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, opens in a new windowHighland Oak Farm. Chef Ryan is charged with wrestling this hind quarter and separate short loin in preparation for the UF menus. opens in a new windowThe 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.