Skagit River Ranch is run by a great family, and I love their eggs, bacon, and beef. The eggs are so unlike a grocery store egg that it seems an insult that they share the term. They use non-GMO, non-soy feed and have a sprouted fodder system for their laying hens. The bacon (if you like a sugar cure) is also divine. I like to bake it until the fat turns translucent and then let it cool to room temperature - it is like meat candy. The beef is the best I've ever had. I don't know how they do it, but their grass fed ribeyes often have quarter sized chunk of fat in the rib steak portion of the meat. This chunk, fresh off the grill, could form the basis of a religion.
Hey folks, I work at Jubilee Farm in Carnation, about 40 minutes outside Seattle. We have a herd of pastured beef. I would know most of the hamburgers you eat by name. We aren't certified organic, but we don't use chemicals and are working toward our Biodynamic (Demeter) certification, if that tells you anything. The cows spend winters in a big barn because we're in a flood plain and don't want them to get washed away, and eat haylage during this time which we bale ourselves around the Snoqualmie River Valley. We sell by the quarter cow, and you can contact us through the website: http://www.jubileefarm.org/
Agricultural Lead for the Shakopee Mdewakanton Sioux Community in Prior Lake, MN