The best beef starts at the source. And the secret to sourcing great beef hinges on three main elements:

1. The genetics of the cattle.
2. The climate in which the cattle are raised.
3. The feed the cattle consume.

According to Tim Loveall, President of Ameristar Meats, these three come together in the northwestern part of the U.S. and are the secret to why Cattle Company Beef has superior taste and tenderness.

“Customers want a good eating experience and they want to buy from neighbors and those they trust,” he says. “And we bring that all together with the Cattle Company Beef brand.”

Partnering with local and regional ranchers, as well as regional feeders, allows us to know how the cattle are being raised and cared for.

“In the northwest, we probably have the best genetic pool available in the United States,” he said. “We collect the cattle from ranchers we partner with and bring them into feedlots we partner with. So we have exceptional genetics, we understand and put together feed rations that develop quality out of those nice genetics.”

He notes that the regions’ climate is just about perfect for cattle.

“The northwest region really allows Angus cattle to thrive,” says Loveall. “If you go too far south, it’s too hot and those cattle struggle. If you go too far north, it’s too cold, so we are in the perfect temperate zone that produces some of the best cattle in the world.”

It all adds up to a process that produces the source for consistently great beef.

Loveall sums it up as:

• Sourcing cattle from the northwest region so they are all born and raised in the northwest’s temperate climate.
• Partnering with known ranchers so we understand how they handle their cattle in the pastures.
• Partnering with known feeders so we know how the cattle are fed for finishing.
• Having the cattle processed regionally so they are transported a minimal distance.

This adds up to the sourcing of consistent, high-quality beef to give customers the best dining experience.