Meet the roses

Jim and Robyn Rose visit Skillet in Ballard, where beef from their ranch and other northwest ranchers is on the menu. They ranch with Jim's parents, Bob and Janie, and recently returned son Shaun, with his wife Emma and grand-daughter Riley.

Rose Ranch

South Bend, Washington

Beef cattle are raised in all 39 counties of Washington, even in some places you wouldn't expect. Like Rose Ranch, near South Bend, Washington on the Willapa Bay. Started by Pete Rose in 1921, now three generations of Roses work together on the ranch. 

What does it take to run a successful cattle ranch in oyster country? We learned from Jim Rose how surf and turf go together in this uniquely northwest environment, and what the Roses do to keep the ranch sustainable for the future.

Surf and turf

The ranch is situated near some of the most significant oyster growing grounds in the region. Being good neighbors in food production and environmental stewardship takes work and communication.

"Doing a good job keeping the water clean is especially difficult with an average annual rainfall of around 90 inches. We have many friends among the oyster growers though, and are widely recognized for our efforts in this area.  The strategies we use are rotational grazing to keep a good grass filter right to the edge of drainages, exclusion fences in heavy use areas next to water, manure storage sheds for confined cattle and keeping the drainages maintained and improved so that the cattle are not traveling through standing water." - Jim Rose

Good Neighbors

The Roses are involved in their local community and key efforts such as the Pacific County Shorelines Master Program and Voluntary Stewardship Program.

"We communicate with our neighbors, shellfish growers, and public agencies about what has worked here and what does not, to be a leader in solutions that will make a good future for us and the surrounding environment. This is not an easy task and seems to take up more and more of our time, but we accept the challenges of ranching here and I am very proud of the job we do."

Cattle Health

The Roses stay focused on the health of their herd, it is a key to their success in raising high quality beef. Addressing voids in nutrients helps their cattle thrive and stay healthy. "This soil is very high in Molybdenum which ties up the copper and makes it unavailable to the cattle. We spent 10 years working with Washington State University in developing a custom mineral mix specifically for our ranch and our unique type of soil."

"This is not an easy task and seems to take up more and more of our time, but we accept the challenges of ranching here and I am very proud of the job we do."

- Jim Rose

Sampling the Goods

Beef from the Rose Ranch ends up in Seattle area restaurants and grocery stores through the Double R Ranch beef brand (the cattle are slaughtered and processed in Toppenish, Washington). 


In May, Jim and Robyn took a rare night away from the ranch to visit Skillet in Ballard during The Butcher Cut Series. They met Chef Nick and had a conversation with food writers and beef buyers about what it takes to raise delicious beef -- over some inspired dishes made with unique beef cuts you don't see on menus every day.

Photos by Ani Pendergast