In the early 1970s, what is now McLaughlin Ranch began as more than just a farm—it was a dream. A dream of raising a family in the wide-open countryside, where there was safety, space to roam, and the freedom to build a future with our own hands. The land offered not only a way to provide, but a way to live with purpose—where meaningful work became lessons, where income was balanced with joy, and where life was enriched by the rhythm of the land.
On that original 240-acre farm, every one of those dreams came true—and then some.
Growing up alongside my sisters, we were lucky enough to call this place our playground and our classroom. Our father’s passion for farming shaped our days: feeding animals before school, riding through pastures, and learning—often without realizing it—the values of stewardship, sustainability, and respect for every living creature. From him, we inherited a deep appreciation for the care that goes into raising livestock humanely and the unmatched flavor of meats raised the right way: lean, tender, and full of honest taste.
Over the years, our family raised all kinds of livestock, but our greatest pride has always been our grass-fed and finished beef and our hogs, nourished on barley and peas. The result was always the same—meat that was not only delicious but distinctively better. A cut above, in every sense.
Today, on 85 of those original acres and nearby lush pastures, we continue the tradition with the same care and passion. It is our honor to bring you boutique beef and pork directly from our Eastern Washington ranch to your table. Whether you choose a half or whole share, custom cut and wrapped, or prefer USDA-inspected, vacuum-packed cuts ready for your kitchen, our hope is simple: that every bite carries with it the closeness of our family, the richness of our traditions, and the pride of generations who have poured their hearts into this land.
Welcome to McLaughlin Ranch. From our pastures to your plate, it’s a pleasure to share our story—and our table—with you.
