Inland Northwest Market Report 7-15-2026

Toppenish moved some cattle this week — and the board tells the same story we've been watching all summer: weight you can still put on is where the money is. Steer results by draft: 563 lb whiteface — $435.00 703 lb blacks — $370.00 711 lb blacks — $375.00 715 lb whiteface — $380.00 749 lb whiteface — $357.507 56 lb yearlings — $360.00 783 lb blacks — $350.00 (33 head) 809 lb yearlings — $355.00 812 lb blacks — $337.00 (36 head) 823 lb blacks — $330.00 837 lb yearlings — $338.00 867 lb yearlings — $333.00 880 lb blacks — $315.00 933 lb yearlings — $297.50 985 lb yearlings — $290.25 (32 head) That 563lb whiteface draft at $435 is the top of the sheet. Once they cross 900 lbs., you're under $300. Buyers are paying for pounds they get to add — not pounds already on the animal. If you've got light steers and you're sitting on the fence, this is what the market's telling you.

Don’t Overlook One of the Most Nutritious Cuts: Beef Heart

When most people think about beef, they picture ribeyes, burgers, or brisket. But one of the most nutrient-dense cuts on the animal is often overlooked: the heart. This week, Kevin decided to step outside his comfort zone and cook something he’d never made before—fresh beef heart from Primal Acres Meats. I’ll admit, I was a little hesitant at first. Organ meats aren’t exactly something most of us grew up eating. But wow…we were both pleasantly surprised. Kevin sliced the beef heart into thin strips and marinated it in a flavorful Jamaican jerk marinade before grilling it Brazilian-style. He paired it with a fresh, homemade chimichurri sauce loaded with parsley, garlic, olive oil, vinegar, and herbs. The bright, fresh chimichurri balanced the rich flavor perfectly. The biggest surprise? How incredibly tender it was. If someone had served it to me without telling me what it was, I would have guessed it was a tender steak. It wasn’t tough or chewy like many people assume. It had a rich beef flavor without being overpowering, and the chimichurri took it to another level. Why Eat Beef Heart? Beef heart is technically an organ, but nutritionally it’s more like an extremely lean, nutrient-packed muscle. Some of its impressive benefits include: Excellent source of complete protein to support muscle growth and repair.Loaded with B vitamins, especially B12, which helps with energy production, brain health, and healthy red blood cells.Naturally rich in iron, making it a great choice for those looking to support healthy iron levels.High in zinc and selenium, important minerals that support immune function and overall health.Packed with CoQ10, a powerful antioxidant found in especially high amounts in heart tissue. CoQ10 plays an important role in supporting heart health, energy production within cells, and healthy aging.Contains collagen-supporting nutrients that contribute to healthy connective tissue.Leaner than many traditional beef cuts while still providing exceptional nutrition. Why More People Are Choosing Organ Meats For generations, families valued every part of the animal. Organ meats were prized because they provided incredible nutrition naturally, long before supplements filled store shelves. Today, many people are rediscovering these traditional foods as they look for nutrient-dense, whole-food options. While organ supplements have become popular, there’s something special about enjoying these nutrients the way nature intended. Trying beef heart reminded us that sometimes the cuts we overlook end up becoming our favorites. If you’ve been curious but hesitant, consider this your encouragement to give it a try. Prepared well, it’s tender, flavorful, and an incredibly nutritious addition to your plate. At Primal Acres Meats, we believe in honoring the whole animal and helping people experience high-quality, locally raised beef from nose to tail. Sometimes the most nutritious cuts are the ones you never expected to love. Have you ever tried beef heart or any other organ meats? We’d love to hear what you thought! Erin, Primal Acres

Why Great Beef Doesn’t Need Much

Every once in a while, a meal reminds you why quality matters. This photo is 100% authentic - unaltered and unfiltered. Just straight from the grill to my hand, to my mouth. Last Father's Day weekend, Kevin fired up the grill and made burgers using our 100% grass-fed Primal Acres ground beef. They were, without question, some of the juiciest, most flavorful burgers we've had in a long time. When you start with high-quality beef, you don't have to do much. A little seasoning, a hot grill, and good company are really all it takes. One of the biggest differences you'll notice with locally raised, grass-fed beef is the flavor. It has a rich, clean taste that simply isn't the same as most grocery store beef. You know where it came from, how it was raised, and that it was handled with care from start to finish. That peace of mind makes every bite even better. Grilling brings out the best in grass-fed beef. The smoky char, the caramelized edges, and the natural juices create a burger that's tender, satisfying, and full of real beef flavor—not masked by fillers or heavy seasoning. For us, that's what Primal Acres is all about. Honest food. Local ranching families. And gathering around the table to enjoy meals that bring people together. If you've been thinking about filling your freezer or simply want to taste the difference for yourself, we'd love for you to give our grass-fed beef a try. Sometimes the simplest meals really are the most memorable. Erin - Primal Acres

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Inland Northwest Market Report 7-15-2026

Don’t Overlook One of the Most Nutritious Cuts: Beef Heart

Why Great Beef Doesn’t Need Much

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