Carrie Oliver Rating: Easy Going Beef™

On this 4th of July, I wanted to highlight one of America’s pioneering ranch co-ops, Country Natural Beef (originally Oregon Country Natural). I have met several of their talented Washington, Oregon, and Idaho ranchers and their commitment to quality beef, husbandry protocols, and continual improvement is uniform and strong.

Tasting Notes

These lightly grain-fed steaks have a some chew Texture, a reserved to straightforward Personality, and a brief Impression. They are earthy and savory, subtly herbaceous with hints of sage and baked potato. If you met this beef at a party, he’d be the one to welcome you and make you feel at home.

Meet The Ranchers

The Bradbury, Braatz, Fisher Families, seventh generation ranchers in the Great Basin, were amongst the founding members of Country Natural Beef and the steaks in this private San Francisco tasting were from their 78 Bar Ranch in North Central Nevada’s High Desert. The co-op includes over 100 ranch families throughout the western US  so there is no single breed. Instead, each family chooses cattle that will thrive in their particular location and environment. All the cattle are finished on the same grain, potato, and roughage diet. CNB is certified by Food Alliance. You can also find them on Facebook.

Where To Buy

Because Country Natural Beef is widely available I’ve tasted it several times and the beef is quite consistent. You can find steaks, burgers, and roasts in many Whole Foods, PCC, Byerly’s, Lunds, New Seasons, and smaller butcher shops.

Tasting Overview

Taster:	Carrie Oliver
Date Tasted:	March 2010
Cut Tasted:	New York Strip Loin
Diet/Feed:	Grain Fed
Cooking Method:	Induction Grill
How Served:	Medium Rare
Seasoning:	Kosher Salt
Previous Cut Tasted:	Rib-Eye, Ground Beef
Previous Date Tasted:	Many times
Previous Taster:	Carrie Oliver

Quick Facts

Breed:	Not breed specific
Growing Region:	North Central Nevada High Desert
Farm/Ranch:	78 Bar Ranch
Farmers/Ranchers:lllllllll	Bradbury/Braatz/Fisher Families
Diet/Feed:	Light Grain Finish
Raising Protocols:	Calves stay with their mothers until late fall when they are weaned over 4-5 days using nose tags, which is very low stress. Raised on a diversity of native range grasses, crested wheat, meadow grass, alfalfa with mineral and some protein supplement during winter. At all times, Low Stress Livestock Handling methods are used.
Finishing Protocols:	Native Range grass, meadow grass, finished at feedlot approximately 90 days–Feed Ration 30% Corn 20% Potatoes 50% Roughage. Harvested approximately 18 to 21 months of age.
Feedlot:	Beef Northwest, Boardman, OR
Slaughterhouse:	Washington Beef, Topennish, WA
Butcher:	Washington Beef, Topennish, WA
Aging Technique:	Not-Aged
Aging Time:	n/a
Packaging:	Depends on the retailer
Never Use Antibiotics Ever:	-
Use Vet Approved Spot Treatment Antibiotics:	✔ (only if sick and then removed from beef program)
Never Use Feed Antibiotics	✔
Never Use Added Growth Hormones:	✔
Never Use Ionophores:	✔
No Animal, Fish, Fowl By-Products in Feed	✔
100% Vegetarian Feed	✔
Practice Rotational Grazing	✔
Practice Managed Intensive Rotational Grazing	-
USDA Natural	Yes
USDA Naturally Raised New Voluntary Certification	Yes
Third Party Certified Organic	-
Third Party Certified Humane	-
Other Third Party Certification	Food Alliance Certified

Tagged as: 78 Bar Ranch, Artisan Beef, Country Natural Beef, grain-fed steak