Where’s the beef? A butcher’s view from the back-of-the-house! Urban Farmer sources 1/2 a cow bi-weekly from local Oregon Farm, Highland Oak Farm. Chef Ryan is charged with wrestling this hind quarter and separate short loin in preparation for the UF menus. The Highland Oak Farm can be enjoyed in a number of ways; New York strip, bone-in ribeye, filet, fried beef short rib with horseradish aioli and house-made brisket, pastrami, beef liver pate, Philly cheese steaks and all of their house ground beef.