Ontario, Oregon · Est. 2023
Pasture-raised beef from our family to yours.
Our story
We're Nick and Kristen. Both vets. We started raising cattle on the side, and they never went back to being on the side.
Our herd lives on three hundred acres straddling Idaho and Oregon. They graze. They wander. We rotate pastures to keep the grass coming back the way grass is supposed to. 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.
For years we've quietly fed friends and family from our pasture, and the reviews kept coming back the same. This fall, we're opening it up — a small first round of shares before the full opening next summer.
More about the ranch →Why Van Engen
Three things make our beef ours.
We start on grass and finish on grain. Both deliberate, neither a shortcut. It's the difference between beef that grazes well and beef that eats well.
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 →About ten shares left — fall 2026
Cold mornings, calving, dogs underfoot, the occasional veterinary side-quest. We have about ten shares left for fall — follow along and we'll tell you the moment they open.
@vanengenranch