We raise full-blood Highland Cattle on our pastureland; they are fed grass and grass hay grown on Sauvie Island, which is where our farm is located. We dry-age the beef for 30 days, and sell directly to interested consumers. We process a small number of steers monthly, and sell halves and quarters. The Highlands are a heritage breed with inherent disease-resistance, so we have no need for any antibiotics, and never use growth hormones or steroids. They are a smaller breed, which means they are easier on pastureland, and halves and quarters are typically smaller than other beef varieties. Their thick hide and hairy coats mean that they do not develop a thick layer of backfat, but marble more easily, for a flavorful, healthier cut of meat.
Ford Farms Highland Cattle Pasture-raised USDA certified beef
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Schedule and Location:
call for meat delivery or pickup
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