We take care of this little piece of land and we still get to do that as a family. So, thank you.
"Its trim matriarch, Liza Jane McAlister, raises grass-fed cattle and runs a self-service roadside stand selling eggs, honey and some of the best cuts of beef in Oregon." - Jess Chamberlain (Sunset Magazine)
"But that burger is the reason to drive six hours to Enterprise. It's made with a third of a pound of grass-fed beef from 6 Ranch, a local operation working with the Corriente breed, descended from the cattle the Spanish turned loose on the open range upward of 500 years ago. Mine was a perfect medium, with rich juiciness bursting out onto the melty blue cheese atop the patty" -Martin Cizmar (Willamette Week)
"We begged McAlister to share her family’s coveted burger recipe and were surprised to learn it’s a dish that requires no written recipe. Because the beef is so fresh and flavorful, her family adds no fillers or seasonings to the meat (not even salt)." - Oregon's Seven Edible Wonders (1859 Magazine)