35762 Eicher Rd SE. Albany, OR 97322. Tel. 541-223-2870
PREMIUM
SHORTHORN LOCKER BEEF
from our family
to your table
Nestled just outside Albany, Oregon in the heart of the Willamette Valley, our family takes pride in raising the best possible beef! By controlling every aspect of the process, from buying, breeding, raising & finishing, we raise some of the best beef anywhere.
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Our Shorthorn Cattle are raised from birth on lush Willamette Valley pastures. They are then fed a diet of grass, hay along with a custom blend of grains. This enhances marbling, resulting in premium tenderness & flavor!
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Our Beef is 100% Natural. No growth hormones or antibiotics
how do i buy beef?
Our Premium USDA Processed Beef is available by the 1/4, 1/2 or Whole Beef.
Cost is $8/lb on the hanging weight & includes all cut/wrap fees.
Our beef is USDA Processed by Century Oak Packing in Mt. Angel, Oregon.
01
reserve
your beef
Fill out the form below to get on the list for our next processing. We will reach out 60 days before processing to collect a deposit and lock in your reservation.
02
tell us how
to cut it
Once your beef has been delivered to our USDA processing facility, they will call and talk to you about the cuts & packaging you want.
03
pick it up
at the farm
We will reach out and schedule a time for you to come and pick up your beef at the farm! This is typically 15-20 days after receiving your cutting instructions
life on the farm
frequently asked
questions
How Much freezer space will i need?
1/4 beef on average will result in 80-100 lbs of packaged beef. This depends on the cuts and if you have bone-in or boneless steaks. This will typically will require 3.5 cu. ft of freezer space and will feed a. family of 5 for 50-70 meals.
CLICK HERE to download a FREE PDF on Cuts & Processing.
do i pay separate
for processing?
We want to make things easy for you. This is why we charge one flat fee of $8 per lb Hanging Weight. This covers all processing, Cut & Wrap fees. We do collect $200 deposit when we lock in your reservation. But this is applied towards your final invoice upon delivery.
How much meat
will i get?
Depending on the types of cuts that you choose & whether they are bone-in, or boneless & if you receive any organs, soup or marrow bones you will receive: 1/4 Beef - 80 to 100 lbs | 1/2 Beef - 160 to 200 lbs. | Whole Beef - 320 to 400 lbs.
How long do you hang your beef?
Our Premium Shorthorn Beef is aged at the locker for 30 days. This gives you a rich beefy flavor that you will not find at your local supermarket! This also results in more water loss. So when you cook up your favorite steak, you get more actual meat and less water like you would find in a 14 day aged beef from the store.
What type of
cuts do i get?
Whatever you want! When your beef is ready to be processed, the wonderful people at Century Oak Packing will reach out and walk you thru the process. They will ask how you want your meat cut & packed. You can define the thickness of steaks, weights of roasts, lbs per package and more!
can i get organs and/or bones?
Yes. Because we choose to process our beef at a USDA facility, anything that passes inspection we can provide you at no extra cost: Heart, Liver, Tongue, Beef Cheeks, Soup Bones, Marrow Bones, Dog Bones, Kidney Leaf Fat & more!
what do you feed your cattle?
Our Shorthorn Cows are raised primarily on a diet of pasture & hay. The cattle that are raised for premium beef are also finished on a special blend of grains & minerals to improve flavor & marbling. This mix is developed on our farm with the help of a nutritionist.
why do you raise shorthorn beef?
There are many reasons that we have chosen to raise shorthorn beef on our family farm. Shorthorn beef were America's first commercial beef breed, and they are known for some key breed traits that have big benefit to our farm and locker beef. These include:
Maternal Ability: Shorthorn Cows are great mamas. They are known for their ability to calve unattended and raise a good calf from birth to weaning without much if any added assistance.
Docility: Shorthorns are family friendly. This allows our whole family to work with the cattle without any worry. This also improves the growth and tenderness of the meat. A happy cow is relaxed, eats & grows more efficiently than one that is easily spooked or jumpy.
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Marbling: We all know that a big key factor in flavor and tenderness in beef is the intramuscular fat, also known as marbling. British breeds such as Shorthorn, Hereford and Angus are especially known for this trait. Of these 3 British breeds, Shorthorn has the highest average marbling & tenderness. (Click here to learn more)
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Learn more about Shorthorns and the history of the Americas First Registered Breed.
