Our Community
August 2020
Page 3 CALDWELL PERSPECTIVE
From Pasture to Plate: Valli-Hi Angus Ranch
by Rachel (and Matt) Johnson, All Things Caldwell Facebook Page
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After a visit with Valli Hi Angus Ranch, I really appreciated the care, cleanliness and love they have for farming and their community. I have nothing but good to say about my experience. It is really exciting to share this local resource for excellent “farm-to-table” beef and lamb here in Caldwell. If you are looking for high quality meat at a reasonable value, look no further! To begin, I jumped at the opportunity to schedule a tour. Little did I know it would become the highlight of my week. Meeting with Valli Hi Angus Ranch owners Bill, Candy, and their oldest daughter Chelsea (along with two of her six children) was an honor and they were all such a pleasure to speak with. They were warm and inviting and treated me like family. I had a blast! My husband accompanied me and was equally as impressed with the time they took out of their day (and work!) to show us around and answer our questions. It was obvious to us both the level of dedication and hard work that is evident in how they treat and maintain their cattle. Their transparency about how they raise beef speaks volumes about their integrity. Before I elaborate further, I must share that prior to heading out to Valli Hi Angus Ranch, it was decided that a stop at Eight Twelve Main restaurant (in downtown Caldwell) was in order. We were hungry, and what better way to get into the right frame of mind for touring a Black Angus ranch than by downing a mouthwatering, double-patty cheeseburger? Makes perfect sense, I believe! All joking aside, there is not a better time than the present to support our local economy. The fact this new business linked arms with a local beef provider certainly garnered my attention and support. I appreciate that Eight Twelve Main makes all their burgers from Valli Hi Angus Beef and in the words of my husband; they are “juicy and charred to perfection.” As we arrived at the ranch, we found the peaceful country setting to be refreshing and a
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nice change of pace from our everyday life in “town.” In addition to lush, green pastures, the views of Lake Lowell and the surrounding valley offer beauty and serenity. There was no doubt in my mind that the grazing herds enjoying the wide-open pastures were as happy as could be. The ranch includes the addition of sheep, miniature horses, and chickens that were added to the farm for grandchildren to enjoy. I so appreciated the conversations I shared with this family whose roots run deep in our community. This familyowned-and-operated ranch was established in 1960 with hard work and diligence that holds true in their business today. Chelsea, the rancher’s daughter, grew up “with the cattle” and earned her Bachelors in Animal Science. Her favorite subjects were genetics and cattle reproduction. She is knowledgeable and helpful, their right-hand gal it seems! I must pass on a fun family “tid-bit” that Chelsea shared. 2 years ago, she and her father Bill, were talking of the growth in the Treasure Valley. He asked, “what do I have that I could sell to all these people?” Chelsea responded, “Well dad… we have grass fed beef?” It appears the rest is history. The beef stores humble beginnings included opening up the shed at the top of the lane with a homemade sign showing “Beef Store.” They have sold 1/2’s and 1/4 beefs to family and friends. Due to popular demand, they began selling beef by the single package. Since 1960’s, Valli Hi Angus Ranch has been breeding and raising Registered Black Angus cattle. They use top bloodline bulls and cows to raise the best cattle possible. They currently have 144 baby calves. It was so fascinating to learn how they checked their breeding “first” on a computer program where they decide the best possible combina-
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tion of parent bloodlines. Candy shared how they use advanced data tracking technology in all their processes which includes many ways to help track the birth weight, calving ease, growth, quality of ribeye & marbling and more. The cattle are all GRASS FED with a mix of grass, barley and alfalfa hay. They are growth HORMONE FREE and are not fed antibiotics. For many, this is of great significance. Antibiotics are used only in the case of a sick animal and that particular animal will not go to the butcher for at least 4-6 months. Valli Hi Angus Ranch CARES about their quality and will not use sick animals for meat. When first calf mamas have their calves, they put them in a separate pen for 24 hrs while they “mother up” and bond. Their main herds are kept in the grass pastures with their babies during the summers. I don’t know about you, but this does my heart good. They are well cared for. The effects of Covid haven’t slowed their business. They are busier than ever and are keeping wait lists on meat that typically would be available on their freezer shelves (there is Always a wait list for Tri-tip & Ribeye). Their local butcher is also busier than ever trying to keep up with local demand. But as long as the butcher stays open Valli Hi will have new meat coming in each week. Check in with the Valli Hi Angus Beef website for beef and lamb availability, if there is something you’d like that is “sold out” give them a call or text to be put on their wait list, and make sure to sign up for their newsletter. It’s worth the wait for great tasting beef! If you haven’t yet, you’ve got to give Valli Hi Angus Ranch a chance at earning your business! I hope this encourages you to make an order and pay a visit for “barn-side pickup” at their store. When you purchase their meat, you can be assured in knowing “WHAT” you are buying!
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uston Vineyards
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A toast to 110 years of family farming! 4th tion ra ne tage e G vin
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