Summerhill Local Meats

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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.

Every now and then, I can offer you a killer deal. Sometimes, customers back out on their pig or beef and I'll mark it ...
10/11/2026

Every now and then, I can offer you a killer deal. Sometimes, customers back out on their pig or beef and I'll mark it down for quick sale.

Now is your chance. I have a whole pig for $800 or half for $400.

I also have Black Angus I'm reducing the price of. Two halves available. Message for details. Normally $5.99 hanging weight, selling for $5.70 hanging weight.

Last processing of season for ground beef shares. Message now to place your order for our premium ground beef.
09/27/2026

Last processing of season for ground beef shares. Message now to place your order for our premium ground beef.

Unedited. These are ribeyes from my Black Angus. My customers rave about my Angus, my F1, and my Full Blood Wagyu. I ...
09/23/2026

Unedited. These are ribeyes from my Black Angus. My customers rave about my Angus, my F1, and my Full Blood Wagyu.

I have one half left of Black Angus for November butcher date.

Who wants it?

F1 available for January butcher date.

Buy local. Know your beef. Taste the difference.



Bone in vs boneless cuts, what do you prefer? What does full cutting preferences mean when you order a whole or half bee...
09/18/2026

Bone in vs boneless cuts, what do you prefer?

What does full cutting preferences mean when you order a whole or half beef from me?

You’ll have your choice of steak thickness, how you want your steaks packed (2 pack, 3 pack, 4,) your choice of roast size.

Short ribs or not? Brisket or not? If you don’t want those cuts, we don’t keep them. My butchers pull the beef off the ribs and grind it into ground beef. Brisket is really only good for smoking or very slow cooking, and if you don’t want, it will be ground.

Remember, that brisket is one of the most expensive cuts of your beef. Easily $150 for Black Angus. $350 for Full Blood Wagyu brisket. About $200 for F1 brisket.

You will have your choice or bone in or boneless cuts. No extra charge to debone.

What’s my preference? Bone in. That bone adds so much flavor while cooking and the beef cooks beautifully around it.

I do have a few customers who don’t like bones at all. Not to worry. I have 100% boneless cattle and can accommodate you. 😉

Ready to get on my list for November and January butchering?Pay your deposit for a half or whole Black Angus OR Half or ...
09/08/2026

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!




09/06/2026

Suet to tallow! Render it down in a roaster, strain it several times to leave behind the pure tallow, jar it and let it cool!

Suet to tallow! Do you know that when you buy a whole or half beef from me, you can always request the suet from the car...
09/06/2026

Suet to tallow!

Do you know that when you buy a whole or half beef from me, you can always request the suet from the carcass at no additional cost?

What IS suet? Suet is the hard, white fat that forms around the kidneys of a beef. (Other animals too.)

It has a high smoke point, making cooking with it a safer fat than seed oils.

It’s also very high in natural vitamins A,D,E and K.

How do you cook with suet? You need to render it down into tallow.

It’s a bit of a process, but anyone can do it. One of my best customers sent me their photos of the process.

Best to use a large roaster and slowly melt down the suet. It will need to be filtered through screens several times to remove the water and connective tissue. You will have pure tallow left behind that you can pour into jars and let cool.

Tallow is room temperature stable. It does not have to be refrigerated, just keep in your dark pantry.

Some people make moisturizers with it by adding other ingredients and some people cook with it. It’s amazing.

A few photos of the process below.

Heather Martinez did this and is willing to make it for others if interested.

That’s it. Period.
08/26/2026

That’s it. Period.

That’s it. Period.
08/25/2026

That’s it. Period.

Address

Ammon, ID

Telephone

+12085384118

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