What People Are Saying About Us:
I first tried Palouse River Premium Beef from a sample I received at an event. It was ground Wagyu and was delicious. When it came time for Christmas dinner this year, I knew exactly where to go and contacted Richard. I wanted several steaks in different cuts so we could sample it all. He sent New Yorks, Ribeyes, tenderloins and more while throwing some ground beef out of the kindness of his heart. They were here so fast, were packed well and it was all AMAZING! The steaks had excellent taste and cooked up well. I did some medium rare to well done for everyone’s personal preferences with just salt and pepper and everyone raved. I loved the different types of ground beef Richard sent as well. We will definitely be ordering more beef in the near future! Highly recommend Palouse River Premium Beef!
Palouse River Beef is not only delicious, but extremely unique. We prefer a more coarse grind and Richard was more than willing to accommodate. He even invited us out to his ranch to meet the herd and see the operation, my toddler loved it! We’ve since had some unique cuts of steak, ground beef, and roasts from PRPB and everything we’ve had has been high quality. If you want to learn about beef, Richard will talk your ear off and it’s really cool to see someone so passionate about what he does. This isn’t your typical cattle ranch and that’s why we love it.
We first experienced Palouse River Premium Beef after Richard let us try some following a conversation we had in our business. We were blown away by the decadence of the hamburger, and the flavorful juiciness of the steaks. We had never experienced anything like it. It is uniquely rich and bursting with flavor. We had tried Wagyu in the past, but nothing like this. We were sold after our first experience.
We were invited to the ranch to meet the cattle, and were able to see first-hand the level of dedication and care put into raising quality beef. These cows receive a high level of attention with daily one-on-one interaction with the family. Richard is always striving to improve his beef and puts a great amount of care into the quality of the product he offers, which is evident after the first bite. We are fortunate to have such a high-caliber and unique beef available locally.
I have had beef all over the world, including premium restaurants in Japan, Italy, and the U.S., not to mention home-grown beef from our family farm. I can say with confidence that Palouse River Premium Beef is the best I have ever had. Don’t hesitate, just order some right now. I promise you will be amazed, and you will order again.
In my 10 years of working in restaurants, I have never seen or experienced a steak of this quality.
The best local meat you will ever taste. Full of flavor and very tender. The marbling is the best I’ve seen.
Palouse River Premium Beef is just that! It’s premium and more flavorful than a regular burger grind you’ll find at your local grocery store. We tried the medium grind plain: burger patty with no seasonings added. I couldn’t believe how flavorful the meat was. No seasonings, no condiments and yet the beef was a star all on its own. Well worth the higher price for the taste, quality and knowing where the meat came from and the people who care for the animals.
The Palouse River tenderloin was THE best steak I have ever eaten.
I couldn’t be more impressed with Palouse River Beef from ordering to eating. After placing my order, I got email updates with shipping information and a tracking number. It took three days to arrive and I was impressed with the packaging and that it was still frozen. But the best part was in the taste. We made burgers out of the middle ground beef and the taste was noticeably better than store bought beef. My wife says she is now spoiled and will only eat burgers from Palouse River Beef from now on. We haven’t tried the steaks yet, but if they are anything like the ground beef, I can’t wait to get them on the grill.
I discovered Palouse River Premium Beef at the Cougs First event in Spokane last fall. What a treat! First out of the box was a Denver steak, the flavor was excellent, further it was a very tender cut of meat. Since then, we have eaten the fiine and medium grind burger along with other steaks. When you have a ribeye you’d better get bigger plates, I had to use a serving platter to hold one.
We’ve since stopped by Richard’s ranch and picked up a second big box of meat including Red Devon. Both the Wagyu and Red Devon are excellent beef choices. The net result, great meat from a really nice family!
I contacted Richard in regards to beef and he came through! Not only did he take an hour or more out of his busy day to explain the multiple types of beef and cuts, he even drove my order right to my door a few days later. He definitely takes pride in is beef and that’s what’s makes his product stand out from the rest.
I’ve had a lot of “farm to table” beef and none compare to Richard’s. This beef is unmatched, and true farm to table. There’s no smoke and mirrors with him, he even invited me to the ranch to see the whole operation! I’ll be a life long client from here on out.
Do yourself a favor and order a whole cow from Richard and his family!
Check Out These Great Beef Recipes!
Osso Buco
Discovering the true flavors of beef through braising and aromatics was a delightful experience. This Osso Buco recipe is incredibly straightforward, encouraging all home cooks to give it a try! We added a twist with a gremolata topping, introducing a zest that perfectly complements the beef’s richness. The quality of the beef truly made this dish stand out—it was exceptional. Excited to explore more and share pictures of our culinary adventures. A huge shoutout to Palouse River Premium Beef for the top-notch beef
Garlic Lover's Roast Beef
I’m absolutely thrilled to share my experience with this Garlic Lover’s Roast Beef recipe! First off, the star of the show was the mouthwatering beef bottom round flat roast that we cooked up from Palouse River Premium Beef. It was a great cut, and the quality of the beef truly elevated the dish.
Diving into the recipe itself, 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.
I’m already thinking about the next time I get to enjoy this recipe, and you can bet I’ll be heading back to Palouse River Premium Beef for more of their cuts. If you’re a roast beef enthusiast, do yourself a favor and give this recipe a go—you won’t be disappointed!
