What do you feed your beef?
Our beef is pastured exclusively on organic pasture grass and browse (small shrubs). During the winter, they may receive supplemental grass or alfalfa hay, but never corn or other grains. During the wine harvest season, they also receive pommace (pressed out red grape skins from only our estate vineyards) as an additional treat.
Where is Lostine Cattle Company beef raised?
Our Scottish Highland cattle are raised exclusively in Wallowa County, Oregon. We raise all of our own beef, on our own ranch, and don’t contract with other growers to raise our beef; as such it is very limited.
Do you use antibiotics or hormones?
Hormones are never used. Antibiotics are never used on beef sold to our customers, and would only be used in a very rare event to save the life of an animal – at which time it would be sold and removed from our herd.
Are your animals humanely treated?
Yes. They are never confined to a feed lot, and are always gently handled and harvested.
How is Lostine Cattle Company beef processed?
Our beef is humanely slaughtered, dry aged for up to 28 days, and expertly cut by a USDA certified butcher. It is then placed in cryo-vacuum packaging and frozen until you receive delivery of your order.
What is the best way to cook Lostine Cattle Company beef?
Because the beef is all grass-fed, you will need to modify your cooking slightly. We have many tips for cooking our beef.
Where do I buy Lostine Cattle Company beef?
We are primarily selling our grass-fed beef directly to consumers by the whole or half beef. Our beef is also currently featured on the menu at Public House 124 in the heart of Walla Walla wine country.
How and when is Lostine Cattle Company beef shipped?
Our beef is delivered complimentary in Walla Walla proper. It is also available for pickup in Walla Walla by appointment only. If you would like to inquire about receiving your order outside of Walla Walla, please contact us directly.
How is Lostine Cattle Company beef different from other “natural” beef companies?
There are many differences, but the most profound is probably our size and integrity. We are different because of the special combination of our ranch, our breed, our husbandry, our vertical integration, and our processing. We are the estate grown winery model applied to beef under the same principles we use in our wine production.