North 44 Farm FAQ

DELIVERY FAQs

I just placed an order, when will it be delivered?

All orders within our free local delivery zone placed before Monday at 2:00 pm will be delivered on the following Tuesday.
All orders shipped nationally are sent out on Mondays.

What time will my local delivery order be delivered?

Once our driver is on the road, a link is sent out to the email provided at checkout with an ETA to your destination. All orders will get a notification when the delivery route has begun, when your order is 3 stops away, and when your order has been delivered.

A product I’m looking for is sold out, when will it be back in stock?

We process both lamb and beef monthly, year-round, so there’s a high chance the cut you’re looking for will be back in stock within a few weeks. The easiest way to know when a product is restocked is to drop your email in the "notify me when available" button below the product you're interested in. Once add your email, you'll get an immediate notification as soon as we restock that item!

Is your meat frozen?

Yes, our meat is frozen and vacuum-sealed by our processor, Mohawk Valley Meats.

Are your smoked and cured products like jerky and sausages nitrate-free?

Our cured meats use nitrites as a necessary preservative to eliminate the harmful Botulism bacteria. All cured hot-cured meats use sodium nitrate or nitrite as preservatives, even those labeled organic or natural. Vegetables high in naturally accumulating nitrate and nitrite (such as celery) are now commonly used to cure meat products with a natural, plant-based source for curing. Interestingly, there is no difference between purified or plant-based nitrate or nitrite. They are the exact same molecule, just from a different source. Unfortunately, because USDA labeling rules do not yet exist for products cured using plant-based nitrate and nitrite, they are required to be labeled “uncured” even when plant based nitrates or nitrates are used. Source

Are your sheep or cattle vaccinated with an mRNA vaccine?

There are no mRNA vaccines approved for use in any USA meat or dairy production. Should that change in the future, we will not use the mRNA vaccine in our herds. Our herd is hormone and antibiotic-free.

What does grass fed AND finished mean?

Grass fed AND finished means that the animals (in our case, sheep and cattle) ate only grass their whole lives. The finish process typically refers to a period of time close to slaughter when an animal is fed a higher caloric density food which is typically a grain product or byproduct. In our grass fed and finished operation, where we don’t feed any grain, we let our animals get up to butcher weight slowly on grass, meaning the finish is nothing more than what they’ve been eating their whole lives, good quality Central Oregon grass. Our beef is 2+ years old when processed, which means it's had time to mature slowly and get fat on grass. What you'll see in our beef is marbling and a lightly yellow fat from the beta-carotene stored in the fat from a grass-rich diet.

What does dry aging mean?

We talk about our meat being dry aged a lot and that's because we know it makes a big difference when it comes to taste. The process of dry aging means that the beef carcass hangs in a temperature-controlled cool room for 14 - 21 days. During that time, evaporation in the meat occurs and certain flavor compounds and molecules in the meat undergo a chemical change that increases some flavors and reduces others, giving you a piece of meat that is tender, flavorful, and very different from your typical supermarket beef that typically doesn’t get dry aged.’