Oregon Valley Farm is happy to answer questions about bulk orders, shipping, packaging, returns, substitutions, and refunds. Read our FAQs to get answers.
Orders shipped Fed-Ex ground.
Our meat is all double wrapped and frozen immediately on butcher date. It can last at least 1 year in a freezer without losing its quality.
Our meat is shipped in an insulated box (made from recycled materials) with dry ice to ensure the meat stays frozen.
We now offer local pickup at our Albany, OR facility on Wednesdays between 8am-4pm. Note: Bulk orders have a lead time of 7 weeks, so if you have selected an individual item or box, please contact us to schedule an earlier lead time.
As always, we ship to your door for convenience sake. You can also purchase some of our beef at our partner farms and markets. Find out where here.
1/4 will take up half of a small chest freezer or 25% of small upright freezer (14 cu. ft). Obviously, double that for a half!
This is approximately what you will receive with a 1/4 or 1/2 cow:
1/8 order will not follow this format. Check out our 1/8 beef product for specifics on an 1/8 order.
Yes. Please contact us to adjust this amount. For specifics on these options please go to our Bulk Orders page.
In the store you might notice a label claims grass fed or grain fed but doesn’t typically give you details behind that. The cattle could have been grass-fed for a certain amount of time, but then fed grain for the last few months before they were butchered. That’s where the term “finished” comes in.
The specific feeding and finished process will impact flavor and texture of the beef once it is processed. It is important to understand that grass fed beef means the cattle were pasture raised rather than being raised on a feed lot.
This should imply that their overall living conditions were better and healthier as compared with feedlot raised cattle.
All our beef is grass fed.
A grass finished label specifically means that cow ate nothing but grass or forage for their entire lifespan. Grass finished beef tends to have a beefier texture and flavor to it. Think of it as similar to wild game, raised on what is most natural to the animal.
Cattle that are grain finished are fed grain for a few months leading up to when they are butchered. This is typically done so in order to fatten them up. In addition, there are people who really prefer the flavor and texture of grain finished, so this appeal can be some of the reason as well. This beef tends to have higher fat levels overall. The flavor might be perceived as bolder and the meat juicier.
Our ground beef is 80/20 and we have lean ground beef available at 90/10.
We don’t have your typical farm; we partner with several local grass fed and organic farms throughout the Willamette valley in order to rotate cattle on different fields which allows us to keep up with demand.
Dry aging refers to beef being exposed in a controlled environment (specific humidity levels and temperature) for a certain amount of time. This allows natural enzymes to activate in the meat which then helps break down molecular bonds and offers a superior flavor and texture as well as tenderness.
Due to the fact that it takes extra time (we dry age for 2 weeks) and there is a loss of weight during the process, dry-aged beef is typically only found in places like steak restaurants and more upscale butcher shops and grocery stores.
Oregon Valley Farm dry ages because we love the extra quality it adds to our beef in all of the above mentioned ways!
We are shipping perishable product and therefore are not able to accept returns. Unlike items that have a longer shelf life, items that are perishable cannot be restocked or resold. To learn more about refunds, returns and cancellations, see our Refunds Policy.
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