Our Process
The Oregon Natural Meats system is integrated for optimum supply-chain management. The components of our process include:
Animal Selection - Our unique approach to business starts with proper and focused animal selection. We only purchase calves from Oregon farms, and we verify that those animals were born in Oregon with an affidavit signed by the seller. Calves are verified to be raised with access to pastures through the weaning process. 
Our contract feeders purchase animals from farms and ranches that practice strong and aggressive herd health programs, including vaccination against respiratory and chlostridial diseases. We encourage our suppliers to implement systems to control internal and external parasites, as well as provide nutrition to animals that support the animal's immune system while providing a balanced diet including minerals and vitamins.
We do not allow animals into our program that have been administered growth promotants, hormone supplements or antibiotics. If an animal becomes ill, we encourage the supplier to treat it in a humane manner (which may include antibiotics), but we will not use that animal for our program.
Animal Feeding - Calves purchased or raised for our program are fed in dedicated feedlots in close proximity to the processing center we use in Eugene. This minimizes the distance animals and feed must travel, and reduces the carbon “hoof print” of our operation. Cattle feeding involves a closely managed diet of grains, forage, vitamins and minerals. We include in our feeding ration upcycled brewer’s grain, which is a high-quality source of energy and protein. Our cattle feeders use a 100% vegetarian diet without animal by-products, and never feed hormones or antibiotics. Any animals treated for illness are identified and NOT used for our program. Cattle feeders provide a signed affidavit to ONM at the time of delivery to the processing facility.
The Conversion Process (Animals into Meat) - Although a sensitive and unpleasant topic, it is helpful to understand the care with which we convert live animals to meat products. One of the primary benefits of being a locavore company is the short distances animals must travel to the processing facility, thereby reducing the stress commonly associated with loading, trucking, crowding, and unloading of animals. An additional benefit is the rural location of the facility we use in Eugene, Oregon. The facility we use is a small-scale processing facility, with a dedicated staff of experts in quality assurance, food safety and meat cutting. These experts work in harmony with ONM quality assurance personnel to ensure that finished products meet our rigid safety, quality and packaging standards. The facility processes at a “casual” pace rather than at a breakneck pace like other, larger, plants. This allows for proper handling of the animals, attention to details during the conversion process, and extra time for food safety and pathogen reduction programs. The facility is registered with the United States Department of Agriculture (USDA) and is Federally-Inspected.
Dry Aging - Proper handling after sacrifice, including the aging process, is the key to high-quality beef products. We place beef carcasses into a carefully controlled cooler for a 14-day dry aging process, which has a dual benefit to consumers. First, the controlled aging process allows the natural enzymes in the muscles to slowly break down the muscle in a natural way, enhancing tenderness and adding a mild but robust flavor to the meat. Second, the dry aging process, which takes place in a cooler at 40 degrees (F) or lower, reduces the potential for contamination from E. coli and other harmful pathogens. Recent research by the University of Wisconsin at Madison has demonstrated a significant food safety benefit associated with dry aging of carcasses prior to cutting, bagging and boxing.
http://www.meathaccp.wisc.edu/assets/Beef%20Slaughter/CL_%20summary%20of%206-day%20dry-aging.pdf
Meat Processing - After the dry aging period carcasses are carefully cut into popular wholesale cuts of beef, stew meat and ground beef items. Employees at the local processing facility are well trained in the areas of quality assurance, food safety and meat cutting. ONM quality assurance personnel work in harmony with the meat cutters to produce closely trimmed (1/8 inch fat trim), and “knife-ready” cuts ready for customers to convert into high-quality steaks and roasts. Slow line speeds, quality assurance oversight, and solid food safety systems result in premium quality and safety for our customers. High-quality vacuum packaging and boxing protect our products from the time of processing until delivery to your location. In addition to the wholesale cuts and carcass beef, ONM produces a line of high quality "Brew Burgers" for restaurant, retail and home use.
Additional Aging - After the processing steps are completed, the vacuum packaged and boxed wholesale cuts of meat are placed in temperature-controlled coolers for an additional aging period of between seven (7) and ten (10) days. This second aging step before distribution allows for additional tenderness and flavor from the meat. Research has demonstrated that meat reaches its optimum tenderness between 14 and 28 days after sacrifice, and that properly vacuum packaged meat can safely be held for this period of time and much more. Ground beef and stew meat items are not aged after processing, but are frozen to preserve meat quality and enhance food safety during transport and preparation.