Raising Arizona Grass Raised Beef  the Old-Fashioned Way

Spending an average of 13- to 14-hour workdays, Petersen is a modern man guided by yesterday’s practices. “I’m a third-generation meat cutter born in Chicago but raised from a toddler on the outskirts of north Phoenix in a community called Sunnyslope. I grew up where it is now called the Phoenix Mountain Preserves. Back then, it was just mountains.”

Steered into the real estate appraisal business in the 1980s, Petersen appraised farmland and cattle ranches for several years, then retired and began purchasing and restoring old ranches. “We did range improvements and rebuilt springs and stock tanks.”

He says this is known as “regenerative agriculture.”

“We run our ranches the way the ranches were run at the turn of the century. Our cowboys are always on horseback. We don’t use quads, side by sides or helicopters. We try to mimic the historical significance of the ranches and how the ranches were built.”

Today, Petersen manages approximately 200,000 acres of cattle on four ranches in Arizona. With a processing plant in Prescott and a USDA-approved commercial kitchen in Camp Verde, Petersen not only sells his grass-fed and finished beef but also a variety of beef jerky, tallow, bone broth and dog treats. “We are the only ranching operation in the Western United States that owns a USDA-inspected slaughter plant.”  

Petersen’s sense of humor shines through in the names of his products, such as Praise the Graze jerky, Taco ‘Bout it, New York Steak of Mind and (Rib) Eye of the Tiger.

Organic ingredients are important to Petersen. The Arizona Grass Raised Beef bone broth is made with organic vegetables, as are the spices on his beef jerky.

Certified by The American Grass Fed Association (AGFA), Petersen follows strict guidelines to ensure his beef meets qualifications. 

Udderly Divine Café & Bakery co-owner Marie Moore features Petersen’s products in her mercantile. “Arizona Grass Raised Beef was one of our first vendors and we’re blessed to offer several of their lean meat cuts, their amazing jerky, tallow and their new line of Pasture Pup Treats. Their products are in high demand here.”

She added that the restaurant would soon be featuring a burger made with Arizona Grass Raised Beef.

Petersen also serves on several boards, including The Arizona Farm Bureau, County Board for Yavapai Cattle Growers’ Association (YCGA) and The Arizona Cattle Growers Association (ACGA).  

“Tim is a whole-hearted guy who has supported this industry 100%. He goes above and beyond to protect agriculture,” said ACGA President Mike Gannuscio. “He’s the nicest guy you’ve ever met. He doesn’t hide from confrontation, he’s upfront and just a great guy.”

When customers call, they can talk to Petersen directly. He also sells to distributors such as Sysco and Shamrock, and recently designed displays for his Pasture Pup Treats for Natural Grocers. 

Restaurants, like Prescott’s Farm Provisions, are also a target market for Arizona Grass Raised Beef.

“At Farm Provisions, we prioritize sourcing ingredients that are not only delicious but ethically and sustainably produced,” said owner Brittany Peters. “The dedication of Arizona Grass Fed Beef exceeds our expectations in all categories. They always have consistent quality and flavor that our customers continue to come back for.”

 Flagstaff Naturopathic doctor Emily Davenport promotes the health benefits of eating grass raised and finished beef. “The meat will have considerably more nutrients than other beef and in particular, Omega-3 essential fatty acids. These healthy fats are critical to a person’s wellness. From reviewing my patients’ lab work, I find that nearly everyone is low in omegas.”

  A true family business, Petersen’s wife, Karen, works at Arizona Grass Fed Beef and helps run the business. “My youngest daughter runs the kitchen, my middle daughter works in the kitchen as well as helps manage the ranches. My oldest daughter is an EMT but throughout her life has worked for us and does our payroll. I also have a son who has a career outside of the beef industry,” said Petersen, noting that his 11-year-old grandson works as a cowboy on the ranches.

Arizona Grass Raised Beef Sales Associate Brittany McPherson says she loves her job. “I’m from Prescott and drive here to Camp Verde every day. It’s a great environment and it’s family-owned. I’ve known Tim and Karen since I was 12 years old.”  

LAST TIME I FELT NOSTALGIC

I grew up in the Arizona outdoors, mostly in the desert. Growing up, we always lived very close to the edge of the Sonoran Desert. When I feel cooped up in town, I have nostalgic feelings about being on one of our ranches out in the middle of the desert. 

MY SUPERPOWER

My superpower is working very hard at living my life. My father taught me that you can’t accomplish anything without hard, dedicated work.

WHO I ADMIRE
I really did not admire anyone growing up, except people who worked hard and marched to the beat of their own drum. 

BEST ADVICE FOR OTHERS GOING INTO BUSINESS

The best advice I give to people starting their own business in agriculture is to start at 4 a.m., and don’t quit until 8 p.m., seven days a week. Agriculture is a lifestyle, not a job. You must have a passion for growing and delivering healthy, quality food.

FAVORITE PLACE TO VISIT

My favorite place to visit is the Blue Wilderness in Eastern Arizona. There are very few people, beautiful wilderness country, lots of peace and quiet. QCBN

By V. Ronnie Tierney, QCBN

Photo by V. Ronnie Tierney, Fresh Focuses Photography: Arizona Grass Raised Beef owner Tim Petersen cooks bone broth in steam jacketed kettles.