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

Grilled Tri Tip Roast


2-3 pounds PHNB tri-tip roast
4-5 cloves garlic — minced
2 tablespoons lime juice
1 tablespoon liquid smoke flavoring
2 teaspoons onion powder
2 teaspoons sea salt
1 teaspoon pepper

adapted from: savoringtoday.com


Mix all ingredients except roast to form a paste. Spread paste over the meat and marinate at least 1 hour, longer is better.
Light wood briquettes or use a gas grill on low heat.
Place tri-tip fat side up and sear the meat directly over the hot coals on each side for 5-7 minutes. Move the meat to a spot on the grill so that it is not over direct heat and cook on each side until the middle is medium rare (130-140 degrees F), about 20 more minutes—the thickness of the roast and desired doneness will dictate the remaining cooking time.
Once the roast is done, remove from the grill, tent loosely with
aluminum foil, and allow to rest for 12 minutes.
Carve by slicing thin against the grain and serve.

Cut of the Month – Patties & Dogs

Hot dogs and hamburger patties are as American as apple pie, well actually, not really. But every year over the July 4th holiday and summer months, hamburger accounts for just over half of the total beef sold.

Additionally,during peak hot dog season, from Memorial Day to Labor Day, Americans typically consume 7 billion hot dogs. That’s 818 hot dogs consumed every second during that period!The hot dog found its beginnings early, as sausages weburger & dogsre first found in recorded history; as far back as 9th century b.c. Homer’s Odyssey. Later renditions are credited to multiple sources in Germany and Austria where the frankfurter and wiener were founded. From there, the hot dog expanded and has become one of the most popular processed meat items in the world.The founding of the hamburger is just as varied as its’ hot dog counterpart, though most believe the name comes from Hamburg, Germany. History recounts the Hamburg Steak and the hamburger sandwich as possible names giving insight into who and how they were founded.Regardless of how the hot dog and hamburger were founded, it is evident today that we have taken a simple meat product and turned it truly into a delicacy. Both hot dogs and hamburgers go well with grilling, broiling, or searing off in a skillet. Simple in nature, but both work well with additions to enhance their flavor. Bacon, cheese, condiments, etc. The options are endless!

-written by Brian Brozovic

Meet the Ranchers…Hough Ranch

Name: Donald & Lois Hough (Sounds like tough)
Operation Name: Hough Ranch
Location: Joseph, Oregon
How long in business: est 1952 Started ranching and teaching in Colorado, then moved to Joseph in 1971
Segment: Cow/Calf – Natural Program

PHNB: What brought you from Colorado to Oregon?
LOIS: We found a good ranch available for the right price. The area we lived in in Colorado was growing and becoming a bedroom community. We were looking to expand the herd when we found this property.
PHNB: Tell us a little bit about what a “typical” day might look like at this time of year.
LOIS: Well, first of all we check all the cattle, see what’s going on with them, see if anybody needs any help. Once that’s taken care of everyone gets fed. Then there’s doctoring to be done, grafting twins onto someone who’s lost a calf. Feeding takes up most of the day. Heifers need to be checked – now that we’re getting older checking the heifers at night doesn’t happen every night – we hire help when we need to. Calving season is about two months – into May sometimes. Then branding begins and hopefully turning out.
PHNB: What do you find most exciting about ranching?
LOIS: Oh probably the calving. Helping them out, watching them grow, weaning the babies.
PHNB: How long have you partnered with Painted Hills Natural Beef?
LOIS: We’ve been with PHNB since the beginning.
PHNB: What attracts you to Painted Hills Natural Beef?
LOIS: Seems like we met Merhten Homer at a county fair, maybe a beef auction. He approached us about the Natural Program, we liked the sound of it and signed up.
PHNB: What is your favorite cut of beef and preparation method?
LOIS: Grilled Steak – my favorite is the one that is the best buy [laughs]. I can fix a steak most any way. I just get the best buy. We used to always have something on three legs that we butchered, but these days we buy it from the store more often than not. Beef is my favorite, I prefer it to chicken or pork so that’s what I buy mostly.