Grass-Fed Beef

No Added Hormones · No Routine Antibiotics · Raised on Our Pasture

Our grass-fed beef is 100% grass-fed and grass-finished. From birth to harvest, our cattle eat grass and hay, and that's it. No grain, ever.

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They live on free range pasture full of grass and legumes, with free access to as much fresh water, required minerals and lush pasture as they want. We do not determine how much they eat or when they eat on a daily basis, this allows the cows to be....cows! Our rotational grazing moves the herd to fresh pasture regularly, which keeps the cattle healthy and the land in good shape.

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Grass-finished beef is leaner, with a deeper, richer beef flavor. The fat often has a yellowish tint from the grass, which is normal. Because it's leaner, it cooks a little faster; we recommend medium-rare to medium.

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Prefer more marbling and a milder flavor? Try our grain-finished beef: raised on grass and hay to about 850 lbs, then finished for 120 days on Northwest Beef Blend, the grain we make ourselves.

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We never use antibiotics routinely. If an animal gets sick, we treat it, just like we would our own kids, and we always follow the FDA withdrawal period so the medicine is out of the animal before it's harvested.

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We handle every step ourselves. Our animals are harvested close by at our sister company, Columbia Meats, and cut and wrapped at our own butcher shop, McPhee's Butcher Block. Nothing goes to waste: the parts we don't use are composted and returned to our pastures.

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Processing fees are additional and are not included in the price per pound. Our beef sells for $6.25/lb hanging weight (2026 price).

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A whole grass-finished beef typically hangs at 650-750 lbs, so a half is about 325-375 lbs and a quarter about 163-188 lbs.