Orecchiette Bolognese Pasta
We recently tried out the Orecchiette Bolognese Pasta recipe from Today.com, and let me tell you, it was absolutely phenomenal! The dish turned out to be a delectable blend of flavors and textures that left me craving for more. Opting for the coarse ground beef from Palouse River Premium Beef elevated this dish to a whole new level of goodness. From the first bite, you could taste the quality of the beef and sauce – the beef was tender with rich, beefy flavor that melded perfectly with the savory Bolognese sauce. Each mouthful was full of textures and tastes, with the beef anchoring the dish and providing a satisfying depth that lingered on the palate. The orecchiette pasta was cooked to perfection, providing the ideal base to soak up all the savory goodness of the sauce. Overall, this recipe is a definite winner in my book, and I’ll be sure to make it again soon!
Cheeseburgers/Hamburgers
We did a blind taste test featuring hamburgers made from Palouse River Premium Beef and 80/20 ground beef sourced from a local grocery store. We followed the same recipe by Alvin Cailan for each burger, and the quality and taste of the Palouse River beef stood out. It was clear to all three of us which was the local premium beef! While the 80/20 beef from the local grocery store delivered a fine burger, the juiciness and flavor profile of the Palouse River Premium Beef burger set it apart. Cailan’s special sauce with caramelized onions was a great compliment to the burger – we’d highly recommend!
Corned Beef
We recently enjoyed a beautiful brisket from Palouse River Premium Beef, making multiple great meals with homemade corned beef. Following ChefSteps’ Nine-Day Homemade Corned Beef recipe, we embarked on a nine-day process that was quite a bit of fun (and a little work)! The culmination of this resulted in a corned beef of amazing flavor and tenderness. This brisket, transformed by many days of brining and sous vide, exceeded all expectations. Its rich depth of flavor and soft texture elevated every dish we used it in, including a classic Reuben sandwich and alongside bacon in Shelagh’s Irish Pizza recipe, where our leftovers found new life atop a crispy crust.
We encourage you to embark on your own nine-day journey, and definitely suggest starting with Palouse River Premium Beef.
Barb's Pesto
- ½ cup pine nuts
- ¾ cup olive oil
- 4 cup Fresh Basil leaves
- ¾ cup parmesan cheese
Put all ingredients into a food processor, pulse then puree.
I use a small rubber spatula to put pesto into a plastic ice cube tray. Place in freezer for a couple days, pop out as cubes and place in a zip lock qt. freezer bag. They will be ready for many uses.
- Add to Soups, Sauces, Pasta
- Add to mayonnaise to make a wonderful Pesto Aioli.
- May also add a smoked pepper to ingredients.
- Add to pasta with cream and meat from PRPB from steaks to grind.
Bone Broth
- 1 lb. bones
- 1 carrot
- ½ onion
- 1 celery stalk
Blanch bones for about 10 min to remove excess blood and bone dust for a purer flavored broth.
Bones and vegetables can be roasted @ 400 degrees till golden brown, or for about 45 min. or so. Do not let char. This will produce a richer broth. This step may also be skipped and ingredients placed directly into a pot for simmering for a milder broth.
Put bones and vegetables in a large pot with about 5 quarts of water, bring to boil and reduce to simmer for 10 to 12 hours to make approximately 1 gallon of broth.
Cool and strain through a fine metal strainer, then through cheese cloth for a clearer broth. Then place in 1 qt. zip lock freezer bags for future use.
- Great for Soups, Stews, Sauces
- Herbs and Spices can be added later to taste.
Chili Con Carne
- 2/lb. PRPB Sirloin Tip Steak
- ½ onion, chopped
- 6 garlic cloves, crushed
- 1 tbs. cumin
- 1 tsp. oregano
- 2 tbs. chili powder
- 1 tsp. smoked paprika.
- ½ tsp. salt
- 2 cups bone broth or beef broth
- 1 12 oz. can purée tomatoes.
- Add pepper & chili powder to taste
Brown onions & garlic in bacon drippings, move to crock pot.
Cut steak into ½” x ½” cubes brown in bacon drippings and add to crock pot.
Add spices, tomatoes and broth, set heat high for 3 to 4 hours.
Serve with quesadillas, sour cream, and cheese.
R3's Red Sauce
- 1/lb. PRPB course grind
- ½ onion
- ½ green pepper
- ½ red pepper
- 2 celery stalks
- 2-3 pinches basil
- 2-3 pinches oregano
- 4 or 5 shakes garlic salt
- 1/3 cup Sauvignon Blanc
- 1 tbs White Truffle oil
- ½ cup Whipping Cream
- 1 – 12/oz. can crushed tomatoes
- 1 – 8/oz. can tomato sauce
Cook the grind in a 10” skillet, do not play with it much, cook it in bite size pieces to medium well. Chop vegetables while cooking. Remove beef & drain most of the tallow. Add vegetables and brown slightly. Remove meat and vegetables from skillet. Deglaze skillet with wine. Add crushed tomatoes, herbs, garlic salt, truffle oil, stir to combine. add beef stir slightly & cove simmer for abut 45 min. then add whipping cream. Bring back to simmer. Remove from heat and serve over pasta.
London Broil Marinade
- 1 PRPB London Broil
- 1 cup Teriyaki sauce
- 2 tbs brown sugar
- ½ a lime, juiced
- 3 tbs rice vinegar
- 2 tbs fine chopped cilantro
- 2 tsp Sambal Oelek ground fresh chili paste (green lid) or to taste.
- 1 splash sesame oil
Mix all ingredients except for London Broil well in a bowl.
Thaw London Broil in COV package. Cut the corner of the package just enough to get a funnel in, pour in marinade. Remove as much air as possible without losing sauce. Fold corner a couple times and put on a heavy paper clip. Put into refrigerator for about 45 min. on each side. Take out and cook on grill with medium high heat until internal temp is as you like it. Remove cover and let rest. Cut cross grain about ¼ inch slices. Serve with rice or pasta.