Beef

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We offer beef to you directly from our ranch.  We have quarters, halves, and wholes available for reservation.  (If you have never purchased locker beef before, you might find some very useful information on our Frequently Asked Questions page.)  

Our beef is usually ready to harvest between September and November.  We raise and finish our cattle on lush, irrigated pasture and grass/alfalfa hay.  Our beef is antibiotic, steroid, and hormone free.  Orders are being taken now for our 2014 butchering schedule.  To make a reservation, or if you have any questions, call Leigh Anne at 509.386.0662.

Our processing is done by a local Walla Walla Valley family-owned (third-generation), state inspected meat processor.  Our beef is dry aged for at least two weeks after slaughter, which allows the natural enzymes to break down the tough connective tissue in the meat, while the evaporation of water allows for a concentrated, rich flavor that simply cannot be rivaled by the wet aged meat available in the grocery stores.  Jerry Haun, of Haun's Meats, has over 34 years of experience in the meat business; he's a former board member for the American Association of Meat Processors and current executive secretary and former president and board member of the Northwest Meat Processors Association.  For more information, please visit his website, www.haunsmeats.com   If you would like to get his prices for cut and wrap, and any specialty services such as sausage or jerky making, feel free to give him or his wife, Dee, a call at 509.525.6605 during regular business hours.

You might be wondering what makes our beef different from the beef available at the grocery store.  -In one word, EVERYTHING!

All of our beef is born, raised and harvested right here on our ranch.  This is as close to "From field - To fork" as it gets!  We strive to preserve and present to you the best our area's proud ranching heritage can provide.

All of our cattle are raised and handled with individuality and understanding.  We like our cattle as gentle as possible because a calm, trusting animal not only proves to our customers that they are treated with care and patience, but we firmly believe that every ounce of kindness given returns a pound of better beef to the producer.  (For over half a century, published science has proven that something as simple as having a quietspoken, kind caretaker makes cattle gain weight faster than if they have a loud, mean, or indifferent handler.)

We do not feed or implant our animals with any antibiotics, hormones, or steroids like most commercial beef producers do.  The pastures on which they browse are not sprayed with chemical pesticides or herbicides.  Our animals are never contained in a feedlot, but remain free year-round to harvest their own forage.