About Us

Our Story

The farm started out it's life with an excavation company, founded in the 1940's, by Ralph and Lou Crum; as the profits from that endeavor grew, the couple pieced together small tracts of dryland wheat ground, then farmland.

Over the next 70 years, as their son Monty Crum took the reins, the farm expanded with more wheat ground, an irrigated farm, and livestock. In 2013, two of Monty's children, Rob Crum and Camie Padberg, formed a brother-sister partnership to transition the operation into a 3rd generational farm. Along with way, there's been ups and downs and experiments, including leasing ground for carrot seed, seed potatoes, and mint; adding an organic farm division in 2021, and of course, the cattle.

Rob and Camie each have two young children, and these kids are growing up with hands-on experience, participating in all areas of the farm activities, learning as they grow.

Our beef comes from cattle born on the farm, rotated through grass and forage pastures as they grow, then shipped to the mountains in Long Creek, Oregon for the summer months. Roaming the native grass pastures, they develop lean, healthy muscle that's high in omegas, minerals, and protein. When the calves come home in the fall, they're put on a rotational grazing program to gain weight and "fatten" for processing, and given protein and mineral/vitamin supplements to improve their meat quality, as well as run through a final set of vaccinations to sure their utmost health.

The herd consists of Angus composite cows covered by purebred black Angus bulls, a breed known for it's high marbling percentages, mellow attitudes (which also affects meat quality), and easy fleshing. There's no gratuitous use of antibiotic medicines or feeds, no growth hormones used, and we practice well-known, low-stress cattle handling skills, usually involving being either horseback or on foot; these animals help us make our living, and we treat them with the respect that deserves.