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Born to be a “Pasture Artisan”

Kathy Panner always loved to work with animals, and decided early on that she wanted to be a farmer. So, 35 years ago, she started Cedar Park Grazing in southern Oregon, raising antibiotic-free beef and lamb on grass. Today, Kathy has come to think of her job as “pasture artisan.” Whether it’s planting stands of trees for shade, or using ash to balance the pH level in the soil after a heavy rain, the great flavor of Kathy’s Grass-Fed Grass-Finished beef has a lot to do with healthy pastures.

Cedar Park Grazing

Grass is Nature's Flavor

Kathy Panner manages her southern Oregon farm thoughtfully, taking such good care of the fields that a diverse ecosystem of grasses grows year-round. Her lambs — watched over by two faithful guard llamas, Maxi and Spit — graze on alfalfa along with cool-season grasses like ryegrass and plantain, which contribute a delicious, mild taste. As Kathy will tell you, having plentiful natural forages on the farm is important because, in her words, “grass is nature’s flavor.”

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