Our Beef is raised by local family farmers. Pardon the cliche, but these are "happy California cows." Mild California winters and irrigated
summer pastures mean that they graze on fresh grass year round. If conditions dictate, they will be supplemented locally grown hay, but its the exception rather than the rule. These are local cows eating local cow food -- they're not standing in a feedlot in Colorado eating soybean meal from Iowa and corn from Nebraska. They are raised right and handled well, and will put a terrific steak on your table (and burger, and roast, and ribs....)
These animals have never received sub-theraputic antibiotics or hormones of any kind. If the folks who raise them wouldn't be proud to serve it at their dinner table, they won't sell it. And because each animal is uniquely identified within the program, we can put you in touch with the folks who raised it from start to finish. If you have any questions about that animal or the operation it came from, just ask. There's no mystery in the meat here.
Keeping cattle on pasture creates delicious, healthy beef and has a positive impact on the environment. But don't take our word for it. To learn more, take a look at these resources:
