Oregon farmers and ranchers raise a wide selection of meats, including pork, chicken, beef, lamb, poultry, goat, buffalo, rabbit and venison. Meat raised in Oregon is nutritionally rich and part of a balanced diet. Through research and technology, Oregon’s farmers and ranchers continue to improve their conservation and land management for the benefit of our animals, environment and the future of our great state.
- The first cattle drive of the west arrived in Oregon in 1838 from California.
- Beef is an excellent source of ten essential nutrients, including protein, zinc, vitamins B12 and B6, and iron.
- Cattle production is Oregon’s largest agricultural commodity in terms of sales, representing about 15 percent of Oregon’s entire agricultural sector.
- Wool from Oregon sheep was used to make the uniforms worn by the US Olympic team in Sochi.
- Besides meat and milk, cows provide us with hundreds of important by-products. Almost the entire beef animal can be used in some way. Non-edible by-products include leather, soap, cosmetics, crayons and butto