Let’s Talk Beef

Colorful floral border with red, yellow, blue, and pink flowers and green leaves, topped with a red zigzag trim.

Our family has always enjoyed homegrown, natural beef and we avoid purchasing beef from the grocery store. Why? Quality- it’s way better in taste and we know where it comes from.

Our beef is raised naturally. Our cattle live a low stress life, living outdoors, enjoying the sun and fresh air. Cattle graze on lush pastures in the Central Valley and hill ground near the Don Pedro Reservoir. Once our cattle approach the harvest date we continue to pasture graze while offering a grain supplement (grain finished). The combination of pasture and grain develops beautiful, tender and juicy meat with desirable texture and flavor. Each animal is hand-selected for the butcher, timing is important for top quality beef.

Our beef is dry-aged for approximately 14 days to maximize both flavor and tenderness. Then the beef is hand trimmed, portioned, frozen and vacuum sealed to maintain freshness and flavor until the beef is served.

Our USDA inspected, home-grown beef will be available for purchase late Summer 2026. Beef will be marketed in individual packages and in bundle boxes.

two cows, in a field. fresh local beef.