Summerhill Local Meats

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Ammon, ID
Summerhill Local Meats

From pasture to plate—done right. Licensed Livestock Dealer in Idaho, selecting cattle and pigs for the best local flavor. No mixing. No mystery meat.

We know how it was raised—and what it was fed. Whole, half, or quarter—always from ONE animal.

08/26/2026

That’s it. Period.

08/25/2026

That’s it. Period.

08/24/2026

Ready to get on my list for November and January butchering?

Pay your deposit for a half or whole Black Angus

OR

Half or whole F1 American Wagyu

You can make payments between now and butcher date if that helps you budget.

Final cost will be determined at time of butchering as everything is sold on hanging weight.

Message for details. Only a limited number of Black Angus and F1 are available. Secure yours today!

08/04/2026

Reserve your share today! This is premium ground beef and approximately 85/15 fat content. Cattle are pasture raised and grain finished.

07/23/2026

Buyer backed out! Comment BEEF for info and pricing. Have your beef next week in your freezer!

07/14/2026

That's the strange cruelty of this shortage. It starts in the pasture, but the paychecks it takes belong to people in town.

The cause sits far upstream from any of them.

According to USDA's January 2026 inventory, the U.S. cattle herd has fallen to 86.2 million head. That's the smallest since 1951. Years of drought and rising costs pushed ranchers to sell down their herds, and now there simply aren't enough animals to keep every processing line running. No cattle, no shifts. No shifts, no jobs.

Here's what makes it heavier. A processing plant is often the largest employer in its town. When one cuts a shift or closes, the loss doesn't stay inside the fence. It hits the diner, the school, the hardware store. Whole communities are absorbing a shortage they had no hand in creating.

And the hard part is the timeline. Rebuilding a cattle herd takes years, not months. Industry forecasts say supplies stay tight through at least 2027, which means the pressure on these jobs isn't a rough quarter. It's a long tunnel.

Custom butchers are a dying breed. The best butchers I work with can’t keep good help on. It is an ART processing animals from kill to plate. They will retire and shut down or sell and their shops won’t be run nearly as well as they are now.

Buy local. Know what’s on your plate and exactly where it comes from.

This isn’t a conspiracy to raise beef prices. It’s the mess we are in and part of the solution is to always buy local.

07/09/2026

This is it for our Black Angus until The Fall!

Two beautiful halves will be ready to cut in three weeks. Choose one and let’s get it cut your way! You are also welcome to split a half with family and friends. I’ll still give you both cutting preferences.

Pasture raised, grain finished on a 3 way silage consisting of oats, barley and peas. Beautiful marbling.

As always, hormone and antibiotic free.

See less

07/08/2026

07/03/2026

Introducing local CHICKEN to the Summerhill Local Meats lineup!

Many of you have been asking for locally raised and processed chicken and Summerhill Local Meats is proud to announce we are collaborating with Willow Hedge Farms based in Rigby, Idaho. Like my cattle and pigs, Willow Hedge Farms raises their chicken ethically with no corn or soy, no GMOs, and zero antibiotics.

Order from this link to save an introductory 20% off promotion courtesy of Summerhill Local Meats. Be sure to reorder from the same link when placing future orders. You will only get Summerhill Local Meats promotions by using the custom link for Willow Hedge Farms. When you wish to order again, contact me as I have more promotions.

https://willowhedgefarms.com/customer/order/?utm_source=dtc&utm_campaign=summerhill_meats&promo_code=SUMMERHILLMEATS20OFF&utm_channel=affiliate

Black Angus and York Cross Pigs available right now for processing!

I have two pigs ready to be processed next week! $850 whole, $450 half, full cutting preferences with my butcher!
- Sausage
- Hams
- Spare Ribs
- Pork Chops
- Roasts
- Bacon

Black Angus! $5.99 lb hanging weight. Whole or half orders.

My grain finished angus usually hangs between 375-450 lbs on the hook for a half.

My grass finished angus usually comes in a bit smaller, between 350-425 lbs on the hook for a half.

Your finished yield for beef is approximately 50-55% of hanging weight. You always get full cutting preferences with my butcher for your steaks, roasts, brisket, short ribs, ox tail, ground beef, stew beef, cube steaks etc.

1/8th beef share premium ground beef boxes, approximately 50 lbs.
$345 vacuum sealed in 1 lb packs

Please enjoy this historic Independence Day, 250 years of freedom dressed in Red White and Blue! Fire up those grills!

07/01/2026

Picked up my personal Angus half beef today. It’s good to have beef back in my freezer after losing my Wagyu to an open door resulting in thousands of dollars of Wagyu lost.

I can attest this Angus is delicious though as I fired up T bones tonight.

Husband is out getting a hasp lock for our freezer right now.

Address

Ammon, ID

Telephone

+12085384118

Website

http://SummerhillLocalMeats.com/

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