Bear river valley beef

Bear River Valley Beef raises its cattle on native grasses across coastal bottom pastures and mountainside ranges, with spring water fed into troughs throughout. The herd is 100% grass-fed and grass-finished, with no grain, no GMOs, no antibiotics, and no added hormones or steroids. The farm uses low-stress handling and humane practices throughout. Calving is timed to coincide with peak grass nutrition, with calves born in May or June and raised alongside their mothers until about nine months of age, then moved to new pastures where they finish on grass for 12 to 16 months. The herd draws on Angus, Hereford, Shorthorn, and Red Devon genetics, with Red Devon introduced for its grass-finishing ability, tenderness, and calm disposition. The operation follows sustainable, environmentally friendly agricultural methods designed to maintain a healthy ecosystem for cattle and native wildlife. Beef is processed at a USDA-certified facility and aged 14 days.