Our limited production allows us to focus on the animals’ well-being and health. Our cattle are tagged as naturals at birth, so if a tag inadvertently works loose or we need to treat an animal, they no longer qualify for the natural label. This process ensures consumers receive the quality they can trust. We acquire our calves (mostly Angus) from reputation herds, guaranteed all-natural, born in the high desert areas of Southeast Oregon and Northwest Nevada. These calves were raised on mother’s milk, desert native grasses and alfalfa until they come to Crater Lake. Then the calves have free range of our organic acreage for the next five to six months, continuing with a diet of native grasses and spring-fed water. Our cattle are NEVER subjected to a confined feeding environment. Grass-fed cattle need to be a certain weight to cure correctly. When they have reached the proper weight, based on the size of the animal, we process them and dry age the whole side of beef for up to 21 days. The primal cuts of dry aged beef are then divided into steaks and other cuts of meat at the store where you buy them.