| Products |
| Steaks |
| Chuck |
| Cube |
| Flank |
| Flat Iron |
| New York |
| Rib Eye |
| T-Bone |
| Tenderloin |
| Tip |
| Top Sirloin |
| Round |
| Roasts |
| Boneless Chuck |
| Cross Rib |
| Eye of Round |
| London Broil |
| Prime Rib |
| Rump |
| Sirloin Tip |
| Tri-Tip |
| Other |
| Ground Beef |
| Extra Lean Ground Beef |
| Ground Beef Patties |
| Brisket |
| Heart |
| Liver |
| Ox Tail |
| Ribs |
| Stew Meat |
| Head |
| Skirt |
| Special Trim |
|
Our Beef are raised and finished out in
pasture within Wasco County. They never go to a feedlot, the
alfalfa ration they eat in the last 90 days of finishing is fed to
them in a feeder out in the pasture. We do not believe in
cramming them into a small pen to finish. They are
allowed plenty of room to run and play. We allow our beef to grow for longer
than the average 18 months. The slow growth of a 10 to 22
month finishing age is one of the things that sets us apart from
everyone else. Home |
