I first discovered Palouse River Premium Beef at a CougsFirst! event, where I had the pleasure of meeting local rancher Richard Griffiths III. I was immediately struck by his passion and commitment to quality and sustainability. Griffiths III is redefining what it means to produce premium, local beef right here on the Palouse. - Eric Hollenbeck – Moscow, Idaho

This past spring, I ventured into the mountains to forage fresh morels, eager to pair them with a flap steak from Palouse River Premium Beef. Let me tell you—don’t sleep on this cut of meat! - Eric Hollenbeck – Moscow, Idaho

Finally - I did it! I perfected my collagen-rich beef broth. Turns out, all I needed was to start with Palouse River bones! This broth is truly made with love from start to finish. - Kari, Olympia, WA

From the first bite, you can taste the quality of the beef and sauce – the beef was tender with rich, beefy flavor that melded perfectly with the savory Bolognese sauce.

The garlic-infused flavors were nothing short of outstanding. The balance of garlic, herbs, and seasonings, created excellent flavors. The cooking process was a breeze, and the result was juicy, tender roast beef studded with garlic and a beautiful crust.

Discovering the true flavors of beef through braising and aromatics was a delightful experience.