Cowabunga Seattle 2019 Event

As a proud sponsor of this years Cowbabunga – Seattle, we invite you all to stop by and find some of your favorite Painted Hills Natural Beef!

COWABUNGA benefiting Seattle Theatre Group
The ultimate food weekend returns to South Lake Union, and this year is meatier than ever, thanks to our partnership with the Washington State Beef Commission.
Join us for FOUR EVENTS over THREE DAYS showcasing the best food and drink from the Pacific Northwest.

Tickets include bites from 40+ All-star PNW chefs, tastes of 16+ premier Washington State wines, signature cocktail samples, demos, education, live local entertainment and more!

Be sure to check out their website at to see the whole line up and weekend full of fun events!

Market of Choice Cedar Mills Demo


⬇️Great Demo Ahead! ⬇️
Catch Keri today AND tomorrow at Market of Choice, Cedar Mills! 
Today- Friday, August 23rd from 4:30pm – 7:30pm find Keri participating at Music on the Patio. 🎵🎵
Tomorrow- Saturday, August 24th Catch her form 11:00am – 3:00pm in the Cedar Mills store offering out samples and giving some demos! 
Be sure to stop in and see what’s cookin’. 🥩☺️🍔

Demos- Friday July 26th


Catch Christiane tomorrow- Friday July 26th from 11:00am – 2:00pm at Manzanita Fresh Foods​ for some delicious samples of our delicious products!

Catch her from 3:00pm – 6:00pm for her next demo and sampling at Fresh Foods Cannon Beach​ !


Scott will be at West Seattle Thriftway​ from 3:00pm – 7:00pm TODAY- Friday July 26th. Catch him for some yummy samples and pick up some of your favorite Painted Hills Natural Beef cuts!


  • 1 1/4 lbs (450g) Painted Hills Natural Beef- sirloin steak cut into small cubes
  • 4 medium zucchini, spiralized (or a pack of store-bought Zucchini Noodles)
  • 1 tablespoon olive oil
  • 3 tablespoons butter, divided
  • 2 teaspoons minced garlic
  • 1/4 cup (60ml) beef or vegetable broth
  • 1 tablespoon minced parsley
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon red chili pepper flakes, optional
  • Juice of 1/2 lemon
  • Marinade:
  • 1/4 cup low-sodium soy sauce (or coconut amino for paleo and gluten-free)
  • 1 tablespoon olive oil
  • 1 tablespoon hot sauce (we used Sriracha)
  • Fresh cracked black pepper, to taste
  • Juice of 1/2 lemon

1. To prepare the garlic butter steak bites recipe: In a mixing bowl, combine the ingredients for the steak marinade (soy sauce, olive oil, hot sauce, pepper, and lemon juice) and add the steak bites. Mix well and marinate for 15 to 20 minutes minimum, while preparing the other ingredients.

2. Heat the olive oil in a large skillet over high heat. Drain steak bites from the marinade. Keep the remaining marinade for later.

3. Place the steak bites in the skillet in a single layer.  Do not overcrowd the skillet or meat will steam, so you may have to work in batches depending on the size of your skillet. Cook steak bites for 3-4 minutes, stirring occasionally until steak bites are golden brown. Repeat with remaining steak bites if needed.

4. Once all the steak bites are golden brown, add 2 tablespoons butter and garlic to the skillet; cook for 1-2 minutes, stirring to coat the meat in the sauce. Remove the steak bites to a shallow plate and set aside.

5. In the same skillet, add butter, lemon juice, red pepper flakes, beef broth, and remaining marinade juices. Bring to a simmer and allow to reduce for 2-3 minutes, stirring regularly.

6. Add the spiralized zucchini noodles and toss for two to three minutes to cook it up. Stir in the fresh parsley and thyme, then allow the cooking juices to reduce for one minute if the zucchini noodles render too much water. Push the zucchini noodles on the side, add the steak bites back to the pan and reheat for another minute. Serve immediately your garlic butter steak bites. Enjoy! 

Adapted from

Weekend Events- July 19th/20th, 2019

Catch Christiane at Cutsforth’s Market in Canby,Oregon. From 2:00 pm-6:00 pm for a demo and sampling out some delicious products! 🥩😁


Find Scott for his demo during Natsu Matsuri Outdoor Summer Festival at Uwajimaya Seattle! Saturday July 20th- 11:30 am- 4:30 pm. Sunday July 21st 11:30 am- 4:30pm

Join us for this family friendly event featuring live entertainment, eating contests and over 15 food booths! Free to attend.  First 100 guests in yukata or kimono each day will receive a prize at the info booth.  Pick up a Food Walk Stamp Card at the info booth – purchase items at 5 different food booths, collect a stamp and enter to win a $100 Uwajimaya gift card!

Head to their website to see the full Schedule


Christiane is now demoing over at Estacada Thriftway in Estacada, Oregon! Be sure not to miss her, she will be cooking up and handing out samples from 12:00 pm- 4:00 pm on Saturday afternoon!

Weekend Events

Friday July 11th. 2:00 pm head to Palisades Market in Lake Oswego Oregon for a demo of our products.

Saturday July 12th. 11:00 am catch us at Market of Choice Willamette – Eugene, OR

Sunday July 13th- 2:00 pm Last day at Market of Choice Willamette. Be sure to stop by to see us and try out some delicious samples!

Experience at Painted Hills Natural Beef

What happens when a student from a rural community goes off to college and is struggling to figure out what they want to do? Does the student continue to work their way through their education, guessing at where they are heading? Does a snap decision take place with the hopes they are on the right trail?

No. The student doesn’t flounder around, blindly pushing on. The community rallies behind them, and it goes something like this.

When I first started my college career, I was so certain that I would become a mechanical engineer. After finishing my freshman year, I knew that nothing about that prospect made me happy, and only that I wanted to be back in agriculture. Unfortunately, after progressing through most of my junior year, I was still blind in where I wanted my education to go.

After hearing that I had changed majors, but was still struggling to decide what I wanted to do, Gabrielle and Will Homer, owners and management at Painted Hills Natural Beef, asked if I had any interest in interning with them, learning about the beef industry, management and sales. I would be exposed to a little bit of everything and might be able to get a grasp on what my future could hold.

Given this amazing opportunity, I jumped at the possibilities.

Three months ago, I began interning at Painted Hills Natural Beef. Walking into an office full of unfamiliar faces, I was quickly greeted by Gabrielle, and introduced to the crew. Before long, unfamiliar was a thought in the breeze, and I was welcomed in to begin the process of learning what the business does.

While working and studying at the office, I learned about the history and need for the company, what we provide for cattle ranchers, and a background behind the beef market.

I learned about pricing, marketing, cattle procurement, and the management behind a company that cannot slow down for small inconveniences. With the privilege of travel, Will and I went across the PNW, journeying to Boise, Pasco, Richland, Seattle, Salem, Brownsville, and the areas in between, stopping to talk with feedlot managers, retail stores and processing plants. I witnessed the entire process, from ranch to repast, and all the management, support and logistics to make it happen.

From buying cattle, setting and analyzing prices, and fostering consumer relationships, I learned what it means to be in the beef business. I am not sure what I expected walking in, but I can say in certainty that I am extremely glad that I had the opportunity to work at Painted Hills Natural Beef, meet many new people, and gain a little clarity in where I want to go from here.

Wyatt Stutzman

Sales Intern

Painted Hills Natural Beef

Spring 2019