Cory Carman spent the last 17 years saving the family ranch in northeastern Oregon. After decades of raising cattle to be shipped off to the commodity meat market, she’s transformed the 5,000 acres of high mountain grasslands and forests into a model of regenerative agriculture. As she said to the Burgerville executives, who now sell a Carman Ranch burger with a locally sourced bun and cheese, “We’re soil farmers.”
We’re happy to offer our first Carman Ranch beef box, an assortment of cuts and ground beef from cows fed nothing but grass. It contains a couple of ribeyes, a pound of ground beef, another pound of steak cut for kebabs, and a pair of culotte steaks.
EACH BOX INCLUDES:
7 oz Culotte Steaks 
16 oz Ground Beef 
12 oz Ribeye Steaks 
16 oz Top Sirloin (for Kabob) 
Also known as the sirloin cap, the culotte offers a lean, flavorful steak that needs a little extra attention. Don’t be tempted to remove the fat, since it helps keep the steak moist as it cooks. Score the fat’s surface and rub salt and peppers into the cuts. Sear the steak on both sides for a couple of minutes, then put it in a 400F oven for another 5 minutes or until the internal temperature reaches 135F for rare, 145F for medium rare.
They call it a picanha in Brazli, where the steak is often seared, then sliced and brushed with olive oil. The sliced steak goes back on the grill for a few minutes, and we like to serve it with Salsa Verde.
Week two of our subscription service is now live! A chance for us to share our current favorites, highlighting producers we love here in Portland as well as discoveries from around the globe.
7/2 RGF FRESH BOX
Baird Orchard Cherries
Beurre de Baratte Salted Butter
Salami from Tails & Trotters (included in meat option)
or Hellenic Farms Fig Salami (included in vegetarian option)
Monger’s Choice Cheese
Ak Mak Crackers
Ayers Creek Italian Prune Jam