GRASS-FED BEEF SHARES

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The best beef in Oregon is waiting for you.

Our trusted partner Winter Green Farm (Noti, Oregon) raises their cattle on lush organic grasses and harvests them on-site. No industrial meat processing here -- just cattle living the lives they were meant to. You'll notice the difference on your plate.  

HOW IT WORKS

1. Reserve your share: Choose a 1/4, 1/2 or whole cow and pay the $200 deposit. 
​    ​How do I know what I'm getting?
​2. In mid to late July, the butcher will contact you so you can choose your cuts
​3. Pay the remaining balance
​4. Come to Our Table to pick up your share! 

SHARE DETAILS

ANTICIPATED AMOUNT & COST:​​
All numbers are estimates, as the final weights and costs will vary by animal. Cost includes cut and wrap of individual cuts
  • quarter cow:
    • hanging weight approx. 150 lbs
    • @ $5.25/lb = $787
    • take home weight 97 - 105 lbs 
  • half cow:
    • ​hanging weight approx. 300 lbs
    • ​@ $5.15/ lbs = $1,545
    • ​take home weight 195 - 210 lbs
  • whole cow:
    • ​hanging weight approx. 600 lbs
    • @ $5.00/lb = $3,000
    • ​take home weight 390 -420 lbs

CUTS:
You will work with the butcher (4-Star Meat Co.) directly, so you can discuss the cuts you want with them.  In general, you can expect a mix of steaks, roasts, and ground beef, with more or less of each depending upon your preference.​

PAYMENT SCHEDULE & CANCELLATIONS:
  • $200 deposit due upon reservation​
  • Balance due in July before delivery (estimated) July 27th​
  • Cancellations are only possible before harvest date (estimated July 11th): Let us know ASAP

EXPECTED DATES:
Anticipated Harvest Date: July 11th
​Anticipated Pick up Date: July 27th-30th
Reserve Your Share Now!

THE CATTLE

WGF LLC is kindly raising six steer at Winter Green Farm in Noti, OR for Our Table customers this summer. The steer are an Angus/Gelbveh cross, two of the finest meat breeds available. All steer came from a relative’s local closed herd that is 100% grass-fed.

Everything is done to ensure that the cattle's food is of the highest nutrition and quality. During their stay at Winter Green Farm, the cows will feast on lush, Organic grasses (white clover, forage fescues, plantain and perennial rye). They will be on a three-day rotation between the farm's pastures in order to facilitate better grass re-growth and nutrition. The cows will be harvested in July; this way the pasture is still growing and the nutritional content of the pasture (and therefore the meat) is at its zenith. ​
The cows will never be given any growth hormones or antibiotics. As Winter Green Farm says, "Feeding cattle solely grass and no grain is not only much better for the health of the earth, but it also creates much healthier meat for us to eat".

​At Our Table, we couldn't agree more.

​Learn more about how Winter Green honors its cattle.

ABOUT WINTER GREEN FARM

The Winter Green Farm story begins back in 1980 when Jack Gray and Mary Jo Wade purchased the farm. Over the years, two more families, Wali and Jabrila Via and Chris and Shannon Overbaugh, joined in the ownership. In 2016, as part of a long term farm succession plan the vegetable farming business was split from the rest of the farm and sold to, the younger partners, the Overbaughs.

Our values and operations have all remained the same, but the livestock portion of the business is now owned by WGF LLC. Now totaling 170 owned and leased acres, the families run diverse operations that includes vegetables, berries, and grass-fed beef.

While the farm is Certified Organic, Winter Green Farm takes its farming practices one step further by adhering to Biodynamic methods, meaning the farm is cared for as its own closed-looped ecosystem with fertility being produced and recycled on-farm. Winter Green Farm's operation and food stems from its mission to cultivate harmony with the earth, humanity, and ourselves.
​
We invite you to read more about the story and values of Winter Green Farm. 

RESERVE YOUR SHARE

Our Table Cooperative