Have you ever wondered how that juicy burger gets from the farm to your table? If you shop at conventional grocery stores, the meat you use to make a burger has an extremely long journey with multiple steps in the processing, packaging and transporting processes. All that extra handling can affect the overall flavor and quality of your meat. Luckily, in Caldwell, farm to fork is a very short trip!
It is truly a blessing to not only be able to share the local resources we have here in Caldwell but also how important farm-to-fork dining really is. At Valli Hi Angus Ranch you get exactly that, “farm-to-table” beef and lamb raised right here in our backyards. If you are looking for high-quality meat at a reasonable value, look no further!
To begin, I jumped at the opportunity to schedule a tour at Valli-Hi Angus Ranch. Little did I know it would become the highlight of my week! Meeting with Valli Hi Angus Ranch owners Bill Jenkins, his wife Candy, and their oldest daughter Chelsea (along with two of her six children) was an honor and they were all such a pleasure to speak with. They were warm and inviting and treated me like family. I had a blast! My husband accompanied me and was equally as impressed with the time they took out of their day (and work!) to show us around and answer our questions. It was obvious to us both the level of dedication and hard work that is evident in how they treat and maintain their cattle. Their transparency about how they raise beef speaks volumes about their integrity.
As we arrived at the ranch, we found the peaceful country setting to be refreshing and a nice change of pace from our everyday life in “town.” In addition to lush, green pastures, the views of Lake Lowell and the surrounding valley offer beauty and serenity to all who visit. There was no doubt in my mind that the grazing herds enjoying the wide-open pastures were just as happy to be there as us.
How can I forget the friendly little bottle-fed pet lamb who was so eager to follow us around? And much to my surprise, I was even able to feed this little lamb. What makes this even more special is the meaning of my name, Rachel, which is “little lamb,” and now I have a photo feeding one. Already this place stole my heart! The ranch includes the addition of sheep, miniature horses, and chickens that were added to the farm for grandchildren to enjoy. They currently have twelve baby lambs.
I so appreciated the conversations I shared with the Jenkins family, whose roots run deep in our community. This family-owned-and-operated ranch was established in 1960 with hard work and diligence that holds true in their business today. Although it seems they owe it all to their daughter Chelsea. Just 2 years ago, she and her father Bill, were talking of the population growth happening so quickly here in the Treasure Valley. Bill asked her, “what do I have that I could sell to all these people?” Chelsea responded, “Well dad… we have grass fed beef?”
The effects of Covid haven’t slowed their business. They are busier than ever and are keeping waitlists on meat that typically would be available on their freezer shelves (there is always a waitlist for Tri-tip & Ribeye). Their butcher is also busier than ever trying to keep up with local demand. But as long as the butcher stays open Valli-Hi will have new meat coming in each week. Check-in with the Valli-Hi Angus Beef website for beef and lamb availability, if there is something you’d like that is “sold out” give them a call or text to be put on their waitlist, and make sure to sign up for their newsletter. It’s worth the wait for great-tasting beef!
If you haven’t yet, you’ve got to give Valli Hi Angus Ranch a chance at earning your business! I hope this encourages you to make an order and pay a visit for “barn-side pickup” at their store. When you purchase their meat, you can be assured in knowing “WHAT” you are buying!