Pasture-Raised Beef in Northwest Oregon

Regular rain keeps the grass growing much of the year.

Why the coast suits pasture

Pasture-raised beef depends on grass, and grass depends on water. The Oregon coast is one of the wetter parts of the Pacific Northwest. Rain falls through most of the year. Pastures stay green for a long season, and drought is rarely a problem.

Our 250 acres in the Youngs River Valley grow native coastal grass, which we supplement with Italian ryegrass. Moving the cattle to fresh sections often keeps them on young grass. How the rotation works.

What the climate makes harder

Wet winters mean mud, which is hard on hooves and pasture, and wet conditions favor parasites. Rotating the herd is part of how we manage both.

The valley is not grain country, so the grain for finishing is bought in. The finishing ration is small and short, roughly the last five months. Details.

Where your beef goes next

Harvest is by mobile slaughter at the ranch. Matt's Custom Meats in Longview, WA, about 50 miles away, ages, cuts, and wraps the beef. You pick it up there. For people near Astoria, see local beef shares in Astoria.

Common questions

Does the climate change how the beef tastes?: Indirectly. Diet affects flavor, and steady grass growth keeps the herd on fresh, young pasture. Most of the difference you taste comes from the finishing ration and the aging.
Can the herd graze year-round?: Mostly. Grass growth slows in winter, and we feed hay when it is short. See how we raise our beef for the seasons.
What are the downsides of a wet climate?: Mud and hoof health in winter, and parasites that thrive in wet conditions. Moving the herd often helps with both.

Fall 2026 beef shares are sold out

Send us a note and we'll get back to you when next season's shares open.