Butcher shops, the best grocery meat counters, Central Oregon ranches that sell direct, where to get a deer or elk processed, and what a freezer full of local beef really costs.
11 places checkedReal posted pricesUpdated October 21, 2026
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Not a ranking. Every place was checked on its own website in October 2026. Inventory changes often, especially local beef and specialty cuts, so call ahead for anything specific.
Showing 8 of 11 places
Grocery butcher counterWestside
Newport Avenue Market
Journeyman meat cutters behind a full-service counter, a natural dry-aged beef case, and sourcing they name: Oregon Country Beef, Umpqua Valley Lamb and Carlton Farms bacon.
Dry-aged beef case
Custom trims & trussing
House sausage & kebabs
Special orders
Best for: Steak night, a custom thickness, a trussed roast, or an odd special order. They have brought in rabbit, buffalo, elk, venison and alligator on request.
Address
1121 NW Newport Ave, Bend
Hours
Store 7 a.m.–10 p.m. daily; cutters at the counter 7 a.m.–9 p.m.
Phone
541-382-3940
Dry-aged steaks sell out before weekends; call ahead Thursday if you want a specific cut.
A stand-alone east-side butcher shop with hand-selected fresh cuts, sausage and a deep jerky and snack-stick lineup made in house.
Hand-cut steaks
House sausage
Jerky (4 flavors)
Snack sticks incl. landjaeger
Best for: A real butcher-shop run on the east side, and road-trip or trail snacks. Snack sticks run from original pepper to ghost and reaper; all are gluten-free except teriyaki.
Address
2675 NE Hwy 20, Suite 150, Bend
Hours
Usually Tue–Sat, 10 a.m.–5:30 p.m.; holiday closures posted on Facebook
Sisters Meat & Smokehouse and Bend Brewing Co. under one roof: a self-serve meat case with Cedar River Farms beef and smokehouse products, plus sandwiches, a bar and a patio.
Cedar River Farms beef
Smokehouse items
Sandwiches & salads
Bend Brewing beer
Best for: Grabbing steaks or smoked meat downtown with lunch or a beer. Opened July 2026 next to the Box Factory.
The original shop behind The Way West, with a second store at 308 SW Evergreen Ave in Redmond. Beef from Cedar River Farms, Iowa Gold pork, Mary’s free-range chicken, lamb and elk, plus Alaskan fish from Sitka.
House-smoked meats
Lamb & elk
Sitka salmon & halibut
Gift baskets
Monthly subscriptions
Best for: A full butcher case if you’re in Sisters or Redmond, gift baskets, and wild Alaskan fish in season.
Butcher, processor & mercantileRedmond · Hwy 97 & O’Neil Way
Cinder Butte Meat Co.
Central Oregon’s old-school meat company, open since 1945: a USDA Choice retail counter, posted freezer-box prices, a mobile kill truck, its own kill floor and full wild-game processing.
¼ beef box $930
½ hog box $340
Game: $1.75/lb
Mobile butcher
House jerky
EBT accepted
Best for: Filling the freezer at a posted price, custom cut-and-wrap for your own animal, and getting a deer or elk processed. Worth the 25-minute drive from Bend.
Address
197 NW O’Neil Way, Redmond
Hours
Mon–Fri 8 a.m.–5 p.m., Sat 9 a.m.–3 p.m., closed Sun
Phone
541-548-6328
Cash, debit or check avoid the 3% card fee. Book the mobile butcher early for fall.
Nonprofit local-food marketCentral Bend · NE 3rd St
Central Oregon Locavore
A year-round indoor farmers market stocked by the farms and ranches that raise the food, with what it calls the largest selection of local grass-fed meat in the area. No membership needed.
Local grass-fed beef
Pasture-raised pork & poultry
Eggs, cheese & produce
No membership
Best for: Comparing several Central Oregon ranches in one stop when “is it local?” is the whole point.
Ranch direct · farm storeTerrebonne · Smith Rock Way
DD Ranch
A family ranch near Smith Rock selling USDA-certified grass-fed and grass-finished beef and lamb, heritage-breed pork and raw honey, through an online store, a CSA and the farm store.
Grass-finished beef
Lamb
Heritage pork
CSA
Quarters & halves
Best for: Grass-finished beef and lamb straight from the people who raise it, and combining a meat pickup with a Smith Rock day.
Address
3836 NE Smith Rock Way, Terrebonne
Hours
Farm store open during fall pumpkin season (closed Mon); by appointment the rest of the year
American Wagyu raised on pasture below the Three Sisters and finished with whiskey from local distilleries. Sells ground beef, brisket, snack sticks and boxes online, and quarters and halves cut to order.
