Why buy OregonGrassFed packaged beef vs. going out and buying 1/2 or 1/4 animal? See our GrassFed/Finished Beef Section (above) for a cost benefit breakdown.
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- Beef Jerky is IN!!! Check the Langlois Market. $4.99 for each vacuum sealed 4 oz package. Shipping available, Flat Rate Shipping: $10.70 for first the package of jerky, all additional jerky packages ship free.-
Beef Jerky is Sold Out!!! Check the Langlois Market for any remaining. Jerky will be available again for shipping in Late August. $4.99 for each vacuum sealed 4 oz package. Shipping available, Flat Rate Shipping: $10.70 for first the package of jerky, all additional jerky packages ship free.
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For those of you doing Grass Fed Research: Please Visit www.texasgrassfedbeef.com and read the section titled "Why Grass Fed?" I also encourage you to browse around this site for lots of good information about grass finished beef. I know this is a potential competitor, but I think you'll come back to OregonGrassFed since we provide the same things, we are local, and our prices are better.
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Our supply of 2009 Beef has been SOLD OUT. However, our 2010 Beef will be arriving in Early August. As always, our vacuum sealed hamburger packages are always from a single animal, never blended together, and 15% or less fat content (great for burgers). All steaks and our hamburger are from optimally aged dry hung beef, processed at B&D meats in Roseburg, Oregon. After aging, the beef was cut, packaged, and then immediately frozen prior to transportation to the Langlois Market.
-Sustainably Grown: Raised on family farms in the Langlois Area. No employees-
-EAT FROZEN MEAT: Why? Because these animals were grass finished while the pastures were at their peak, which means the animals were also at their peak. Our Sixes River Fields (No irrigation rights) peak out in the Spring and then once again in the Fall when the rains return and before the days get too short. The Willow Creek Pastures (with irrigation rights) are kept at a steady level of production from Spring through Fall. If you do buy fresh meat in the wintertime you can be virtually guaranteed it was finished in a feedlot, increasing your chances of food contamination and completely throwing off the cholesterol levels and fat content...and was raised with unsustainable farming practices.
Cranberries and Blueberries have been added to our list of products...and we are doing mail orders - but just with our dry items for now: Cranberries, Blueberries, and Beef Jerky (Jerky Currently Sold Out).
-OGF
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Customer Testimonials:
"Superb...excellent steaks. Taste, texture, tenderness. Some of the best I've ever had." - Brookings Customer
"While my 9 yr old son and I were on Spring Break last month, we discovered the Langlois market where I purchased 2 frozen sirloins from your Dad for camping that night. It wasn't like he and I were without good, grass fed beef; no, in fact, I'd loaded the cooler with 3 lbs. of ground beef and 2 packs of sirloin tip steaks from our home freezer before leaving Portland. You see, every August, I order our annual supply from [cattle supplier]. The [cattle supplier] family raises grass fed beef, albeit corn finished for 100 days. My son's school, Sunnyside Environmental School here in Portland, does a 4H exchange program with the [cattle supplier] in February each year, sending 10 middle schoolers to work the farm for a week. 10 kids from that community come to stay with our school in exchange. Last Aug, was our 3rd year ordering 1/4 steer from the [cattle supplier]. And we've been preety happy with the quality and price of the beef. Our standards are high...my husband's a chef working at New Season's Market in Portland and we pride ourselfs on our own garden, trying to eat as fresh, local and sustainable as possible...since I have MS healthy food is not only a good idea, but almost essential in managing my disease. I can't add extra hormones, antibiotics and pesticides to my body or I'll get really, really sick. And, I'm a gourmand and demand quality and taste. As you know, some grass fed beef doesn't always have a great taste. What with the American palate used to corn finished products, the taste of grass fed beef sometimes can take getting used to. I've visited many operations here in the Northwest, but when we tasted your (frozen!) steaks, both my son and I were blown away. I couldn't understand how 100% grass fed & finished beef could taste so good, better than New Season's, better than [cattle supplier]. Now, I'm in a quandry. I like your beef so much that I'm almost ready to switch over to buying my beef from you rather than the [cattle supplier]. It's hard because I have a 3 year relationship with them, but your product is better. Much better. It you could let me know how to order 1/4 steer from you in the Fall, I'd appreciate it. In the meanwhile, since hubby wasn't on our Mother/Son camping trip in the Redwoods, I'd like to purchase some beef from you now so that he, the chef in the family, can taste the difference, side by side, and see for himself, that your beef is better! Let me know how to purchase a few different cuts of your beef which is currently ready to ship, and I'll do it asap! And, throw in some jerky, too! - Portland, OR. - p.s. I make a killer steak sauce from green walnut hulls which I harvest the 3rd week of June. I'd be happy to send y'all a bottle in trade for a 1 lb. or jerky. ( I sell a 1 quart jar for $15 at the local Farmer's Markets)."
In Early May, 2010 OregonGrassFed sold some grass-finished steaks to a man in Los Angeles. We hadn't heard back from him, so on May 30 I wrote an email asking him how the steaks worked out. On May 31, 2010 I got this reply:
"Joe
Holy cow!!! I thought I had already told you about my taste test of your finest grass-fed coastal beef. Maybe it's because I've sent out several copious reports to friends about this new product I have found. The beef is a home run to say the least. There are too many properties of the beef that dwarf any grain-fed product that the supermarkets offer. So far I've had the Top Sirloin and the Fillet. Tonight I'll be grilling the Rib Eye for memorial Day. I am a true believer Joe. I look forward to placing my next order soon.
I hope all is well by you.
Thanks again.
-Darren Policare"
Map of Local Area, Sixes River and Willow Creek Pastures<!--Please dont remove this comment--><!--It is needed for proper display of UI-->
Top 10 Reasons You Should Be Eating OregonGrassFed Beef:
- Never Given Growth Hormones and Never Fed Antibiotics
- No Soy / No Corn / No Grain
- High in CLA (Conjugated Linoleic Acid)
- Optimal 1:1 Ratio Omega-6 to omega-3 Fatty Acids, or better
- High in Beta-Carotene + Vitamins A &E
- Humanely Raised - Humanely Finished
- 100% American Owned Small Family Farms on the Southern Oregon Coast
- Minimal Carbon Footprint: Our Animals are Fed using just the Grass and the Sun
- 28+ day Dry Aging - More than Double the Supermarket 10 to 14-day standard
- Our hamburger Guarantee: Every Package is from a Single Animal (Try finding this guarantee somewhere else!)
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