Our beef herd consists of several different beef and dairy breeds, as well as crosses of these. Our bull, Gary, is a registered Black Angus. This means all of our calves born here are at least 1/2 Black Angus, too! Our breeding cows are Black Angus, Hereford, Charolais, and Holstein. We occasionally also raise a few Brown Swiss steers. All of these breeds grow well and stay healthy in our Pacific Northwest climate, yielding flavorful, lean and tender beef.  Our beef is grass-fed and grass-finished, unless (very rarely) noted otherwise. They are never fed corn, soy or GMO products. We are a start to finish operation – all of our cattle are born, raised, and slaughtered here on our farm. This ensures we are certain of what does (and doesn’t) go into our beef and that they are handled kindly and with compassion the entirety of their lives.

On slaughter day, out of respect for our animals, we stay with them until the end. Every time. Helping our animals remain calm and stress-free at this time is of upmost importance to our philosophy and in turn helps keep the quality of beef we produce for our customers high.  After slaughter, your beef is transported with our processor to their local butcher shop. There, it hangs for a minimum of 10 days. Hanging allows the beef to “age” which helps with tenderness and flavor. After receiving cutting instructions our beef is cut, packaged, frozen and ready for pickup.