A Beef Co-op? Now That’s Something to Chew On
October is Co-op Month, so we’re taking a look at a cooperative we’re proud to work with: Oregon Country Beef, part of the Country Natural Beef family and the source of the beef we sell at The Food Co-op.
It turns out we have more in common than a love of good food.
Ranchers working together
Oregon Country Beef was founded in 1986 by ranchers Doc and Connie Hatfield and a group of fellow family ranchers. Their goal was simple: produce high-quality, naturally raised beef while creating a way for family ranches to remain economically sustainable.
Today, the cooperative includes more than 90 family-owned ranches across the West. It’s 100% owned by its rancher-members, with profits going back to the ranchers and the rural communities where they live and work.
That cooperative model is a big part of why we’re happy to feature their beef at The Food Co-op. When you buy it here, you’re supporting a food system built around relationships between ranchers, businesses, and communities.
Caring for cattle—and the land
Oregon Country Beef cattle are raised without antibiotics, added growth hormones, or growth promotants. Their diet is centered on grass, hay, and pasture forage, with some ranches using a non-GMO, 100% vegetarian finishing ration when cattle are not on pasture.
The ranchers also put a strong emphasis on responsible grazing and long-term stewardship of their land and water. Their philosophy is one we appreciate: leave the land better than you found it. The larger Country Natural Beef cooperative describes its approach as working with soil, water, plants, and animals together to support healthy rangelands and ranching communities.
Knowing where your beef comes from
Transparency and connection are also part of the cooperative’s story. Ranchers regularly connect with shoppers through store visits and community events, creating opportunities to learn more about how cattle are raised and how the cooperative works.
For us, that connection matters. We believe good food comes with a good story—and that knowing the people and practices behind what we eat can make the food on our plates a little more meaningful.
So this Co-op Month, we’re raising a fork (or maybe a steak knife) to cooperation from pasture to plate.
Want to learn more about the ranchers behind Oregon Country Beef? Visit Oregon Country Beef