Our Beef

Grass Fed and Finished Beef in Bend, Oregon 

Just like our lamb, our beef is also pasture-raised and always grass fed and finished. Our cattle graze a network of owned and leased parcels where they are free to graze on the available grasses and legumes. In addition to our own herd, we also work with one other farm that is a trusted and certified source of grass-fed and finished beef to supplement our cattle program.  

North 44 Farm Tomahawk steak

Always grass fed and finished. 

We are passionately grass-only when it comes to our beef and lamb. No grain finishing here, just pure grass-fed and finished beef from our farm to you. 

Raised Regeneratively. 

Just like our sheep, we rotationally graze our cows on a large network of leased and owned land. This intensive management allows the animals, the soil, and the pastures to become more resilient and thrive. After years and years of regeneratively managing our pastures, we have seen the difference and can talk for far too long about why taking care of your soil and pasture health is integral to farming in a delicate ecosystem like Central Oregon. 

No Hormones. No Antibiotics. 

We do not use any hormones at any stage of our animal's lifecycle. On occasion, we will make the choice to use antibiotics to treat a sick animal but that animal is then sold outside of our meat program. 

Custom Cut and Always Dry Aged

We work with a highly regarded USDA-inspected meat processing facility to bring you the best-finished product possible. Our beef is always dry-aged for no less than 14 days and often closer to 28 days. This is a big difference from the supermarket standard of "wet-aged" meat. Taste the difference of dry aged, grass fed and finished beef raised with care, hard work, and time. We know you'll love it.