While many beef products are labeled "grass-fed," most of those cattle are actually "finished" on grain in feedlots for the last 90–120 days of their lives to gain weight quickly.

Primo Beef is 100% Grass-Finished. This means our cattle never see a feedlot and eat nothing but natural forage from start to finish, resulting in a cleaner, more nutrient-dense product.

Grass-fed beef has a more complex, "beefy" flavor — often described as earthy or mineral-rich — compared to the uniform, buttery taste of grain-fed beef.

Because the animals are active and pasture-raised, the meat is leaner, and the fat is typically more yellow, which is a natural sign of high beta-carotene content.

It's a matter of time and labor. Conventional cattle reach market weight in about 18 months using grain. Our cattle grow at a natural pace, often taking 24 to 30 months to mature on grass alone.

This requires significantly more land management, high-quality forage, and personalized care per animal.

This is the most important concept to understand when buying in bulk.

Hanging Weight: This is the weight of the animal after it has been harvested and dressed, but before it has been dry-aged and butchered into individual cuts. This is the weight we use to calculate your final price.

Actual Weight (Take-Home Weight): This is the weight of the meat that ends up in your freezer. You will typically receive 60% to 65% of the hanging weight in finished cuts.

The "loss" between hanging weight and actual weight is due to two natural factors:

• Dry-Aging: We hang our beef to age, which improves flavor and tenderness. During this time, the meat loses moisture (water weight), which intensifies the flavor.

• Trimming: During butchery, bones are removed and excess fat is trimmed away so that you are left with only the highest quality, kitchen-ready meat.

Grass-finished beef is a nutritional powerhouse. Compared to grain-fed beef, it typically contains:

• 3–5x more Omega-3 fatty acids (heart-healthy fats).

• Higher levels of CLA (Conjugated Linoleic Acid), which is linked to improved metabolism.

• Increased Vitamins A & E, plus higher antioxidant levels.

No. We believe in "Never-Ever" integrity. Our cattle are never administered growth hormones, steroids, or sub-therapeutic antibiotics.

• No Growth Hormones: Our cattle grow at a natural pace on grass alone.

• No Steroids: We focus on natural health and genetics.

We are aware of the concerns regarding mRNA in the food supply. We do not use mRNA vaccines in our beef program.

While there is no federal requirement for vaccinations, most ranchers (including our partners) choose to use standard, traditional vaccinations for common bovine illnesses. This is a humane decision made by the rancher to prevent respiratory diseases and other infections that can lead to a slow, painful death for the animal.

No. There is a strict "withdrawal period" required by law for any treatment an animal receives. However, we go a step further: cattle are not vaccinated prior to butchering.

By the time the animal reaches the harvesting stage, their immune systems are mature, and it has been living a stress-free life on open pasture, which is the best way to maintain natural health.

We use a method called Planned Rotational Grazing. By moving our cattle to fresh "paddocks" frequently, we prevent overgrazing and allow the soil to recover.

This process mimics natural herd movements, which build topsoil, increase biodiversity, and helps sequester carbon back into the earth.

Yes. Because grass-fed beef is leaner, it lacks the insulating "fat cap" of grain-fed beef and can overcook quickly.

• Lower the heat: Use a temperature about 25% lower than you would for conventional beef.

• Watch the clock: It cooks about 30% faster.

• The Golden Rule: Aim for Medium-Rare (135°F). If you prefer your steak well-done, we recommend a slow-cooker method with liquid to keep it moist.

Our beef is dry-aged, flash-frozen, and vacuum-sealed at the peak of freshness. In a standard chest freezer, vacuum-sealed cuts will maintain their quality for 12 to 24 months without risk of freezer burn.

This model allows us to focus on quality control and consistency. By selecting the best-performing cattle that are already "close to ready," we ensure every animal has the proper frame and health profile to produce superior beef.

This partnership also allows us to offer beef consistently throughout the year rather than making customers wait years for a single herd to mature.

