What kind of cattle do you raise?

I raise 100% grassland raised and finished beef from a closed herd of Aubrac cattle. The animals are born, raised, and finished on Northeast Oregon grasslands, without grain finishing, and are free of antibiotics, growth hormones, and exposure to biocides.

Since 2018, Tony and I focused on breeding cattle that are fully adapted to this land—its seasons, grasses, and climate. The 2025 harvest is the first in which I truly feel that alignment is expressed in the quality of the beef itself.

Why Aubrac cattle?

Our choice to raise Aubrac cattle was personal, ecological, and rooted in lived experience.

Years ago, Tony presided over the wedding of a dear friend in Laguiole, in the heart of the Aubrac Plateau. That landscape—high elevation, inland, grass-based—stayed with us.

After my health scare and checking our decision, Tony and I looked back to Aubrac.

These cattle evolved on grass alone, in a climate similar to ours, along the 45th parallel. They are moderate-framed, deeply maternal, and not shaped by feedlot genetics or grain dependence. Unlike many modern beef breeds, Aubrac genetics have not been shaped by feedlot demand for rapid grain gain or oversized carcasses.

Since 2018, we’ve built a closed Aubrac herd, allowing the animals to fully adapt to this land.

For me, choosing Aubrac was both ecological and personal. Building a closed herd allows me to have full control over how the animals are raised and the food that ultimately nourishes me and you.

What kind of sheep do you raise?

I raise hair sheep, specifically Katahdin and Dorper crosses. These breeds shed naturally and do not produce wool.

Hair sheep are well adapted to grazing systems and thrive on pasture without the inputs required by traditional wool breeds.

I decided to raise hair sheep because they do not produce lanolin, found in wool sheep. Lanolin is largely responsible for the strong, “gamey” flavor many people associate with traditional lamb.

Because of this, grass-finished hair sheep produce meat that is milder, clean-tasting, and often described as sweet, succulent, and beef-like.

The lamb is also not aged, making it more accessible to those who may have an adverse reaction to the histamines that can occur with beef aging.

Many customers who say they “don’t like lamb” are surprised to find they love our grassland-raised lamb. In fact, my cowboy used to prefer a lamb chop over a ribeye!

Why did you first bring sheep onto the land?

We first brought sheep onto this land as a restoration tool.

The land we purchased was highly degraded, dominated by weeds, and lacking ecological function. Sheep allowed us to target weedy species, disturb the soil surface to bring in air and water, and stimulate biological activity, advancing ecological succession.

The sheep played a critical role in restoring function to the land while producing food at the same time.

How are the animals harvested?

The animals are field harvested on pasture, without transport stress, by Dale Baker’s mobile slaughter service.

I believe how an animal leaves this world matters. Field harvest prioritizes animal welfare and results in better meat quality.

After harvest, carcasses are transported to Valley Meat for dry-aging for beef and processing at a USDA-inspected facility.

Our customers can request the beautiful hides to be processed at Catherine Creek Hides in Union, and the rest are composted and returned to the land.

How is the beef sold?

I sell meat in “shares” because it allows us to harvest the animals on the ranch where they were raised. This is known as “Custom Exempt” slaughter. When you place your deposit for your “share,” you are actually transferring ownership of that animal from me to you. Unless you buy a whole animal, you are sharing with other people who are dedicated to enjoying the best meat they can get their hands on. When you submit your deposit, you now own anywhere from a quarter to an entire animal.

This is also why you must make a deposit on your animal before the animal is harvested, and why your packages will say “Not for Sale” on the label. I’m not selling individual cuts of meat to you; I am facilitating the raising, harvesting, and processing of meat on your behalf. I also believe in whole animal butchery, and this model respects the entirety of the life taken for your nourishment.

Beef and lamb are sold by hanging weight, which is the most transparent and widely accepted method of pricing.

Hanging weight is the weight of the carcass after harvest, once the hide and internal organs are removed, but before cutting and trimming.

It reflects the true size of the animal and avoids confusion that can come with “take-home weight” estimates, which vary widely depending on cut choices.

Quarter Beef

Half Beef

Whole beef

Ground Beef Share

Whole Lamb

Because I pay for processing and handle delivery myself, your final invoice is simple—no surprise fees.

How much meat will I receive?

