HARRIS RANCH STORY IDEAS
From the Gate to the Plate- Know Where Your Beef Comes From
Harris Ranch is a family owned business, with a tradition of producing high quality beef with consistent flavor. One of the keys to their success is that they are one of the few, if not the only, beef company that has a fully integrated production system. They control every aspect of beef production, from cattle procurement to feeding, processing to distribution. All cattle are fed at one facility. All cattle are processed in one facility. The end result is exceptional quality and safety in Harris Ranch Beef products from start to finish.
Before the cattle arrive at Harris Ranch, the company works with ranchers throughout the west to raise them according to their strict, sustainable and humane standards. During this time, the cattle graze on the grasses of these western ranches, and are finished on a special blend of corn and grain once they arrive at Harris Feeding Company. Finally, processing takes place in their company- owned, USDA inspected facility, designed with humane treatment in mind. These practices give Harris Ranch Beef its quality flavor and consistency that has been proven to customers for over 40 years.
We are happy to arrange interviews with company principals by phone or in person. We also invite media to the Harris Ranch Inn & Restaurant to experience the freshest flavor and quality in their beef products and their excellence in hospitality.
Beef Seasoning and Grilling Tips from Harris Ranch Restaurant
Harris Ranch Restaurant’s executive chef, Anthony Hagans, knows how to cook beef. On average, Hagans serves 1500 entrees per day in the restaurant, and most of them include Harris Ranch beef. Hagans has won numerous awards during his career, including the 1999 Valley’s Best Banquet Dining at Harris Ranch Inn & Restaurant, and the 2001 Best Steakhouse Menu on the West Coast by the National Restaurant Association.
We invite you to interview Chef Hagans by phone or in person for some great seasoning, cooking and grilling tips that are easy to use in a home kitchen.
Harris Ranch: A Genuine Western Tradition
Since the company was founded in the 1930s , Harris Ranch and its related companies have grown into one of the largest agribusinesses in the country. They are the largest cattle feeder and fed-beef processor in California. In addition, the company includes an acclaimed destination restaurant and elegant inn off of Interstate 5, halfway between Los Angeles and San Francisco.
The company began in 1937 when Jack and Teresa Harris farmed fields of grain and cotton on the west side of the San Joaquin Valley. Today Harris Ranch produces a wide variety of vegetables, fruits and nuts, in addition to the production of premium beef, all of which are served on the menu at their restaurant. Freshness and customer service are a top priority at the restaurant and the inn. They even have an airstrip for guests who like to arrive in their own plane! One recent guest called the Harris Ranch Restaurant and Inn a “piece of heaven right off I-5”.
Impeccable quality and attention to detail carries through in every corner of the Harris Ranch business, which makes it the thriving, diversified company it is today and one of the most respected brands on the market, even in a tough economy.
We invite you to make arrangements to visit the Harris Ranch Inn & Restaurant, interview principals of Harris Ranch Beef and learn some great beef cooking tips from Chef Anthony Hagans, who prepares and serves an average of 1500 beef entrees per day.