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

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