Acme Acres Farm

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10/09/2026

One of the first things people say after trying our beef is that it tastes different than what they buy at the grocery store. Then they want to know why.

Part of it is the animal. Ours run on grass their whole lives and finish on pasture. Grass-finished beef carries two to five times the omega-3 of feedlot beef, and the fat is often yellow instead of white because of the carotene in green plants. That color is the animal telling you what it ate.

The other part happens after harvest. We dry age our beef 12 to 14 days, which is a rare thing for an outfit our size. Hanging in a cooler just above freezing, natural enzymes break down the tough fibers while dry air pulls moisture off the surface. Fifteen to thirty percent of the weight goes away in evaporation and trimming before anything gets cut. That is why dry-aged beef costs more per pound. You are paying for less water and more flavor.

Most grocery beef never gets that. It is wet aged in a vacuum bag, often two to six weeks, sitting in its own juices. It comes out tender and mild, and it tastes like the bag it rode in.

We dry age because it is the same beef we serve our own family.

Grass-finished. No hormones. No antibiotics. No vaccines. No TVP.

Beef, pork, lamb, and chicken, straight off the ranch in Spirit Lake, Idaho. No middleman between you and dinner.

Your rancher,
Jason Hanley | 208-714-0478
AcmeAcres.us

10/06/2026

A lower price at the meat case is never a discount. It is a set of standards somebody decided you would not miss.

Prime and Choice grade nothing but marbling in the ribeye. Not what the animal ate, not whether it got hormones or antibiotics, not how it lived. Prime is the top 2 to 3 percent of beef by fat flecks, and most of it comes off cattle finished on grain in a feedlot for the last four to six months, because grain lays down marbling fast. The grade describes the steak in front of you. It was never built to describe the animal behind it.

Line that up against what you pay. Retail ground beef hit 6.92 a pound in August, a record, up about ten percent in a year. Steaks are running past 13 a pound in plenty of stores. The national herd sits at 86.2 million head, the smallest since 1951, with beef cows at their lowest July count on record. Peak prices for a grade that only ever promised fat content.

I raise cattle in Spirit Lake, Idaho. On pasture year round. Grass-fed, grass-finished, dry-aged 12 to 14 days. No hormones, no antibiotics, no vaccines of any kind, and no TVP stretched through the ground beef. Take a quarter, a half, or a whole and butcher fees are already in the number.

I cannot beat the grocery store on price per pound. I am not trying to. I can tell you every step of how the animal was raised, because I am the one who raised it.

Quarter, half, and whole beef shares are open now. Butcher fees included. Fill your freezer off a pasture in North Idaho instead of a meat case that can only tell you about marbling.

Your rancher,
Jason Hanley | 208-714-0478
AcmeAcres.us

10/06/2026

Fall morning in North Idaho. Not a cloud in the sky, just a little smoke left in the air.

Out checking the herd. Everybody's calm and eating. Predator pressure appears to have backed off, which I'll take.

One heifer is wider than she is long. She'll calve when she's good and ready.

Mr. Grayson is out there looking almost as big as his mouth. I'm biased, but I think this is the prettiest herd around.

Beef, pork, lamb, and chicken, raised right here in Spirit Lake, Idaho.

AcmeAcres.us | 208-714-0478

10/02/2026

You can keep pretending all beef is raised the same way. Deep down you already know better.

The way cattle are raised matters. The inputs matter. The land matters. The standards matter. Price alone tells you one thing, and that is who is cutting corners.

By the estimates the people who raise it use, more than 85 percent of the grass-fed beef sold in this country was raised and slaughtered somewhere else, then cut, ground, or repackaged here. Australia, New Zealand, Uruguay, Brazil. For years that was legal under the Product of USA label, which only asked whether the meat was processed on American soil. The USDA closed that door on January 1, 2026. Born here, raised here, slaughtered here, processed here. Nothing else counts now.

I raise cattle in Spirit Lake, Idaho. Grass-fed, grass-finished, out on pasture all year long. No hormones, no antibiotics, no vaccines of any kind, and no TVP stretched through my ground beef.

Beef that was born, raised, and finished on my ground never needed a loophole to prove where it came from.

Your rancher,
Jason Hanley | 208-714-0478
AcmeAcres.us

We just took five more hogs in.Whole, half, or quarter pork shares. Butcher fees included. Ready for pickup, delivery, o...
10/02/2026

We just took five more hogs in.

Whole, half, or quarter pork shares. Butcher fees included. Ready for pickup, delivery, or shipping in two weeks.

Get your orders in now.

AcmeAcres.us or 208-714-0478. Spirit Lake, Idaho.

10/01/2026

We have puppies that need homes.

My wife raises English/American cross Cocker Spaniels. Seven in this litter, two already spoken for.

Three females and two males are still looking.

They were born in the house. They have been in the barn and the yard and around the grandkids since. They eat the same beef, pork, lamb, and chicken we raise at Acme Acres.

$1,200 each. $500 holds one. They need homes by the end of October.

Call or text 208-714-0478. Spirit Lake, Idaho. Come out, meet them, pick one.

AcmeAcres.us

10/01/2026

Good afternoon from North Idaho. Cows are down for their afternoon nap, and one old machine just reminded me what dependable means.

I have a 40-year-old Kubota with a backhoe on it. I have done a lot of work with that thing. More than I probably should have. I bent the frame front to back years ago and it still runs.

It sat out in the field about 90 days while summer, calving, and everything else went on. I threw the battery charger on it yesterday. Walked out this afternoon and it fired right up. No coaxing, no happy dance, no praying.

So here is a shout-out I don't normally do. Thank you, Kubota Tractor Company. That machine is dependable.

There are not a whole lot of dependable things in my life. My wife and children. My customers. That old tractor sits on a short list with some good company.

One heifer out there looks like she is thinking about calving. She will come when the good Lord decides.

Beef, pork, lamb, and chicken, all raised on this ground and sold direct. Grass finished. No hormones. No antibiotics. No vaccines. No TVP. Whole, half, or quarter shares.

AcmeAcres.us or 208-714-0478

09/29/2026

People will drop 70 dollars a month on supplements and then buy the cheapest ground beef in the store.

I raise cattle for a living and I still can't make that math work.

The US supplement market is running about 70 billion dollars this year, and the researchers who study it keep saying the same thing. Most of it has no strong evidence behind it for people who are already healthy. Beef, meanwhile, is one of the most nutrient dense foods you can put on a plate. Four ounces carries B12, heme iron, zinc, creatine, and carnitine, and the iron in meat absorbs at 15 to 35 percent, against 2 to 20 percent from most pills.

My cattle are grass-fed, grass-finished, and pasture raised all year long. No hormones, no antibiotics, no vaccines of any kind, and no TVP stretching my burgers out.

If you care what goes in your body, the beef should meet the same bar as the rest of it.

Your rancher,
Jason Hanley | 208-714-0478
AcmeAcres.us

09/29/2026

Twenty-five degrees this morning, first hard frost of the season, and one of my cows is set to calve into it in the next 24 hours.

Garden's done for the year. The whole place is white, and my herd couldn't care less. They're out there eating like it's any other morning.

Everybody looks good. We're on calf watch again.

Miss Thang still hasn't had hers, which honestly doesn't surprise me. She does whatever she wants, whenever she wants.

And Grayson's out there at about 80% of his mom's size now. Good genetics in that one.

Beef, pork, lamb, and chicken, all raised here and sold direct. Grass finished, no hormones, no antibiotics, no vaccines, no shortcuts.

AcmeAcres.us or 208-714-0478

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Spirit Lake, ID
83869

Telephone

+12087140478

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