Intro box $99
Wagyu ground $11.50/lb
Brisket
Quarter & half beef
Best for: Trying Wagyu without buying a side, then going bigger. The $99 intro box has 5 lb ground beef, a New York, short ribs and a snack pack.
Ranches usually quote bulk beef by hanging weight, not the meat you take home. The processing default below is Cinder Butte’s posted $1.25/lb cut-and-wrap rate. Use this to estimate what you'll actually get, what it really costs per pound, and how much freezer space you need.
Estimated take-home meat–
Total cost–
Real cost per lb–
Freezer space–
Roughly–
Estimates only. Yield depends on the animal, cut list and how much ground beef you choose. Freezer math assumes about 30 lbs per cubic foot; a typical chest freezer is 5 to 7 cubic feet.
10 questions to ask before you put down a deposit
ATB
Made for Bend Local research. Useful context. No fluff.
Researched by All Things BendUpdated Oct 21, 2026
Bend has five very different ways to buy better meat: a stand-alone butcher shop, a full-service grocery counter, a local-food market that carries many Central Oregon ranches, buying direct from a ranch by the box or the quarter, and the old-school processors around Redmond that will cut and wrap a whole animal, including the elk you shot last weekend. Here’s what each is good for and what it actually costs.
Changed for fall 2026: Added Cinder Butte Meat Co., Sisters Meat & Smokehouse, DD Ranch and Big Summit Beef. Barley Beef is removed (its website now redirects to an unrelated business), Rancher Butcher Chef no longer lists a retail butcher counter, and Central Oregon Locavore’s phone number is corrected to 541-633-7388.
$930Cinder Butte’s fixed quarter-beef box, USDA Choice and up
$1.25/lbPosted cut-and-wrap rate for your own beef or hog
$1.75/lbWild game cut and wrap, $175 minimum
Nov 26Thanksgiving 2026. Order fresh turkeys in early November
Where the meat in the case comes from
“Local” and “natural” get used loosely. These are the suppliers each shop names on its own website, so you can decide what matters to you.
Shop
Beef
Pork, lamb & poultry
Worth knowing
Newport Avenue Market
Oregon Country Beef (family ranches, no feedlot)
Umpqua Valley Lamb; Carlton Farms bacon
Natural dry-aged beef case; house sausage, kebabs and ribeye meatballs
The Way West / Sisters Meat & Smokehouse
Cedar River Farms
Iowa Gold pork; Mary’s free-range chicken; lamb and elk
Wild Alaskan fish from Sitka in season
Cinder Butte Meat Co.
USDA Choice cuts; grass-fed burgers
Pork, chicken, lamb; deer, elk and bison in the case
Custom cut-and-wrap for local ranchers; active with 4-H and FFA
Central Oregon Locavore
Local grass-fed beef from area ranches
Pasture-raised pork, poultry and eggs
Ask which ranches are in the freezer this week
DD Ranch
USDA-certified grass-fed and grass-finished, raised in Terrebonne
Lamb; heritage-breed pork
Regenerative grazing; raw honey too
Pioneer Ranch
American Wagyu raised below the Three Sisters, whiskey-finished
Snack sticks and jerky
Hormone-free; quarters and halves cut to order
Freezer boxes: what you actually get
If you have the freezer space but not the patience for a cut sheet, a fixed box is the easiest way in. Cinder Butte posts its boxes and prices, which makes it a useful yardstick even if you buy elsewhere.
Quarter-beef box · $930
40 lb 85/15 ground chuck
6 ribeye steaks
6 T-bones
6 top sirloins
6 cube steaks
2 chuck roasts (3 lb each)
1 brisket
1 tri-tip
2 packs short ribs
Skirt, flank & London broil
5 lb stew meat
1 shank
All USDA Choice or higher, no substitutions. Tri-tip-only ($835) and brisket-only ($895) versions are also posted.
Smaller ways in
½ hog box, $340: chops, baby backs, shoulder roasts, half ham, 10 packs bacon, 20 packs sausage
$60 combo: pork roast, chops, sirloin, ground chuck, chicken breast
$180 BBQ box: baby backs, New Yorks, two tri-tips, chicken
Pioneer Ranch $99 intro: 5 lb Wagyu ground, a New York, short ribs, snack pack
Box or custom quarter? A box is a known price for known cuts and you can take it home today. A custom quarter from a ranch lets you choose steak thickness, roast size, how much goes to ground and whether you want bones and organs, and it often works out cheaper per pound, but you wait for a processing slot and pay on hanging weight. Run your quote through the planner above to compare.
