Order Beef
Raised in the shadow of Old Tom Mountain. We make it simple for your family to buy premium beef direct from our pastures in Robin, Idaho.
⚠️ Next Harvest: TBA (Only 7 Animals Available)
If you stand in the middle of our pastures in Robin, Idaho, and look up, you'll see "Old Tom"—the mountain peak that watches over our valley. It's been the backdrop of this farm for four generations, and it is the namesake of our operation.
Old Tom Pastures is a 950-acre legacy farm near Downey, owned and operated by Doug and his family. He represents the 4th generation to work this soil.
Doug is the heartbeat of the farm. He is out there every day rotating the herd and ensuring the animals are calm. He manages the land not just for this season's yield, but for the long-term health of the soil.
We aren't just raising cattle; we're raising the next generation of farmers. You'll often see Doug's kids working right alongside him. The 5th generation is already getting their boots muddy.
They plan to take this farm over one day, so every decision is made with the future in mind.
We believe in keeping things simple. We don't complicate the process with unnecessary inputs; we just follow the seasons.
The Result: By sticking to a natural diet of pasture and hay, we produce beef that is distinct, full of flavor, and raised with integrity.
From our pasture to your freezer in 4 steps.
Select a Quarter, Half, or Whole. Pay a deposit online to book your spot.
While you wait, your beef grazes on open range in summer and eats our hay in winter. Simple and natural.
We help you fill out a "Cut Sheet" so you get the exact steak thickness and roast sizes your family prefers.
We email you an invoice for the meat (payable online). Then, you pick up from the butcher and pay the processing fee there.
This is the #1 question we get! You pay the farm based on the Hanging Weight (the weight of the animal after harvest, hanging on the hook).
However, after the butcher removes the large bones and excess fat, the Take Home Meat that goes into your boxes will be about 60-65% of the hanging weight. Think of it like a banana—you pay for the banana by weight at the store, but you don't eat the peel!
While the upfront cost is higher than a weekly grocery trip, the value per meal is unbeatable. When you buy in bulk, you are paying the same price per pound for premium Ribeyes and Filet Mignons as you are for Ground Beef.
Old Tom Pastures is a grass-fed beef farm in Robin, ID (zip 83214), just off I-15 Exit 40, about 25 minutes south of Pocatello. We sell Quarter, Half, and Whole beef shares by reservation, with pickup from our local butcher when the harvest is ready.
Once the meat is ready, you will pick it up directly from our local butcher. We will email you the exact location and hours as we get closer to harvest date.
From Salt Lake City up to Idaho Falls, pickup is one easy stop off the interstate. Find your city:
Deposits are non-refundable and go toward final cost.