Approximate take-home amounts vary by animal and cut preferences, but a general guideline is:

Quarter Beef: ~ 72 to 104 pounds

Half Beef: ~ 143 to 208 pounds

Whole beef: ~ 286 to 416 pounds

Whole Lamb: ~ 37 to 44 pounds

Aubrac cattle have a smaller frame and tend to yield a bit more than breeds such as the ubiquitous Black Angus, whose genetics have been chosen for efficiency, size, and grainfinishing in a feedlot.

The quality, portion size, and flavor reflect the difference that these animals are meant to be grazing on grasslands.

How much freezer space do I need?

As a rule of thumb, one cubic foot of freezer space will hold approximately 30 pounds of unboxed meat.

Quarter Beef: 4 cubic feet

Half Beef: 8 cubic feet

Whole Beef: 14 cubic feet

Whole Lamb: 2 cubic feet

Do I get to choose my cuts?

It depends! If you order a half or whole beef or lamb, you’ll receive a cut sheet and can customize how it is cut and packaged. I’m happy to walk you through options if this is your first time purchasing custom beef.

What do I get when I order a Quarter Beef?

Ordering a quarter beef share means you are splitting a half beef with someone else. Each of you will get a portion of the front quarter, and each of you will get a portion of the hind quarter. The quarter share boxes are all cut the same, ensuring that each party receives equal value in total lbs of meat and an equal variety of cuts.

What you will recieve:

A third of your order in 1 pound packages of Ground Beef (+/- 35 lbs)
Ribeye Steaks (1” thick steaks - approximately 6 steaks two per package)
T-Bone Steaks: Bone-in Tenderloin & New York Steaks (1” thick steaks- approximately 6 steaks two per package )
1 Filet Mignon
4 Chuck Roasts
1 Sirloin Tip Roast
2 London Broils
2 Top Sirloin Steaks (1” thick steaks individually wrapped)
Eye of Round tenderized as Cube Steaks
1 Rump Roast
Half of Brisket
Tri-Tip or Flank Steak - luck of the draw!
Skirt Steak
Short Ribs
Stew Meat
Soup Bones
Shanks

Oxtail, tongue, heart, and liver are sometimes available for quarter shares upon request. Every animal only has one tongue, tail, heart, and liver, and they aren’t big enough to split, but every once in a while, a half or whole share customer will offer theirs to someone else. Please email me if you would like to be on the waitlist.

What do I get when I order a Lamb?

Lambs are approximately 40 pounds of take-home meat. You may email me for a custom cut sheet, or opt for our curated mix as follows:

2 (3-4 pound) Shoulder Roast
4 Shoulder Steaks
2 packages of Riblets
12-14 packages Lamb Chops (2/package)
2 (3-4 pound) Leg o’ Lamb
4-6 Leg Steaks (1/package)
4-6 1-pound packages of Ground Lamb
2 1-pound packages Lamb Stew Meat

Do you pay for processing?

Yes. I pay for processing directly. This allows me to maintain a strong working relationship with the processor and ensures consistency and quality.

Your price includes:

harvest
dry-aging for beef
cutting and wrapping
coordination and delivery

How and when will I receive my meat?

Once processing is complete, I personally pick up your beef and deliver it directly to your freezer.

Since the beef is dry-aged, it will be around 2 weeks after harvesting. Delivery timing is coordinated individually so it’s simple and smooth for everyone.

I deliver to folks in Eastern Oregon, Walla Walla and Tri-Cities of Washington, Boise, Portland, Seattle, and the surrounding areas.

Special arrangements can always be made for friends and family; just email me!

Is your meat organic?

Our meat has never been certified organic. Many of you OGs enjoyed the beef that we called Beyond Organic Beef before the National Organic Program meat standard was implemented in 2002, and that certification was never available while we lived and raised food in Wyoming. So, we chose www.beyondorganicbeef.com, B.O.B. burgers, and www.beyond.organic to be provocative; we wanted our customers to ask what was different about our meat.

Since we started in 1999, the markets and regulations have changed, and so has consumer consciousness. We know many excellent meat producers who, in the last few years, have invested in organic certification so they can sell their fine products to people they don’t know face-to-face. I don’t want to create market confusion, and I know all of those I sell to.

With or without certification, our animals have always lived out their lives on grasslands that are managed to support the diversity of The Ecosystem - including the health of our soil, water, and the community around us. I’m always happy to talk openly about how the animals are raised and what that means in practice.

You are welcome to visit, and we offer full transparency into our management and ecological outcomes.