Hunting season: getting a deer or elk processed
Fall in Central Oregon means coolers full of venison and elk. If you don’t cut your own, take it to a processor that handles wild game. Cinder Butte Meat Co. in Redmond is the established option and posts its prices:
Service
Posted price
Notes
Cut & wrap, whole animal
$1.75/lb
$175 minimum; $15 bone disposal
Grind & wrap trim
$2.50/lb
$2.00/lb if ground in bulk
Sausage from your trim
$3.50/lb
Fresh bratwurst and kielbasa $6/lb; beer dogs $7/lb
Add fat or pork
$1.50/lb fat
Pork shoulder $4.50/lb, bacon ends $4.50/lb
They take deer, elk, moose, antelope, bear, cougar and more, and a reviewer notes you don’t need to bone the animal out first. Their own field-care advice comes down to time and temperature:
Cool it fast. Get the hide off and the carcass into shade or a cooler as soon as you can. Early-season afternoons on the east side can still be warm.
Keep it clean. Rinse with fresh water, let it air dry, then put it in game bags to keep off dirt, hair and flies.
Bring your paperwork. Keep your tag with the animal and fill out the processor’s intake sheet; you’ll pick your cuts and any sausage then.
Call ahead in peak weeks. Rifle-season openers fill coolers fast. Ask about turnaround before you drive over.
Just want to buy elk or venison? Newport Avenue Market will special-order it, and Sisters Meat & Smokehouse and Cinder Butte list elk in their cases.
Thanksgiving, prime rib and holiday orders
November and December are when good roasts and fresh turkeys run out. Here’s the timeline we’d use for 2026:
Late OctoberDecide fresh or frozen turkey and how big. Book a custom quarter now if you want beef in the freezer before Christmas.
Nov 1–10Call Newport Avenue Market, Market of Choice or Central Oregon Locavore about fresh-turkey orders and pickup days.
Nov 19–21Start thawing a frozen bird in the fridge: about 24 hours for every 4 to 5 lb. A 16-lb turkey needs four days.
Early DecemberOrder prime rib, beef tenderloin or a ham one to two weeks ahead and confirm the pickup day.
Holiday centerpiece
How much to buy
Ask the butcher
Whole turkey
1 to 1½ lb per person (more if you want leftovers)
Fresh or frozen? Brined? What weight range?
Bone-in prime rib
About 1 rib for every 2 people
Cut from the loin end (first cut) and tied back on the bone
Boneless rib roast or tenderloin
About ½ lb per person
Trimmed and tied, ready to roast
Bone-in ham
About ¾ lb per person
Spiral-cut or whole? Smoked in house?
Beef labels, decoded
Labels on beef can sound alike but mean different things. If one matters to you, ask the butcher or rancher directly rather than relying on a single word on a sign.
Grass-fedThe animal ate grass or forage, but that doesn’t always describe the whole finishing program.Ask: was it grass-finished too?
Grass-finishedStayed on forage all the way through. Usually leaner, with a more mineral flavor. DD Ranch and Big Summit Beef sell it locally.Ask: for how long, and on what?
Grain- or barley-finishedFed grain or a higher-energy ration near the end. More marbling and a milder, richer flavor.Ask: what’s in the finishing ration?
USDA Choice / PrimeGrades for marbling. Choice is the everyday steakhouse grade; Prime has the most marbling and costs the most.Ask: what grade is in the case today?
Dry-agedAged uncovered in a controlled cooler for weeks. Concentrates flavor and tenderizes, and costs more because of trim and moisture loss.Ask: how many days?
Wagyu / American WagyuA breed known for heavy marbling. “American Wagyu” (or “American Kobe”) is usually a cross, so marbling varies.Ask: full-blood or cross?
Best cuts by cooking method
Tell the butcher how you’re cooking and for how many people. That’s a better question than “what’s the best steak?”
🔥 GrillingRibeye, New York strip, tri-tip, flat iron, teres major and a well-cut top sirloin.Ask for 1¼ to 1½ inch steaks for the grill.
⏳ Low and slowChuck roast, brisket, short ribs and pork shoulder reward time more than money.Great value for Dutch ovens and smokers.
🍳 WeeknightsGround beef, sausage, chicken thighs, thin pork chops and marinated kebabs.Save the showpiece roast for the weekend.
👨👩👧👦 Feeding a crowdTri-tip, pork shoulder, brisket, whole chickens or bulk ground beef before individual steaks.Order ahead for holidays and big weekends.
