______________________________________________________________________________________

Hello! Welcome to Prairie Springs Ranch!

PO Box 311, Bow, WA 98232

We are located in the beautiful Skagit County, Washington, in a pioneer community called "Prairie", just south of Alger on 110 acres along the Samish River. The post office is long gone, but what remain are the old homestead farms and barns nestled along the Samish River. Our family has been raising beef for 25 years and registered Chiangus for 10 years; we are pioneer Chiangus breeders in Washington State. Let us know if you would like to come and see our animals and pastures. We live in harmony with nearby fish and wildlife.

Click Here to Learn More About Chiangus..

See below for beef order agreement…

Chiangus is a composite breed initiated in the US in the early 70’s when the first full-blooded Chianina semen was brought to the United States. The Chianina breed is one of the oldest breeds in the world originating in Chianti, Italy. They are a very large breed, with black skin and white hair with extremely sought after growth and carcass beef characteristics. They are usually leaner than the European breeds, and often have less carcass waste. The Chiangus breed was started by crossing full-blooded Chianina with registered Angus. They are large, black animals that exhibit the desirable characteristic of both Chianina and Angus. We have a closed herd. This means that the animals are born here, and we don’t supplement with animals with unknown origin. Animals such as bulls are quarantined prior to introduction to our herd. Birth and health records are kept on each animal, as well as the lineage for generations. The animals are tagged and/or tattooed for identification.

Benefits of Eating Grass-Fed Beef:

At Prairie Springs Ranch, we raise beef the old-fashioned way. Our animals are born here, nurse on their mothers for 6-9 months, are then weaned to a diet of pasture grass and hay that we grow here. We don’t use pesticides on our pastures. We don’t use any growth stimulating hormones, and our animals are not pumped full of antibiotics to keep them healthy. We do not butcher sick animals. Our animals aren’t exposed to other animals that may have diseases. Every fall the healthy grass-fed animals are processed to bring to your table. The beef is instantly frozen to maintain freshness and shelf-life. There has been a large demand for our beef, and when we run out, with your permission we try to fill orders by obtaining quality grass-fed beef from one of our friends and neighbors, who raises angus cross beef with the same principles and quality that we do utilizing the same pasture grasses.

We are not certified organic, mainly because we want to keep the cost of health affordable to families: we try to keep our prices comparable to that of grocery stores for regular beef, while providing a superior product, the simple, old fashioned way.

Grass-fed beef is usually leaner than grain fed beef. Our first batch of ground beef was tested to contain 5% fat, a level seemingly un-obtainable in grocery stores. We like to add a bit of olive oil when we are cooking to keep it from sticking to the pan!

One of the most pleasant benefits of grass fed beef is: FLAVOR!! Grass fed beef tastes sweet, and smells rich while cooking.

PRICES FOR MARCH THRU OCTOBER 2006:

Beef halves, and split quarters: $2.95 per pound by hanging weight*

*Prices include Standard Custom cut and wrap.

CLICK HERE TO LEARN ABOUT CUTS OF BEEF

You will be purchasing a portion of a live animal, we weigh it, and coordinate the cut and wrap for you. In order to confirm a Custom whole, half or quarter order, an approximate 50% deposit will be required. That will be $250 for quarters, and $500 for halves. The deposit becomes non-refundable after the animals are processed. We will send a copy of the order for your signature and ask for the deposit at that time. Processing will begin Sometime in the fall, between September and November. Every year differs, as well as animal size. It is necessary to receive final payment no later than 7 days after slaughter in order to guarantee completion of your order, avoid late fees, and avoid loss of deposit.

Prices do not include delivery. All Orders are based on a first-come, first serve basis as supplies last: Plan ahead for the year! Orders will be taken all year until September 1. Confirmations will be sent out soon after September 1 and we will request deposits prior to that. We will sell all remaining product until it is gone. It is best to make your reservation in early summer. We will email out a reminder or two, just in case. Please include your address and telephone number with your request.

****Additional contact information is available on the Beef Order Agreement below if you have additional questions, or would like to send a deposit. Please also ask to be included on our email contact list. We needed to put the contact information on the internet in this fashion in order to avoid SPAM.

Click Here To Download Beef Order Agreement

If you have problems downloading any files, please call 360-421-0535, or email reality@fidalgo.net. Thanks!

Enjoy your beef!

****************************************************************************************************