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Comments from Restaurant Owners and Chefs
Maria Hines |
Skagit River Ranch has a strong commitment to quality. I have been buying their best tasting organic grass fed meats for over 10 years. The grass they feed their animals have a sweet herbaceous quality, which is imparted into the meat. It's a privilege and inspiration to serve their product. I know you will enjoy it as much as the guests at my three certified organic restaurants do! Maria Hines, Executive Chef/Owner Tilth, 2009James Beard Award Winner “The best Chef Northwest” |
Diane LaVonne |
“Great food comes from great ingredients rather than complicated technique. Choose wonderful ingredients and treat them with respect. George, Eiko, Nicole and their entire team are dedicated to producing great ingredients with love and passion. They do the hard work, all I have to do is prepare and cook it. I am honored to be a part of their extended 'market family.'" Diane LaVonne Diane's Market Kitchen - Seattle's Urban Cooking School Connecting cooking, companionship & community 1101 Post Alley
Seattle, WA 98101
206-624-6114
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 | “Some people seek out Skagit River Ranch meat and eggs because the animals are raised in an ecologically sound and sustainable way. Others choose these products for health reasons; more nutritional balance of Omega 3 fatty acids and a lower amount of saturated fats. But what keeps me coming back to Skagit River Ranch is the flavor: the beef tastes clean and compelling, the chicken and pork give off the most appetizing aroma of any I have ever cooked with, and every recipe I make using Skagit River Ranch eggs turns out better.” Greg Atkinson, Executive Chef/Owner Author of “West Coast Cooking” “At the Kitchen Table and other cookbooks |
| “The relationship we have developed with Skagit River Ranch is not only one of our longest but also one of the cornerstones of our restaurant. Our guests receive and appreciate a delicious product and an education about eating grass finished beef raised less than 100 miles from our restaurant. Just as important as teaching our guests, our cooks learn about the importance of organically grown, sustainably raised beef and its effects on the environment that they will carry throughout their careers.” (Seattle Art Museum) |
 What I notice the most about Skagit River Ranch’s Wagyu is the sweet buttery flavor in the marbling and the fat. It is a unique flavor combination of the “sweet buttery” Wagyu and of the “clean grass-fed” Angus. It’s exciting that we can get this delicious meat locally!
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| This is Kevin Robertson from Bastyr University. You donated some ground beef in December for a group of us to prepare a meal and teach a nutrition class at the Seattle VA Hospital. I wanted to let you know that the class was very well received. We ended up making meatloaf, and the assistant manager said it was the best meatloaf she had ever tasted! We've been invited back to teach more classes as a result. I also wanted to let you know we included your farm's information on the menu, and we talked about the nutritional benefits of organic/pastured beef on health, not to mention the benefits farms like yours have on our community. Everyone seemed very interested, and they were asking lots of questions. Everyone in the house now knows where to go to get great products like the one we served them. Thank you so much for enabling this to happen! Kevin Robertson Bastyr University
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28778 Utopia Road Sedro Woolley WA 98284
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