History and Values

Clark Farms, operated by Tom and Holly Clark, represents five generations of dedication to farming in Sequim, Washington. Their mission centers on providing nutritious and environmentally responsible meat. Holding deep roots in their community, the Clarks practice sustainable farming that prioritizes both animal welfare and ecosystem health.

Farming Practices

At Clark Farms, the wellbeing of both livestock and land is paramount. Their 100% grass-fed beef and lamb are raised using regenerative agriculture techniques. They surpass organic standards by refusing antibiotics, growth enhancers, and GMOs. Instead, they employ rotational grazing to maintain soil balance and ensure optimal animal health.

Offerings

Clark Farms offers both large and small shares of their beef and lamb, available for purchase throughout 2026. From Ground Beef Shares to Beef Steak Shares, they provide a variety of options in portions suitable for easy freezer storage. Slaughters are scheduled approximately every two months, ensuring fresh availability year-round.

Purchase Details

Purchasing from Clark Farms involves reserving portions by depositing for animal shares planned for specific slaughter dates. Clear details about costs and expected weights help buyers make informed decisions. Residents in Kitsap or Jefferson County can inquire about share availability and pickup arrangements.

Culinary Guidance

Clark Farms offers valuable cooking tips to enhance the flavor and tenderness of their grass-fed meats. They recommend using a meat thermometer to ensure precise cooking, avoiding high temperatures, and allowing meat to rest properly after cooking.

Community and Environmental Stewardship

Dedicated to protecting the local environment, Clark Farms practices responsible water management to preserve the Dungeness River ecosystem, demonstrating their commitment to sustainable and humane farming.