Before any animal enters our program, we verify its entire history. Once in our care, they are placed on a strict protocol of high-quality forage and pasture.

We ensure they are 100% grass-finished — meaning they never receive grain or feedlot rations during the critical final months when flavor and nutrient profiles are locked in.

Absolutely. We only partner with ranchers from Oregon and Washington who share our commitment to 100% grass-fed and grass-finished standards.

My background in corporate procurement means I am highly selective; I don't just buy any cattle. I only work with partners whose practices meet the Primo standard, ensuring that the beef we finish and process is exactly what I would feed my own three kids.

Many local sellers claim to be "grass-fed," but they lack the official oversight to prove it. Primo Beef has undergone the rigorous USDA approval process.

To carry this label, we must provide documented proof of our cattle's diet and our management practices to the USDA. When you see "Grass-Fed" on our packaging, it isn't just a marketing claim — it is a legally verified standard of quality and truth in labeling.

Yes! We offer Quarter, Half, and Whole Beef shares. Buying in bulk is the most cost-effective way to fill your freezer with premium grass-fed beef.

It allows you to secure a variety of cuts — from ribeyes and roasts to ground beef — at a single flat price per pound.

We manage a consistent schedule, butchering throughout most of the year. Because of this frequent rotation, we can usually accommodate orders within a short window, unlike many farms that only harvest once or twice a year.

Note: While we harvest often, large shares move fast and must be reserved in advance to secure your spot in the next processing cycle.

• Quarter Beef: Roughly 7–8 cubic feet (fits in small chest freezer).

• Half Beef: Roughly 14–15 cubic feet (requires a medium chest freezer).

• Whole Beef: Roughly 24 cubic feet (requires a large chest/upright freezer).

When you buy a beef share, we charge based on the "Hanging Weight" (the weight of the animal after it is dressed but before it is aged and cut). You can expect to receive roughly 60% to 65% of the hanging weight in actual, packaged meat for your freezer.

The remaining percentage is the natural loss that occurs during the dry-aging process (moisture loss) and the removal of bones and excess fat trim. This ensures you only pay for the high-quality, trimmed beef you'll actually eat.

We aim for a well-balanced variety so your kitchen is fully stocked for any meal. While every animal is slightly different, your share will generally follow a 30/30/30 distribution:

We make it easy to shop local! You can find our premium grass-fed beef at several locations:

• Farmers Markets: Visit us at the Vancouver Farmers Market to shop individual cuts and bundles in person.

• Local Grocers: We are stocked at Woodland Cornerstore and A&J Market for convenient, everyday shopping.

• Online: Order directly from primobeefco.com for home delivery or scheduled pickups.

Not at all. We offer a range of sizes to fit every household and budget:

• Individual Cuts: Perfect for a single dinner or trying us out for the first time (available at markets and local stores).

• Small Bundles: Curated packs that offer a variety of cuts without needing a chest freezer.

• Large Shares: Quarter, Half, or Whole beef for the best value and long-term food security.

Yes. Unlike many seasonal operations, we harvest throughout the year. This consistent schedule allows us to keep our local grocery partners and our online shop stocked with fresh inventory throughout the entire year.

• Local Delivery: Serving Cowlitz & Clark Counties and the Portland Metro Area ($2.00/mile up to 40 miles).

• Fast Turnaround: All orders arrive at your door within 7 days.

• Insulated Shipping: Each order includes a thermal box liner to keep your beef frozen for several hours on your porch if you aren't home.

• Free Local Pickup: Available by appointment or at the Woodland Corner Store.

Because our large shares (quarters, halves, and wholes) are in high demand and tied to our butchering schedule, they must be reserved in advance.

• Select your share size on our website.

• Place your deposit to lock in your spot for the next available harvest date.

• We handle the rest, notifying you as soon as your beef is processed, aged, and ready for your freezer.