A thick-cut steak, seared hard and sliced at a Bend restaurant. Ask your butcher for the same 1½-inch thickness to get this at home. Photo: All Things Bend.
Cooking meat at 3,600 feet
Bend sits around 3,600 feet, and that changes a few things in the kitchen:
Water boils around 205°F, not 212°F. Braises, stews and anything simmered take longer to get tender, so add time rather than heat.
Use a thermometer, not the clock. Internal temperatures for doneness don’t change with altitude, but cooking times in recipes written at sea level will be off.
Dry air pulls moisture. Rest roasts and steaks loosely tented, and wrap smoked brisket for the last stretch so it doesn’t dry out.
Freezer tips for Central Oregon
Garage freezers and cold snaps. Many standard freezers aren’t built to run in an unheated garage, and Bend winter nights regularly drop into the teens or lower. Check the manual’s ambient range or buy a model rated “garage ready.”
Power outages. Winter storms knock out power. A full freezer holds its temperature for about 48 hours (24 if half full) if you keep the door shut, per the USDA.
Freezer burn. Vacuum-sealed or tightly double-wrapped packages last much longer in our dry climate. Ask your processor how they wrap.
Rotate. Write the date on everything and eat the ground beef and roasts first; steaks hold their quality longest.
What to ask the butcher
A good meat counter is most useful when you tell them the plan. Try:
"I'm grilling for six. What would you buy?"
"What's the best value for slow cooking this week?"
"Can you cut these 1½ inches thick?"
"What could I use instead of short ribs for this recipe?"
For a full-service counter that cuts to order and keeps a dry-aged case, start with Newport Avenue Market on the west side. For a stand-alone butcher shop, The Meat Locker on NE Hwy 20 is the east-side pick, and The Way West at The Jackstraw downtown carries Sisters Meat & Smokehouse products. If you’ll drive 25 minutes, Cinder Butte Meat Co. in Redmond has been cutting meat since 1945.
Where can I buy local grass-fed beef in Bend?
Central Oregon Locavore on NE 3rd St carries meat from many Central Oregon ranches in one place, daily 10 to 7. To buy straight from a ranch, DD Ranch in Terrebonne sells USDA-certified grass-fed and grass-finished beef, and Big Summit Beef in Prineville sells grass-finished beef online. Ask whether beef was grass-finished, not just grass-fed.
How much does a quarter beef cost in Central Oregon?
Cinder Butte Meat Co. in Redmond posts a fixed quarter-beef box at $930 (USDA Choice and higher, about 40 lb of ground chuck plus steaks and roasts). A custom quarter from a ranch is usually priced per pound of hanging weight, plus cut-and-wrap (Cinder Butte’s posted rate is $1.25/lb) and kill fees. Use the bulk beef planner on this page to compare quotes on the same basis.
Where can I get a deer or elk processed near Bend?
Cinder Butte Meat Co. in Redmond processes deer, elk, bear, antelope and more. Its posted rate is $1.75 per pound for cut and wrap with a $175 minimum, and you don’t have to bone the animal out first. Sausage, brats, beer dogs and kielbasa from your trim are extra. Call before you drive over in peak season.
How much freezer space do I need for a quarter beef?
Plan on roughly 3 to 4 cubic feet for a quarter and 6 to 8 for a half. A 5 to 7 cubic foot chest freezer holds a quarter with room to spare. If it lives in an unheated Bend garage, check that the model is rated for cold ambient temperatures.
Where can I buy a turkey or prime rib for the holidays in Bend?
Newport Avenue Market, Market of Choice and Central Oregon Locavore are the main places to ask about fresh turkeys, and Newport and Cinder Butte will special-order roasts. 2026 preorder windows weren’t posted when we checked in October, so call in early November. Thanksgiving is Thursday, November 26, 2026.
Where can I buy elk, bison or lamb in Bend?
Newport Avenue Market stocks Umpqua Valley Lamb and special-orders elk, buffalo, venison and more. Sisters Meat & Smokehouse carries lamb and elk, and Cinder Butte Meat Co.’s case lists deer, elk, bison and lamb. DD Ranch and Big Summit Beef sell local lamb direct.
What happened to Primal Cuts and Barley Beef?
Primal Cuts Market on NW Galveston is closed. Barley Beef’s website now redirects to an unrelated business and we couldn’t confirm it still sells beef, so we’ve removed it. Rancher Butcher Chef in NorthWest Crossing still runs its steakhouse, but its website no longer lists a retail butcher counter.
Keep this guide useful
Know a great butcher or ranch we missed?
Tell us about local meat shops, ranches selling direct, freezer-box deals or holiday preorder windows and we'll check them for the next update.
