Chefs & Restaurants

We’ve been feeding cattle for over 45 years in the Willamette Valley and know the importance of how diet effects the flavor of meat.

We are proud to be a local farm, and we love being able to offer a local, quality product that people can trust.

Our beef dry ages for a minimum of 14 days. but because of the quality of our beef, our butcher is often able to hang them for 21-28 days, only adding to the flavor of an already delicious cut of meat.

While we offer over 40 different cuts to our consumers, there are several cuts that we offer to our restaurants and chefs in a larger quantity. This allows you to buy quality products for your business at an affordable price.

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