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Welcome to Green Fields Bison Ranch!

Green Fields Bison Ranch is a grass-fed bison ranch nestled in the Willamette Valley on the edge of the coastal range in Oregon, a half hour west of Salem.  We enjoy our lives here in this beautiful valley where each day brings new adventures raising our bison.

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We value our animals and work hard to raise them humanely and naturally. They are amazing creatures.  At the end of the day when the work is done, we enjoy going out into the pastures and sitting among them, listening to them as they graze the green fields.   We “come into the peace of wild things” as Wendell Berry says in his poem, “The Peace of Wild Things”.

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Our goal is to raise the bison with a low stress handling approach.  We work with their instincts instead of working against them.  We practice patience when moving them to a new pasture by opening a gate and allowing them to move through it when they are ready to do so.

We value the task of providing our customers with a healthy, wholesome and “wildly nutritious” grass fed bison meat that is not only good for you but also good to eat.  Jo Robinson says in her article “Grass-Fed Basics” that

“a major benefit of raising animals on pasture is that their products are healthier for you.  For example, compared with feedlot meat, meat from grass-fed beef, bison, lamb and goats has less total fat, saturated fat, cholesterol, and calories.  It also has more vitamin E, beta-carotene, vitamin C, and a number of health-promoting fats, including omega-3 fatty acids and “conjugated linoleic acid,” or CLA.”

We feel it is a privilege to be raising these iconic and majestic creatures.

We sell our wildly nutritious (and delicious!) bison meat at the downtown Corvallis and the Salem Saturday Farmer’s Markets.  We will be at the following markets in 2017:

Salem Saturday Farmer’s Market (on Marion Street between Winter and Summer Streets): May 20; June 3 & 17; July 1 & 15; August 5 & 19; September 2 & 16; and October 7 & 28.  Our booth is AX on the first aisle on the east side of the market (off of Summer Street).

Corvallis Saturday Farmer’s Market along the banks of the Willamette River (our booth is on Monroe Avenue, west of 1st Street):  May 27; June 10 & 24; July 8 & 22; August 12 & 26; September 9 & 23; October 14 & 21; and November 4, 11, and 18.

Come visit us in Corvallis  and Salem for healthy, lean bison meat!

If you would like to order bison meat please either email us your bison meat order at lhedlund@gmail.com or call us at (971) 720-0462.  We can set up an appointment for you to visit the ranch south of Dallas to pick up meat if that is your preference.  We can also ship a minimum of 12 pounds of bison meat to you.

7 thoughts on “Home

  1. Matt

    Met you both at the (Salem) Saturday Market and purchased a heart and liver! Both were fantastic! Can’t wait to make another purchase.

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  2. Chef Ken

    My kitchen staff and I enjoyed the meat from the hindquarter of a half bison I purchased from you and we were blown away — delicious. The quality of your bison meat is top notch.

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  3. Adam N. in Coeur d'Alene, Idaho

    I cooked some of the bison meat this weekend that I ordered from you and it is by far the best tasting thing I have ever had. You guys really have a great thing going! Thank you so much and I can’t wait to order some more!

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  4. Kate

    Wonderful flavor and texture. Having had some grass-fed beef from a small farm in my area and found it tough, gamey and chewy, I wasn’t sure if that was expected. The answer is a resounding no, thankfully! This was amazing meat and we will absolutely order more. Lovely ranch and very friendly owners as well.

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  5. Eric K.

    We’ve tasted a range of the bison meat from Green Fields Bison Ranch. It’s easy to tell from both sight and taste that the bison is of the highest quality and that the grass fed animals have been treated well.

    The tasty breakfast sausage is nicely spiced, the ground bison is delicious in all kinds of recipes, and the steaks are absolutely first class. I have also slow cooked the chuck roast with onions, and it’s the best dish I’ve ever made.

    Thank you Green Fields!

    Like

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