Discover Regenerative Farming and Grass-Fed Beef Near Olympia

Regenerative farming is such a part of their family heritage they recently won an award for it. Last fall Slow Food Greater Olympia awarded them the Slow Food Snail of Approval Award which recognizes food and beverage establishments that embody Slow Food USA's standard for good, clean, and fair food. The Snail of Approval is only awarded to select establishments making continuous efforts to improve the food system, and Colvin Ranch is the first ranch in the state to be recognized with the award.

This type of holistic approach to agriculture not only safeguards the land but also prioritizes the humane treatment of animals. Unlike conventional farming methods, regenerative farming focuses on restoring and enhancing the ecosystem's health.

A Rich History

Founded in 1854, Colvin Ranch is one of the oldest family-owned and operated cattle ranches in the county, and Jennifer Colvin is the fifth generation of Colvin’s to run it. The property was homesteaded by Ignatius Colvin who came to Washington in 1851 on the Oregon Trail. In 2023, Jennifer and her family took over the operation of the ranch, allowing her parents, Fred and Katherine Colvin, to somewhat retire from day-to-day duties and spend a bit more time traveling.

Jennifer credits her dad and his efforts to preserve their land as working agricultural lands through a conservation easement nearly 20 years ago. No matter who owns the land going forward, it cannot be developed and will always be protected as native prairie. Colvin Ranch was one of the first properties in the region to participate in the NRCS Grasslands Reserve Program.

Grass-Fed and Grass-Finished Beef

The foundation of Colvin’s herd are mostly Angus and Angus crossbreeds which are known for producing high-quality marbling, tenderness, and flavor, and they’re currently experimenting with a Wagyu Angus crossbreed which amps up those factors. Traditionally, Wagyu cattle are grain-finished, but the Colvin’s are sticking to their grass-finished model. “We’re not trying to produce an extremely marbled cut of beef,” explains Jennifer, “We’re hoping to bring unique flavor of a grass-finished cow and maybe getting a bit of extra marbling from the Wagyu.” If you like a leaner cut of beef but don’t want to sacrifice flavor and tenderness, these grass-finished crossbreeds are for you.

By only selling grass-fed and grass-finished beef, the cattle are eating what’s currently growing on the ranch, and there’s no need to bring in grain to finish them. “This is just part of our heritage,” Jennifer says. “It’s the way we’ve been managing our animals and our land forever and we feel that by keeping them grass-finished, we can do both in the best way possible.” This philosophy about sustainability and land management, in conjunction with how their animals are treated and what they eat is what brings about this special kind of harmony at Colvin Ranch.

In addition to their grass-finished beef, Colvin Ranch also provides all natural, pasture-raised pork seasonally during the summer, and you can customize your preferences for sausage, bacon, and cured products.

Regenerative Farming: Bringing Back the Prairie

Through rotational grazing and thoughtful land management practices, regenerative farming at Colvin Ranch is promoting soil health, reducing erosion, and sequestering carbon. Simultaneously, this approach prioritizes the well-being of their cattle by allowing them to graze in natural conditions and fostering a symbiotic relationship between the animals and the land. By emphasizing a balance between environmental stewardship and ethical animal husbandry, Colvin Ranch paints a picture of a sustainable model that not only protects the land but also ensures the humane treatment of livestock, contributing to a more resilient and harmonious agricultural system.

For Jennifer, being good steward of the land and producing a quality product for their community is ultimately at the heart of everything they do. The grazing and livestock management practices introduced by her father are what continues to shape and determine the best way to manage their resources, not just for the herd, but for the native plants and animals that also call the ranch home. “What we’ve found over the many years we’ve been doing this is that when you manage the land in a way that’s best for the native species in danger, like the Pocket Gopher and Golden Paintbrush, it's actually better for the livestock, too,” Jennifer explains. “We’re getting better forage, and better-quality grass which is great for the livestock. And that enables us to raise an exceptional high-quality beef that we can share with our community.”

Colvin’s rotational grazing concept means the herd is on small sections of land for a short amount of time. This means they’re always eating fresh grass. They keep the cows off native prairie grasses until they set to seed, which ultimately preserves the native grassland and creates better forage.

To reduce erosion of Scatter Creek that flows through the property, Jennifer’s father, Fred, utilizes a drinking fountain system for the cows. Rather than drinking directly from the stream, the creek is fenced off and the water is pumped into “nose pumps” that the cows drink from. This is a mobile system that travels with the cows when they’re moved from one location on the pasture to another.

Giving Back & Building Community

Being good stewards of their land and their cattle also extends to their support of the local community. In 2023 they started a program that enabled people to add a package of meat to their order as a donation to the local food bank in Tenino, then matched every donation. Every order that includes a donation feeds two local families in need. “We wanted to create an easy way for people to give back to their community,” shares Jennifer. “There aren’t a lot of opportunities for some families to get local, fresh, high-quality meat at a food bank but we’re changing that.”

Most of us enjoy buying local when we travel. When you buy from local farmers, ranchers, and growers, you’re supporting their conservation efforts and helping to grow community.

How To Order Beef & Pork

You can reserve a whole, half, or quarter side of beef through the ranch’s website by placing a deposit and selecting a pickup date (they’re currently booking orders several months out). If you’re not ready or don’t have room for that much beef, you can order individually packaged beef and pork through their online store. The all-natural beef is grass-fed and grass-finished, then dry-aged for 14 days for the best flavor.

You can pick up your order in Tenino at the ranch, in Tumwater at the Home Depot, or at the Proctor Farmer’s Market in Tacoma.

Visiting the Farm

While you can stop by the farm to pick up your beef orders, please note that the farm isn’t currently open to visitors on a drop-in basis. Watch our event calendar and follow Colvin Ranch on social media for their annual community event where you can enjoy a tasty grass-fed burger and connect with the partners Colvin Ranch works with, like the Thurston Conservation District. It’s a great opportunity to talk with farmers and growers in the region.

Colvin Ranch
16816 Old Hwy 99 SE, Tenino, WA 98589
(360) 339-8465
info@colvinranch.com