Browning Beef
Browning Beef
Answers provided by Frankie Browning, Billy Browning, and River Browning
Photo Credit: Maddison Foley
www.fourefarms.com
@browningbeefspokane
This story is a part of our collection The Craft of Cattle.
What are you known for?
We are known for our love of the Earth our animals and incredible customers. We raise amazingly lean, clean grass-fed/finished beef.
What type of cattle do you raise and why?
We raise a longhorn cross breed. Over the years, we have worked to get at least a quarter to half longhorn in all of our beef producing cows. This mix is with Hereford and Angus. Longhorn cattle are hardy survivors that do wonders on a variety of vegetation and landscape. They are incredibly maternal and have little to no issues during birth due to their calf size being smaller by nature. Our longhorn cross cows are fantastic milk producers with nice tight bags and good utters. Despite their smaller frame, these cows typically ween calves as big as a pure bred beef cow. Beef produced from our longhorn cross breed has a fantastic flavor point especially on a straight grass diet.
How long have you been raising this cattle?
We have been raising cattle for 18 years, but have been marketing our beef for 5 years.
What is a favorite story from the ranch?
We have an endless number of ranch stories. My love of writing has allowed me to share many adventures we have had. If choosing just one is a must, I would have to say the story of Patrick is an all-time favorite amongst us and our followers alike. March of 2020 was brutal on Browning Ranch. A blast of winter came in on Friday the 13th in the midst of calving season while we battled losing our precious young doggy from seizure complications. The next day, we desperately tried to save a preemie calf with no luck. Loss was abundant and our spirits were low. March 17th we had our first set of longhorn twin calves born. Mama only took one and the other was left in the snow. With a raw and skeptical heart, I poured my soul into this tiny life. Knowing his fate was grim I cautiously named him Patrick and begged him to survive. Willing life into him filled the void in my heart and he flourished. He was fed four bottles a day while he slept in the mudroom for a month then lived in our yard for the summer growing stronger each day. As the world was ending with the pandemic, our world was filled with the love and hope of this precious calf. He became famous amongst our customers whom he would greet at beef pick up. He gave cuddles to the UPS man and spend countless hours playing with River in the arena during rope practice. Fast forward 3 years later and Patrick is still with us and thriving. Despite huge size and massive set of horns, he is as gentle as they come. He currently resides on the back 900 acres of our ranch down on the Snake River. Patrick is our pet and will live forever if I have anything to say about it!
What do you want our readers to know about you and/or why should they consider where their beef comes from and how it is raised?
We are deeply passionate about the health of our planet, our animals and our customers. The Earth is cared for through our intentional grazing practices. The soil health is improved creating a carbon sink hole while allowing an abundance of vegetation to flourish. Weeds are controlled without the use of chemical spray. Animals are on pasture throughout their entire life. No hormones or antibiotics are ever used. Their diet consists of 100% grass and alfalfa/grass hay. No corn, soy or wheat whatsoever. This allows for premium health of our herd as they consume what their bodies were intended to. Many of our customers who normally cannot eat beef due to severe allergies to wheat/soy, can eat Browning Beef. WE truly are what THEY eat! Browning Beef really IS better for the body. Check out our website under the “why” link to find out the endless health and environmental benefits to eating grass-fed/finished beef.
Why did you decide to enter into this field and/or what is your "why" for continuing?
Browning Beef came to be back in 2017 with the birth of our son River. For 13 years I was a school teacher, while Billy was a carpenter and together we raised some cattle on the side. Throughout my teaching career, many friends would eat our beef and encourage me to start a business. This finally happened once River was born. Teaching came to an end, while motherhood and full time ranching became my job. Along with this, Browning Beef came to fruition.
The environment has always been paramount to both of us. Raising our herd the way we do fosters the love and passion we have for our planet. It is a privilege to make a livelihood that honors the Earth, our animals and our customers. Managing the land through our grazing practices has a direct impact on the health of our planet. Our animals live on pasture and have the healthiest life possible through their 100% grass/hay diet throughout their entire life. These practices produce the leanest, cleanest beef possible.
Is your beef featured at any local restaurants and/or how can our readers find your product?
Yes! We are thrilled to be working with a handful of outstanding restaurants and store fronts who support us and our vision. A shout out goes to the following who feature our beef on their menu. Billie’s Diner, Black Diamond, Kismet, Good 'Dilla, Commellini Estate, The Grain Shed, Main Market in their deli as well as cuts by the pound in their store and the Golden Gem in Rockford. Most recently we will be up at Sun Mountain Lodge in Winthrop, WA. We offer an online storefront year round as well as in person sales during farmer’s market season May-October.
Anything else you'd like to share?
My Cowboy and I are first generation ranchers. Neither of us come from ranching families. Yet Billy’s early influence from his ranching friend and mentor Dougie Boggan made a deep impression on him. We started out living in a 5th wheel for 3 years with a dozen head of cows. Navy showers, no washer and dryer and a honey bucket was how we began. Through time we started to build a herd, a home and life that took time, money and a tremendous amount of energy. The love and passion for ranching has never wavered. Thirteen years later, we began to market our beef direct to the consumer. With growth, we have expanded our ranch to include winter ground down on the Snake River in Clarkston WA. This enables our cattle to be grazing on grass 4 additional months a year as well as calve in a milder climate. We continue to slowly grow our closed herd. This means all of our animals are raised from birth on our ranch. The bulls are our only outside purchase. This is a selling point as our animals are in our care 100% of their life. We can truly speak to all the practices we promise. We raise happy cows that live a happy life.