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BONUS - Tina Timmerman of Oberg Brothers Natural Beef: Lessons Learned Transitioning to USDA Inspection and How to Build a Good Relationship with Your Processor
In this bonus episode, we talk about niche meat-marketing with life-long farmer Tina Timmerman of Oberg Brothers Natural Beef in Tonasket, WA. Tina shares the thought process behind transitioning some of their processing to USDA Inspection and outlines important tips to building a positive relationship with your processor. We also go into some of the challenges and opportunities of selling beef at farmers markets. Later in the episode, we talk with Kira Olsen of Smokey Ridge Meats about the processing side of things and how to maintain a good relationship with your butcher.
Born and raised in Okanogan County, Tina Timmerman has enjoyed living on her family owned ranch with her husband Mark Timmerman. Her father and uncle started Oberg Brothers Ranch, raising cattle off the land their grandparents homesteaded. Currently the ranch is operated by the fourth and fifth generations, Mark and Tina along with their son Sean and his wife Heather. Starting in 2000 they created Oberg Brothers Natural Beef, and began selling not only Custom Exempt beef, but also USDA Beef to natural food stores, farmers markets, and restaurants. They dry land farm and the cattle graze on the natural grasses of their property, forest service land, and DNR land. The ranch is BQA certified (Beef Quality Assurance), providing quality ranch management to ensure humanely raised, safe and healthy cattle and grass fed beef for their customers.
STAY TUNED FOR SEASON 2 OF FARM WALKS PODCAST... COMING SOON!
This episode is generously supported by the Methow Conservancy with funds from the USDA Rural Business Development Grant program. And, WA MEAT UP - a collaborative project of WSU and the WSDA - WA Meat Up was created to catalyze collaboration and entrepreneurship along the niche meat supply chain in WA State. Learn more and join the WA MEAT UP network online at wameatup.com
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By Tilth Alliance & WSU Food Systems Program
5
2121 ratings
In this bonus episode, we talk about niche meat-marketing with life-long farmer Tina Timmerman of Oberg Brothers Natural Beef in Tonasket, WA. Tina shares the thought process behind transitioning some of their processing to USDA Inspection and outlines important tips to building a positive relationship with your processor. We also go into some of the challenges and opportunities of selling beef at farmers markets. Later in the episode, we talk with Kira Olsen of Smokey Ridge Meats about the processing side of things and how to maintain a good relationship with your butcher.
Born and raised in Okanogan County, Tina Timmerman has enjoyed living on her family owned ranch with her husband Mark Timmerman. Her father and uncle started Oberg Brothers Ranch, raising cattle off the land their grandparents homesteaded. Currently the ranch is operated by the fourth and fifth generations, Mark and Tina along with their son Sean and his wife Heather. Starting in 2000 they created Oberg Brothers Natural Beef, and began selling not only Custom Exempt beef, but also USDA Beef to natural food stores, farmers markets, and restaurants. They dry land farm and the cattle graze on the natural grasses of their property, forest service land, and DNR land. The ranch is BQA certified (Beef Quality Assurance), providing quality ranch management to ensure humanely raised, safe and healthy cattle and grass fed beef for their customers.
STAY TUNED FOR SEASON 2 OF FARM WALKS PODCAST... COMING SOON!
This episode is generously supported by the Methow Conservancy with funds from the USDA Rural Business Development Grant program. And, WA MEAT UP - a collaborative project of WSU and the WSDA - WA Meat Up was created to catalyze collaboration and entrepreneurship along the niche meat supply chain in WA State. Learn more and join the WA MEAT UP network online at wameatup.com