
Highland Beef
We are
located in the Cascade foothills where we raise free-range
beef for people who care about quality, want to know where
their food comes from, and are concerned how animals are
treated. We accomplish this without the use of added hormones,
antibiotics, or commercial fertilizers.
Our
100% Natural Grass Fed Beef is raised completely on grass and
is not fed anything but locally-grown hay during the winter months.
We use no feed-grade antibiotics, growth hormones, or feed
additives - just quality forages that animals were intended to
eat. Truly the way Mother Nature intended for animals to be
raised! Because our cows are fed 100% grass six months of the
year, the resulting product is packed with omega 3’s and
cancer-preventing CLA’s (conjugated
linoleic acid).
The flavor of Highland Beef is excellent, being described by many top
chefs as "gourmet". We think the fact that Highlands are true
browsers makes the difference. Although Highland Cattle are known to
be very lean in fat content, the beef is rich in flavor.
Other browsers like elk or deer are also lean in fat but extremely flavorful.
The
supply is limited. These cattle are
harvested, on site from June through November. They
are available on a first come, first served basis.
They are available to purchase by the side (half beef) or
half side (mixed 1/4 beef), and are sold by the pound based on the hanging
weight of the sides after slaughter.
The price is $4.00 per pound hanging weight this includes
the kill fee and being cut and wrapped to your specifications. The
sides are given a tag number in the field and weighed in at
Gartner's in Portland, Oregon. Normally these cattle will
dress out at 60% +/- of the live weight.
Here is an example of a typical breakdown.
Live
Weight =1000 lbs. Hanging weight = approx. 60% or 600 lbs. (300 lbs
per side). 300 lbs X $4.00 per pound = $1200 for a side of beef or
$600 for a half side, cut and wrapped, ready for your freezer.
Obviously not all steers will be the same size.
Our
meat is processed at Gartner's in Portland, Oregon.
It is dry aged for 14 to 21 days in the cooler
then cut and wrapped. The manager, will go over your cutting
options with you and answer any questions about the butchering
process. (Note: there is bone
weight loss, fat trimming and some shrinkage in the cut and wrap
process from hanging weight amounting to approx. 35%). If you
want large bones for your dogs just let them know. To reserve your
beef a deposit is required; $200 for a half beef, $100 for a quarter
beef.
Our
goal is to raise the healthiest, most nutritious food available for
customers that are concerned about the food they eat and how it is
raised.
Quantities
are limited so please contact us to find out our product availability.
We are now
taking orders for Fall 2011 (541)
218-0004 E-MAIL
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