Cunninghampasturedmeats

Looking for Food You Can Trust? It's easy to find thr highest in quality Organic, NonGMO, Locally Sourced, Sustainably Caught, Wild, Grass Fed-n-Finished Foods You Can Trust at Cliff's Country Market in Caldwell, ID.

Take a virtual tour of Cliff's Country Market in Caldwell, Idaho. Just steps away from Indian Creek is Caldwell's best kept secret (well, maybe not anymore). A place you'll feel at home shopping for The Food You Can Trust! Local, Organic, Non GMO and second to none GFree baked right on site in our bakery! Take a walk down Organic Way! While we are a destination spot for tourists who visit us in SW Idaho we are the best place to The Food You Can Trust and shop local! Looking forward to seeing you in store at Cliff's!

Watch us prepare our Cliff's Biscuits in a fun and easy way!

Watch how Cliff's Country Market's GFree Bakery demos a quick and easy Biscuit idea.

Watch us Hand Trim Produce at Cliff's Market

Did you know that Paska is traditionally cylindrical, baked in coffee cans, and decorated in colorful poppy seeds or dried fruit. Today’s paska has a contemporary twist is decorated with sprinkles and in the tradition of shared over a hot cup of black tea. But, there are many variations of Paska. At Cliff's Country Market we hand craft the Perfect Paska. Traditional Food You Can Trust in our bakery in Caldwell, Idaho.

Do you want to see all the types of cuts you receive when you place an order for bulk premium beef? Here's a very quick video with all the types of cuts you will receive.

The changing of the colors, it marks the sign of fall. The hay is put up for the year and cows are coming home. Enjoy this drone footage of Cunningham Ranch during the fall season. This video was recorded on Cunningham Ranch in Jordan Valley. Video and editing by Liz Cunningham

Making hay from a different perspective. Shot with a Mavik Pro, you can sit back and relax and watch how hay is cut, baled and stacked. This video was filmed at Cunningham Ranch in Jordan Valley, Oregon and filmed and edited by Liz Cunningham.