Choose local meats and taste the difference
Want to know where your meat comes from? So do we. That's why all of our meat — beef, chicken, lamb, pork, turkey — comes from ranchers we know personally. Humanely raised, vegetarian fed and grown without the use of antibiotics or growth hormones, we think you'll agree this is the best-tasting meat around.
Greg Rieben is a fourth generation farmer and pork producer on the same land in Banks, Oregon that his great-grandfather started farming in 1889. Our relationship with the Rieben family is strong and long-lasting, largely due to our meat department's initial work with the family in improving their operation. Together, the Rieben family and volunteers from our meat department built innovative hoop structures at their farm in the early 2000's. Additionally, our Director of Meat & Seafood Alan Hummel worked with the Riebens to commit to providing antibiotic-free, vegetarian-fed pork. Alan also helped them develop a closed liquid system for their hog production, for which they were given the “Farm Stewardship Award” by the Tualatin Watershed. And most recently, their pork has been Non-GMO Project Verified following a transition to vegetarian, non-GMO feed for their hogs.
View a slideshow of Rieben Farms.
Watch a video of the hoop structure build.
The McClarans are one of twelve Oregon and Washington ranches that have combined forces to produce Seasons Peak Grass Fed Beef for New Seasons Market. Using varied resources and the Northwest's unique microclimates, plus their stellar pasture management skills, these 12 ranches provide quality beef to New Seasons customers without the use of hormones, antibiotics or grain feeding.
Sinner's Smoked Sausage
In 1945, John C. Sinner opened Fremont Market, a sawdust-floor butcher shop on the corner of NE Williams and Fremont. For over two decades, loyal customers flocked to “Sinner’s” for his perfectly spiced German wurst sausages. Before he died, he left the recipe to his daughter, Lisa Hetzler—a gift she held close for more than 30 years. When we opened our Williams store on Sinner’s former lot in 2013, Lisa saw an opportunity to revive her father’s craft—she donated his recipe to New Seasons Market. We’re honored to continue the family legacy by selling a delicious piece of Portland’s history—Sinner’s Smoked Sausage.
Country Natural Beef
What makes Country Natural Beef so special? Eastern Oregon ranchers Doc and Connie Hatfield started the ranching co-op almost 30 years ago with the goal of gathering like-minded cattle producers who are committed to being responsible stewards of the land and their herds. Like everyone at New Seasons Market, they never settle for the status quo. All the family ranches that make up the Country Natural Beef cooperative raise cattle without added hormones or antibiotics, and cattle graze on natural forages of the West’s native grasslands, pastures and forests. This way, the ranchers can honor their commitment to protect the land, and embrace the values of people who appreciate high-quality beef—while we get the best meat possible.
We partner with Hempler’s because of their ability to create our products using our local pork, and because of their deep roots in the Pacific Northwest.
Our ham is smoked over natural hardwoods, cured with local GloryBee honey, free of artificial ingredients and naturally gluten-free. Our ham contains no nitrates or nitrites except those occurring naturally in sea salt and celery powder. All of the pork used for our ham is raised to our standards by our friends at Rieben Farms in Banks, Oregon, and Pure Country Pork, in Euphreta, Washington, the same ranchers who have been supplying New Seasons Market for many years.
Spring is prime time for high-quality lamb, and Reister Farms in Washougal, Washington, produces some of the best around—prized by local chefs and home cooks alike. Jake and Rachel Reister’s third-generation family farm is dedicated to environmental responsibility and pasture grazing for maximum nutrition. Their antibiotic- and hormone-free lambs graze on lush, natural grass and are never fed GMO feeds—a healthy diet that is passed on to shoppers at our newest store at Fisher’s Landing in Vancouver. Lamb doesn’t get more local than this! For greatest tenderness and unmatched flavor, Reister Farms’ lamb is dry-aged for seven days before packaging and is delivered to our Vancouver store fresh, never frozen. New Seasons Market is proud to bring high-quality, locally raised Reister Farms Lamb to our shoppers.
Umpqua Valley Lamb
Umpqua Valley Lamb is a partnership of Oregon ranching families that raise antibiotic-free, grass-fed lamb. We’ve had a strong relationship with their ranchers for years — they spend two weekends a year in our stores, sampling their products and educating customers and staff about their practices. They also host New Seasons Market’s meat counter staff at their ranches once a year, so we can see where the meat comes from and understand exactly what makes Umpqua Valley Lamb so special.
Trust Your SourceWe're proud to announce that all of our local pork is now Non-GMO Project Verified—a big step for us in a long chain. We've also parterned with Draper Valley and Country Natural Beef to offer poultry and beef finished on rations without GMO grains. It’s all part of our long-view goal to eliminate possible GMOs from the feed of every animal supplying our meat department. How have we gotten so far so quickly? Our deep-rooted relationships with ranchers means we have the support of the hardworking folks who make it all happen, each and every day.