Our less is more concept rings true throughout our animals whole life cycle. Our Pigs have a sweet tooth and are drawn to the sugars on the sweet tops of our root vegetable pasture. this dual purposed hardy taproot system provides a double dipping effect and gives our taproot and soil system the ability to repair and regulate soil health.
Our nutrient dense pork and chicken provide the same sustaining qualities. Because we are what our eats eat, many customers share stories of honoring the animal one, two, up to 3-4 times over by roasting, sandwiching, salading and brothing our meats so they provide multiple meals from a smaller footprint of volume. This is our vision. This is our future. This is the less is more concept in action. From bacon seed to plate. From brooder to broth. In every step we take, we put flavor and sustainability first.
Red wattle x Gloucestershire
Large Black x American GUinea Hog
We pride ourselves in raising slow grown hillside pork. We carefully select heritage breeds based on temperament and meat to fat ratios in order to bring you cuts like immensely tender, center cut loin pork chops. Heritage pork so clean, it reminds us of a perfect t-bone steak that needs nothing more than an uncomplicated seasoning of salt and freshly cracked black pepper. The fat is worth relishing.
Supplementally, our animals are fed seasonal crops within Oregon and Northern California consisting of:
Free Range Chicken
Cornish Cross Chicken:
These are the chickens most commonly found in retail establishments. Known for their robust breast development and impressive growth rate. Because we do not feed our animals any corn or soy, our cornish are grown out slightly longer than those found in the grocery store, therefore resulting in a much healthier bird and more flavor than the birds you find in the store.
Freedom Ranger Chicken:
A slow growing broiler with an unsurpassed rich flavor and hearty texture. We find that we eat/crave a lot less of this meat due to the nutrient density, they are incredibly satiating. These are a slower growing bird than the cornish cross which allows the muscle to develop proper after all bone development has taken place. This also means that bone broth from these birds has a higher nutrient value than that of a cornish cross. These birds are often found enthusiastically climbing our hills in pursuit of bugs and whatever forage they can find.
"You can taste the sunshine."
/ Karen Wegehenkel, UPROOT chicken CSA member /
About our Farm
Because our animals are never fed any sort of fillers for growth such as corn or soy, our animals are slow grown. We raise quality, not quantity. As a result, our meat has a distinctive rich flavor and an unsurpassable texture.
We knew taproot systems were key to maintaining the integrity and health of our soils. The following are a few of our hardy taproots found on the Uproot Hillsides:
We partner with our local community to repurpose non-consumable food waste including Rogue Creamery certified organic whey and cheeses, and food from our local restaurants, food banks and orchards.
Story of Uproot
Our story is pretty simple, actually. Krista and Sonia met during an Environmental Law and Justice program in the San Francisco Bay Area. Sonia had just left her job as a chef at Apple. After a life-changing experience at Thomas Keller’s world-famous French Laundry, a dream was planted: to develop a closer relationship to food and the land on which it is grown. Like most Americans, Krista and Sonia grew up on a steady diet of corn-fed meats. Unlike most Americans, they both became vegans as a result. Once the real story of the lives of these factory-farmed animals became clear, the only solution was to eliminate it from their diets completely. The idea of sustainable meat farming didn’t cross their minds until years later, which is where our story begins.
Uproot Meats was started by two badass women on a serious mission to make a difference.
Today, Sonia does the heavy lifting as our head farmer, builder, and chef. She spends her time geeking out on mechanical projects and expressing her enthusiasm through food.
Krista, on the other hand, is all about sales, sustainability, and quality control. She puts Mother Nature’s loving guidance at the forefront of all operational structuring. She’s got a big laugh and an even bigger heart and has been known to ”pick up chicks” all over Portland.