Who we are
At McLaughlin Ranch, our Hereford and Angus steers roam freely on the lush, open grasslands of eastern Washington, grazing in the peaceful pastures near Eloika and Horseshoe lakes just north of Spokane.
When the time comes, our beef is processed with care at Smokey Ridge Meats in Chewelah, WA, under the watchful eye of USDA inspectors—every cut proudly carrying the USDA stamp of approval.
We dry age our beef for 14 days, allowing the rich flavors and tenderness to naturally develop, just as our family has done since 1972. Finally, each cut is flash frozen and thoughtfully packaged to preserve that farm-fresh quality, so it’s ready when you are—whether it’s tonight’s dinner or next month’s celebration.
Contact us
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