Primal Cuts Meat Market offers a carefully chosen selection of high-quality meat products from livestock that are locally and sustainably raised and fed. We work to connect you to the source of your food by doing what we can to introduce you to each of the farmers we work with and sharing their stories with you.
Our primary selection consists of beef, lamb, pork, and poultry. At any given time and when available locally, we will offer such specialty meat possibly consisting of bison, duck, pheasant, rabbit, and elk.
Primal Cuts Meat Market focuses on selecting the best possible cuts available. We will purchase throughout the State of Oregon and ideally, directly from Central Oregon farmers who raise their animals without exposure to growth hormones, pesticides and other harmful chemicals. This local aspect allows us to focus on freshness, while also supporting the environment through the reduction of waste and miles traveled.
Bryan Tremayne developed a passion for food while working as a line cook in Alaska and Oregon. He attended the Western Culinary Institute in 1997, and continued honing his skills as a chef in the Portland area.
Bryan mastered fine dining on a large scale while working on the Portland Spirit for four years. Bryan then moved onto more traditional fare as a sous chef for Paddy’s Bar & Grill before taking over as the Executive Chef.
In 2002, Bryan joined business owner and Executive Chef Marc Greco in developing and opening a Portland breakfast hotspot, Gravy. In 2005, Bryan joined the Research and Development team at Pacific Natural Foods where he worked on the development of a variety of new organic and natural food products.
In 2009, with Bryan’s desire to move to a smaller community where the mountain was only 20 minutes away – he finally convinced his wife Kim that it was time to make the move. Bend, Oregon was the compromise due to its closeness to Portland and friends. Bryan left his R&D job with Pacific Natural Foods and found himself working in the kitchen at a local favorite, Zydeco.
The idea of Primal Cuts Meat Market started to develop over beers and a pig roast in the Spring of 2010.
At Primal Cuts, we believe it is important to know your farmer and to work together to provide the highest quality, most locally raised products possible. We want to bring back the true farm to plate experience for all our customers to enjoy. We are committed to working with these local farmers to help promote them and when possible assist them in selling their products. You can check out these farmers on your own via the Web sites, but we recommend attending your local farmer’s market and visit with these farmers, hear their stories and learn about what they are doing. And the ultimate experience is visiting their farms – explore, learn and eat well.
Our heritage pigs roam freely on our 10 acre organic pasture, fed a NON-GMO, Corn and Soy free diet, consisting of alfalfa, oats, barley, peas, pumpkin seeds, plaintain, sunflower seeds and kelp, custom made and locally harvested here in Oregon.
We put an abundance of love into organically raising your happy, healthy hog at our farm in Bend, just north of the quaint biking town of Tumalo.
Farm fresh grass fed meats, no hormones, chemical, or grain. Free-range grass fed beef and pork are fed wheat and alfalfa grown on Ranch. Beef or pork, the Ranch raises lean meats that provide a healthy free-range taste.
At Carlton Farms, we are committed to producing only the freshest and finest handcrafted natural meats. To achieve that, we believe in working with a select team of handpicked local and national growers who raise animals to our exacting standards. We also believe in the importance of running a clean, efficient, and humane facility that consistently meets or exceeds USDA standards. And we believe in a thoughtful, handcrafted approach that doesn’t rely on artificial flavors, colors, or chemicals. Combined, these core beliefs comprise the philosophy that has helped Carlton Farms create fresh, handcrafted meats of exceptional quality for more than half a century.
Our goals are to produce cheeses of the highest quality from our own milk, and to be an example for other small dairy farms. We milk the cows, make the cheese and age it — all in one place. Our twenty-two Jersey cows graze 60 acres of irrigated pasture. We work hard to maintain our grass and cows for health rather than high production. We do not use herbicides or pesticides because grass is the cows’ main source of food. A diet of pasture is the reason our cheese is high in omega 3 fatty acids. We specialize in hard cheeses from raw milk.