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St. Patrick's Day Corned Beef
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RAISED RIGHT
EXPERTLY BRINED

Carman Ranch

Raised in the shadow of Northeastern Oregon’s Blue Mountains, fourth-generation rancher Cory Carman’s beef is an Angus-Hereford cross with a robust, beefy flavor. Free from all chemicals, the beef from Carman Ranch benefits from rich, volcanic soil, which makes the meat taste — as Cory describes it — “complex and multi-layered.” You can find Carman beef at Portland chef Greg Higgins’s restaurants, and at Seattle chef Renee Erickson’s notable steakhouse Bateau.

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