, yes, but they’ve also made us more stationary and more separated from that old rhythm. At Cunningham Pastured Meats, we’ve found a way to return to those roots—while stepping into the future. We're excited to announce that we’re implementing virtual fencing through a company called Halter. Using GPS-enabled collars and gentle cues, Halter allows us to move animals exactly where we want them—no wire, no posts, no daily labor of setting up temporary fencing. Instead, we can offer fresh pasture every single day, ensuring the herd always has access to the cleanest, most nutrient-rich feed available. This also means animals no longer backtrack over soiled ground, which improves animal health, grazing efficiency, and soil vitality. What once took hours of manual fencing can now be done with a tap of a screen—giving us more time to focus on care, stewardship, and improving the land. ​See video of us putting collars on our cattle here<<<< Here’s what this means for you: Fresher feed = healthier animals and better quality meat.Daily movement mimics natural grazing, regenerating the land.Less stress, better welfare for the animals.Greater flexibility to adapt to weather, pasture conditions, and herd needs. This is a new chapter for us, and we’re excited to see where it leads. We’ll be learning as we go—and we’ll keep you updated as this journey with virtual fencing unfolds.

Tri-Tip Roast - Learn How to Cook It Right!

🔪 How to Cook the Perfect Tri-Tip Roast: Grill Method (Santa Maria Style): Season generously with salt, pepper, garlic powder, and paprika (or your favorite rub). Let it rest at room temp for 30–60 minutes.Sear over high heat (about 500°F) for 4–5 minutes per side to get a good crust.Move to indirect heat (around 350°F), close the lid, and cook until internal temp reaches 130–135°F for medium-rare (about 20–30 minutes).Rest for 10 minutes, then slice against the grain into thin strips. Oven-Roasted Method: Preheat oven to 425°F.Season roast and sear it in a cast iron skillet with a little oil for 3–4 minutes per side.Transfer skillet to oven and roast for 15–25 minutes, until internal temp is 130–135°F.Let rest and slice against the grain. Watch a Video Here: Pro Tips:✅ Always use a meat thermometer for best results✅ Tri-tip has two different grain directions – rotate your slicing angle halfway through✅ Pairs perfectly with chimichurri, roasted veggies, or a smoky BBQ sauce

Boise's #1 source for 100% Grassfed beef & lamb, pastured pork & chicken and wild-caught seafood