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George and Cathy Sandberg run a ranch east of Roseburg and thanks to prodding by friends, the Sandbergs started the process of developing their marinade, called Oregon’s 51 Brand, for market back in December. By March they had their first bottle ready for sale.
For years, the marinade enhanced the flavor of meats at barbecues, weddings, livestock association potlucks, picnics and demonstrations in Oregon and Washington.
Just as frequently, diners asked about the flavor and where they could purchase the marinade. But the marinade wasn't available for sale on a market shelf.
George and Cathy Sandberg were too busy running their sheep and cattle ranch east of Roseburg to find time to develop their family recipe for the marinade into a marketable product.
Finally, they had to find time because "everybody was ranting and raving" about the marinade, and two businesses where they give lamb demonstrations and sell lamb wanted to sell the flavoring.
"Everyone was telling us you should bottle it," Cathy Sandberg said. "New Seasons Markets (of Portland) said they would carry it for us and Kruse's Farm Markets (of Roseburg) committed to it. We were told that was half the battle - having businesses willing to sell it.
"We have marinated beef and wild game, but most people know it for the lamb," Sandberg added. "People have asked for the recipe, but we decided to help them out and put it in a bottle."
The Sandbergs started the process of developing the marinade for market back in December.
They contacted the Food Innovation Center in Portland and got help in developing a business plan. The center made some slight changes to the recipe, "but we didn't think it was very appealing looking so we decided to stick with our original recipe," Cathy Sandberg said.
The center also helped the Sandbergs come up with a nutrition label.
"They were very good to work with," Cathy said of the center. "They were very helpful, very resourceful. If you're going to do something like this, that's a good place to start. It was a very high learning curve for us."
The Sandbergs then took their marinade recipe to Wilhelm Foods of Newberg for production and bottling. Chuck and Monica Cox, who were raised in the Myrtle Creek area, own Wilhelm Foods. Working with a small business such as Wilhelm appealed to the Sandbergs.
The bottled product became available for sale in late March.
By the end of June, close to 600 eight-ounce bottles of Oregon's 51 Brand Marinade had been sold. In addition to the six New Seasons stores and Kruse's, the product is being sold at Boyer Meat Co. in Roseburg and at Seven Oaks Farms in Central Point.
Just as frequently, diners asked about the flavor and where they could purchase the marinade. But the marinade wasn't available for sale on a market shelf.
George and Cathy Sandberg were too busy running their sheep and cattle ranch east of Roseburg to find time to develop their family recipe for the marinade into a marketable product.
Finally, they had to find time because "everybody was ranting and raving" about the marinade, and two businesses where they give lamb demonstrations and sell lamb wanted to sell the flavoring.
"Everyone was telling us you should bottle it," Cathy Sandberg said. "New Seasons Markets (of Portland) said they would carry it for us and Kruse's Farm Markets (of Roseburg) committed to it. We were told that was half the battle - having businesses willing to sell it.
"We have marinated beef and wild game, but most people know it for the lamb," Sandberg added. "People have asked for the recipe, but we decided to help them out and put it in a bottle."
The Sandbergs started the process of developing the marinade for market back in December.
They contacted the Food Innovation Center in Portland and got help in developing a business plan. The center made some slight changes to the recipe, "but we didn't think it was very appealing looking so we decided to stick with our original recipe," Cathy Sandberg said.
The center also helped the Sandbergs come up with a nutrition label.
"They were very good to work with," Cathy said of the center. "They were very helpful, very resourceful. If you're going to do something like this, that's a good place to start. It was a very high learning curve for us."
The Sandbergs then took their marinade recipe to Wilhelm Foods of Newberg for production and bottling. Chuck and Monica Cox, who were raised in the Myrtle Creek area, own Wilhelm Foods. Working with a small business such as Wilhelm appealed to the Sandbergs.
The bottled product became available for sale in late March.
By the end of June, close to 600 eight-ounce bottles of Oregon's 51 Brand Marinade had been sold. In addition to the six New Seasons stores and Kruse's, the product is being sold at Boyer Meat Co. in Roseburg and at Seven Oaks Farms in Central Point.
The price ranges from $3.95 to $4.59.
"It's doing good," Cathy Sandberg said of the sales of Brand 51.
The Sandbergs got the recipe for the marinade about 20 years ago from friends and fellow livestock producers Wally and Pat Dinsmore.
Pat was a member of the Douglas County Livestock Association's women's auxiliary and she coordinated a group of ranchers' wives that held lamb promotions and demonstrations. The marinade was used on lamb samples at those events.
George Sandberg said he "tweaked their recipe to my liking. I changed some ingredients and some levels of ingredients."
The ingredients include extra virgin olive oil, soy sauce, red wine vinegar, lemon juice, Worcestershire sauce, dehydrated garlic and spices.
The Sandbergs recommend that steaks, chops or roasts be marinated for one or two hours. For a more intense flavor, increase the marinating time, then bake, broil or barbecue. It's suggested that four ounces of marinade be used for every pound of meat.
There's also history in the name of the marinade. The "51" brand has been in Cathy's family for more than 75 years, originating on a 2,400-acre ranch outside of Roseburg. Her great-grandfather passed the brand down to his son and daughters, and eventually it came down to George and Cathy Sandberg.
"The family ranch has long been sold, but the heritage of ranching continues with our family," said Cathy in a statement on a tag attached to some of the marinade bottles.
The Sandbergs now run their own cattle, sheep and hay ranch operation with their sons Cody and Lee.
The sons are also partners in the marinade business.
* You can reach reporter Craig Reed at 957-4220 or creed@newsreview.info.
"It's doing good," Cathy Sandberg said of the sales of Brand 51.
The Sandbergs got the recipe for the marinade about 20 years ago from friends and fellow livestock producers Wally and Pat Dinsmore.
Pat was a member of the Douglas County Livestock Association's women's auxiliary and she coordinated a group of ranchers' wives that held lamb promotions and demonstrations. The marinade was used on lamb samples at those events.
George Sandberg said he "tweaked their recipe to my liking. I changed some ingredients and some levels of ingredients."
The ingredients include extra virgin olive oil, soy sauce, red wine vinegar, lemon juice, Worcestershire sauce, dehydrated garlic and spices.
The Sandbergs recommend that steaks, chops or roasts be marinated for one or two hours. For a more intense flavor, increase the marinating time, then bake, broil or barbecue. It's suggested that four ounces of marinade be used for every pound of meat.
There's also history in the name of the marinade. The "51" brand has been in Cathy's family for more than 75 years, originating on a 2,400-acre ranch outside of Roseburg. Her great-grandfather passed the brand down to his son and daughters, and eventually it came down to George and Cathy Sandberg.
"The family ranch has long been sold, but the heritage of ranching continues with our family," said Cathy in a statement on a tag attached to some of the marinade bottles.
The Sandbergs now run their own cattle, sheep and hay ranch operation with their sons Cody and Lee.
The sons are also partners in the marinade business.
* You can reach reporter Craig Reed at 957-4220 or creed@newsreview.info.
Buy the Marinade
Bottles of Oregon's 51 Brand Marinade can be purchased at Kruse Farm market in Roseburg, Boyer Meat Co. in Roseburg, New Seasons markets of Portland and at Seven Oaks Farms in Central Point.
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