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


What and exciting and fun filled weekend ahead for Keri and Melissa!

FRIDAY-Go visit Melissa at Bales Palisades sampling out some of our awesome products-Today, Friday June 14, from 3:30pm – 7:00pm


Catch Keri at Market of Choice Cedar Mills for Music on the patio tonight from 3:30pm- 7:30pm. Along with the music they will be serving up some hamburgers and hotdogs!

SATURDAY & SUNDAY – Go say hello to Keri and Melissa together at Market of Choice- Cedar Mills. Their friendly faces and delicious samples will be back in the meat department from 10am – 2pm on both Saturday and Sunday.

Gluten Intolerance and Grain- Fed Meat

According to the University of Chicago Medical Center, Celiac disease (an autoimmune disorder that causes gluten intolerance) affects 1% of healthy, average Americans. That means at least 3 million people in our country are living with celiac disease—97% of them are undiagnosed. What many of them want to know is are they at risk when they consume grain-fed meat? The good news and short answer is no.
Most of us learned about the digestive system in our early elementary years. Dr. Ruth MacDonald, Chair and Professor of the Department of Food Science and Human Nutrition at Iowa State University reminds us that during digestion food proteins are broken down and converted into animal proteins ensuring that meat, regardless of what the animal is fed, will not contain any gluten.
“It’s either going to be broken down and absorbed or it’s going to be passed through the large intestines and out the other end”, states Washington State University livestock specialist, Paul Kuber.
The only way gluten can be in meat is if the meat has been processed using fillers, breading or some other type of preparation that adds gluten containing products. But meat, by itself, is always gluten-free.
The Celiac Disease Foundation and Mayo Clinic list fresh meat and unbreaded poultry and fish as safe to eat for those with celiac disease. So go ahead and fire up the grill and celebrate your Independence with
delicious PHNB beef!
Written by Ellie Smith

Cut of the Month – Tri-Tip

The tri tip is a cut that comes from the sirloin region of the beef carcass. In a roast form, the tri tip is triangular in shape, but can be cut across the grain to make tri tip steaks. Lean and flavorful, the cut provides a beefy experience that is great for family meals. On the west coast it is also known as the Santa Maria Steak, conversely, on the east coast it is known by many in the steak form as the Newport Steak.
Like the brisket is to the South, the tri tip is quintessentially “The” BBQ cut for many west coast meat lovers. As the story is told, in the 1950’s the tri tip was used on the Schaefer Ranch in California when a group of ranchers from the Santa Maria, California area visited and took the knowledge they had gained about the cut home and started to market it as the “Santa Maria Tri Tip” with the help of the local Santa Maria Elks Club. To this day, the tri tip remains a very popular and highly sought after beef cut to many Californians and west coasters alike.
Santa Maria styled tri tip is typically prepared with salt, pepper, fresh garlic, and other seasonings grilled over red oak until medium rare and sliced against the grain. Other cooking methods include being roasted, smoked, baked, grilled, or braised. The tri tip takes very well to marinades and the addition of seasonings and rubs.
– brought to you by Brian Brozovic

Schellville Grill

Schellville-PHNB-Smoked-Brisket-SandySchellville Grill is a traditional California roadhouse with the ever-present smoker out front. Serving up original Texas-style smoked BBQ, casual wine and country meals. The atmosphere is relaxing and nice, reminiscent of a backyard bbq at the neighbors. A must stop at spot for anyone visiting Sonoma.
In 2013, Chef Matthew traveled to Austin, Texas and fell in love with the roadhouse-style barbeque. Things have been smokin’ at the grill ever since! In 2013 Painted Hills Natural Beef became Chef Matthew Nagan’s choice of beef for the most awesome barbecue!
“I’m never disappointed. The New Yorks are the best…absolutely the best. Put a PHNB up against any dry aged and it will win hands down every time,” raves Chef Matt, “PHNB products have turned our business completely around.”
The daily lunch and dinner menus feature a PHNB Tri-Tip Sandy – tri-tip smothered in a tomato-beer-coffee, based BBQ sauce.
Weekends are special at Schellville with smoked brisket served with dirty gravy and caramelized onions. Be sure to ask for a side of house made Sweet Potato Fries or Tater Tots with the chipotle dipping sauce.
If you’re traveling through Sanoma’s wine country take time to stop in for a bite at Shellville Grill, you won’t be disappointed. In case you’re unprepared for the Cash Only policy – there’s an ATM available.

Open Thurs – Mon, 10AM – 8PM.

                                                                                   Schellville Grill
22900 Broadway, Sonoma, CA

                                                                                   -by Ellie Smith