Grass Fed Beef

How our animals are raised and handled

Grass Fed, Naturally

Grass Fed, Naturally

Our cattle are raised entirely on grass pastures and hay in the winter when the grass is not growing. We use sustainable grazing practices that allow native and endangered plants to flourish on the Colvin Ranch prairie.

Grass Finished, Naturally

Grass Finished, Naturally

Since grass is the natural food for cattle, you can be confident that they are always healthy. Our facilities are designed to ensure the safety of both the people and animals, and the cattle are always handled in a humane manner. The management of our cattle ensures that the natural resources on the ranch are being used in a sustainable manner for future generations. Place an order with Colvin Ranch grass fed and grass finished beef.

Tastes good and good for you!

Grass fed and grass finished beef tastes good, and because it’s all natural, it’s good for you, too. Studies have shown that grass fed and grass finished beef is higher in vitamin E, vitamin C, beta-carotene and the “good” fats that help reduce cancer risk, such as omega-3 fatty acids and conjugated linoleic acid (CLA). Grass fed and grass finished beef has fewer total fats and calories than grain fed beef.

More information about grass fed beef

For more information about grass fed beef, please visit:

  • Eat Wild: Provides information about grass-fed food and a directory of local producers.
  • Local Harvest: A directory of farmers’ markets, family farms and other sources of sustainably grown food in your area.


Monthly harvest will start in May 2018

A beef side, either a half or quarter beef, is a good buy. It is priced at $3.50/pound, hanging weight, (this includes the harvest) plus cutting and wrapping of about $.75/lb. ( $.80/lb.for quarter).The hanging weight is the weight after it is butchered, but before it is cut and wrapped. While weights will vary from one animal to another, a good overall average would be 280 pounds hanging weight on a half, and 140 pounds for a quarter.

After the harvest, I will let you know the weight, and the contact information for the meat shop. The meat shop will work with you to determine the best way to cut and wrap the beef for you and your family. We recommend that the beef be “dry aged” for two weeks after harvest. The aging process improves the flavor and tenderness of the meat. At about two weeks, the meat shop will cut, wrap and freezer your beef. It is now in boxes with your name on each box. Payment: We require a deposit of $150 at the time of order, and the balance is due when you pick up your meat.

I pay the meat shop for their services, and then pass the same cost along to you. I will email an invoice with all the details spelled out. Freezer space: A quarter beef will take about 3-4 cubic feet of freezer space. The smallest chest type freezers I have seen are about 7 cu. ft., and the large up right freezer can be up to 21 cu. ft.

To order, just print out this order form:

Colvin Ranch Beef Order Mar. 18, 2017doc

and mail with your check for $150 for the deposit to:  Colvin Ranch 16816 Old Highway 99 SE  Tenino, WA.  98589

Beef Cut Chart  This shows you the various cuts that are on a side (half) of beef.

Beef by the Box

The Beef by the Box is very popular with customers. They are available from us year round.  Boxes will vary in the cuts and weight, but generally, all boxes will have ground beef, roasts and/or stew meat, and a variety of steaks. The cost is based on actual weight and price of each cut in the box.  See below for the boxes we currently have on hand.  If you would like a box, just send us an email to


                                  Beef by Box

Box 423; 8 ground beef, 4 each of rib and top sirloin steaks, 2 t-bone steaks, and 1 round roast; 20.5 lbs; $212.55 SOLD

Box 424: 10 ground beef, 1 round roast, 4 rib steaks, 2 each of T-bone and top sirloin steaks; 21.2 lbs; $212.04 SOLD

Box 425; 12 ground beef, 3 rib steaks, 2 each of top sirloin and tri tip steaks and 1 round roast; 21.2 lbs; $187.09 SOLD

Box 426; 8 ground beef, 4 each of fillet, rib, New York and tri tip steaks, 2 chuck eye steaks, and 1 flat iron steak; 19.5 lbs; $226.01 SOLD