Ontario, Oregon · Est. 2023
Pasture-raised beef from our family to yours.
Our story
We're Nick and Kristen — both vets, both stubborn enough to think we could raise cattle better than the commodity market does. So we did.
Our herd lives on three hundred acres straddling Idaho and Oregon. They graze. They wander. They eat grass that grows the way grass is supposed to grow — slow. We watch them through every season because we know the difference good care makes, and we know exactly what's standing in the pasture before it ever shows up on a plate.
This year, for the first time, we're selling directly to the people who eat it. No middleman, no warehouse, no anonymous truck. Just us, our cattle, and the families we want to feed.
More about the ranch →Why Van Engen
Three things make our beef ours.
Our cattle eat what they were built to eat — grass, sun, time. No feedlot finish, no rush, no shortcut.
From our pasture to our butcher to your freezer. No distributor, no warehouse, and almost no time in between.
We treat every animal like one of our patients — because they are. Healthy herd, honest food.
"We think beef should have a backstory. Ours starts with a cold morning, a fence line, and a herd that knew us before we knew them."
Our beef
Buying a share means committing to part of one specific animal — yours from the pasture to your freezer. We work with you on the cut sheet. You pick up at the butcher. Done.
See how shares work →Following along
Cold mornings, calving, dogs underfoot, the occasional veterinary side-quest. The first beef ships this fall — we'll let you know there when shares open.
@vanengenranch