We believe that beef is best when raised the natural way. That's why our cattle are raised without added hormones or antibiotics, and are never fed animal byproducts. They consume only pasture grass and hay, and are never fed grains. The cattle are raised in the Willamette Valley of Oregon, near Corvallis, where they spend most of the year grazing on pastures. During the wet winter months they are fed hay and have access to barns that are well bedded with straw.
Our beef is processed in a federally inspected facility near Springfield, Oregon. It is dry-aged 14-21 days before cutting, to increase tenderness and enhance flavor. Most supermarket beef is only aged for a few days, if at all. We believe dry aging contributes significantly to our beef's distinctive, home-grown flavor.