PHILOSOPHY & MISSION "Our animals are an integral part of our farming operation and livelihood so we treat them with tender loving care. They are a part of our farm's health and they in turn help keep the soils in balance. We feel good about providing an alternative product for our community that promotes well-being on so many levels." - Holly Clark
"The new buzz phrase is "regenerative agriculture" which speaks to restoring biodiversity with a harm reduction approach taking into consideration climate change. Our fields have remained diverse for multiple generations with multiple species of grasses, forbs and browse. We take care not to disturb this balance through a watchful rotational grazing strategy which in turn provides a balance of nutrients for our animals and avoids erosion and stripping. This also sequesters carbon and water which reduces carbon emissions. During irrigation season we pay close attention to the level of the Dungeness River. When levels get low we voluntarily stop irrigating through the river's first aquifer and help recharge the river using our 3rd aquifer well on the farm. We see this as a necessary added expense to help protect our Dungeness River ecosystem."-Tom Clark
PRACTICES-Healthy Animals, Healthy Soil Commercial meat production uses antibiotics and added growth enhancers like hormones and steroids. Clark Farms keeps their animals and, in turn, their meat clean by not using antibiotics or growth enhancers. We are what we eat!
Commercial meat production raises animals in small confinement leading to disease and stress. Clark Farms uses a heavy hands-on approach, rotating animals on large pasture to keep them fit and healthy while ensuring soil health. There's enough stress in the world, let's keep it out of our food!
Commercial meat production uses chemical fertilizers and pesticides, affecting soils and watersheds long-term. Clark Farms is passionate about responsible and sustainable farming practices - protecting the local Dungeness watershed and heritage farmland for generations to come. We're only as clean as our water and soils!
TASTE- It Is Amazing! We Are So Lucky To Live Where We Do! Climate, soils, healthy grasses, tender care and dry aging all influence the flavor of Clark Farms meat while also keeping it nutrient-dense. Did you know that pasture raised meats are loaded with more vitamin E, beta carotene, vitamin C and many health promoting fats like omega 3 fatty acids and CLA (conjugated linoleic acid) and are typically lower in calories compared to feedlot meat? The bold taste is outstanding!
5th Generation Farmers Tom Clark is a 5th generation Sequimite who co-owns and operates Clark Farms with his wife, Holly. Together they set out to provide nutritional, humane, and environmentally conscious meat for the community. They achieve this by centering their animal husbandry on preventative care and providing a stress free environment for their animals all while preserving their family's pristine farm for generations to come. Photo of Tom and Holly Clark with some of their herd.
History The farm was homesteaded by Tom's great, great, great uncle, William King back in 1851 which makes this farm the oldest continually owned operating family farm in the state of Washington. In fact, the farm received one of the first land patents in 1853, before Washington was a state. Photo of William King, 1st generation to Clark Farms.