Ewe + I

Ewe + I

Yellowbird Farms dedicated to producing healthy sheep

Neither Jim Malooley nor his wife, Deanna, had ever lived outside of a city when they met several years ago. He was working as an engineer in the commercial construction industry, and she was in the hospitality industry. By the time they got married, jobs had taken them across the country, and they were ready to put down roots and raise a family.

In 2012, they quit their jobs and moved to McMinnville to establish Yellowbird Farms. Now it’s a 100 percent grass-fed, family-owned farm dedicated to producing meats that are healthy, nutritious and delicious.

The Malooleys knew very little about farming, but they both have always been drawn to agriculture and the cultural movement of sustainability it represents. “I know it sounds cliche, but so many people think food comes in a Styrofoam box,” Jim Malooley says. “There’s a trend toward natural eating and consumers being aware of what they’re putting in their bodies.”

Starting off with just 25 ewes, Yellowbird Farms now raises about 500 ewes and their lambs.

The Malooleys meticulously researched for just the right fit. They didn’t want to be just another cattle farm in a crowded market. They wanted something unique. So, Jim looked to his heritage. His father is Lebanese, and his grandfather was a meat cutter. Lamb is a staple of the Lebanese diet.

“We always knew it was going to be sheep,” he says.

The Malooleys spent their vacations looking for the right farm and searched for a year before making a move. They finally found the perfect acreage in McMinnville.

The Malooleys packed up and moved to Tennessee. “It was scary to quit our jobs, but enough factors were coming together that we knew it was the right time,” Jim Malooley says. “It was a good time to make a go of it if we were going to do it.”

THE HEART OF THE FARM

Yellowbird Farms makes for a picturesque setting on McCollum Bend Road near the Collins River with lush grass and forage ideal for grazing. The day after the Malooleys moved to the farm, they bought 25 ewes. But as with most situations in life, they realized quickly there was much to learn. They had also bought some cattle, although that wasn’t the focus at the farm. They sold lambs and sheep for slaughter and operated a retail store for their meats.

“That was really important for us to get through the first few years, but we realized we were trying to do too much,” Malooley says, so the farm no longer offers an onsite retail store.

Now, the focus is genetics and producing healthy females. “We have built the foundation of our flock, and there’s a need for quality sheep,” Malooley says. “We have found a niche to fill.”

Yellowbird Farms currently raises about 500 ewes and their lambs. There’s a waitlist to purchase females. The Katahdin ewe flock is an American heritage breed suited for the humid, subtropical climate. The meat is mild-tasting, but the breed does not produce wool. The Malooleys breed these ewes to Texel rams, giving the lambs improved muscling and growth.

“We are passionate about raising our animals with the most natural and compassionate practices,” he says. “Humane treatment results in lower stress levels and better health, eliminating the need for antibiotics or growth-promoting hormones.”

Grass-fed meats are a healthy alternative to conventional grain-fed meats.

“They don’t just taste delicious,” he says of the lambs. “They are produced in a manner that is environmentally, economically and culturally sustainable.”

FILLING A CULTURAL NEED

As Malooley learned about genetics and a growing market for grass-fed meats, he also learned about the ethnic significance of the lamb. He had lots of calls from Muslim and Hispanic people wanting to purchase lambs they planned to slaughter themselves. “It’s part of their culture,” he says. “They want to teach the young people about traditions that are so important to them. I had never even thought about it.”

Yellowbird Farms now sells whole lambs and provides an on-site harvest area for those who want to perform the slaughter process themselves. The farm adheres to Halal etiquette for those customers who request it.

GOING SOCIAL

Deanna Malooley worked alongside her husband on the farm the first few years. Now, she is branching out with Yellowbird Botanicals, growing herbs and flowers used to make extracts for skin care products.

She’s an esthetician and owns Sage Skincare & Wellness on Chancery Street in McMinnville. “Her love is skin care,” Jim Malooley says. “It’s her passion.”

She handles the websites and social media posts on Facebook and Instagram for the spa and the farm.

“Our online presence is a part of our customer service,” Jim Malooley says. “It’s important to be connected to the people. We’re the consumers we’re targeting, and we know that’s the best way to do it.”

All the ewes at Yellowbird Farms are grass-fed and raised with the most natural and compassionate practices.