From humble Oregon roots, Country Natural Beef has flourished over the last 35 years to provide all-nature, environmentally sustainable meat across the West. 

The agricultural cooperative got its start with ranchers Doc and Connie Hatfield, who came up with the idea to market naturally raised beef to local customers. Not only could they help struggling producers turn a profit, but they would talk with consumers about their management practices and caring for the land. 

What started with 14 ranching families around Central Oregon has since expanded to more than 100 members in 14 Western states, including Hawaii.

Headquartered in Redmond, Country Natural Beef sells meat to well-known retailers and restaurants including Whole Foods, New Seasons Market and Burgerville.

Co-op members follow in the Hatfields’ footsteps of environmental stewardship, grazing cattle humanely in a manner that protects land and water quality. Ranchers own their animals from birth to plate, and are not given antibiotics or growth hormones. 

Country Natural Beef’s grazing principles were developed in 1992, devoted to maintaining grass and plant diversity as well as healthy streams and water resources.

The co-op is certified by the nonprofit Non-GMO Project, and the Global Animal Partnership’s welfare standards for pasture-raised livestock. Individual producers are third-party verified by Food Alliance to ensure sustainable practices are upheld, with inspections every three years.