Hand-raised Wagyu & Red Devon beef with meticulous finishing for unprecedented flavor and tenderness.
Discover Four Distinct Flavor Profiles
Beef, like wine or cheese, can have a wide range of flavors depending on the breed and manner of feeding. We breed our cows from two very distinct breeds to cultivate a wide range of flavors in our beef. Taste the earthy richness of Wagyu, the bright clean flavor of Red Devon, and everything in between.
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Wagyu
Rich and buttery, our purebred, hand-fed Wagyu beef is perfect for those who love a truly beefy flavor.
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Red Devon
Light and clean on the palette, our Red Devon has the perfect flavor for those who enjoy subtlety.
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F1 - Red Devon & Wagyu
Get the best of both breeds with our simple crossbreed. Clean, beefy flavor.
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F2 Black
With 3/4 Wagyu and 1/4 Red Devon, this breed leans clean with just the right amount of Wagyu to round things out.
Currently Out of Stock
Family-Loved, -Fed, and -Finished at our Homestead in Eastern Washington.
We didn’t just invest in a cattle ranch, we live and breathe cattle. We moved the whole family from Seattle, Washington, to our homestead in the abandoned town of Elberton, where we hand feed our cattle every day, making sure they are happy and healthy. The whole family enjoys creating relationships with our cattle and spending time with them every day.
“In my 10 years of working in restaurants, I have never seen or experienced a steak of this quality.”
Thomas Strand, Restaurant Professional
“I have had beef all over the world, including premium restaurants in Japan, Italy, and the U.S. I can say with confidence that Palouse River Premium Beef is the best I have ever had.”
Troy Nealey, Steak Lover
Featured Products
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Ribeye, F1
This F1 steak contains three different sections: the rib eye, rib crown, and complexus. The combination of these regions create an eating experience comparable to no other.
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New York, F1
This cut is located in short loin of the animal. The F1 New York Strip has rich marbling creating a premium eating experience with its bold flavor.
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Ground Beef, Wagyu
At Palouse River Premium Beef our Wagyu ground beef eats just as good as our steaks. We often eat our burger as a plain patty with minimal seasoning to enjoy its natural juicy flavor.
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Brisket, Red Devon
This large piece of Red Devon meat is located in the breast under the first five ribs of the animal. The point cut has more fat and is more flavorful when compared to the flat cut.
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Tenderloin, F1
Being the most tender cut of meat in the animal, our tenderloin experience is like no other. The Wagyu breed is prized for its extremely marbled tenderloins that melt in your mouth when you take a bite.
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Ground Beef, Red Devon
At Palouse River Premium Beef our Red Devon ground beef eats just as good as our steaks. We often eat our burger as a plain patty with minimal seasoning to enjoy its natural juicy flavor.
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Coulotte, F1
This F1 cut is a lean steak derived from top sirloin and is often a couple inches thick. The thin fat layer that covers one side of the Coulotte gives it an incredible flavor.
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Teres Major, F1
This cut of meat is located right below the front leg of the animal in the Chuck section. The F1 Teres Major is about the size of a pork tenderloin and is the second most tender cut in the animal following the tenderloin.
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Denver, F1
This cut is derived from the chuck roll under blade, located in the Chuck primal of the animal.
Taste the Difference
Our premium beef is currently featured at the following restaurants.
Cook it Like a Chef
We’ve cultivated a network of chefs and home cooks who find and create recipes inspired by our excellent beef.
Not sure which product to buy?
We’ve created a tool to help you learn more about the different cuts of beef, including descriptions of each primal cut, the cuts available from that section of the steer, and how to cook the variety of cuts that come from each primal.
